Optimization of yaca (artocarpus heterophyllus) nectar thermoultrasonicated on physical stability and ascorbic acid

Abstract

The fruit juices are usually processed, however it has been found that conventional processes (pasteurization), generated in both nutritious and destabilization compounds losses, so it is important to use termoultrasoniación emerging technologies such as ultrasound is applied where temperatures controlled to prevent damage to the product. It aims to obtain a treaty to prevent such damage ultrasound nectar. Nectar, underwent termoultrasonido (SONIC VCX-1500) according to the design surface 80% amplitude response and response variables were time 15-25 minutes temperature of 40-50 ° C obtaining 13 treatments. Physical stability, turbidity and ascorbic acid content was analyzed. One R²˂0.93 was obtained, so the data were fitted to the mathematical model of response surface. Time, significantly influenced (˂0.001) stability and nectar turbidity, temperature influence (˂0.001) on physical stability. With respect to ascorbic acid, decreasing the temperature had a significant effect (˂0.0001), having a higher content of ascorbic acid, which could be beneficial for health.