Valorization of Amazonian biodiversity: Comparative analysis of conventional and ultrasonic techniques for preservation of bioactive compounds in nectar made from nance (Byrsonima crassifolia) fruit

This study investigated the impact of the use of ultrasound on the processing of the nectar made from nance ( B. crassifolia ) fruit, which is rich in bioactive compounds, and compared pasteurization techniques (70, 80 and 90 °C) with emerging technologies assisted by ultrasound (40, 50 and 60 °C). The objective was to evaluate the preservation of quality, the inactivation of enzymes (polyphenoloxidase - PPO and peroxidase - POD) and the bioaccessibility of its compounds. The physicochemical and microbiological characteristics and the concentrations of the bioactive compounds (anthocyanins, flavonoids, antioxidants, phenolic compounds and β-carotene) were tested. The results indicate that thermosonication, at moderate temperatures, preserved the essential physicochemical properties of the nectar, maintaining soluble solids, pH and titratable acidity. Pasteurization at 90 °C was more effective for inactivating PPO, while thermosonication at 50 °C showed special POD inactivation. Turbidity values remained within the recommended range for nectar quality under both treatments. It is concluded that, when choosing between the techniques, one should consider the thermal stability of the target enzymes, seeking a balance between enzyme inactivation and the preservation of product quality. Thermosonication is, however, a viable alternative for the processing of nectar made from the fruit of B. crassifolia and preserves its essential properties.