Ultrasound Processing on Green Cactus Pear (Opuntia ficus Indica) Juice: Physical, Microbiological and Antioxidant PropertiesNelly Cruz Cansino, Guadalupe Pérez Carrera, Quinatzin Zafra Rojas, Luis Delgado Olivares, Ernesto Alanís García and 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 Agustín Tlaxiaca, Pachuca, Hidalgo, México
- *Corresponding Author:
- 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 Agustín Tlaxiaca
Pachuca, Hidalgo, México
Tel: +527717172000ext. 4213
E-mail: [email protected]
Received date: June 25, 2013; Accepted date: September 17, 2013; Published date: September 26, 2013
Citation: Cansino NC, Carrera GP, Rojas QZ, Olivares LD, García EA, et al. (2013) Ultrasound Processing on Green Cactus Pear (Opuntia ficus Indica) Juice: Physical, Microbiological and Antioxidant Properties. J Food Process Technol 4:267. doi:10.4172/2157-7110.1000267
Copyright: © 2013 Cansino NC, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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 bioactive compounds was found mainly in treatment at 80% 25 min in total phenolic contents, while ascorbic acid was the treatments at 60% 25 min and 80% 10 min, preserving the antioxidant activity present in the juice mainly treatments >15 min in ABTS. The amplitude and time of ultrasound applied in the juice might allow the suitable conditions of conservation for industrial use.