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Brenes X, Guevara M, Wong E, et al. Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice. Food Sci Technol Int. 2021;10820132211050203doi: 10.1177/10820132211050203.
Brenes, X., Guevara, M., Wong, E., Cortés, C., Usaga, J., & Rojas-Garbanzo, C. (2021). Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 10820132211050203. https://doi.org/10.1177/10820132211050203
Brenes, Ximena, et al. "Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice." Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. (2021): 10820132211050203. doi: https://doi.org/10.1177/10820132211050203
Brenes X, Guevara M, Wong E, Cortés C, Usaga J, Rojas-Garbanzo C. Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice. Food Sci Technol Int. 2021 Oct 09;10820132211050203. doi: 10.1177/10820132211050203. Epub 2021 Oct 09. PMID: 34632838.
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Food Sci Technol Int. 2021 Oct 09;10820132211050203. doi: 10.1177/10820132211050203. Epub 2021 Oct 09.

Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Ximena Brenes, María Guevara, Eric Wong, Carolina Cortés, Jessie Usaga, Carolina Rojas-Garbanzo

Affiliations

  1. Escuela de Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica.
  2. Centro Nacional de Ciencia y Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica.

PMID: 34632838 DOI: 10.1177/10820132211050203

Abstract

Ultrasound is a useful alternative to thermal processing that can be applied to many food products and juices to aid with enzymes and microorganism inactivation and to improve the efficiency of unit operations generally applied in the food industry. The aim of this study was to evaluate the effect of a high-intensity sonication treatment (frequency 20 kHz; intensity 39.4 W/cm

Keywords: Sonication; carotenoids; color difference; organic acids; polyphenols; vitamin c

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