Optimization of Thermoultrasound Process of Soursop (Annona muricata) Nectar and Comparison of Its Physicochemical Properties and In Vitro Bioaccessibility of Antioxidants with Pasteurized Sample

Optimization of Thermoultrasound Process of Soursop (Annona muricata) Nectar and Comparison of Its Physicochemical Properties and In Vitro Bioaccessibility of Antioxidants with Pasteurized Sample

Research background. Soursop nectar contains antioxidants and is preserved by pasteurization. However, this technology impairs its physicochemical properties and bioactive compounds. An alternative is therefore thermoultrasound, which could counteract these effects. The thermosonicated nectar was co...

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Bibliographic Details
Main Authors: Quinatzin Yadira Zafra-Rojas, José Luis Jiménez-Hernández, Enrique Javier Olloqui, Nelly del Socorro Cruz-Cansino, Ernesto Alanís-García, Esther Ramírez-Moreno, José Alberto Ariza-Ortega, Juan Carlos Moreno-Seceña
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2023-01-01
Series:Food Technology and Biotechnology
Subjects:
functional beverage
safety
optimization
response surface methodology
total dietary fiber
phenolic content
Online Access:https://hrcak.srce.hr/file/452199

Internet

https://hrcak.srce.hr/file/452199

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