Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound

• Published in: Ultrasonics sonochemistry 2020-10, Vol.67, p.105148, Article 105148
• Main Authors: de Souza Carvalho, Luciedry Matheus, Lemos, Maria Claria Machado, Sanches, Edgar Aparecido, da Silva, Laiane Souza, de Araújo Bezerra, Jaqueline, Aguiar, Jaime Paiva Lopes, das Chagas do Amaral Souza, Francisca, Alves Filho, Elenilson G., Campelo, Pedro Henrique
• Format: Article
• Language: English
• Subjects: Anthocyanins - metabolism; beta Carotene - metabolism; Biological Availability; Euterpe precatoria; Fruit - metabolism; Mauritia flexuosa; Principal Component Analysis (PCA); Sonication; South America; Ultrasound energy density
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2020.105148

•Açai and buriti juice were sonicated.•Effect of energy density was evaluated on physical-chemical properties.•Significant effect of energy density was observed in volatile and acid acids.•Sonication resulted in better bioaccessibility of anthocyanins and β-carotene. The aim of this paper was to evaluate the effect of high energy ultrasound on the bioaccessibility of bioactive compounds from açaí (Euterpe precatoria) and buriti (Mauritia flexuosa) juices. Five levels of energy density (0, 0.9, 1.8, 2.7 and 3.6 J.cm−3), as well as their effects on the bioactive compounds were evaluated. Ultrasound did not significantly influence pH, titratable acidity and soluble solids. However, it affected the color attributes of juices by increasing brightness and color variation. The concentration of bioactive compounds (anthocyanins and carotenoids) and antioxidants increased with increasing ultrasound energy density, which was confirmed by Principal Component Analysis (PCA). Fatty acids increased up to 2.7 J.cm−3 and were reduced when higher energy was employed on the ultrasound process. Ultrasound allowed the release of new aromatic substances. For this reason, the ultrasound technology can be considered an alternative pre-treatment for fruit juices, improving the bioaccessibility and concentration of bioactive compounds.