High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (<i>Cucumis melo</i>) Juice
The bioactive compounds, antioxidant capacity and microbiological quality of melon juice processed by high-intensity ultrasound (HIUS) were studied. Melon juice was processed at two ultrasound intensities (27 and 52 W/cm<sup>2</sup>) for two different processing times (10 and 30 min) usi...
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| Format: | Article |
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/17/2648 |
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| author | Daniel Rodríguez-Rico María de los Ángeles Sáenz-Esqueda Jorge Armando Meza-Velázquez Juan José Martínez-García Jesús Josafath Quezada-Rivera Mónica M. Umaña Rafael Minjares-Fuentes |
| author_facet | Daniel Rodríguez-Rico María de los Ángeles Sáenz-Esqueda Jorge Armando Meza-Velázquez Juan José Martínez-García Jesús Josafath Quezada-Rivera Mónica M. Umaña Rafael Minjares-Fuentes |
| author_sort | Daniel Rodríguez-Rico |
| collection | DOAJ |
| description | The bioactive compounds, antioxidant capacity and microbiological quality of melon juice processed by high-intensity ultrasound (HIUS) were studied. Melon juice was processed at two ultrasound intensities (27 and 52 W/cm<sup>2</sup>) for two different processing times (10 and 30 min) using two duty cycles (30 and 75%). Unprocessed juice was taken as a control. Total carotenoids and total phenolic compounds (TPC) were the bioactive compounds analyzed while the antioxidant capacity was determined by DPPH, ABTS and FRAP assays. The microbiological quality was tested by counting the aerobic and coliforms count as well as molds and yeasts. Total carotenoids increased by up to 42% while TPC decreased by 33% as a consequence of HIUS processing regarding control juice (carotenoids: 23 μg/g, TPC: 1.1 mg GAE/g), gallic acid and syringic acid being the only phenolic compounds identified. The antioxidant capacity of melon juice was enhanced by HIUS, achieving values of 45% and 20% of DPPH and ABTS inhibition, respectively, while >120 mg TE/100 g was determined by FRAP assay. Further, the microbial load of melon juice was significantly reduced by HIUS processing, coliforms and molds being the most sensitive. Thus, the HIUS could be an excellent alternative supportive the deep-processing of melon products. |
| first_indexed | 2024-03-10T01:49:00Z |
| format | Article |
| id | doaj.art-5a05c1a59f9342d7862484ec8cb9fbe6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:49:00Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5a05c1a59f9342d7862484ec8cb9fbe62023-11-23T13:08:55ZengMDPI AGFoods2304-81582022-08-011117264810.3390/foods11172648High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (<i>Cucumis melo</i>) JuiceDaniel Rodríguez-Rico0María de los Ángeles Sáenz-Esqueda1Jorge Armando Meza-Velázquez2Juan José Martínez-García3Jesús Josafath Quezada-Rivera4Mónica M. Umaña5Rafael Minjares-Fuentes6Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Gómez Palacio 35010, MexicoFacultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Gómez Palacio 35010, MexicoFacultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Gómez Palacio 35010, MexicoFacultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Gómez Palacio 35010, MexicoFacultad de Ciencias Biológicas, Universidad Juárez del Estado de Durango, Gómez Palacio 35010, MexicoDepartment of Chemistry, University of the Balearic Islands, 07122 Palma de Mallorca, SpainFacultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Gómez Palacio 35010, MexicoThe bioactive compounds, antioxidant capacity and microbiological quality of melon juice processed by high-intensity ultrasound (HIUS) were studied. Melon juice was processed at two ultrasound intensities (27 and 52 W/cm<sup>2</sup>) for two different processing times (10 and 30 min) using two duty cycles (30 and 75%). Unprocessed juice was taken as a control. Total carotenoids and total phenolic compounds (TPC) were the bioactive compounds analyzed while the antioxidant capacity was determined by DPPH, ABTS and FRAP assays. The microbiological quality was tested by counting the aerobic and coliforms count as well as molds and yeasts. Total carotenoids increased by up to 42% while TPC decreased by 33% as a consequence of HIUS processing regarding control juice (carotenoids: 23 μg/g, TPC: 1.1 mg GAE/g), gallic acid and syringic acid being the only phenolic compounds identified. The antioxidant capacity of melon juice was enhanced by HIUS, achieving values of 45% and 20% of DPPH and ABTS inhibition, respectively, while >120 mg TE/100 g was determined by FRAP assay. Further, the microbial load of melon juice was significantly reduced by HIUS processing, coliforms and molds being the most sensitive. Thus, the HIUS could be an excellent alternative supportive the deep-processing of melon products.https://www.mdpi.com/2304-8158/11/17/2648melon juicehigh-intensity ultrasoundbioactive compoundsgallic acidsyringic acidantioxidant capacity |
| spellingShingle | Daniel Rodríguez-Rico María de los Ángeles Sáenz-Esqueda Jorge Armando Meza-Velázquez Juan José Martínez-García Jesús Josafath Quezada-Rivera Mónica M. Umaña Rafael Minjares-Fuentes High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (<i>Cucumis melo</i>) Juice Foods melon juice high-intensity ultrasound bioactive compounds gallic acid syringic acid antioxidant capacity |
| title | High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (<i>Cucumis melo</i>) Juice |
| title_full | High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (<i>Cucumis melo</i>) Juice |
| title_fullStr | High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (<i>Cucumis melo</i>) Juice |
| title_full_unstemmed | High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (<i>Cucumis melo</i>) Juice |
| title_short | High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (<i>Cucumis melo</i>) Juice |
| title_sort | high intensity ultrasound processing enhances the bioactive compounds antioxidant capacity and microbiological quality of melon i cucumis melo i juice |
| topic | melon juice high-intensity ultrasound bioactive compounds gallic acid syringic acid antioxidant capacity |
| url | https://www.mdpi.com/2304-8158/11/17/2648 |
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