<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-4026</journal-id>
<journal-title><![CDATA[Ingeniería agrícola y biosistemas]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. agric. biosist.]]></abbrev-journal-title>
<issn>2007-4026</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-40262025000100201</article-id>
<article-id pub-id-type="doi">10.5154/r.inagbi.2024.03.010</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of ozonation on the shelf life of aguamiel]]></article-title>
<article-title xml:lang="es"><![CDATA[Impacto de la aplicación de ozono en la vida de anaquel de aguamiel]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Corona-Pérez]]></surname>
<given-names><![CDATA[Alejandra Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Ramos]]></surname>
<given-names><![CDATA[Lyzbeth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Mateos]]></surname>
<given-names><![CDATA[María del Rosario]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez-Cruz]]></surname>
<given-names><![CDATA[Adalberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Romero]]></surname>
<given-names><![CDATA[Salvador]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Corrales-García]]></surname>
<given-names><![CDATA[Joel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ybarra-Moncada]]></surname>
<given-names><![CDATA[María Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Politécnico Nacional Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada ]]></institution>
<addr-line><![CDATA[Irrigación Ciudad de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Chapingo  ]]></institution>
<addr-line><![CDATA[ Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma Chapingo  ]]></institution>
<addr-line><![CDATA[ Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<volume>17</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-40262025000100201&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-40262025000100201&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-40262025000100201&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction Aguamiel develops a microbial community that ferments its sugars and lowers its bioactive compound levels. The use of ozone in food has proven to be an effective strategy to extend shelf life by reducing microbial load.  Objective To evaluate the effect of ozone application on microbiological, physicochemical, and nutraceutical quality of aguamiel from Agave salmiana.  Methodology Aguamiel was extracted from agave pulquero grown in Coatepec, Estado de México. Three ozone application times (0, 6, and 12 minutes) were established at a concentration of 0.2 g O3&#8729;L-1&#8729;min-1. The evaluated variables were total microbial population (TMP), pH, total soluble solids (TSS), titratable acidity, ethanol concentration (%), total phenolic compounds, and antioxidant activity after 0, 12, 24, and 48 hours of storage (25.44 ± 1.18 °C). Additionally, the effect of re-ozonation was monitored between 48 and 72 hours of storage  Results Ozone application for 6 and 12 minutes kept the TMP low (between 6.10 and 6.40 log10 &#8729;mL-1) during the first 24 hours compared to the control (up to 6.63 log10&#8729;mL-1). However, these treatments did not preserve the physicochemical (pH and TSS) or nutraceutical properties of aguamiel during storage.  Study limitations The potential synergistic effect of ozone with other preservation methods on microbiological, physicochemical, and nutraceutical stability of aguamiel should be evaluated.  Originality  Ozonation could be an alternative and cost-effective method to reduce the microbiological activity of aguamiel.  Conclusions  The use of ozone assisted in preserving a low TMP during 24 hours of storage.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción El aguamiel desarrolla un consorcio microbiano que induce la fermentación de sus azúcares y disminuye sus compuestos bioactivos. El uso de ozono en alimentos ha demostrado ser una estrategia efectiva para prolongar la vida de anaquel al reducir la carga microbiana.  Objetivo Evaluar el efecto de la aplicación de ozono sobre la calidad microbiológica, fisicoquímica y nutracéutica del aguamiel de Agave salmiana.  Metodología El aguamiel se extrajo de maguey pulquero cultivado en Coatepec, Estado de México. Se establecieron tres tiempos de aplicación de ozono (0, 6 y 12 min) a una concentración de 0.2 g O3&#8729;L-1&#8729;min-1. Las variables evaluadas fueron la población total de microorganismos (PTM), pH, sólidos solubles totales (SST), acidez titulable, concentración de etanol (%), compuestos fenólicos totales y actividad antioxidante después de 0, 12, 24 y 48 h de almacenamiento (25.44 ± 1.18 °C). Asimismo, se monitoreó el efecto de la reozonización entre las 48 y 72 h de almacenamiento.  Resultados La aplicación de ozono durante 6 y 12 min mantuvo baja la PTM (entre 6.10 y 6.40 log10&#8729;mL-1) durante las primeras 24 h en comparación con el testigo (hasta 6.63 log10&#8729;mL-1). Sin embargo, estos tratamientos no conservaron las propiedades fisicoquímicas (pH y SST) ni nutracéuticas del aguamiel durante el almacenamiento.  Limitaciones del estudio Se debe evaluar el posible efecto sinérgico del ozono con otros métodos de conservación en la estabilidad microbiológica, fisicoquímica y nutracéutica del aguamiel.  Originalidad La ozonización podría ser un método alternativo y económico para reducir la actividad microbiológica del aguamiel.  Conclusiones El uso de ozono contribuyó a conservar una baja PTM durante 24 h de almacenamiento.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Agave salmiana]]></kwd>
<kwd lng="en"><![CDATA[microbiological stability]]></kwd>
<kwd lng="en"><![CDATA[physicochemical properties]]></kwd>
<kwd lng="en"><![CDATA[bioactive compounds]]></kwd>
<kwd lng="es"><![CDATA[Agave salmiana]]></kwd>
<kwd lng="es"><![CDATA[estabilidad microbiológica]]></kwd>
<kwd lng="es"><![CDATA[propiedades fisicoquímicas]]></kwd>
<kwd lng="es"><![CDATA[compuestos bioactivos]]></kwd>
</kwd-group>
</article-meta>
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