Pineapple juice preservation by pulsed electric field treatment

Abstract

Being the source of essential minerals, vitamin, and diversity to diet, the demand for consumption of fruits is ever increasing. Among them, many fruits are reach in phenolic compounds, carotenoids, and vitamin C or ascorbic acid, which have huge antioxidant potential and whose intakes are highly encouraged due to their role in reducing cancer, cardiovascular, and neurological diseases [1]. Since the availability of fruits varies from place to place and season to season, consumption of their preserved version has been practiced. One of the best ways to preserve fruit is to store it in juice form. But long term preservation has been a growing concern since the nutritious quality and sensory attributes can be impaired by microorganisms, spoilage enzymes, and undesirable chemical reactions [2]. Moreover, the increasing consciousness about diet and health issues goaded consumer into searching for food products which is of superior nutritional and sensory quality, durable shelf life, and requires minimal processing [3]. To address these issues several treatment methods have been applied among which thermal pasteurization is frequently pronounced. Although thermal processing appear to have extended the shelf life of several juices, it has been demonstrated in several studies that considerable deterioration in sensory, nutritional, and biochemical compounds occur which are very heat sensitive [4,5]. In response to this limitation, researchers have come up with Pulsed Electric Field (PEF) as a nonthermal treatment process which has been proved to decrease microbes and spoilage enzymes to an extent, comparable to that by thermal processes, without sacrifi cing fl avor, color and bioactive compounds [6]. PEF process involves the application of short burst of electric fi eld to a sample placed between two electrodes which causes

Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability

“…Based on the total microbial count, Abu et al. (2020) reported that PEF (13 kV/cm)‐treated pineapple juice had a shelf life of 10 days when stored at −20°C. However, the authors have claimed that increasing the electric field intensity above the critical value will improve the shelf life of the juice.…”

“…Abu et al. (2020) reported that the aerobic mesophile population (total plate count) decreased from 150 × 10 3 to 120 × 10 3 CFU/ml at a PEF strength of 9 kV/cm, and it reached the lowest value of 35 × 10 3 CFU/ml at 13 kV/cm field strength. The applied field strength of 13 kV/cm could not reach the transmembrane of a microbial cell which eventually increased the cell resistance or reactivated the bacteria after PEF treatment.…”

“…In the last decade, pasteurization of pineapple juice was explored using various nonthermal treatments. These include PEF (Abu et al., 2020; Dastgheib et al., 2014; Evelyn et al., 2021; Indriani et al., 2019), ultrasound (US) treatment (Bevilacqua et al., 2014; Paniagua‐Martínez et al., 2018; Yeoh & Ali, 2017), pulsed light (PL) (Preetha et al., 2016, 2021; Vollmer, Chakraborty, et al., 2020), high‐pressure processing (HPP) (Wu et al., 2021), and pressure change technology (PCT) (Vollmer et al., 2021; Vollmer, Santarelli, et al., 2020). To add more, some of the researchers also explored kinetic modeling of degradation of bioactive compounds.…”

Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (Ananas comosus, Var. ‘Queen Victoria’) through Mild Heat Treatment

“…Several processing technologies have been applied to fruit juices, such as classical pasteurization, ohmic heating, microwave heating, thermosonication, pulsed electric fields (PEF), light treatment, supercritical carbon dioxide, and high hydrostatic pressure (HHP). For instance, PEF treatment improves shelf life of pineapple juice without compromising nutritional and antioxidant values [10]. These emerging technologies have the potential to preserve the freshness of pineapple juice.…”

Potensi Teknologi Kejut Listrik Pada Pengolahan Pangan Agroindustri

“…Meskipun baru-baru ini, penggunaan High PEF telah diperluas ke pengolahan bahan padat seperti proses pretreatment daun minyak atsiri. Proses PEF melibatkan penerapan semburan pendek listrik lapangan ke sampel yang ditempatkan di antara dua elektroda yang menyebabkan permeabilitas-mungkin reversibel atau tidak dapat diubah tergantung pada parameter proses-membran (Yousuf, et al, 2020).…”