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.
Bot, F., Anese, M., Hungerford, G., & Lemos, M. A. (2017). Effect of high frequency ultrasounds on lycopene and total phenolic concentration, antioxidant properties and α-glucosidase inhibitory activity of tomato juice. Italian Journal of Food Science, 29(3), 424-433. https://doi.org/10.14674/IJFS-639