Thermal Treatment and High-Intensity Ultrasound Processing to Evaluate the Chemical Profile and Antioxidant Activity of Amazon Fig Juices

Abstract

The present paper evaluated the influence of heat treatment (HT) and high-intensity ultrasound (HIUS) on the chemical profile of the Amazon fig (Ficus subapiculata, Moraceae) juices. Antioxidant activity, quantification of carotenoids, total phenolic compounds (TPC), pH, titratable acidity, soluble solids, color and chemical profile (NMR) were evaluated. Treatments did not change the pH (3.4–3.5), titratable acidity (0.044–0.048%) and soluble solids (2.3–2.4 °Brix). The highest antioxidant activity (DPPH, ABTS) and TPC were presented by the HT-treated juice, which was equivalent to 1235 ± 11 µM TE, 1440 ± 13 µM TE and 312 ± 5 mg GAE mL−1, respectively. The treatments influenced the color luminosity according to the L* and a* parameters, while the b* parameter showed no significant change. The L* parameter was elevated in all treated samples compared to the control sample. Analyzing the parameter a* f, it was verified that the sample with thermal treatment (HT) was different from the control sample, but presented similarity with the samples of the HIUS processes. The 1H NMR spectra of the juices showed similar chemical profiles in all treatments. The compounds α-glucose, β-glucose, fructose, citric, malic, quinic, and p-hydroxybenzoic acids were identified. The HT treatment presented higher efficiency to extract the antioxidant compounds from fig juices. The HIUS treatments with constant energy density also improved the tolerance of the antioxidant compounds, especially in conditions of higher potency and reduced time. Future studies will be devoted to carry out microbiological analysis and evaluate the stability of treated juices.

Enhancing Bioactive Compound Bioaccessibility in Tapirira guianensis Juices through Ultrasound-Assisted Applications

“…In a recent study, extracts of phenolic compounds with ultrasound revealed that this treatment can enhance the extraction of polyphenols from fruits [35]. The extraction of thermostable bioactive compounds such as gallic acid derivatives can be enhanced up to a certain temperature level.…”

Effect of Low-Frequency High-Power Ultrasound Processing on the Volatile Compounds and Aroma Profile of Cashew Apple Juice

“…Ultrasonication is a novel method for processing food that does not use heat and instead relies on ultrasound to retain the natural flavor and nutritional value of fruit juices. − Unlike traditional heat treatment, which can have adverse effects, ultrasonication can be gentle and efficient. Extensive research by the scientific community on the impact of ultrasound has highlighted the benefits of this innovative food processing technique. − Using ultrasonication, food manufacturers can create high-quality products that meet the needs and demands of consumers who want fresh, healthy, and delicious foods.…”

“…Over the years, several scientific studies have examined the potential benefits and drawbacks of employing ultrasound technology to process cashew apple juice. One of the notable advantages of using ultrasound in the juice treatment process is that it can significantly enhance the contents of bioactive compounds present in the juice, particularly vitamin C. , This could be attributed to the fact that ultrasound can disrupt the cell walls of the fruit and release more nutrients into the juice, ,, In addition, research has demonstrated that sonication can effectively reduce the enzymatic browning of the juice, which is a common problem in fruit processing. This enzymatic browning is caused by the presence of polyphenol oxidase and can cause a reduction in the nutritional value and visual appeal of the juice. ,,, Using ultrasound can inhibit the enzyme activity, thereby preventing the juice from darkening and maintaining its natural color during storage.…”

Application of High-Intensity Ultrasound on Acerola (Malpighia emarginata) Juice Supplemented with Fructooligosaccharides and Its Effects on Vitamins, Phenolics, Carotenoids, and Antioxidant Capacity

“…Ultrasound processing is among the many non-thermal processes available for the food industry. The ultrasonic treatment is effective against microorganism spoilage and undesired enzymatic effects [10][11][12][13][14] and has the benefit of preserving or improving the nutritional quality of several fruit juices [15][16][17][18].…”

“…The effects of sonication on vitamin C, carotenoids, phenolics, and other antioxidants have been addressed for many juices, such as beetroot [15], fig [16], strawberry [17], kutkura [18], melon [19], pineapple [20], grape [21], and several other fruit juices. Reports on the ultrasonic treatment of fruit juices show divergent results regarding the effects of this technology.…”