<?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>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562025000100113</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v27.2427</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de la aplicación de altas presiones hidrostáticas sobre la inactivación de Escherichia coli O157:H7 y el perfil volátil de jugo de maracuyá (Passiflora edulis)]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of high hydrostatic pressure application on the inactivation of Escherichia coli O157:H7 and the volatile profile of passion fruit (Passiflora edulis) juice]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Calderón-Santoyo]]></surname>
<given-names><![CDATA[Montserrat]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramos-Hernández]]></surname>
<given-names><![CDATA[Jorge Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barros-Castillo]]></surname>
<given-names><![CDATA[Julio César]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Velázquez-de la Cruz]]></surname>
<given-names><![CDATA[Gonzalo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-de-León]]></surname>
<given-names><![CDATA[José Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ragazzo-Sánchez]]></surname>
<given-names><![CDATA[Juan Arturo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico de Tepic Laboratorio Integral de Investigación en Alimentos ]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Politécnica de la Región Laguna  ]]></institution>
<addr-line><![CDATA[ Coahuila]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Politécnico Nacional Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada ]]></institution>
<addr-line><![CDATA[Querétaro Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma de Tamaulipas Departamento de Ciencia y Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[Reynosa Tamaulipas]]></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>27</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562025000100113&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562025000100113&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562025000100113&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se determinó el efecto del tratamiento del jugo de maracuyá (Passiflora edulis) con altas presiones hidrostáticas (APH) en la inactivación de Escherichia coli O157:H7 y algunas características fisicoquímicas y aromáticas del jugo. Se empleó un diseño 33 considerando como factores la presión, temperatura y tiempo de tratamiento (150, 200, 250 MPa; 25, 35, 45º C; 0, 10, 20 min). Se aplicó un modelo cuadrático para la optimización de las condiciones de proceso empleando la metodología de superficie de respuesta. Se determinó E. coli en jugo almacenado (72 h, 4 °C). El perfil volátil se analizó empleando la técnica de microextracción en fase sólida de espacio de cabeza (HS-SPME) y GC-MS. Se observó que a partir 150 MPa y 35 °C se inactiva totalmente E. coli. Los tratamientos no tienen efecto sobre los sólidos solubles totales (SST) del jugo, lo que sugiere aceptabilidad por los consumidores. Respecto al perfil volátil, los alcoholes y ésteres responsables del aroma característicos de maracuyá disminuyeron su concentración (16 %) a 45 °C. Las condiciones óptimas para obtener un jugo de maracuyá microbiológicamente seguro, conservando su composición aromática, SST y pH fueron 200 MPa, 35 °C y 10 min.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The effect of passion fruit (Passiflora edulis) juice treatment with high hydrostatic pressures (HHP) on the inactivation of Escherichia coli O157:H7 and some physicochemical and aromatic characteristics of the juice was determined. A 33 design was used considering pressure, temperature and treatment time (150, 200, 250 MPa; 25, 35, 45 °C; 0, 10, 20 min) as factors. A quadratic model was applied for the optimization of the process conditions using the response surface methodology. Escherichia coli in stored juice was estimated (72 h, 4 °C). The volatile profile was analyzed using the headspace solid phase microextraction (HS-SPME) technique and GC-MS. E. coli was inactivated from 150 MPa and 35 °C. The treatments had no effect on the total soluble solids (TSS) of the juice, suggesting acceptability by consumers. Regarding the volatile profile, the alcohols and esters responsible for the characteristic aroma of passion fruit decreased (16 %) at 45 °C. The optimal conditions to obtain a microbiologically safe passion fruit juice, preserving its aromatic composition, TSS and pH were 200 MPa, 35 °C and 10 min.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Altas presiones hidrostáticas]]></kwd>
<kwd lng="es"><![CDATA[Escherichia coli O157:H7]]></kwd>
<kwd lng="es"><![CDATA[maracuyá, perfil aromático, jugo de frutas]]></kwd>
<kwd lng="en"><![CDATA[High hydrostatic pressures]]></kwd>
<kwd lng="en"><![CDATA[Escherichia coli O157:H7]]></kwd>
<kwd lng="en"><![CDATA[passion fruit, aromatic profile, fruit juice]]></kwd>
</kwd-group>
</article-meta>
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