Equivalent processing for pasteurization of a pineapple juice–coconut milk blend by selected nonthermal technologies

Abstract

Identifying equivalent processing conditions is critical for the relevant comparison of food quality attributes. This study investigates equivalent processes for at least 5‐log reduction of Escherichia coli and Listeria innocua in pineapple juice–coconut milk (PC) blends by high‐pressure processing (HPP), pulsed electric fields (PEF), and ultrasound (US) either alone or combined with other preservation factors (pH, nisin, and/or heat). The two blends (pH 4 and 5) and coconut milk (pH 7) as a reference were subjected to HPP at 300–600 MPa, 20°C for 0.5–30 min; PEF at an electric field strength of 10–21 kV/cm, 40°C for 24 µs; and US at 120 µm amplitude, 25 or 45°C for 6 or 10 min. At least a 5‐log reduction of E. coli was achieved at pH 4 by HPP at 400 MPa, 20°C for 1 min; PEF at 21 kV/cm, 235 Hz, 40°C for 24 µs; and US at 120 µm, 45°C for 6 min. As L. innocua showed greater resistance, a synergistic lethal effect was provided at pH 4 by HPP with 75 ppm nisin at 600 MPa, 20°C for 5 min; PEF with 50 ppm nisin at 18 kV/cm, 588 Hz, 40°C for 24 µs; and US at 45°C, 120 µm for 10 min. The total soluble solids (11.2–12.4°Bx), acidity (0.47%–0.51% citric acid), pH (3.91–4.16), and viscosity (3.55 × 10−3–4.0 × 10−3 Pa s) were not significantly affected under the identified equivalent conditions. HPP was superior to PEF and US, achieving higher ascorbic acid retention and lower color difference in PC blend compared to the untreated sample.

Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks

“…Ltd., Delhi, India). The pasteurization process involved exposing the juices to a precisely maintained temperature at 90 °C for 1 min [16]. The samples were then rapidly cooled down in an ice bath.…”

“…The samples were then rapidly cooled down in an ice bath. The selection of these pasteurization conditions is aimed at replicating the commercial extraction of juices, where temperatures in the range of 90-95 °C are commonly utilized for 15 to 60 s. This commercial approach efficiently reduces the microbial load by up to 5 log units, ensuring the final product's safety and quality while preserving its nutritional attributes [16].…”