| dc.creator | Anaya Esparza, Luis Miguel | |
| dc.creator | Velázquez Estrada, Rita María | |
| dc.creator | Sáyago Ayerdi, Sonia G | |
| dc.creator | Sánchez Burgos, Jorge Alberto | |
| dc.creator | Ramírez Mares, Marco Vinicio | |
| dc.creator | García Magana, María de Lourdes | |
| dc.creator | Montalvo González, Efigenia | |
| dc.date | 2023-03-08T19:27:46Z | |
| dc.date | 2023-03-08T19:27:46Z | |
| dc.date | 2017-01 | |
| dc.date.accessioned | 2023-07-21T21:46:30Z | |
| dc.date.available | 2023-07-21T21:46:30Z | |
| dc.identifier | Luis M. Anaya-Esparza, Rita M. Velázquez-Estrada, Sonia G. Sayago-Ayerdi, Jorge A. Sánchez-Burgos, Marco Vinicio Ramírez-Mares, María de Lourdes García-Magaña, Efigenia Montalvo-González. (2017). Effect of thermosonication on polyphenol oxidase inactivation and quality parameters of soursop néctar. LWT, Volume 75, Pages 545-551, ISSN 0023-6438, https://doi.org/10.1016/j.lwt.2016.10.002. | |
| dc.identifier | 0023-6438 | |
| dc.identifier | https://doi.org/10.1016/j.lwt.2016.10.002 | |
| dc.identifier | http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1504 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/7752972 | |
| dc.description | Artículo | |
| dc.description | Abstract: In the present study, the effect of thermosonication on polyphenol oxidase (PPO) inactivation and quality parameters of soursop nectar was evaluated [at 24 kHz, average temperature of 34, 44 and 54 °C, acoustic energy density (AED) (1.1, 1.2 and 1.4 W/mL) and processing time (2, 6 and 10 min)]. Classical thermal pasteurization (65 °C, 30 min) reduced 81% PPO activity and ascorbic acid content by 36% in comparison to fresh nectar. All treatments with thermosonication at 34 or 44 °C decreased the initial PPO activity between 34 and 67%; while treatments at 54 °C decrease PPO activity among 91 and 99%. Also these last treatments had 90% retention of ascorbic acid, without significant changes in quality parameters. In conclusion, thermosonication can be an excellent alternative to total PPO inactivation, without changes in the quality of soursop nectar. | |
| dc.language | en | |
| dc.publisher | Academic Press | |
| dc.relation | LWT - Food Science and Technology;Volume 75, January 2017, Pages 545-551 | |
| dc.subject | annona muricata | |
| dc.subject | enzymatic inactivation | |
| dc.subject | ultrasound | |
| dc.subject | heat | |
| dc.title | Effect of thermosonication on polyphenol oxidase inactivation and quality parameters of soursop nectar | |
| dc.type | Article | |
