Global Advanced Research Journal of Agricultural Science (GARJAS) ISSN: 2315-5094
February 2019 Vol. 8(2): pp. 061-076
Copyright © 2019 Global Advanced Research Journals


Full Length Research Paper

Berries Harvested in Mexico and its Use to Prepare a Functional Drink Conserved By Ultrasonication

I.I. Fragoso-Castro1, M. Cornejo-Mazón1, O.A. Ramos-Monroy1, M .T. Hernández-Botello2, P. Rosales-Martínez1, M.S. López-Cortez1*.

Departamento de Biofísica1, Departamento de Ingeniería en Sistemas Ambientales2,

Escuela Nacional de Ciencias Biológicas, INSTITUTO POLITÉCNICO NACIONAL. Prol. Carpio y Plan de Ayala, s/n. Col. Santo Tomás, Apartado Postal 11340, México, D.F.

*Corresponding Author's Email:

Accepted 22 February, 2019



Recently, the food industry has shown a great interest in berries because the consumption has increased due to their content of bioactive compounds. In the present work, a group of Mexican-harvested berries (blueberries, strawberries, raspberries, pomegranates and blackberries) was analyzed, and the physicochemical and antioxidant properties were determined. Via conventional pasteurization and ultrasonication as preservation methods, a drink was produced from a mixture of the five fruits. The results show that blueberry has the highest content of phenols and anthocyanins, while blackberry has the highest antioxidant capacity. Polyphenols such as catechin, cyanidin-3-glucoside and resveratrol were identified by HPLC. Regarding formulated and processed beverages, the ultrasonicated beverage had an increased content of bioactive compounds compared to the pasteurized beverage. Both treatments inhibited the growth of pathogenic microorganisms and inactivated enzymes that produce undesirable changes in mixed fruit drinks. The sensorial evaluation showed that the ultrasonicated beverage had the greatest sensory characteristics and had greater acceptance compared to the commercial and pasteurized beverages.

Keywords: berries, antioxidants, beverages, pasteurization, ultrasonication.







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