Evaluation on the Microbiological and Physicochemical Properties of Beetroot (Beta vulgaris L.) Juice Thermoultrasonicated.
Abstract
Beetroot (Beta vulgaris L.) is a tuber that, due to its antioxidant content, has preventive properties of diseases such as cancer, among others. It is consumed raw, cooked, in salads and juices. Beetroot juice, maintains a high content of antioxidants, as well as other bioaccessible compounds that promote health, but when subjected to pasteurization the losses of these are generated. Currently there are emerging technologies that provide alternatives to conventional technologies such as ultrasound, which has been shown to release these bioactive compounds and maintain the safety of food. For the above, the objective of this study was to evaluate the physicochemical (pH, total soluble solids, titratable acidity) and microbiological properties (total count and enterobacteria) of the beetroot juice thermoultrasonicated with variables of amplitude (80 and 90%) and time (10 and 15 min). The termoultrasonicated juice treated at 15min/90% presented the lowest values in aerobic mesophiles and enterobacteria , providing greater safety, with a high percentage of stability without altering the total soluble solids, acidity and viscosity in the juice.
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References
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