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Foods 2018, 7(5), 68; https://doi.org/10.3390/foods7050068

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

1
Departamento de Engenharia Química, Universidade Federal do Ceara, Campus do Pici, Bloco 709, Fortaleza-CE 60440-900, Brazil
2
Departamento de Engenharia de Alimentos, Universidade Federal do Ceara, Campus do Pici, Bloco 858, Fortaleza-CE 60440-900, Brazil
*
Author to whom correspondence should be addressed.
Received: 23 March 2018 / Revised: 17 April 2018 / Accepted: 26 April 2018 / Published: 1 May 2018
(This article belongs to the Special Issue Impact of Emerging Technologies on Food Products Composition)
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Abstract

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 B3, B5, 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. View Full-Text
Keywords: Malpighia emarginata; acerola; ultrasound; stability; nutritional quality Malpighia emarginata; acerola; ultrasound; stability; nutritional quality
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Santos, V.O.; Rodrigues, S.; Fernandes, F.A.N. Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing. Foods 2018, 7, 68.

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