Thermosonication: An alternative processing for fruit and vegetable juices

Artículo

Detalles Bibliográficos
Autores: Anaya Esparza, Luis Miguel, Velázquez Estrada, Rita M, Roing, Artur X., García Galindo, Hugo S., Sayago Ayerdi, Sonia G., Montalvo González, Efigenia
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2017
País:México
Institución:Universidad de Guadalajara
Repositorio:Repositorio UDG CUALTOS
OAI Identifier:oai:repositorio.cualtos.udg.mx:123456789/1506
Acceso en línea:https://doi.org/10.1016/j.tifs.2016.11.020
http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1506
Access Level:acceso abierto
Palabra clave:thermosonication
quality
stability
juice
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spelling Thermosonication: An alternative processing for fruit and vegetable juicesAnaya Esparza, Luis MiguelVelázquez Estrada, Rita MRoing, Artur X.García Galindo, Hugo S.Sayago Ayerdi, Sonia G.Montalvo González, EfigeniathermosonicationqualitystabilityjuiceArtículoAbstract 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.Elsevier - Science Direct2023-03-10T20:25:28Z2023-03-10T20:25:28Z2017-03info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleLuis 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.2016.11.020.0924-2244https://doi.org/10.1016/j.tifs.2016.11.020http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1506reponame:Repositorio UDG CUALTOSinstname:Universidad de Guadalajarainstacron:UDGenTrends in Food Science & Technology;Volume 61 (2017) 26-37info:eu-repo/semantics/openAccessoai:repositorio.cualtos.udg.mx:123456789/15062024-10-11T19:20:38Z
dc.title.none.fl_str_mv Thermosonication: An alternative processing for fruit and vegetable juices
title Thermosonication: An alternative processing for fruit and vegetable juices
spellingShingle Thermosonication: An alternative processing for fruit and vegetable juices
Anaya Esparza, Luis Miguel
thermosonication
quality
stability
juice
title_short Thermosonication: An alternative processing for fruit and vegetable juices
title_full Thermosonication: An alternative processing for fruit and vegetable juices
title_fullStr Thermosonication: An alternative processing for fruit and vegetable juices
title_full_unstemmed Thermosonication: An alternative processing for fruit and vegetable juices
title_sort Thermosonication: An alternative processing for fruit and vegetable juices
dc.creator.none.fl_str_mv Anaya Esparza, Luis Miguel
Velázquez Estrada, Rita M
Roing, Artur X.
García Galindo, Hugo S.
Sayago Ayerdi, Sonia G.
Montalvo González, Efigenia
author Anaya Esparza, Luis Miguel
author_facet Anaya Esparza, Luis Miguel
Velázquez Estrada, Rita M
Roing, Artur X.
García Galindo, Hugo S.
Sayago Ayerdi, Sonia G.
Montalvo González, Efigenia
author_role author
author2 Velázquez Estrada, Rita M
Roing, Artur X.
García Galindo, Hugo S.
Sayago Ayerdi, Sonia G.
Montalvo González, Efigenia
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv thermosonication
quality
stability
juice
topic thermosonication
quality
stability
juice
description Artículo
publishDate 2017
dc.date.none.fl_str_mv 2017-03
2023-03-10T20:25:28Z
2023-03-10T20:25:28Z
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv Luis 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.
0924-2244
https://doi.org/10.1016/j.tifs.2016.11.020
http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1506
identifier_str_mv Luis 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.
0924-2244
url https://doi.org/10.1016/j.tifs.2016.11.020
http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1506
dc.language.none.fl_str_mv en
language_invalid_str_mv en
dc.relation.none.fl_str_mv Trends in Food Science & Technology;Volume 61 (2017) 26-37
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier - Science Direct
publisher.none.fl_str_mv Elsevier - Science Direct
dc.source.none.fl_str_mv reponame:Repositorio UDG CUALTOS
instname:Universidad de Guadalajara
instacron:UDG
instname_str Universidad de Guadalajara
instacron_str UDG
institution UDG
reponame_str Repositorio UDG CUALTOS
collection Repositorio UDG CUALTOS
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.81155

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