2/11/2019 The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree

ocado puree - ScienceDirect

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Ultrasonics Sonochemistry
Volume 27, November 2015, Pages 567-575

The effect of ultrasound on particle size, color, viscosity and

polyphenol oxidase activity of diluted avocado puree
Xiufang Bi a , Yacine Hemar b , Murat O. Balaban c , Xiaojun Liao a

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https://doi.org/10.1016/j.ultsonch.2015.04.011 Get rights and content

Highlights
• Ultrasound treatment of defatted avocado puree significantly decreased particle
size.

• Viscosity increased significantly.

• Measured PPO activity increased by 180% depending on treatment.

• US treatment brings measured PPO activity closer to available PPO activity.

Abstract
The effect of ultrasound treatment on particle size, color, viscosity, polyphenol oxidase (PPO)
activity and microstructure in diluted avocado puree was investigated. The treatments were
carried out at 20 kHz (375 W/cm2) for 0–10 min. The surface mean diameter (D[3,2]) was reduced
to 13.44 μm from an original value of 52.31 μm by ultrasound after 1 min. A higher L∗ value, ΔE
value and lower a∗ value was observed in ultrasound treated samples. The avocado puree
dilution followed pseudoplastic flow behavior, and the viscosity of diluted avocado puree (at
100 s−1) after ultrasound treatment for 1 min was 6.0 and 74.4 times higher than the control
samples for dilution levels of 1:2 and 1:9, respectively. PPO activity greatly increased under all
treatment conditions. A maximum increase of 25.1%, 36.9% and 187.8% in PPO activity was

https://www.sciencedirect.com/science/article/abs/pii/S1350417715000917?via%3Dihub 1/2
2/11/2019 The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree - ScienceDirect

found in samples with dilution ratios of 1:2, 1:5 and 1:9, respectively. The increase in viscosity
and measured PPO activity might be related to the decrease in particle size. The microscopy
images further confirmed that ultrasound treatment induced disruption of avocado puree
structure.

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Keywords
Ultrasound; Avocado puree; Particle size; Viscosity; PPO

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