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

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 (F_70°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.

IV All Africa Horticultural Congress – AAHC2021: Transformative Innovations in Horticulture

J. Bassama, A. Tamba, M. Ndong, K.D. Sarr, M. Cissé

Opuntia, betacyanins, kinetic degradation, Ball model, pasteurization

https://doi.org/10.17660/ActaHortic.2022.1348.3