title: Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology.
abstract: The purpose of this research was to optimize the thermoultrasound conditions for blackberry juice using the response surface methodology and considering juice quality parameters and antioxidant capacity. With the exception of microbial growth, the response variables showed high correlation coefficients with the mathematical model (R2adj>0.91). Thermoultrasound treatment inactivated all the evaluated microorganisms, and at the optimum conditions (50±1°C at 17±1min) it increased enzyme inactivation and antioxidant activity in comparison to pasteurized juice. The results demonstrated that thermoultrasound can be an alternative to pasteurization for the production of safe and high-quality juices with the added value of higher concentration of bioactive compounds and antioxidant capacity.
authors: Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, C.P. 43600 Tulancingo, Hidalgo, Mexico.
authors: Alicia
authors: A
authors: Cervantes-Elizarrarás
authors: Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, C.P. 43600 Tulancingo, Hidalgo, Mexico.
authors: Javier
authors: J
authors: Piloni-Martini
authors: Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, C.P. 42160 San Agustín Tlaxiaca, Hidalgo, Mexico.
authors: Esther
authors: E
authors: Ramírez-Moreno
authors: Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, C.P. 42160 San Agustín Tlaxiaca, Hidalgo, Mexico.
authors: Ernesto
authors: E
authors: Alanís-García
authors: Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, C.P. 43600 Tulancingo, Hidalgo, Mexico.
authors: Norma
authors: N
authors: Güemes-Vera
authors: Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184 Pachuca, Hidalgo, Mexico.
authors: Carlos Alberto
authors: CA
authors: Gómez-Aldapa
authors: Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, C.P. 43600 Tulancingo, Hidalgo, Mexico.
authors: Quinatzin Yadira
authors: QY
authors: Zafra-Rojas
authors: Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, C.P. 42160 San Agustín Tlaxiaca, Hidalgo, Mexico. Electronic address: ncruz@uaeh.edu.mx.
authors: Nelly Del Socorro
authors: ND
authors: Cruz-Cansino
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000737:chemistry*; D001205:Ascorbic Acid / Q000032:analysis; D002265:Carboxylic Ester Hydrolases / Q000378:metabolism; D004156:Catechol Oxidase / Q000378:metabolism; D004789:Enzyme Activation; D000067030:Fruit and Vegetable Juices / Q000382:microbiology; D006863:Hydrogen-Ion Concentration; D050296:Microbial Viability; D010636:Phenols / Q000032:analysis; D065856:Rubus / Q000737:chemistry* / Q000201:enzymology* / Q000382:microbiology; D012995:Solubility; D013696:Temperature; D000069453:Ultrasonic Waves
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols; D004156:Catechol Oxidase; D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase; D001205:Ascorbic Acid
keywords: Antioxidants; Blackberry juice; Enzymatic inactivation; Microbiological growth; Optimization; Thermoultrasound