title: Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment.
abstract: The objective of this study was to evaluate changes in color, betalain content, browning index, viscosity, physical stability, microbiological growth, antioxidant content and antioxidant activity of purple cactus pear juice during storage after thermoultrasonication at 80% amplitude level for 15 and 25 min in comparison with pasteurized juice. Thermoultrasound treatment for 25 min increased color stability and viscosity compared to treatment for 15 min (6.83 and 6.72 MPa, respectively), but this last parameter was significantly lower (p<0.05) compared to the control and pasteurized juices (22.47 and 26.32 MPa, respectively). Experimental treatment reduced significantly (p<0.05) sediment solids in juices. Total plate counts decreased from the first day of storage exhibiting values of 1.38 and 1.43 logCFU/mL, for 15 and 25 min treatment, respectively. Compared to the control, both treatments reduced enterobacteria counts (1.54 logCFU/mL), and compared to pasteurized juice decreased pectinmethylesterase activity (3.76 and 3.82 UPE/mL), maintained high values of ascorbic acid (252.05 and 257.18 mg AA/L) and antioxidant activity (by ABTS: 124.8 and 115.6 mg VCEAC/100 mL; and DPPH: 3114.2 and 2757.1 μmol TE/L). During storage thermoultrasonicated juices had a minimum increase in pectinmethylesterase activity (from day 14), and exhibited similar total plate counts to pasteurized juice. An increase of phenolic content was observed after 14 days of storage, particularly for treatment at 80%, 25 min, and an increase in antioxidant activity (ABTS, DPPH) by the end of storage.
authors.affiliation: 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 Agustín Tlaxiaca, Pachuca, Hidalgo C.P. 42160, Mexico.
authors.forename: Nelly Del Socorro
authors.initials: NDS
authors.lastname: Cruz-Cansino
authors.affiliation: 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 Agustín Tlaxiaca, Pachuca, Hidalgo C.P. 42160, Mexico.
authors.forename: Esther
authors.initials: E
authors.lastname: Ramírez-Moreno
authors.affiliation: 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 Agustín Tlaxiaca, Pachuca, Hidalgo C.P. 42160, Mexico.
authors.forename: Jesús Ernesto
authors.initials: JE
authors.lastname: León-Rivera
authors.affiliation: 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 Agustín Tlaxiaca, Pachuca, Hidalgo C.P. 42160, Mexico.
authors.forename: Luis
authors.initials: L
authors.lastname: Delgado-Olivares
authors.affiliation: 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 Agustín Tlaxiaca, Pachuca, Hidalgo C.P. 42160, Mexico.
authors.forename: Ernesto
authors.initials: E
authors.lastname: Alanís-García
authors.affiliation: 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 Agustín Tlaxiaca, Pachuca, Hidalgo C.P. 42160, Mexico.
authors.forename: José Alberto
authors.initials: JA
authors.lastname: Ariza-Ortega
authors.affiliation: 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 Agustín Tlaxiaca, Pachuca, Hidalgo C.P. 42160, Mexico.
authors.forename: José de Jesús
authors.initials: JJ
authors.lastname: Manríquez-Torres
authors.affiliation: Mikuna Group, Food and Technology Consulting, Erie, PA 16502, USA.
authors.forename: Diana Pamela
authors.initials: DP
authors.lastname: Jaramillo-Bustos
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000737:chemistry*; D001205:Ascorbic Acid / Q000032:analysis; D050858:Betalains / Q000032:analysis; D002265:Carboxylic Ester Hydrolases / Q000378:metabolism; D055598:Chemical Phenomena; D003116:Color; D061353:Food Storage; D000067030:Fruit and Vegetable Juices / Q000032:analysis* / Q000382:microbiology*; D006863:Hydrogen-Ion Concentration; D007502:Iron Chelating Agents / Q000737:chemistry; D029747:Opuntia / Q000737:chemistry*; D019800:Phenol / Q000032:analysis; D012995:Solubility; D013010:Sonication; D013696:Temperature; D013997:Time Factors; D014783:Viscosity
chemical_list: D000975:Antioxidants; D007502:Iron Chelating Agents; D019800:Phenol; D050858:Betalains; D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase; D001205:Ascorbic Acid
keywords: Antioxidant activity; Cactus pear juice; Microbial; Pectinmethylesterase; Physicochemical properties; Thermoultrasound