High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon ( Cucumis melo ) Juice

The bioactive compounds, antioxidant capacity and microbiological quality of melon juice processed by high-intensity ultrasound (HIUS) were studied. Melon juice was processed at two ultrasound intensities (27 and 52 W/cm2) for two different processing times (10 and 30 min) using two duty cycles (30...

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Published in:Foods 2022-08, Vol.11 (17), p.2648
Main Authors: Rodríguez-Rico, Daniel, Sáenz-Esqueda, María de Los Ángeles, Meza-Velázquez, Jorge Armando, Martínez-García, Juan José, Quezada-Rivera, Jesús Josafath, Umaña, Mónica M, Minjares-Fuentes, Rafael
Format: Article
Language:English
Subjects:
Antimicrobial agents
antioxidant capacity
Antioxidants
Bioactive compounds
Biological activity
Carotenoids
Coliforms
Counting
Enzymes
Food quality
Food science
Fruits
Gallic acid
Heat
high-intensity ultrasound
Juices
melon juice
Melons
Microorganisms
Mold
Nutritional aspects
Phenols
Quality management
Sedimentation & deposition
syringic acid
Ultrasonic processing
Ultrasound
Yeasts
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Summary:The bioactive compounds, antioxidant capacity and microbiological quality of melon juice processed by high-intensity ultrasound (HIUS) were studied. Melon juice was processed at two ultrasound intensities (27 and 52 W/cm2) for two different processing times (10 and 30 min) using two duty cycles (30 and 75%). Unprocessed juice was taken as a control. Total carotenoids and total phenolic compounds (TPC) were the bioactive compounds analyzed while the antioxidant capacity was determined by DPPH, ABTS and FRAP assays. The microbiological quality was tested by counting the aerobic and coliforms count as well as molds and yeasts. Total carotenoids increased by up to 42% while TPC decreased by 33% as a consequence of HIUS processing regarding control juice (carotenoids: 23 μg/g, TPC: 1.1 mg GAE/g), gallic acid and syringic acid being the only phenolic compounds identified. The antioxidant capacity of melon juice was enhanced by HIUS, achieving values of 45% and 20% of DPPH and ABTS inhibition, respectively, while >120 mg TE/100 g was determined by FRAP assay. Further, the microbial load of melon juice was significantly reduced by HIUS processing, coliforms and molds being the most sensitive. Thus, the HIUS could be an excellent alternative supportive the deep-processing of melon products.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11172648