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Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing

This work has examined the influence of ultrasonic processing on acerola juice and its influence in the stability of the juice and in the availability of vitamins B, C, E, and pro-vitamin A. The study has evaluated the changes in these quality parameters resulting from changes on ultrasonic power de...

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Detalles Bibliográficos
Autores principales: Santos, Valéria O., Rodrigues, Sueli, Fernandes, Fabiano A. N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977088/
https://www.ncbi.nlm.nih.gov/pubmed/29723966
http://dx.doi.org/10.3390/foods7050068
Descripción
Sumario:This work has examined the influence of ultrasonic processing on acerola juice and its influence in the stability of the juice and in the availability of vitamins B, C, E, and pro-vitamin A. The study has evaluated the changes in these quality parameters resulting from changes on ultrasonic power density, processing time and temperature. Ultrasound application increased the availability of pro-vitamin A and vitamins B(3), B(5), C and E in the juice by releasing them from the apoenzymes to which they are bound and by improving the homogeneity of the juice. The retention of the major vitamins in acerola juice (vitamins A and C) was higher when lower temperatures (10 to 20 °C) and mild ultrasound power density (2000 to 3000 W/L) were applied.