Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice

Protective Effect of Ultrasound-Processed Amazonian Sapota-do-Solimões (Quararibea cordata) Juice on Artemia salina Nauplii

Juice processing by non-thermal technology has been extensively studied, aiming at microbial inactivation and quality improvement. However, the knowledge about the possible toxic effects that those technologies can produce in foodstuffs due to the production of reactive oxygen species is still unknown. In this study, sapota-do-Solimões juice processed by ultrasound (2, 6, and 10 min) was evaluated by a toxicity test and protective effect through stress biomarkers (catalase, superoxide dismutase, and lipid peroxidation) using Artemia salina nauplii. The non-thermal processed juice was nontoxic to A. salina. However, the juice fibers imparted some damage to the animal’s body. The ultrasound-processed juice (2 and 6 min) decreased the A. salina mortality to 30% compared to the control assay with H2O2 where mortality was 80% after 48 h of exposure. However, after 72 h of exposure, the A. salina was entirely degraded by H2O2-induced toxicity. Furthermore, the catalase and superoxide dismutase presented the highest activity after A. salina was exposed to the unprocessed juice. Thus, sapota-do-Solimões juice processed by the ultrasound could promote a protective effect on A. salina, revealing this technology’s potential to enhance juice features without toxicity.

Application of ultrasonic technology in postharvested fruits and vegetables storage: A review

It has been an important research topic and a serious applicable issue to extend storage time of fruits and vegetables using advanced scientific and effective technology. Among various approaches, ultrasound has been regarded as one of the most pollution-free and effective technical means to significantly improve the preservation of fruits and vegetables. This paper summarizes the application of ultrasonic technology in fruits and vegetables storage in recent years, including removal of pesticide residues and cleaning, sterilization, enzyme inactivation, effect on physico-chemical indexes. Additionally, we also discussed limitations and negative effects of ultrasonic treatment on fruits and vegetables such as damages to tissues and cells. Furthermore, a proper application of ultrasonic technology has been proven to effectively extend the storage period of postharvest fruits and vegetables and maintain the quality. Moreover, the combination of ultrasound and other conventional preservation technologies can further improve the preservation in a coordinate manner and even have a broader application prospect.

Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound

The aim of this paper was to evaluate the effect of high energy ultrasound on the bioaccessibility of bioactive compounds from açaí (Euterpe precatoria) and buriti (Mauritia flexuosa) juices. Five levels of energy density (0, 0.9, 1.8, 2.7 and 3.6 J.cm^-3), as well as their effects on the bioactive compounds were evaluated. Ultrasound did not significantly influence pH, titratable acidity and soluble solids. However, it affected the color attributes of juices by increasing brightness and color variation. The concentration of bioactive compounds (anthocyanins and carotenoids) and antioxidants increased with increasing ultrasound energy density, which was confirmed by Principal Component Analysis (PCA). Fatty acids increased up to 2.7 J.cm^-3 and were reduced when higher energy was employed on the ultrasound process. Ultrasound allowed the release of new aromatic substances. For this reason, the ultrasound technology can be considered an alternative pre-treatment for fruit juices, improving the bioaccessibility and concentration of bioactive compounds.