Positive effects of thermosonication in Jamun fruit dairy dessert processing

Lino, Débora Lemos; Guimarães, Jonas T.; Ramos, Gustavo Luís de Paiva Anciens; Sobral, Louise A.; Souto, Felipe; Neto, Roberto P.C.; Tavares, Maria Inês B.; Sant’Anna, Celso; Esmerino, Erick A.; Mársico, Eliane Teixeira; Freitas, Mônica Q.; Flores, Érico M.M.; Raices, Renata S.L.; Campelo, Pedro Henrique; Pimentel, Tatiana Colombo; Silva, Márcia Cristina; Cruz, Adriano G.

doi:10.1016/j.ultsonch.2022.106040

Cited by 12 publications

(8 citation statements)

References 57 publications

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“…Reinforcing the results observed in this work, other studies also show the impact of ultrasound application in dairy products with positive effects on the content of bioactive compounds [18] , [19] , [44] , [56] .…”

Section: Resultssupporting

confidence: 90%

“…It can increase the shelf life of the product, making it safe for human consumption without altering its nutritional composition and sensory properties [11] , [17] . TS has shown positive results in dairy food processing, such as whey drinks [18] and dairy desserts [19] . However, more investigations are needed to confirm its adequation, including studies with cheeses and the influence of nominal power as a process parameter.…”

Section: Introductionmentioning

confidence: 99%

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Thermosonication as a pretreatment of raw milk for Minas frescal cheese production

Scudino

Guimarães

Moura

et al. 2023

Ultrasonics Sonochemistry

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Thermosonication as a pretreatment of raw milk for Minas frescal cheese production

Scudino

Guimarães

Moura

et al. 2023

Ultrasonics Sonochemistry

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“…The improvement of Jamun fruit dairy dessert processing by thermosonication (20 kHz) was reported by Lino et al [2] . Ultrasound power was evaluated and the quality parameters of this dessert was improved when compared to the conventional heating process.…”

mentioning

confidence: 69%

Ultrasonics Sonochemistry in Latin America

Flores

2022

Ultrasonics Sonochemistry

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“…Considering this fact, Böger et al [ 110 ] quantified the content of anthocyanins in ice cream, resulting in 10.75 mg of cyanidin-3-glucoside in 100 g of product added with 15% of jabuticaba peel extract. Lino et al [ 122 ], when evaluating the effect of thermosonication on the concentrations of manomeric anthocyanins in dairy desserts developed with jambolan, observed that the process had no significant effect on the content of these constituents.…”

Section: Resultsmentioning

confidence: 99%

An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products

Correia

Silva

Ribeiro

et al. 2022

Plants

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This integrative review aims to identify the main flavonoids present in some species of the Myrtaceae family. Studies published between 2016 and 2022 were selected, specifically those which were fully available and written in Portuguese, English, or Spanish, and which were related to the fruits araçá (Psidium cattleianum), cambuí (Myrciaria floribunda), gabiroba (Campomanesia xanthocarpa), jabuticaba (Plinia cauliflora), and jambolan (Syzygium cumini). Scientific studies were gathered and selected in Google Scholar, Scielo, and Science Direct indexed databases, out of which 14 were about araçá, 7 concerned cambuí, 4 were about gabiroba, 29 were related to jabuticaba, and 33 concerned jambolan, when we observed the pre-established inclusion criteria. Results showed that the anthocyanins, such as cyanidin, petunidin, malvidin, and delphinidin, were the mostly identified class of flavonoids in plants of the Myrtaceae family, mainly relating to the purple/reddish color of the evaluated fruits. Other compounds, such as catechin, epicatechin, quercetin, and rutin were also identified in different constituent fractions, such as leaves, peel, pulp, seeds, and in developed products, such as jams, desserts, wines, teas, and other beverages. It is also worth noting the positive health effects verified in these studies, such as anti-inflammatory qualities for jambolan, antidiabetic qualities for gabiroba, antioxidant qualities for araçá, and cardioprotective actions for jabuticaba, which are related to the presence of these phytochemicals. Therefore, it is possible to point out that flavonoids are important compounds in the chemical constitution of the studied plants of the Myrtaceae family, with promising potential in the development of new products by the food, chemical, and pharmaceutical industries due to their bioactive properties.

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Positive effects of thermosonication in Jamun fruit dairy dessert processing

Cited by 12 publications

References 57 publications

Thermosonication as a pretreatment of raw milk for Minas frescal cheese production

Thermosonication as a pretreatment of raw milk for Minas frescal cheese production

Ultrasonics Sonochemistry in Latin America

An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products

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