Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology
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- 作者：Alicia Cervantes-Elizarrará ; sa ; Javier Piloni-Martinia ; Esther Ramí ; rez-Morenob ; Ernesto Alaní ; s-Garcí ; ab ; Norma Gü ; emes-Veraa ; Carlos Alberto Gó ; mez-Aldapac ; Quinatzin Yadira Zafra-Rojasa ; Nelly del Socorro Cruz-Cansinob ; ncruz@uaeh.edu.mx" class="auth_mail" title="E-mail the corresponding author
- 关键词：Blackberry juice ; Thermoultrasound ; Optimization ; Enzymatic inactivation ; Microbiological growth ; Antioxidants
- 刊名：Ultrasonics Sonochemistry
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：34
- 期：Complete
- 页码：371-379
- 全文大小：1394 K
文摘
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Response surface methodology provided the thermoultrasound treatments conditions.
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Response surface methodology allowed the optimization of thermoultrasound condition.
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The optimum condition of thermoultrasound was 50 ± 1 °C for 17 ± 1 min.
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Microbiological inactivation and enzymatic activity reduction was obtained.
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Optimum process of thermoultrasound was better than pasteurization in quality terms.