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dc.creatorBrenes León, Jimena
dc.creatorGuevara Mojica, María Fernanda
dc.creatorWong González, Eric
dc.creatorCortés Herrera, Carolina
dc.creatorUsaga Barrientos, Jessie
dc.creatorRojas Garbanzo, Carolina
dc.date.accessioned2023-11-20T21:50:21Z
dc.date.available2023-11-20T21:50:21Z
dc.date.issued2022
dc.identifier.citationhttps://journals.sagepub.com/doi/10.1177/10820132211050203es_ES
dc.identifier.issn1532-1738
dc.identifier.issn1082-0132
dc.identifier.urihttps://hdl.handle.net/10669/90428
dc.description.abstractUltrasound 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/cm2) applied for treatment times from 0 to 105 min on the content of polyphenols, vitamin C, organic acids, and carotenoids, and on the hydrophilic and lipophilic antioxidant capacity and color of orange juice. Treatments were performed in triplicate and data was statistically analyzed. Sonication time did not have a significant effect (P > 0.05) on total polyphenols, total vitamin C, organic acid, and carotenoid contents, lipophilic antioxidant capacity, or juice color. The hydrophilic antioxidant activity and the lutein content increased significantly (P < 0.05) with increased sonication time. These results may be useful as a baseline for the development of sonication treatments that could be used in combination with other traditional and emerging processing approaches to protect the most important bioactive compounds and quality properties of orange juice.es_ES
dc.description.sponsorshipUniversidad de Costa Rica/[735-B6-777]/UCR/Costa Ricaes_ES
dc.description.sponsorshipUniversidad de Costa Rica/[735-C0-750]/UCR/Costa Ricaes_ES
dc.language.isoenges_ES
dc.sourceFood Science and Technology International, Vol.28(8), pp. 694-702es_ES
dc.subjectSonificationes_ES
dc.subjectPolyphenolses_ES
dc.subjectCarotenoidses_ES
dc.subjectOrganic acidses_ES
dc.subjectVitamin Ces_ES
dc.subjectColor differencees_ES
dc.titleEffect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juicees_ES
dc.typeartículo originales_ES
dc.identifier.doi10.1177/10820132211050203
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)es_ES
dc.description.procedenceUCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentoses_ES
dc.identifier.codproyecto735-C0-750
dc.identifier.codproyecto735-B6-777


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