Non-thermal Processing on Guava, Orange, and Tangerine Juices

What is it about?

The present study evaluated the influence of non-thermal technologies (ultrasound and ozone) on the content of the bioactive compounds, in vitro antioxidant capacity, and deteriorative enzymes (peroxidase and polyphenoloxidase) in fruit juices. Multivariate statistical analysis revealed that guava juice was more susceptible to ozone and ultrasound processing due to the increase of phenolics, vitamin C, and antioxidant capacity (ABTS). The ozone processing was deleterious in orange juice, reducing the content of bioactive compounds. Ultrasound processing enhanced the bioactive compounds in tangerine and guava juice. Higher amounts of phenolics in orange juice presented good correlation to the ozone processing, which was followed by more elevated amounts of vitamin C in guava, orange, and mostly tangerine. The softer ultrasound processing contributed to raise the vitamin C content (mainly in guava and orange). The results highlighted that the food matrix influences the non-thermal processing due to their different compositions.

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