# Pasteurization of Foods with Ultrasound: The Present and the Future
## 5 Bioactive Compounds
In kiwifruit juice, there was a significant increase in total phenolics (108.65%), flavonoids (105.56%), and antioxidant capacity (65.67%) after the sonication process (25 kHz, 400 W, 16 min) [90]. Under the same processing conditions, strawberry juice also increased total phenolics, flavonoids, and antioxidant capacity [91]. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Product** & **Bioactive** & **Processing** & **Results** & & **Reference** \\ \hline FRUIT AND VEGETABLE PRODUCTS & & & & Crtl. & Proc. & \\ \multirow{4}{*}{Amora (_Spundius primata_) juice} & Citric acid (CA) & & & 2.62 & 2.29 & \\  & Total Phenolic Content (TP) & & & TP & \\  & Total Flavonoid Content (TF) & & & (mg GAE/mL) & 130 & 310.45 & \\  & Total Flavonoid Content (TF) & 44 kHz, 500 W, 40 \({}^{\circ}\)C, 60 min & & TF (mgCE/mL) & 0.05 & 0.16 & [21] \\  & Antioxidant activity (AA) & & AA (\(\%\)DPH) & 58 & 84.65 & \\  & Vitamin C (VC) & & & & \\  & & VC & & & \\  & & & (mg/100 mL) & 50 & 35.39 & \\ \hline \multirow{4}{*}{Apple juice (cloudy)} & Total Polyphenol Content (TP) & 1125 W, 70 \({}^{\circ}\)C, & & & \\  & Antioxidant activity (AA) & 12 min & & & \\  & Pasteurized: 85 \({}^{\circ}\)C, 10 min & & & & \\ \hline \multirow{4}{*}{Araç-boi pulp} & Vitamin C (VC), Total Phenolic & & & & \\  & Content (TP), Total Flavonoids & 19 kHz, 400 W, 88.9 \({}^{\circ}\)C, & & & \\  & (TP), Antioxidant Activity (AA) & 8.75 min & (mg GAE/g) & 1.15 & 1.33 & [83] \\  & & TF (mg CE/g) & 0.06 & 0.09 & \\  & & AA & & & \\  & & (uM TE/g) & 1.21 & 1.91 & \\ \hline \multirow{4}{*}{Chinese bayberry juice} & \multirow{4}{*}{Anthocyanin content (AC)} & \multirow{4}{*}{20 kHz, 400 W, 63 \({}^{\circ}\)C, 20 min} & \multirow{4}{*}{AC} & \multirow{4}{*}{Ctrl.} & \multirow{4}{*}{Proc.} & \multirow{4}{*}{[89]} \\  & & & & & \\  & & & (mg/100 mL) & & & \\ \hline \multirow{4}{*}{Blueberry juice} & \multirow{4}{*}{Total Phenolic Content (TP)} & \multirow{4}{*}{} & \multirow{4}{*}{TP} & \multirow{4}{*}{45.6} & \multirow{4}{*}{[85]} \\  & Total Flavonoid Content (TF) & & & & \\  & Total Flavonoid Content (TF) & & & & \\  & Total anthocyanin content (TAC) & 20 kHz, 600 W, 60 \({}^{\circ}\)C, 15 min & & & \\  & Antioxidant activity (AA) & & & & \\  & Hydroxyl activity (HA) & & AA (\(\%\) DPPH inhibition) & 41.8 & 65.22 & \\  & & HA (\(\%\) OH inhibition) & 45.68 & 51.13 & \\ \hline Goldenberry & \multirow{4}{*}{Carotenoids (C)} & 20 kHz, 1000 W, 90\(\%\) & & Crtl. & Proc. & \\  & & amplitude, 65 \({}^{\circ}\)C, 10 min & (C) \(\mu\)g/100 g & 3800 & 4000 & [84] \\ \hline \multirow{4}{*}{Grapefruit juice} & \multirow{4}{*}{Ascorbic acid (AA), Total Phenolic Content (TP), Total Flavonoids (TF), Antioxidant Capacity (AC)} & \multirow{4}{*}{28 kHz, 70\(\%\) power set, 20 \({}^{\circ}\)C, 90 min} & \multirow{4}{*}{AA (mg/100 mL)} & \multirow{4}{*}{27.83} & \multirow{4}{*}{[8]} \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\ \hline \multirow{4}{*}{Cape gooseberry juice} & \multirow{4}{*}{Vitamin C (VC), Total Phenolic Content (TP), \(\beta\)-carotene, \(\alpha\)-carotene, \(\beta\)-cyrokanthin, \(\alpha\)-carotene, \(\beta\)-cyrokanthin, \(\alpha\)-carotene} & \multirow{4}{*}{42 kHz, 240 W, 30 \({}^{\circ}\)C, 40 min} & \multirow{4}{*}{42.13} & \multirow{4}{*}{[92]} \\  & & & & & \\  & & & (mg/L) & & \\  & & & & \\  & & & & & \\  & & & & \\  & & & & & \\  & & & & & \\ \hline \multirow{4}{*}{Mandarin juice} & Glucose, Vitamin C (VC), Total & & & & \\  & Phenolic Content (TP), \(\beta\)-carotene, \(\alpha\)-carotene, \(\beta\)-cyrokanthin, \(\alpha\)-carotene & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & \\  & & & & & \\ \hline \end{tabular}
\end{table} 
Table 3: Effect of ultrasound on bioactive compounds in food products. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  
Some natural pigments found in food, such as anthocyanins, carotenoids, and chlorophyll, have also been quantified after sonication.