Effect of high and how frequency ultrasound on foods (enzyme activity, polyphenolic compounds and antioxidant activity)

  • Adilia Lemos (Contributor)
  • Boon Chu (Contributor)
  • Konstantina Tsikrika (Contributor)
  • David Bremner (Contributor)
  • Graham Hungerford (Contributor)



Thermal processes are conventional techniques used in the preservation of fruit juices. However the heat leads to the destruction of some bioactive compounds, which have important health benefits. The use of New emerging technologies, including Ultrasound aims at increase shelf-life of a food product while keeping their nutritional value and bioactive compounds. The use of low frequency has been investigated but it has some limitations. High frequency ultrasound appears to be a novel area of importance in the food industry, including for the preservation of fruit juices.

Raw data were collected from laboratory experiments (using ultrasound apparatus, different sonication parameters) or generated by analytical equipment (time-resolved fluorescence spectroscopy, spectrophotometry). Raw data were further used to calculate secondary data (e.g. percentage of residual enzyme activity, total polyphenolic content, antioxidant activity) and to perform statistics analysis.
Date made available24 Jun 2022
PublisherMendeley Data
Date of data production2014 - 2018


  • Enzyme activity
  • Ultrasound
  • Antioxidant activity
  • Polyphenolic content

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