ABSTRACT
The aim of this study was to evaluate the stability of color, betaxanthin, and betacyanin pigments in the presence of Cu(II)-dependent hydroxyl radicals (HOâ¢) from ultrasonicated purple cactus pear juice at amplitudes of 40%, 60%, and 80%, in comparison to untreated sample. L* parameter of juice treated at 40% and 80% amplitude for 25 and 15 min, respectively (11.3 and 9.3, respectively), were significantly higher compared to the control; b* and hue parameters of juice treated at 80%, 25 min showed values of 1.7 and 0.1, respectively. Color differences (ΔE) were lower (<3) for juices treated at high amplitude (80%) and short times (3-5 min). Juice treated at 40% 15 min, 60% 25 min, 80% 15 and 25 min presented high values of betacyanins (281.7 mg·L-1, 255.9 mg·L-1, 294.4 mg·L-1, and 276.7 mg·L-1, respectively). Betaxanthin values were higher in the juices treated at 40% 5 min and 80% 15 and 25 min (154.2 mg·L-1, 135.2 mg·L-1, and 128.5 mg·L-1, respectively). Purple cactus pear juice exhibited significant chelating activity of copper ions and great stability when exposed to HOâ¢.
Subject(s)
Betacyanins/chemistry , Fruit and Vegetable Juices/analysis , Opuntia/chemistry , Picolinic Acids/chemistry , Color , Copper , Food Analysis , Humans , Hydroxyl Radical/chemistry , Ultrasonic WavesABSTRACT
Abstract The aim of this study was to investigate the effectiveness of ultrasound as a conservation method for the inactivation of Escherichia coli inoculated into cactus pear juices (green and purple). Total soluble solids, pH, titratable acidity, and the kinetics of E. coli in cactus pear juices treated by ultrasound (60%, 70%, 80% and 90% amplitude levels for 1, 3 and 5 min) were evaluated over 5 days. Total inactivation was observed in both fruit juices after 5 min of ultrasound treatment at most amplitude levels (with the exception of 60% and 80%). After one and two days of storage, the recovery of bacteria counts was observed in all cactus pear juices. Ultrasound treatment at 90% amplitude for 5 min resulted in non-detectable levels of E. coli in cactus pear juice for 2 days. The parameters of pH, titratable acidity and soluble solids were unaffected.
Subject(s)
Ultrasonics/methods , Cactaceae/microbiology , Escherichia coli/growth & development , Fruit and Vegetable Juices/microbiology , Food Preservation/methods , Ultrasonics , Cactaceae/chemistry , Microbial Viability , Food Storage , Food Preservation/instrumentation , Fruit/microbiology , Fruit/chemistryABSTRACT
The aim of this study was to investigate the effectiveness of ultrasound as a conservation method for the inactivation of Escherichia coli inoculated into cactus pear juices (green and purple). Total soluble solids, pH, titratable acidity, and the kinetics of E. coli in cactus pear juices treated by ultrasound (60%, 70%, 80% and 90% amplitude levels for 1, 3 and 5min) were evaluated over 5 days. Total inactivation was observed in both fruit juices after 5min of ultrasound treatment at most amplitude levels (with the exception of 60% and 80%). After one and two days of storage, the recovery of bacteria counts was observed in all cactus pear juices. Ultrasound treatment at 90% amplitude for 5min resulted in non-detectable levels of E. coli in cactus pear juice for 2 days. The parameters of pH, titratable acidity and soluble solids were unaffected.
