TY - JOUR
T1 - Effect of ultrasound and steam treatments on bioaccessibility of β-carotene and physicochemical parameters in orange-fleshed sweet potato juice
AU - Rios-Romero, Evelyn Alicia
AU - Ochoa-Martínez, Luz Araceli
AU - Bello-Pérez, Luis Arturo
AU - Morales-Castro, Juliana
AU - Quintero-Ramos, Armando
AU - Gallegos-Infante, José Alberto
N1 - Publisher Copyright:
© 2021 The Authors
PY - 2021/4
Y1 - 2021/4
N2 - Several health benefits have been associated to orange-fleshed sweet potato owing to the existence of various bioactive compounds, including β-carotene. The purpose of this study was to establish the effect of ultrasound and steam treatment on the bioaccessibility of β-carotene, total polyphenols, antioxidant activity, polyphenol oxidase, peroxidase activity, and color in the orange-fleshed sweet potato juice. Sweet potato juice was processed using ultrasound (0.66 W cm−2 and 8 min), steam (2 min), and a combination of steam and ultrasound. The bioaccessibility of β-carotene was increased in processed sweet potato juice, with samples treated by ultrasound showing the highest bioaccessibility (76.6%). Processing had no effect on antioxidant or enzyme activity, but resulted in significant changes in the color of the juice. As a processing technology, ultrasound enables preservation or improvement of the quality of sweet potato juice, and when conbined with other treatments, facilitates the development of new products.
AB - Several health benefits have been associated to orange-fleshed sweet potato owing to the existence of various bioactive compounds, including β-carotene. The purpose of this study was to establish the effect of ultrasound and steam treatment on the bioaccessibility of β-carotene, total polyphenols, antioxidant activity, polyphenol oxidase, peroxidase activity, and color in the orange-fleshed sweet potato juice. Sweet potato juice was processed using ultrasound (0.66 W cm−2 and 8 min), steam (2 min), and a combination of steam and ultrasound. The bioaccessibility of β-carotene was increased in processed sweet potato juice, with samples treated by ultrasound showing the highest bioaccessibility (76.6%). Processing had no effect on antioxidant or enzyme activity, but resulted in significant changes in the color of the juice. As a processing technology, ultrasound enables preservation or improvement of the quality of sweet potato juice, and when conbined with other treatments, facilitates the development of new products.
KW - Carotenoids
KW - In vitro
KW - Processing
KW - Roots
UR - http://www.scopus.com/inward/record.url?scp=85103644997&partnerID=8YFLogxK
U2 - 10.1016/j.heliyon.2021.e06632
DO - 10.1016/j.heliyon.2021.e06632
M3 - Artículo
C2 - 33889769
AN - SCOPUS:85103644997
SN - 2405-8440
VL - 7
JO - Heliyon
JF - Heliyon
IS - 4
M1 - e06632
ER -