Efecto de la aplicación de altas presiones hidrostáticas sobre la inactivación de Escherichia coli O157:H7 y el perfil volátil de jugo de maracuyá (Passiflora edulis)
DOI:
https://doi.org/10.18633/biotecnia.v27.2427Palabras clave:
Altas presiones hidrostáticas, Escherichia coli O157:H7, maracuyá, perfil aromático, jugo de frutasResumen
Se determinó el efecto de altas presiones hidrostáticas (APH) sobre la inactivación de Escherichia coli O157:H7 en jugo de maracuyá (Passiflora edulis), se evaluaron algunas características fisicoquímicas y aromáticas del jugo de inoculado. Se empleó un diseño 33 considerando como factores la presión, temperatura y tiempo de tratamiento (150, 200, 250 MPa; 25, 35, 45 º C; 0, 10, 20 min). Se aplicó un modelo cuadrático para la optimización de las condiciones de proceso empleando la metodología de superficie de respuesta. Se determinó E. coli en jugo almacenado (6 días, 4 ºC). El perfil volátil se analizó empleando la técnica de microextracción en fase sólida de espacio de cabeza (HS-SPME) y GC-MS. Se observó que a partir 150 MPa y 35 º C, se inactiva totalmente E. coli. Los tratamientos no tienen efecto sobre los sólidos solubles totales (SST) del jugo, lo que sugiere aceptabilidad por los consumidores. Respecto al perfil volátil, los alcoholes y ésteres responsables del aroma característicos de maracuyá disminuyeron su concentración (16 %) a 45 ° C. Las condiciones óptimas para obtener un jugo de maracuyá microbiológicamente seguro, conservando su composición aromática, SST y pH se determinaron a 200 MPa, 35 ° C y 10 min.
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