Effect of ultrasound and steam treatments on bioaccessibility of β-carotene and physicochemical parameters in orange-fleshed sweet potato juice
Evelyn Alicia Rios-Romero, Luz Araceli Ochoa‐Martínez, Luís A. Bello‐Pérez, Juliana Morales‐Castro, Armando Quintero‐Ramos, José Alberto Gallegos‐Infante
Abstract
and 8 min), steam (2 min), and a combination of steam and ultrasound. The bioaccessibility of β-carotene was increased in processed sweet potato juice, with samples treated by ultrasound showing the highest bioaccessibility (76.6%). Processing had no effect on antioxidant or enzyme activity, but resulted in significant changes in the color of the juice. As a processing technology, ultrasound enables preservation or improvement of the quality of sweet potato juice, and when conbined with other treatments, facilitates the development of new products.
Topics & Concepts
Food scienceChemistryPolyphenolPolyphenol oxidaseAntioxidantOrange (colour)CarotenePeroxidaseOrange juiceEnzymeBiochemistryMeat and Animal Product QualityMicrobial Inactivation MethodsAntioxidant Activity and Oxidative Stress