Abstract:
:Effect of high-intensity ultrasound (HIU) compared with thermal treatments on baobab fruit pulp (BFP) quality and bioactive properties were investigated. HIU treatments, particularly at intensities of 687.5 W/cm2 for 5 min, and 344 W/cm2 for 15 min significantly (p < 0.05) increased the cloudiness index, ascorbic acid (AA) retention, total phenolic and flavonoid contents, and antioxidant capacity besides a more potent α-amylase and α-glucosidase inhibition relative to thermally treated samples. Moreover, the physicochemical parameters, colour index, and browning index were maintained with HIU besides lower 5-hydroxymethylfurfural values than thermal processing. HPLC analysis revealed that the content of most phenolic compounds was the highest in HIU treatments besides a 235-256% increase in procyanidin C1 compared with control samples. The AA retention following HIU treatments was 87.62-102.86% compared to 30.47-61.90% in thermally treated samples. Our analyses portrayed ultrasound as a feasible alternative to conventional thermal processing of BFP.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ismail BB,Liu D,Pu Y,He Q,Guo Mdoi
10.1016/j.foodchem.2021.130144keywords:
["Antioxidant capacity","Ascorbic acid","Baobab fruit pulp","Bioactive compounds","High-intensity ultrasound","Proanthocyanidins"]subject
Has Abstractpub_date
2021-11-01 00:00:00pages
130144eissn
0308-8146issn
1873-7072pii
S0308-8146(21)01150-Xjournal_volume
361pub_type
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