High-intensity ultrasound processing of baobab fruit pulp: Effect on quality, bioactive compounds, and inhibitory potential on the activity of α-amylase and α-glucosidase

Balarabe B Ismail; Donghong Liu; Yunfeng Pu; Qiao He; Mingming Guo

doi:10.1016/j.foodchem.2021.130144

High-intensity ultrasound processing of baobab fruit pulp: Effect on quality, bioactive compounds, and inhibitory potential on the activity of α-amylase and α-glucosidase

Food Chem. 2021 Nov 1:361:130144. doi: 10.1016/j.foodchem.2021.130144. Epub 2021 May 18.

Authors

Balarabe B Ismail¹, Donghong Liu², Yunfeng Pu³, Qiao He⁴, Mingming Guo⁵

Affiliations

¹ Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China; Department of Food Science & Technology, Faculty of Agriculture, Bayero University, Kano. PMB 3011, Kano, Nigeria. Electronic address: bbismail@zju.edu.cn.
² Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China; Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, China. Electronic address: dhliu@zju.edu.cn.
³ Department of Food Science, Tarim University, Alar 843300, China. Electronic address: yfpu@zju.edu.cn.
⁴ Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China. Electronic address: heqiao@zju.edu.cn.
⁵ Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China; Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, China. Electronic address: mingguo@zju.edu.cn.

PMID: 34082387
DOI: 10.1016/j.foodchem.2021.130144

Abstract

Effect of high-intensity ultrasound (HIU) compared with thermal treatments on baobab fruit pulp (BFP) quality and bioactive properties were investigated. HIU treatments, particularly at intensities of 687.5 W/cm² for 5 min, and 344 W/cm² for 15 min significantly (p < 0.05) increased the cloudiness index, ascorbic acid (AA) retention, total phenolic and flavonoid contents, and antioxidant capacity besides a more potent α-amylase and α-glucosidase inhibition relative to thermally treated samples. Moreover, the physicochemical parameters, colour index, and browning index were maintained with HIU besides lower 5-hydroxymethylfurfural values than thermal processing. HPLC analysis revealed that the content of most phenolic compounds was the highest in HIU treatments besides a 235-256% increase in procyanidin C₁ compared with control samples. The AA retention following HIU treatments was 87.62-102.86% compared to 30.47-61.90% in thermally treated samples. Our analyses portrayed ultrasound as a feasible alternative to conventional thermal processing of BFP.

Keywords: Antioxidant capacity; Ascorbic acid; Baobab fruit pulp; Bioactive compounds; High-intensity ultrasound; Proanthocyanidins.

MeSH terms

Adansonia / chemistry*
Antioxidants / analysis
Antioxidants / chemistry
Ascorbic Acid / analysis
Biflavonoids / analysis
Catechin / analysis
Enzyme Inhibitors / analysis
Enzyme Inhibitors / chemistry
Enzyme Inhibitors / pharmacology*
Flavonoids / analysis
Fruit / chemistry*
Glycoside Hydrolase Inhibitors / analysis
Glycoside Hydrolase Inhibitors / chemistry
Glycoside Hydrolase Inhibitors / pharmacology
Phenols / analysis
Proanthocyanidins / analysis
Ultrasonics / methods*
alpha-Amylases / antagonists & inhibitors*
alpha-Glucosidases / metabolism

Substances

Antioxidants
Biflavonoids
Enzyme Inhibitors
Flavonoids
Glycoside Hydrolase Inhibitors
Phenols
Proanthocyanidins
procyanidin C
Catechin
alpha-Amylases
alpha-Glucosidases
Ascorbic Acid