Effects of Non-Thermal Processing Methods on Physicochemical, Bioactive, and Microbiological Properties of Fresh Pineapple (Ananas comosus L. Merr.) Juice

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: ۱۸.۱). Results: TSS, pH, acidity (%) of processed juices ranged from ۱۱.۰۳-۱۲.۰۳, ۴.۰۷-۴.۲۷, and ۰.۴۲-۰.۴۹, 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 ۱۱.۹۹۶±۰.۰۰۲ mg Gallic Acid Equivalents (GAE)/۱۰۰ ml. The TAC varied from ۰.۱۷۹-۰.۲۳۵ mg Total Anthocyanin (TA)/۱۰۰ 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: ۱۰.۱۸۵۰۲/jfqhc.۹.۳.۱۱۱۵۰

کلیدواژه ها:

Food Handling ، Pasteurization ، Ananas ، Fruit and Vegetable Juices ، Food Analysis ، Food Quality