dc.creatorAnaya Esparza, Luis Miguel
dc.creatorVelázquez Estrada, Rita M
dc.creatorRoing, Artur X.
dc.creatorGarcía Galindo, Hugo S.
dc.creatorSayago Ayerdi, Sonia G.
dc.creatorMontalvo González, Efigenia
dc.date2023-03-10T20:25:28Z
dc.date2023-03-10T20:25:28Z
dc.date2017-03
dc.date.accessioned2023-07-21T21:46:30Z
dc.date.available2023-07-21T21:46:30Z
dc.identifierLuis M. Anaya-Esparza, Rita M. Velázquez-Estrada, Artur X. Roig, Hugo S. García-Galindo, Sonia G. Sayago-Ayerdi, Efigenia Montalvo-González, Thermosonication: An alternative processing for fruit and vegetable juices, Trends in Food Science & Technology, Volume 61, 2017, Pages 26-37, ISSN 0924-2244, https://doi.org/10.1016/j.tifs.2016.11.020.
dc.identifier0924-2244
dc.identifierhttps://doi.org/10.1016/j.tifs.2016.11.020
dc.identifierhttp://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1506
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7752973
dc.descriptionArtículo
dc.descriptionAbstract Background Alternative methods of pasteurization have gained relevance in the food industry. Nowadays there are new technologies that offer options for food processing to ensure the stability and quality of products. Particularly in processed fruit and vegetable juices, consumers search for additive-free and minimally processed products. Scope and approach Thermosonication (TS) is a novel and viable technique that is employed to replace the conventional thermal processing. It can increase the microbial and enzymatic inactivation rates, extend product shelf life and reduce the impact on the nutritional content and overall quality of fruit and vegetable juices. This article reviews the advantages and limitations offered by the application of TS on fruit and vegetable juices. Additionally, its effects on bioactive compounds, physicochemical, microbiological, enzymatic and sensory parameters in fruit and vegetable juices are also discussed. Key findings and conclusions Scientific evidence shows that TS is a viable technology for processing of fruit and vegetable juices that preserve the quality of fruit and vegetable juices, compared with conventional thermal processing (60 °C for 30 min). An additive effect between ultrasound and heat has the potential to ensure product stability and also is effective for inactivation of enzymes present in juices. This technology represents a rapid, efficient and reliable alternative to retain the quality and extend the shelf life of fruit and vegetable juices.
dc.languageen
dc.publisherElsevier - Science Direct
dc.relationTrends in Food Science & Technology;Volume 61 (2017) 26-37
dc.subjectthermosonication
dc.subjectquality
dc.subjectstability
dc.subjectjuice
dc.titleThermosonication: An alternative processing for fruit and vegetable juices
dc.typeArticle


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