Please use this identifier to cite or link to this item: http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1255
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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