High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (<i>Cucumis melo</i>) Juice

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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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
melon juice
high-intensity ultrasound
bioactive compounds
gallic acid
syringic acid
antioxidant capacity
Online Access:https://www.mdpi.com/2304-8158/11/17/2648

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