Research Article
Nelly Cruz Cansino, Guadalupe
Abstract
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.