Effect of Combining Ultrasound and Mild Heat Treatment on Physicochemical, Nutritional Quality and Microbiological Properties of Pineapple Juice

Abstract

Increasing consumer awareness regarding the health benefits of different nutrients in food has led to the requirement of assessing the effect of food processing approaches on the quality attributes. The present work focuses on understanding the effects of ultrasound (US) processing, mild heat pasteurization (65˚C for 15 min), thermal pasteurization (80˚C for 15 min) and their combination on physicochemical, microbiological properties and nutritional quality of pineapple juice through 60 days of storage at room temperature. Ultrasound treatment showed significantly lower browning degree. Ultrasound followed by ultrasound combined with mild heat pasteurization (UMP) treatments was effective in retaining the total phenolic content of pineapple juice as compared to the thermal treatment or the untreated juice sample at room temperature during 60 days of storage. Thermal pasteurization (TP) followed by ultrasound combined with mild heat pasteurization (UMP) and ultrasound (US) treatment, in increasing order, was found to be effective in delaying microbial growth in pineapple juice. This study demonstrates that ultrasound combined with mild heat pasteurization treatments could be able to effectively inactivate the microorganisms and pectin methylesterase in pineapple juice whilst preserving relatively high amount of phenols.

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

“…The combined treatment (MW‐US) showed relatively high ( P < 0.05) retention of AA content as compared to control, MW and US over 21 days of storage. This higher retention of AA might be due to the removal of oxygen due to cavitation during sonication and inactivation of enzyme during MW heating that cause degradation of AA during storage (Lagnika et al ., ). This observation is in line with those reported by Hosseinzadeh Samani et al .…”

“…The results are in agreement with the findings of Lagnika et al . () who observed the US combined with mild heat pasteurisation (65 °C for 15 min) was found to be effective in preserving relatively high amount of TPC in pine apple juice as compared to US and thermal pasteurisation.…”

Isolation of Aspergillus section Flavi and determination of aflatoxins in Bambara groundnut sold in Cotonou main markets (Benin)

“…To have a balanced diet, humans need nourishing food that contains essential nutrients. The nutrients needed by humans are proteins that span structure (growth, tissue repairs), while fats and carbohydrates generally provide the energy needs (Lagnika et al, 2017;Mathieu-Daude et al, 2001). Foods rich in these elements are cereals and legumes such as cowpea and Bambara groundnut that are consumed in Africa.…”

Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage

“…Presently, ultrasound is among the emerging novel processing technologies that are being applied on foods to process them at low temperatures and/or for short time, thus minimizing the undesirable modifications induced by heat [11]. Different studies from the past few years have confirmed that this novel method is moderate food preservation technique competent of inactivating deteriorative microbes and enzymes and providing safe and fresh-like products with least modifications to their physicochemical, nutritional, and sensorial properties [12][13][14][15][16][17]. Moreover, they appear to be more environment friendly than the traditional ones because of their hygienic processing of food products.…”