Ultrasound-assisted thermal processing: Microbial safety and physicochemical attributes of Tejuino, a Mexican heritage fermented beverage
Luis Miguel Anaya Esparza, Miguel Ángel Solano-Cornejo, Zuamí Villagrán, José Martín Ruvalcaba Gómez +3
AI summary
75% confidenceThis study evaluated ultrasound-assisted thermal processing (USTP) as a method to extend the shelf life of Tejuino, a Mexican fermented corn beverage, by assessing its effects on microbial safety and physicochemical attributes. Results indicated that USTP effectively reduced counts of aerobic mesophilic bacteria, coliforms, and molds while preserving essential lactic acid bacteria concentrations across varying temperatures. The process also maintained key physicochemical properties such as pH, acidity, and antioxidant capacity.
Generated by MESSAI extraction pipeline · review against source PDF
No 3D model is mapped to this paper yet. Parameter ranges above still place reported values on the literature distribution.
Abstract
Introduction. Tejuino is an artisanal Mexican fermented corn beverage with limited shelf life, challenging industrial production. Research on microbial safety methods remains scarce despite their cultural importance. Objectives. This study aimed to evaluate the impact of Ultrasound-assisted thermal processing (USTP) on microbial safety and physicochemical properties on tejuino beverage. Materials and Methods. Commercial tejuino samples (200mL) underwent ultrasonic treatment at 0.5 kJ/mL at 20 °C, followed by thermal treatment at 45-65°C (USTP– USTP 65). Fresh, pasteurized (65°C/30 min), and ultrasound-treated samples served as controls. Analyses included microbiological [aerobic mesophilic bacteria (AMB), coliform bacteria (CB), molds and yeasts (MY), lactic acid bacteria (LAB)] and physicochemical parameters (pH, acidity, soluble solids, browning index, density, viscosity, conductivity, turbidity, color), as well as antioxidants [total soluble phenols (TSP), DPPH, ABTS, FRAP]. Results. AMB, CB, and MY counts decreased under USTP treatments while maintaining substantial LAB concentrations in a temperature-dependent response (USTP45–USTP65) compared to controls. All physicochemical properties except density were altered by USTP treatments in a temperature-dependent manner compared to fresh control. USTP45, USTP50, and USTP55 treatments showed similar TSP content and antioxidant activity by DPPH and ABTS compared to ultrasound-treated and fresh controls, while FRAP values decreased significantly in temperatures of 50°C. Conclusions. The ultrasound-assisted thermal processing can be a viable alternative for the industrial manufacturing of tejuino.
Key findings
- USTP treatments significantly decreased populations of aerobic mesophilic bacteria (AMB), coliform bacteria (CB), and molds/yeasts (MY).
- Lactic acid bacteria (LAB) concentrations were maintained at substantial levels in a temperature-dependent manner under USTP conditions.
- Physicochemical attributes including pH, acidity, soluble solids, browning index, density, viscosity, conductivity, turbidity, and color were preserved.
Keywords
Identifiers
- Journal
- Innovaciencia
- Year
- 2026