By Juan Francisco Garcia, Ph.D. Martin

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2013). , 2016; Shori, 2016). Fruit beverage industry produces a large amount of byproducts (around 20-60% of raw materials) every year as a result of beverage processing, such as seeds, peels, unusable pulp, wine lees from winemaking industry, etc. , 2014a; Amaya-Cruz et al. 2015). , 2016). Traditionally, byproducts from fruit beverage are discarded or incinerated, thus producing a negative influence on environment. Otherwise, the byproducts are utilized as compost and animal feed. , 2015). Ultrasound-Assisted Extraction of Bioactive Compounds … 35 Byproducts from fruit beverage industry are good sources of various bioactive compounds, including flavonoids, carotenoids, anthocyanins, vitamins, polysaccharides and many other phytochemicals.

Journal of Food Engineering, 108(3), 383–392. 038. Bevilacqua, A. and Speranza, B. and Campaniello, D. and Sinigaglia, M. R (2013) Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound. Food and Bioprocess Technology, 7, 2189–2197. M. (2010) Use of HighIntensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices. Food and Bioprocess Technology, 3, 797–803. 1007/s11947-009-0307-7. M, Guerrero, S. (2015) Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound.

The higher inactivation of microbial cells in the combined US-HHP treatments in the cited study might be due to the pronounced and additive effects of both techniques. Bevilacqua et al. (2013) reported the use of ultrasound (US) as a suitable strategy to control the growth of spoiling yeasts in fruit juices. In a first phase, US technique was tested towards Saccharomyces cerevisiae inoculated in different juices (strawberry, orange, apple, pineapple and red-fruits): the treatment was performed by modulating the level of the power (20–60%), the duration of the treatment (2–6 min) and the pulse (2–6 s), according to a fractional design.

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