Thermosonication enhances the antioxidant quality of tomato juice: Enzyme inactivation kinetics, targeted metabolomics of carotenoids and phenolic acids, and multivariate correlation analysis. (PubMed, Food Chem) - Oct 15, 2026 - "Targeted metabolomics revealed significant increases in carotenoids (lycopene, +12.8%) and phenolic compounds (chlorogenic acid, +93.7%; rutin, +108.3%; syringic acid, +596.6%)...Correlation analysis suggested associations between enzyme activity and color, POD activity and phenolic oxidation, and phenolic acids/lycopene and antioxidant capacity. TS may improve antioxidant quality via oxidative enzyme inactivation, release of bound phenolics, improved extractability, and glycoside hydrolysis, offering a hypothesis-generating framework for high-bioactivity tomato juice production."
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Chen Song; Hang Su; Jianbin Ma; Jitian Song; Limei Li; Lingling Pang; Liping Qiao; Xiaoyu Wen; Yanning Dou
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