Effects of Non-Thermal Processing Methods on Physicochemical,  Bioactive, and Microbiological Properties of Fresh Pineapple (Ananas comosus L. Merr.) Juice

T.  Ahmed; N. Rahman; R.  Tasfia; J.  Farhana; T.  Hasan; N.  Sarwar

doi:10.18502/jfqhc.9.3.11150

T. Ahmed Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh
N. Rahman Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh
R. Tasfia Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh
J. Farhana Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh
T. Hasan Department of Applied Chemistry and Chemical Technology, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh
N. Sarwar Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh

DOI: https://doi.org/10.18502/jfqhc.9.3.11150

Keywords: Food Handling, Pasteurization, Ananas, Fruit and Vegetable Juices, Food Analysis, Food Quality

Abstract

Background: Pineapple juice processing is an art of preservation, and the processing technologies play important role in pineapple juice quality. Therefore, this study aimed to explore the potential impacts of non-thermal processing methods on the physicochemical, bioactive, and microbiological properties of fresh pineapple juice.

Methods: Extracted juices were subjected to several non-thermal processes including microwave processing, vacuum evaporation, mild pasteurization, pulsed electric field, and ultra-sonication. Physicochemical properties including Total Soluble Solids (TSS), pH, titratable acidity, and color; Total Phenolic Content (TPC); Total Anthocyanin Content (TAC); antioxidant capacity; and microbiological properties were evaluated. Data were statistically analyzed by Minitab statistical software (version: 18.1).

Results: TSS, pH, acidity (%) of processed juices ranged from 11.03-12.03, 4.07-4.27, and 0.42-0.49, respectively. In terms of color properties both ultra-sonication and microwave processing showed the highest values of L (luminosity), a* (redness), and b* (yellow). The highest TPC was reported in ultra-sonication treatment 11.996±0.002 mg Gallic Acid Equivalents (GAE)/100 ml. The TAC varied from 0.179-0.235 mg Total Anthocyanin (TA)/100 ml, where ultra-sonication and mild pasteurization treatment yielded the highest and lowest contents, respectively.

Conclusion: Perfect phenolic content, antioxidant capacity, retention of anthocyanin content, and attractive color in pineapple juices when treated with non-thermal techniques.