ULTRASSOM E MANUTENÇÃO DE COMPOSTOS BIOATIVOS
Resumo
O consumo de alimentos ricos em compostos bioativos é reportado na literatura como um hábito que auxilia na prevenção de doenças cardiovasculares, doenças metabólicas, inflamatórias e carcinogênicas. Os avanços tecnológicos dos alimentos visam aprimorar processamentos e estocagem, minimizando alterações e degradações que podem depreciar a qualidade dos alimentos. O ultrassom tem sido aplicado como tecnologia de conservação de alimentos e método de extração de compostos, gerando menores perdas nutricionais quando comparado às tecnologias tradicionais térmicas. Assim, esta revisão tem como objetivo relatar parâmetros comprovadamente definidos no processamento por ultrassom e exemplificar diferentes aplicações relacionadas à compostos bioativos em alimentos.Referências
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