http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1124 2026-04-16T13:16:53Z http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1510 Title: Optimization of ultrasonic-assisted extraction of phenolic compounds from Justicia spicigera leaves Authors: Anaya Esparza, Luis Miguel; Ramos Aguirre, Dení; Zamora-Gasga, Víctor Manuel; Yahia, Elhadi M.; Montalvo González, Efigenia Abstract: Abstract A Box–Behnken design (Extraction-time, pulsecycle, sonication-amplitude) was employed to extract phenolic compounds from Justicia spicigera leaves by ultrasonic-assisted extraction. The muicle leaves extracts were analyzed measuring total phenolic compounds and antioxidant capacity. According to response surface methodology the optimal conditions of ultrasonic-assisted extraction to obtain the highest soluble phenolic content were 2 min (extraction time) for 0.7 s (pulse cycle) at 55% of sonication amplitude. Under these optimal conditions, the total phenolic content was higher when was used ultrasonic-assisted extraction (54.02 mg/g) than stirring (46.46 mg/g) and thermal decoction (47.76 mg/g); however, the antioxidant capacity from J. spicigera extracts did not increase by ultrasonic-assisted extraction. The extracts or aqueous infusions from J. spicigera leaves are used for therapeutic proposes, therefore the ultrasonic-assisted extraction is a useful technology to improve the extraction of phytochemicals from J. spicigera leaves. Description: Artículo 2018-08-01T00:00:00Z http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1507 Title: Effect of thermosonication on pathogenic bacteria, quality attributes and stability of soursop nectar during cold storage Authors: Anaya Esparza, Luis Miguel; Méndez Robles, María Dolores; Sáyago Ayerdi, Sonia G; García Magaña, María de Lourdes; Ramírez Mares, Marco V; Sánchez Burgos, Jorge Alberto; Montalvo González, Efigenia Abstract: ABSTRACT In this work, the effect of the thermosonication (TS) on the inactivation of Escherichia coli and Staphylococcus aureus in soursop nectar was evaluated, as well as the quality and stability of the nectar during its storage at 4°C. A reduction of 4.5–5 log CFU/mL was achieved with the TS treatment (24 kHz, average temperature of 50–51°C, acoustic energy density of 1.3–1.4 W/mL for 10 min) in both pathogens. Likewise, thermosonicated nectar retained 85% of ascorbic acid, polyphenol oxidase inactivation and microbiological and physicochemical stability during 30 days at 4°C. Sensorially, the thermosonicated nectar was predominantly preferred over a commercial one. TS is a viable alternative to extend the shelf life of minimally processed soursop nectar. RESUMEN En este trabajo se evaluó el efecto de la termosonicación sobre la inactivación de Escherichia coli y Staphyloccocus aureus en néctar de guanábana; así como la calidad y estabilidad del néctar durante su almacenamiento a 4°C. Se logró una reducción de 4,5–5,0 log CFU/mL con el tratamiento de termosonicación (24 kHz, temperatura promedio de 50–51°C, densidad de energía acústica de 1,3–1,4 W/mL, durante 10 min) en ambos patógenos. Del mismo modo, el néctar termosonicado conservó el 85% de ácido ascórbico, la inactivación de polifenol oxidasa y la estabilidad microbiológica y fisicoquímica durante 30 días a 4°C. Sensorialmente, el néctar termosonicado fue predominantemente preferido sobre un néctar comercial. La termosonicación es una alternativa viable para extender la vida útil del néctar de guanábana mínimamente procesado. Description: Artículo 2017-04-01T00:00:00Z http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1506 Title: Thermosonication: An alternative processing for fruit and vegetable juices Authors: Anaya Esparza, Luis Miguel; Velázquez Estrada, Rita M; Roing, Artur X.; García Galindo, Hugo S.; Sayago Ayerdi, Sonia G.; Montalvo González, Efigenia Abstract: Abstract Background Alternative methods of pasteurization have gained relevance in the food industry. Nowadays there are new technologies that offer options for food processing to ensure the stability and quality of products. Particularly in processed fruit and vegetable juices, consumers search for additive-free and minimally processed products. Scope and approach Thermosonication (TS) is a novel and viable technique that is employed to replace the conventional thermal processing. It can increase the microbial and enzymatic inactivation rates, extend product shelf life and reduce the impact on the nutritional content and overall quality of fruit and vegetable juices. This article reviews the advantages and limitations offered by the application of TS on fruit and vegetable juices. Additionally, its effects on bioactive compounds, physicochemical, microbiological, enzymatic and sensory parameters in fruit and vegetable juices are also discussed. Key findings and conclusions Scientific evidence shows that TS is a viable technology for processing of fruit and vegetable juices that preserve the quality of fruit and vegetable juices, compared with conventional thermal processing (60 °C for 30 min). An additive effect between ultrasound and heat has the potential to ensure product stability and also is effective for inactivation of enzymes present in juices. This technology represents a rapid, efficient and reliable alternative to retain the quality and extend the shelf life of fruit and vegetable juices. Description: Artículo 2017-03-01T00:00:00Z http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1504 Title: Effect of thermosonication on polyphenol oxidase inactivation and quality parameters of soursop nectar Authors: Anaya Esparza, Luis Miguel; Velázquez Estrada, Rita María; Sáyago Ayerdi, Sonia G; Sánchez Burgos, Jorge Alberto; Ramírez Mares, Marco Vinicio; García Magana, María de Lourdes; Montalvo González, Efigenia Abstract: Abstract: In the present study, the effect of thermosonication on polyphenol oxidase (PPO) inactivation and quality parameters of soursop nectar was evaluated [at 24 kHz, average temperature of 34, 44 and 54 °C, acoustic energy density (AED) (1.1, 1.2 and 1.4 W/mL) and processing time (2, 6 and 10 min)]. Classical thermal pasteurization (65 °C, 30 min) reduced 81% PPO activity and ascorbic acid content by 36% in comparison to fresh nectar. All treatments with thermosonication at 34 or 44 °C decreased the initial PPO activity between 34 and 67%; while treatments at 54 °C decrease PPO activity among 91 and 99%. Also these last treatments had 90% retention of ascorbic acid, without significant changes in quality parameters. In conclusion, thermosonication can be an excellent alternative to total PPO inactivation, without changes in the quality of soursop nectar. Description: Artículo 2017-01-01T00:00:00Z