Abstract
Tomato juice was subjected to high frequency ultrasounds(378 and 583 kHz)at increasing energy densities (up to 250 MJ/m3). Results relevant to the treatments at high frequency providing an energy density of 250 MJ/m3 were compared with those obtained at 24 kHz delivering the same energy density. Lycopene and total phenolic concentration, as well as the α-glucosidase inhibitory activityof tomato juice, were not affected by ultrasound regardless the frequency and energy density. However, the antioxidant properties were negatively affected by high frequency ultrasounds.
Original language | English |
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Pages (from-to) | 424-433 |
Number of pages | 10 |
Journal | Italian Journal of Food Science |
Volume | 29 |
Issue number | 3 |
Early online date | 19 Jul 2017 |
DOIs | |
Publication status | Published - 2017 |