Effect of high and how frequency ultrasound on foods (enzyme activity, polyphenolic compounds and antioxidant activity)

Published: 24 June 2022| Version 1 | DOI: 10.17632/n4f6hc8757.1
, Konstantina Tsikrika,


Thermal processes are conventional techniques used in the preservation of fruit juices. However the heat leads to the destruction of some bioactive compounds, which have important health benefits. The use of New emerging technologies, including Ultrasound aims at increase shelf-life of a food product while keeping their nutritional value and bioactive compounds. The use of low frequency has been investigated but it has some limitations. High frequency ultrasound appears to be a novel area of importance in the food industry, including for the preservation of fruit juices. Raw data were collected from laboratory experiments (using ultrasound apparatus, different sonication parameters) or generated by analytical equipment (time-resolved fluorescence spectroscopy, spectrophotometry). Raw data were further used to calculate secondary data (e.g. percentage of residual enzyme activity, total polyphenolic content, antioxidant activity) and to perform statistics analysis.



University of Abertay Dundee


Enzymatic Activity, Antioxidant Capacity, Phenolic Compound, High Frequency Ultrasound, Low Frequency Ultrasound