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 o...

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Veröffentlicht in:	Food chemistry 2018-12, Vol.268, p.594-601
Hauptverfasser:	Campoli, Stephanie Suarez, Rojas, Meliza Lindsay, do Amaral, Jose Eduardo Pedroso Gomes, Canniatti-Brazaca, Solange Guidolin, Augusto, Pedro Esteves Duarte
Format:	Artikel
Sprache:	eng
Schlagworte:	Carotenoids Fruit and Vegetable Juices - analysis Guava juice In vitro accessibility Lycopene Lycopene - analysis Lycopene - chemistry Physical proprieties Psidium - chemistry Ultrasonics - methods Ultrasound
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