Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology

• Published in: Ultrasonics sonochemistry 2017-01, Vol.34, p.371-379
• Main Authors: Cervantes-Elizarrarás, Alicia, Piloni-Martini, Javier, Ramírez-Moreno, Esther, Alanís-García, Ernesto, Güemes-Vera, Norma, Gómez-Aldapa, Carlos Alberto, Zafra-Rojas, Quinatzin Yadira, Cruz-Cansino, Nelly del Socorro
• Format: Article
• Language: English
• Subjects: Antioxidants; Blackberry juice; Enzymatic inactivation; Microbiological growth; Optimization; Thermoultrasound
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2016.06.009

•Response surface methodology provided the thermoultrasound treatments conditions.•Response surface methodology allowed the optimization of thermoultrasound condition.•The optimum condition of thermoultrasound was 50±1°C for 17±1min.•Microbiological inactivation and enzymatic activity reduction was obtained.•Optimum process of thermoultrasound was better than pasteurization in quality terms. 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.