Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice

•Increase of phenols, and carotenoids in gooseberry juice after ultrasound.•Cape gooseberry juice is an important source of β-cryptoxanthin and β-carotene.•Reduction of yellow color and ascorbic acid in gooseberry juice after ultrasound. Strong interest of consumers in acquiring minimally processed...

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Bibliographic Details
Published in:Food chemistry 2017-10, Vol.233, p.96-100
Main Authors: Ordóñez-Santos, Luis Eduardo, Martínez-Girón, Jader, Arias-Jaramillo, Maria Enith
Format: Article
Language:English
Subjects:
Ascorbic Acid
Bioactive compounds
Carotenoids
Color
Exotic fruit
Fruit
Fruit and Vegetable Juices
Pasteurization
Phenols
Retinol activity equivalents
Ribes
Yellowing index
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Summary:•Increase of phenols, and carotenoids in gooseberry juice after ultrasound.•Cape gooseberry juice is an important source of β-cryptoxanthin and β-carotene.•Reduction of yellow color and ascorbic acid in gooseberry juice after ultrasound. Strong interest of consumers in acquiring minimally processed foods that conserve the different micronutrients has raised the need to study the effect of food processing methods on quality attributes. The aim of the study was to determine the effect ultrasound treatment on color, and the bioactive compounds (ascorbic acid, total phenols, carotenoids, and provitamin A) of Cape gooseberry juice. Color values, ascorbic acid, total phenols, carotenoids, and Retinol Activity Equivalent (RAE) were measured. The results indicate significant reductions (p
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.04.114