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Title: | Effect of vacuum-thermosonication on the inactivation of Escherichia coli, Staphylococcus aureus, polyphenol oxidase and the quality parameters of soursop puree |
Authors: | Martínez Moreno, Oscar G. Anaya Esparza, Luis Miguel Sánchez Burgos, Jorge Alberto Meza Espinoza, Libier Pérez Larios, Alejandro Bojorquez Quintal, J. Emanuel Montalvo González, Efigenia |
Keywords: | vacuum-thermosonication soursop puree pathogenic bacteria polyphenol oxidase quality |
Issue Date: | Jan-2020 |
Publisher: | Elsevier |
Citation: | Martínez-Moreno O.G., Anaya-Esparza L.M., Sánchez-Burgos J.A., Meza-Espinoza L., Pérez-Larios A., Bojorquez-Quintal J.E. & Montalvo-González E. (2020). Effect of vacuum-thermosonication on the inactivation of Escherichia coli, Staphylococcus aureus, polyphenol oxidase and the quality parameters of soursop puree. Innovative Food Science & Emerging Technologies, Volume 59, 102255. ISSN 1466-8564. DOI: https://doi.org/10.1016/j.ifset.2019.102255. |
Series/Report no.: | Innovative Food Science & Emerging Technologies;Volume 59, 102255 |
Abstract: | ABSTRACT The combined effect of vacuum, heat and ultrasound (vacuum-thermosonication, VTS) on soursop puree was investigated with regard to the viability of Escherichia coli and Staphylococcus aureus, inactivation of polyphenol oxidase and sensory quality. The VTS conditions were: vacuum (8.46, 11 and 16.93 kPa), heat (40, 45 and 50 °C), 1–3 intermittent vacuum pulses and ultrasound (24 kHz and 0.34 W/g of acoustic energy density) during 10 min. According to response surface methodology, the best conditions to obtain the highest microbial inactivation of ≥7 log CFU of inoculated E. coli and S. aureus, and reduction in polyphenol oxidase activity (94%) were 16.5 kPa vacuum, 50 °C, and three intermittent vacuum pulses for 10 min with ultrasound. The best VTS conditions did not negatively affect the quality parameters, and there were no significant changes in sensory attributes of the puree (a panel of 50 untrained judges). Therefore, we conclude that VTS appears a viable option in the processing of soursop. |
Description: | Artículo |
URI: | http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1255 |
ISSN: | 1466-8564 |
Appears in Collections: | 2301 Artículos |
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File | Description | Size | Format | |
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Effect of vacuum-thermosonication on the inactivation of Escherichia coli.pdf | Documento | 1.22 MB | Adobe PDF | View/Open |
Enlace a_Effect of vacuum-thermosonication on the inactivation of Escherichia coli.htm | Enlace a publicación | 47.59 kB | HTML | View/Open |
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