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

## TL;DR

This study shows that ultrasound can boost the release of beneficial compounds in Amazonian fruit juices without damaging their quality.

## Contribution

The study introduces ultrasound as an effective nonthermal method to enhance bioactive compounds in underexplored Amazonian fruits.

## Key findings

- Moderate ultrasound (60%) increased carotenoid and phenolic extraction without altering key juice properties.
- Antioxidant activity improved significantly in Abricó and Cubiu juices after sonication.
- Mari-mari juice showed no significant response to ultrasound treatment.

## Abstract

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.