Effect of ultrasound and steam treatments on bioaccessibility of β-carotene and physicochemical parameters in orange-fleshed sweet potato juice
Evelyn Alicia Rios-Romero,
Luz Araceli Ochoa-Martínez,
Luis Arturo Bello-Pérez,
Juliana Morales-Castro,
Armando Quintero-Ramos,
José Alberto Gallegos-Infante
Affiliations
Evelyn Alicia Rios-Romero
Tecnológico Nacional de México/I T de Durango, División de Estudios de Posgrado de Investigación, Blvd. Felipe Pescador 1830 Ote, Colonia Nueva Vizcaya, C.P. 34080, Durango, Dgo. Mexico
Luz Araceli Ochoa-Martínez
Tecnológico Nacional de México/I T de Durango, División de Estudios de Posgrado de Investigación, Blvd. Felipe Pescador 1830 Ote, Colonia Nueva Vizcaya, C.P. 34080, Durango, Dgo. Mexico; Corresponding author.
Luis Arturo Bello-Pérez
Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Km. 8.5 Carretera Yautepec-Jojutla, C.P. 62731, Yautepec, Morelos, Mexico
Juliana Morales-Castro
Tecnológico Nacional de México/I T de Durango, División de Estudios de Posgrado de Investigación, Blvd. Felipe Pescador 1830 Ote, Colonia Nueva Vizcaya, C.P. 34080, Durango, Dgo. Mexico
Armando Quintero-Ramos
Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Campus II, Circuito Universitario s/n, C.P. 31125, Chihuahua, Chih, Mexico
José Alberto Gallegos-Infante
Tecnológico Nacional de México/I T de Durango, División de Estudios de Posgrado de Investigación, Blvd. Felipe Pescador 1830 Ote, Colonia Nueva Vizcaya, C.P. 34080, Durango, Dgo. Mexico
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.
