Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review

Summary This review presents an updated analysis regarding the application of ultrasound technology in fruits, vegetables and their derivatives. The relationship among structure, processing, the quantity and quality of nutrients and bioactive compounds are discussed. Initially, we discussed the effe...

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Bibliographic Details
Published in:International journal of food science & technology 2021-09, Vol.56 (9), p.4376-4395
Main Authors: Rojas, Meliza Lindsay, Kubo, Mirian T. K., Caetano‐Silva, Maria Elisa, Augusto, Pedro E. D.
Format: Article
Language:English
Subjects:
Bioaccessibility
Bioactive compounds
bioactivity
Bioavailability
Biological activity
Cell disruption
emerging technologies
Food engineering
Food plants
food processing
Fruits
Isomerization
Life Sciences
Nutrients
nutritional quality
plant‐based foods
Ultrasonic processing
Ultrasound
Vegetables
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Summary:Summary This review presents an updated analysis regarding the application of ultrasound technology in fruits, vegetables and their derivatives. The relationship among structure, processing, the quantity and quality of nutrients and bioactive compounds are discussed. Initially, we discussed the effect of ultrasound processing on the structure of the matrices at tissues, cells and molecules levels, also considering the different factors that influence the reported responses. Subsequently, the effect on nutrients and bioactive compound quantity (concentration) and quality (bioaccessibility → bioavailability → bioactivity) is evaluated. Ultrasound processing resulting in tissues and cell disruption, fibre breakage, isomerisation, micellisation, among other modifications, improving the extractability of compounds and/or resulting in their degradation. Moreover, the obtained new matrix interacts differently with the human body, affecting the compound accessibility, which can be increased. In conclusion, different possibilities are discussed regarding using ultrasound processing to enhance healthy aspects of plant‐based food products. Ultrasound processing of fruits and vegetables produces structural changes at different levels which impact the quantity and quality of nutrients and bioactive compounds.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15113