Combined application of high pressure and ultrasound in fig paste: effect on bioactive and volatile compounds

被引：0
作者：
J. A. Meza-Velázquez
M. Aguilera-Ortiz
J. A. Ragazzo-Sanchez
J. A. Ramírez-De León
J. R. Minjares-Fuentes
E. A. Luna-Zapién
机构：
[1] Juarez University of the State of Durango. Av,Faculty of Chemical Sciences
[2] Technological Institute of Tepic,Integral Food Laboratory
[3] UAM Reynosa-Aztlán,Department of Food Science and Technology
来源：
Food Science and Biotechnology | 2024年 / 33卷
关键词：
Fig paste; Bioactive; Volatile compounds; High hydrostatic pressure; Ultrasound;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The combined impact of high-hydrostatic pressure (HHP) and ultrasound (US) on the cyanidin-3-O-rutinoside (C3R), quercetin-3-O-rutinoside (Q3R), and volatile compounds from fig (Ficus carica) paste was investigated. The HHP increased the content of C3R and Q3R, from 70 to 133 mg/kg fw and 31 to 44 mg/kg fw, respectively. The combination of HHP and US further enhanced the extraction of these bioactive compounds. Specifically, processing fig paste with US for 5 min at 40 °C yielded approximately 250 mg of C3R/kg fw and 45 mg of Q3R/kg fw, after 20 min. More than 25 volatile compounds were identified, with benzaldehyde being the predominant compound, accounting > 75%. Trace amounts of hydroxymethylfurfural (< 0.36 mg/100 g fw) were detected in HHP-processed fig paste. The application of HHP at mild temperatures and short time, combined with US, effectively promotes the content of bioactive compounds present in fig paste without adversely affecting the fruit's volatile compounds.
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页码：1103 / 1112
页数：9
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