Ultrasound in the microbiological inactivation of a drink based on black mashua (Tropaeolum tuberosum) and pineapple (Ananas comosus L.)

Abstract

Ultrasound is a technology used for the inactivation of microorganisms and to preserve their physicochemical characteristics through sound waves. The objective of this article is to apply ultrasound in the microbiological inactivation, acceptability and physicochemical characteristics of black mashua (Tropaeolum tuberosum) and pineapple (Ananas comosus L.) beverage, subjected to different frequencies of 28 and 40 kHz, exposure times of 10, 20 and 30 min, the sample amount was 200 ml for each treatment, the mixed factorial design 2 x 3 = 6 treatments with 3 replicates per treatment was used, the statistical package STATGRAPHICS Centurion XVI.I was used for statistical analysis. The results showed that for an exposure time of 30 minutes and an ultrasonic frequency of 28 kHz, a reduction of 1.15 logarithmic cycles in molds and yeasts was obtained, having a significant effect (p <5%); For acceptability, the ultrasonic frequency significantly influences (p < 5%) the attributes of smell and color. Regarding flavor, there is no significant effect (p > 5%) when subjected to different frequencies and different exposure times. The treatments that had the highest acceptability were T4 (color and flavor) and T5 (smell). For the physicochemical characteristics, it is observed that at different frequencies (28 and 40 kHz) and exposure times (10, 20 and 30 min) there is a significant effect (p < 5%) but not on soluble solids (° Brix). It is evident that by increasing the time and decreasing the ultrasonic frequency, an increase in soluble solids is observed.