1. Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology.
- Author
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Cervantes-Elizarrarás A, Piloni-Martini J, Ramírez-Moreno E, Alanís-García E, Güemes-Vera N, Gómez-Aldapa CA, Zafra-Rojas QY, and Cruz-Cansino ND
- Subjects
- Anthocyanins analysis, Ascorbic Acid analysis, Carboxylic Ester Hydrolases metabolism, Catechol Oxidase metabolism, Enzyme Activation, Hydrogen-Ion Concentration, Microbial Viability, Phenols analysis, Rubus microbiology, Solubility, Temperature, Antioxidants chemistry, Fruit and Vegetable Juices microbiology, Rubus chemistry, Rubus enzymology, Ultrasonic Waves
- 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 (R
2 adj>0.91). Thermoultrasound treatment inactivated all the evaluated microorganisms, and at the optimum conditions (50±1°C at 17±1min) 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., (Copyright © 2016 Elsevier B.V. All rights reserved.)- Published
- 2017
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