Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7703691 | Ultrasonics Sonochemistry | 2017 | 40 Pages |
Abstract
The purpose of this research was to optimize the thermoultrasound conditions for blackberry juice using the response surface methodology and considering juice quality parameters and antioxidant capacity. With the exception of microbial growth, the response variables showed high correlation coefficients with the mathematical model (R2adj > 0.91). Thermoultrasound treatment inactivated all the evaluated microorganisms, and at the optimum conditions (50 ± 1 °C at 17 ± 1 min) it increased enzyme inactivation and antioxidant activity in comparison to pasteurized juice. The results demonstrated that thermoultrasound can be an alternative to pasteurization for the production of safe and high-quality juices with the added value of higher concentration of bioactive compounds and antioxidant capacity.
Related Topics
Physical Sciences and Engineering
Chemistry
Chemistry (General)
Authors
Alicia Cervantes-Elizarrarás, Javier Piloni-Martini, Esther RamÃrez-Moreno, Ernesto AlanÃs-GarcÃa, Norma Güemes-Vera, Carlos Alberto Gómez-Aldapa, Quinatzin Yadira Zafra-Rojas, Nelly del Socorro Cruz-Cansino,