Enhancing Bioactive Compound Bioaccessibility in Tapirira guianensis Juices through Ultrasound-Assisted Applications

This study evaluated the chemical profile and bioactive compounds in Tapirira guianensis juice samples under high-intensity ultrasound (US) effects. T. guianensis juices were produced and processed using the US with varying ultrasound energy (0, 0.9, 1.8, 2.7, and 3.6 kJ center dot cm(-3)) for 10 min. The treated juices were evaluated for total acidity, color, pH, total phenolic compounds, anthocyanins, carotenoids, antioxidant capacity, in vitro digestibility, as well as quantification of bioactive compounds by HPLC-DAD. The hydromethanolic extract obtained from T. guianensis exhibited the presence of two major categories of polyphenols, specifically galloylquinic acids and flavonols. Overall, US technology was responsible for inducing some negative changes, such as carotenoid degradation, but also some positive changes in the chemical profile of the beverages, such as increased phenolic content, improved antioxidant capacity, and increased anthocyanin content. However, the beneficial effects were prominent, thus opening opportunities to develop new functional beverages using this fruit with limited scientific studies.

Automated summary

This study evaluated the effects of high-intensity ultrasound on Tapirira guianensis juice and found that ultrasound technology can induce both negative and positive changes in the chemical profile of the beverages. While carotenoids may degrade, phenolic content, antioxidant capacity, and anthocyanin content can be increased.