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Journal of Food Quality and Hazards Control، جلد ۹، شماره ۳، صفحات ۱۲۰-۱۲۹
عنوان فارسی
چکیده فارسی مقاله
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عنوان انگلیسی Effects of Non-Thermal Processing Methods on Physicochemical, Bioactive, and Microbiological Properties of Fresh Pineapple (Ananas comosus L. Merr.) Juice
چکیده انگلیسی مقاله 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. DOI: 10.18502/jfqhc.9.3.11150
کلیدواژه‌های انگلیسی مقاله Food Handling, Pasteurization, Ananas, Fruit and Vegetable Juices, Food Analysis, Food Quality
نویسندگان مقاله | 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
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1515-1&slc_lang=en&sid=1
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original article
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