Journal of Food Science and Technology

, Volume 56, Issue 12, pp 5531–5537 | Cite as

Effect of sonication on the quality attributes of juçara, banana and strawberry smoothie

  • Leilson Oliveira RibeiroEmail author
  • Ana Iraidy Santa Brígida
  • Daniela De Grandi Castro Freitas Sá
  • Carlos Wanderlei Piler Carvalho
  • Janine Passos Lima Silva
  • Virgínia Martins Matta
  • Suely Pereira Freitas
Short Communication


Effect of sonication on the quality parameters of juçara, banana and strawberry smoothie was evaluated using a rotational central composite design with power (73.5–250.0 W) and time (7–36 min) as independent variables. The sonicated smoothie was evaluated regarding anthocyanins, instrumental color and rheological and physicochemical parameters. Within the evaluated processing conditions, 86% of anthocyanins were retained. The pH and acidity of the smoothie wasn’t affected by the independent variables. Regarding instrumental color parameters, only luminosity was affected by the operational conditions. The cavitation phenomenon decreased the apparent viscosity of the smoothie. The sonicated smoothie presented non-Newtonian behavior, with characteristics of a pseudoplastic fluid (n < 1) in all treatments and control. Taking into account that the highest anthocyanin retention was observed at 147 W for 2 min, this condition was the most recommended for the processing of the product.


Euterpe edulis martius Anthocyanins Viscosity Instrumental color 



The authors are incredibly grateful to Federal University of Rio de Janeiro, Embrapa Agroindústria de Alimentos for support. Leilson O. Ribeiro acknowledge the Capes for his fellowship.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Leilson Oliveira Ribeiro
    • 1
    Email author
  • Ana Iraidy Santa Brígida
    • 2
  • Daniela De Grandi Castro Freitas Sá
    • 2
  • Carlos Wanderlei Piler Carvalho
    • 2
  • Janine Passos Lima Silva
    • 2
  • Virgínia Martins Matta
    • 2
  • Suely Pereira Freitas
    • 1
  1. 1.School of ChemistryFederal University of Rio de JaneiroIlha do Fundão, Rio de JaneiroBrazil
  2. 2.Embrapa Agroindústria de AlimentosGuaratiba, Rio de JaneiroBrazil

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