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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...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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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 |
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author | Santos, Valéria O. Rodrigues, Sueli Fernandes, Fabiano A. N. |
author_facet | Santos, Valéria O. Rodrigues, Sueli Fernandes, Fabiano A. N. |
author_sort | Santos, Valéria O. |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-5977088 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-59770882018-05-31 Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing Santos, Valéria O. Rodrigues, Sueli Fernandes, Fabiano A. N. Foods Article 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. MDPI 2018-05-01 /pmc/articles/PMC5977088/ /pubmed/29723966 http://dx.doi.org/10.3390/foods7050068 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Santos, Valéria O. Rodrigues, Sueli Fernandes, Fabiano A. N. Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing |
title | Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing |
title_full | Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing |
title_fullStr | Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing |
title_full_unstemmed | Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing |
title_short | Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing |
title_sort | improvements on the stability and vitamin content of acerola juice obtained by ultrasonic processing |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977088/ https://www.ncbi.nlm.nih.gov/pubmed/29723966 http://dx.doi.org/10.3390/foods7050068 |
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