Modeling betacyanin degradation to optimize the quality of pasteurized cactus pear (Opuntia dillenii Haw.) juice

J. Bassama, A. Tamba, M. Ndong, K.D. Sarr, M. Cissé
Optimization of time/temperature conditions during pasteurization of cactus juice was performed in this study. Cactus pear (Opuntia spp.) is characterized by a high content of betalains, its kinetic degradation was assessed over temperatures ranging from 60 to 90°C in the juice. The betacyanin content was measured as 0.76 g kg‑1. The rate constant for betacyanins degradation and isothermal kinetic parameters were calculated according to Ball model. The fitting of the model was good with SSE value of 0.0974. The parameters z and D0 were respectively, 42.21°C and 6.79×104 s. Betacyanins were found to resist typical heat treatment conditions (F70°C values between 100 and 200 min) with a maximum loss of 10% when the temperature was above 80°C. Time/temperature combinations that can ensure both the safety of the product and the preservation of betacyanins were identified. With Enterococcus faecalis as the reference, when the temperature was 100°C, the pasteurization time was 0.6 min, whereas it was 180 min when the temperature was 62°C.
Bassama, J., Tamba, A., Ndong, M., Sarr, K.D. and Cissé, M. (2022). Modeling betacyanin degradation to optimize the quality of pasteurized cactus pear (Opuntia dillenii Haw.) juice. Acta Hortic. 1348, 23-28
DOI: 10.17660/ActaHortic.2022.1348.3
https://doi.org/10.17660/ActaHortic.2022.1348.3
Opuntia, betacyanins, kinetic degradation, Ball model, pasteurization
English
1348_3
23-28

Acta Horticulturae