Optimization of Thermoultrasound Conditions for the Processing of A Prickly Pear Juice Blend (Opuntia Ficus Indica) Using Response Surface Methodology

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• 作者：Nelly Del Socorro Cruz-Cansino ; Nadia Isabel Montiel-Columna ; Patricia Guadalupe Bautista-Velueta ; Mar&iacute ; a Rosalba Pé ; rez-Tinoco ; Ernesto Alan&iacute ; s-Garc&iacute ; a and Esther Ram&iacute ; rez-Moreno
• 刊名：Journal of Food Quality
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：39
• 期：6
• 页码：780-791
• 全文大小：664K
• ISSN：1745-4557

文摘

The aim of this study was to determine the optimal conditions for thermoultrasound treatment of a prickly pear juice blend (two varieties) using response surface methodology. The effect of two independent variables: temperature (40–50C) and time (15–25 min) on the physicochemical, microbiological, and antioxidant properties of the juice blend were evaluated. Temperature and time during processing significantly affected these parameters. The optimum thermoultrasound conditions were temperatures of 44–46C and times of 19–20 min. Under these conditions a reduction >3 log10 CFU/mL was achieved for total plate count, enterobacteria and yeast counts; pectin methyl esterase activity was 54% less than the control, and the content of total phenolic compounds (880 mg GAE/L) and ascorbic acid (230 mg AA/L) contributed to maintain the antioxidant capacity of the juice blend measured by ABTS (350 µmol TE/L), DPPH (1,900 µmol TE/L), and chelating activity (64%).