Ultrasound-Assisted Enhancement of Bioactive Compounds in Amazonian Fruit Juices ( Mammea americana , Solanum Sessiliflorum , and Cassia leiandra )

High Resolution Image Download MS PowerPoint Slide Despite growing interest in nonthermal technologies, the effects of ultrasound processing on the molecular and bioactive properties of underexplored Amazonian fruits remain poorly understood. This study provides an integrated physicochemical, spectroscopic, and antioxidant assessment of Abricó ( Mammea americana ), Cubiu ( Solanum sessiliflorum Dunal), and Mari-mari ( Cassia leiandra Banth) juices subjected to ultrasound treatment (20–80% power level). Moderate sonication (60%) significantly enhanced carotenoid and phenolic extraction without affecting pH, titratable acidity, or soluble solids, confirming the gentle, nonthermal character of the process. UV–Vis and FTIR analyses revealed preserved molecular fingerprints and characteristic π–π* transitions of carotenoids, polyphenols, and flavonoids, demonstrating structural stability after sonication. Antioxidant assays (DPPH, ABTS, and FRAP) showed increased radical-scavenging activity, particularly in Mari-mari juice, supported by PCA and Pearson correlation analyses. Color parameters ( L *, a *, b *) shifted notably at 40% potency in Abricó and Cubiu juices, reflecting subtle but beneficial compositional changes associated with enhanced β-carotene release. Abricó juice exhibited higher moisture (15.49%) and lower lipid contents. Bioactive release was most evident in Abricó and Cubiu juices, which showed elevated total phenolics (138.00 ± 1.03 mg GAE·mL –1 ) and strong DPPH activity (1204 ± 3.82 and 1125 ± 3.63 μmol TE·100 mL –1, respectively) at 60% power level. In contrast, Mari-mari juice displayed no significant response to ultrasound. Untreated samples also presented high ABTS activity (2028.55 ± 4.44 μM TE). Overall, 60% power level emerged as an effective, economical, and eco-friendly strategy to enhance phenolic and carotenoid release in the tested Amazonian fruit matrices.