Data for: Ozone-high hydrostatic pressure synergy for the stabilization of refrigerated pitaya (Stenocereus pruinosus) juice

Published: 11 July 2019| Version 2 | DOI: 10.17632/yk8cw8x6pj.2
Contributors:
Joel Corrales-García,
beatriz quiroz,
Leyva-Ruelas Gabriel,
Ma. Carmen Ybarra-Moncada,
María del Rosario García-Mateos

Description

DATA • Growth curves for L. innocua and S. cerevisiae • L. innocua and S. cerevisiae population in pitaya juice treated with ozone or HHP • Effect ozone-HHP combination over L. innocua and S. cerevisiae population in pitaya juice • S. cerevisiae and L. innocua populations in treated pitaya juice with ozone-HHP combination during 15 d at 5 ± 2 °C. • Native microbiota in pitaya juice treated with ozone-HHP combination during 30 d at 5 ± 2 °C. • Total betalains and phenolic content in pitaya juice untreated and treated with ozone-HHP combination during 30 d at 5 ± 2 °C. • Betacyanin and betaxanthin content in pitaya juice untreated and treated with ozone-HHP combination during 30 d at 5 ± 2 °C. • Antioxidant activity in pitaya juice untreated and treated with ozone-HHP combination during 30 d at 5 ± 2 °C. • Sensory acceptability test applied to pitaya juice untreated and treated with the ozone-HHP combination.

Files

Categories

Microbiology, Food Science, Food Processing

License