Effect of high hydrostatic pressure application on the inactivation of Escherichia coli O157:H7 and the volatile profile of passion fruit (Passiflora edulis) juice

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:33:08Z
Fecha de publicación2025-01-01
ResumenThe effect of passion fruit ( Passiflora edulis) juice treatment with high hydrostatic pressures (HHP) on the inactivation of Escherichia coli O157:H7 and some physicochemical and aromatic characteristics of the juice was determined. A 33 design was used considering pressure, temperature and treatment time (150, 200, 250 MPa; 25, 35, 45 degrees C; 0, 10, 20 min) as factors. A quadratic model was applied for the optimization of the process conditions using the response surface methodology. Escherichia coli in stored juice was estimated (72 h, 4 degrees C). The volatile profile was analyzed using the headspace solid phase microextraction (HS-SPME) technique and GC-MS. E. coli was inactivated from 150 MPa and 35 degrees C. The treatments had no effect on the total soluble solids (TSS) of the juice, suggesting acceptability by consumers. Regarding the volatile profile, the alcohols and esters responsible for the characteristic aroma of passion fruit decreased (16 \%) at 45 degrees C. The optimal conditions to obtain a microbiologically safe passion fruit juice, preserving its aromatic composition, TSS and pH were 200 MPa, 35 degrees C and 10 min.es_ES
Doihttps://doi.org/10.18633/biotecnia.v27.2427es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4973
Idiomaeses_ES
EditorialUNIV SONORAes_ES
RelaciónBiotecniaes_ES
URL relacionadohttps://doi.org/10.18633/biotecnia.v27.2427es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteBiotecnia
Palabra claveHigh hydrostatic pressureses_ES
Palabra claveEscherichia coli O157es_ES
Palabra claveH7es_ES
Palabra clavepassion fruites_ES
Palabra clavearomatic profilees_ES
Palabra clavefruit juicees_ES
TítuloEffect of high hydrostatic pressure application on the inactivation of Escherichia coli O157:H7 and the volatile profile of passion fruit (Passiflora edulis) juicees_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorCalderon-Santoyo, Montserrat
AutorRamos-Hernandez, Jorge Alberto
AutorBarros-Castillo, Julio Cesar
AutorVelazquez-de la Cruz, Gonzalo
AutorRamirez-de-Leon, Jose Alberto
AutorRagazzo-Sanchez, Juan Arturo
AutorCalderon-Santoyo, Montserrates_ES
AutorRamos-Hernandez, Jorge Albertoes_ES
AutorBarros-Castillo, Julio Cesares_ES
AutorVelazquez-de la Cruz, Gonzaloes_ES
AutorRamirez-de-Leon, Jose Albertoes_ES
AutorRagazzo-Sanchez, Juan Arturoes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
URL relacionadahttps://doi.org/10.18633/biotecnia.v27.2427
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen27es_ES

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