High-Intensity Ultrasound Processing of Pineapple Juice

Costa, Mayra Garcia Maia; Fonteles, Thatyane Vidal; Jesus, Ana Laura Tibério de; Almeida, Francisca Diva Lima; Miranda, Maria Raquel Alcântara de; Fernandes, Fabiano A. N.

doi:10.1007/s11947-011-0746-9

Cited by 153 publications

(82 citation statements)

References 41 publications

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“…Sonication (T 6 23°C) of cantaloupe melon juice (0.67 W/ml) and pineapple (cv. Perola) pulp (0.67 W/ml) for 10 min registered 86 and 84% PPO RA, respectively (Costa et al, 2013;Fonteles et al, 2012). Comparison can also be made for TS, at higher ultrasound processing temperatures.…”

Section: Resultsmentioning

confidence: 99%

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Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures

Sulaiman

Soo

Farid

et al. 2015

Journal of Food Engineering

109

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Section: Resultsmentioning

confidence: 99%

“…Ultrasound for 10 min inactivated PPO in cantaloupe melon juice (14% inactivation at 19 kHz, 0.6 W/mL, T 6 23°C) and pineapple pulp (16% inactivation at 19 kHz, 0.6 W/mL, T 6 23°C) (Costa et al, 2013;Fonteles et al, 2012). Ultrasound can be used in combination with mild heat (T > 50°C), which is called thermosonication (TS).…”

Section: Introductionmentioning

confidence: 99%

Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures

Sulaiman

Soo

Farid

et al. 2015

Journal of Food Engineering

109

View full text Add to dashboard Cite

“…Fruit and vegetable processing represents a series of procedures used to extend the shelf life of these foods and ensure their safety. However, they are responsible for the rupture of cells, leading to the encounter of enzymes and substrates, both naturally present in these foods, encouraging the occurrence of enzymatic browning (Costa et al, ). In the nonbleached samples (control), the enzymatic browning reactions occurred rapidly, and high ∆ E values having been observed since the first few minutes of the colorimetric analysis (Figure ).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of different bleaching methods applied to yacon

Macedo

Araújo

Vimercati

et al. 2019

J Food Process Engineering

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This work aimed to evaluate the effects of bleaching of yacon using ascorbic acid, citric acid, sodium bisulfite, and l‐cysteine hydrochloride, in 400 ppm concentrations and the heat treatment at 100°C/8 min. The roots were washed, sanitized, and peeled. One batch of the peeled roots was sliced and subjected to heat treatment, with subsequent extraction of juice. Another batch was intended for juice extraction and subjected to chemical bleaching. The bleached samples, along with their respective control samples (not bleached) were evaluated for the total color difference (ΔE) in relation to time zero, over 240 min. Data were subjected to regression analysis and exponential models were adjusted. The values of the horizontal asymptotes were plotted in a bar chart. The treatments with ascorbic and citric acids showed low bleaching capacity in the concentrations studied. l‐Cysteine hydrochloride, sodium bisulfite, and heat treatment were good methods for minimizing yacon juice browning. Practical Applications Yacon is a perishable tuberous root and when processed has a high rate of enzymatic browning. This fact makes it indispensable to apply a bleaching method during processing to minimize browning. Therefore, the study of different methods of bleaching provides useful information that enables both practical application by the food industries and the development of new research with yacon.

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“…Costa et al () investigated the effect of US treatment in pineapple juice with long exposure and high intensity (376 W/cm2 y 10 min) showing the PPO activity was reduced by 20%, finding as well a correlation with protein loss, color improvement and phenolic compounds retention in the product (Costa et al, ). They also found a reduction of the juice viscosity by 75% of the initial value (nonsonicated juice), which may represent an important benefit for the development of concentrate juices and pineapple powders.…”

Section: Fundamentals and Applicationsmentioning

confidence: 99%

Discussion between alternative processing and preservation technologies and their application in beverages: A review

Escajeda

Hernandez

Rodríguez-Jasso

et al. 2017

J Food Process Preserv

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The alternative technologies discussed in this review are able to eliminate pathogenic bacteria while retaining bioactive compounds such as anthocyanins, phenols, pigments, and vitamins, improve the extraction processes of fruit or vegetable juices. The use of nonthermal processing technologies in beverages might provide a higher quality value to the final product and consumers tended to prefer more natural products with minimum preservative substances. This review is analyze and discuss the advantages and disadvantages of alternative technologies applied in beverages, evaluating the parameters that can optimize beverage processing such as time, temperature, pressure, frequency, tension, among others. Additionally, finding solutions to beverage processing issues will be considered analyzing the results obtained with other applied methods, and an overview of new strategies such as microfiltration or the combination of two alternative technologies to improve the quality of the final product will also be evaluated. Practical applications The applications of alternative technologies mentioned in this article, are a feasible option for the preservation of beverages in the area of industry. The capacity of each of them has been demonstrated, in addition to the use of microfiltration and ultrafiltration, but the combination between them sounds very encouraging to achieve the quality and safety of beverages, with an extended shelf life and greater protection of its main components. This provides a wide range of research opportunities for any type of beverage.

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High-Intensity Ultrasound Processing of Pineapple Juice

Cited by 153 publications

References 41 publications

Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures

Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures

Evaluation of different bleaching methods applied to yacon

Discussion between alternative processing and preservation technologies and their application in beverages: A review

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