Effect of thermosonication on pathogenic bacteria, quality attributes and stability of soursop nectar during cold storage

被引：22

作者：

Anaya-Esparza, Luis M. ^{[1
,2
]}

Mendez-Robles, Maria D. ^{[2
]}

Sayago-Ayerdi, Sonia G. ^{[1
]}

de Lourdes Garcia-Magana, Maria ^{[1
]}

Ramirez-Mares, Marco V. ^{[3
]}

Sanchez-Burgos, Jorge A. ^{[1
]}

Montalvo-Gonzalez, Efigenia ^{[1
]}

机构：

[1] Inst Tecnol Tepic, Lab Integral Invest Alimentos, Ave Tecnol 2595, Tepic 63175, Nayarit, Mexico

[2] Univ Guadalajara, Div Ciencias Biomed, Dept Ciencias Pecuarias & Agr, Ctr Univ Altos, Tepatitlan De Morelos, Mexico

[3] Inst Tecnol Morelia, Dept Ingn Bioquim, Morelia Mich, Mexico

来源：

CYTA-JOURNAL OF FOOD | 2017年 / 15卷 / 04期

关键词：

Thermosonication; soursop nectar; Escherichia coli; Staphylococcus aureus; quality; stability; ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; SUBLETHAL INJURY; CARROT JUICE; ULTRASOUND; INACTIVATION; APPLE; EXTRACTION; SONICATION; PARAMETERS;

D O I：

10.1080/19476337.2017.1321587

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degrees C. A reduction of 4.5-5logCFU/mL was achieved with the TS treatment (24kHz, average temperature of 50-51 degrees C, acoustic energy density of 1.3-1.4W/mL for 10min) in both pathogens. Likewise, thermosonicated nectar retained 85% of ascorbic acid, polyphenol oxidase inactivation and microbiological and physicochemical stability during 30days at 4 degrees 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.

引用

页码：592 / 600

页数：9

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