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Updated: Jan 24, 2026

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Mejora de la calidad nutricional, el perfil aromático y la retención bioactiva del zumo de rúcula mediante

Okan Levent1, Mehmet Ali Şimşek2, Seydi Yıkmış3

  • 1Department of Food Engineering, Faculty of Engineering, Inonu University, Malatya, Türkiye.

Frontiers in nutrition
|January 23, 2026
PubMed
Resumen

La termosonificación (TS) mejora los compuestos bioactivos del zumo de rúcula, aumentando los fenoles y la clorofila y conservando los compuestos aromáticos. Este método innovador mejora la biodisponibilidad en comparación con la pasteurización tradicional.

Palabras clave:
compuestos bioactivosdigestión in vitroaprendizaje automáticozumo de rúcularegresión de vectores de soportetermosonificación

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