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Esther Ramírez Moreno
Esther Ramírez Moreno
Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo. Carr. Actopan-Tilcuautla s/n. Ex hacienda La Concepción. San ,
Pachuca, Hidalgo
Publications
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Research Article
Ultrasound Processing on Green Cactus Pear (Opuntia ficus Indica) Juice: Physical, Microbiological and Antioxidant Properties
Author(s): Nelly Cruz Cansino, Guadalupe Pérez Carrera, Quinatzin Zafra Rojas, Luis Delgado Olivares, Ernesto Alanís García and Esther Ramírez MorenoNelly 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 bioactiv.. View More»
DOI: 10.4172/2157-7110.1000267