食品加工および技術ジャーナル

概要

Ultrasound Processing on Green Cactus Pear (Opuntia ficus Indica) Juice: Physical, Microbiological and Antioxidant Properties

Nelly Cruz Cansino, Guadalupe Pérez Carrera, Quinatzin Zafra Rojas, Luis Delgado Olivares, Ernesto Alanís García and Esther Ramírez Moreno

In Mexico, the consumption of green cactus pear fruit it is usually eaten fresh. This fruit could be a natural product with a rapid presence in the market, especially if the production technologies are optimized. The aim of the present study was to evaluate the effect of ultrasound (amplitudes 40, 60 and 80% at different times 10, 15 and 25 min) in the quality (pH, °Brix, stability), microbial growth, phenolic content, ascorbic acid and the antioxidant activity of green cactus pear juice. We found that application of a greater amplitude and time of ultrasound (higher 60% 15 min) significantly decreased the microbial load. Treatment >15 min presented higher total solid soluble (°Brix) with values of 13.00 - 13.40 °Brix. Treatment 60% 15 min, 80% 8, 15 and 25 min showed better physical stability (lower % settled solids) around 16.93%-19.41%. Appreciable amount of bioactive compounds was found mainly in treatment at 80% 25 min in total phenolic contents, while ascorbic acid was the treatments at 60% 25 min and 80% 10 min, preserving the antioxidant activity present in the juice mainly treatments >15 min in ABTS. The amplitude and time of ultrasound applied in the juice might allow the suitable conditions of conservation for industrial use.