Characterization of prickly pear juice by means of shelf life sensory notes physicochemical parameters and bio-functional properties

摘要

a Evolution of total viable count (TVC) in prickly pear juice during storage under refrigeration in air and vacuum packaging. Error bars are provided at the confidence level P≤ 0.05. b Evolution of psychrotrophs in prickly pear juice during storage under refrigeration in air and vacuum packaging. Error bars are provided at the confidence level P≤ 0.05 only for air packaging, since complete inhibition of psychotrophs growth was observed under vacuum packaging. c Evolution of Enterobacteriaceae in prickly pear juice during storage under refrigeration in air and vacuum packaging. Error bars are provided at the confidence level P≤ 0.05. d Evolution of Yeasts and Moulds in prickly pear juice during storage under refrigeration in air and vacuum packaging. Error bars are provided at the confidence level P≤ 0.05