Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility

•Guava juice was processed by high power ultrasound.•This process disrupted guava cells altering the juice properties.•The juice physical stability was improved, avoiding pulp sedimentation.•Ultrasound decreases the amount of lycopene in guava juice.•Ultrasound increased the in vitro accessibility of lycopene in guava juice. The present work evaluated the effect of high-power ultrasonication on the structure and properties of guava juice. The microstructure, concentration of lycopene, in vitro accessibility of lycopene and physical properties (pulp sedimentation, turbidity and colour) were evaluated. The results of this study demonstrate that the ultrasonication disrupts the guava cells, releasing their content and altering the juice properties. Although this processing decreases the total amount of lycopene in guava juice, the release of lycopene from the cells increased its in vitro accessibility. Furthermore, the size reduction of the dispersed pulp particles improved the physical stability of the juice, avoiding pulp sedimentation without significant colour changes during storage. In conclusion, it is suggested that ultrasonication is an interesting alternative to improve the physical and nutritional properties of fruit juices.