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Optimization of thermosonication processing of pineapple juice to improve the quality attributes during storage

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Abstract

The microbial and functional quality attributes of fresh pineapple juice were studied under conventional and ultrasound pasteurizations. Fresh pineapple juice was subjected to thermosonication (TS) treatments with processing variables of temperature (25–65 °C), time (2–10 min) and amplitude (30–70%). Response variables: total phenolic content (TPC), bromelain activity and microbial inactivation were optimized using response surface methodology. The optimized TS treatment conditions for juice were 62.33 °C, 2 min and 35.32% amplitude, which corresponded to bromelain activity of 63.24 U/100 mL of juice, TPC of 177.3 µg GAE/100 mL, total plate count 2.74 log CFU/mL and yeast & mold count 2.301 log CFU/mL. Shelf-life of TS treated, pasteurized and control pineapple juices was evaluated for 28 days at 4 °C. TPC, ascorbic acid and protein contents of TS treated juice were significantly higher than pasteurized juice after 28 days of storage. Due to high efficiency in the retention of nutritional and quality parameters, TS processing can be opted by juice processing industries as an alternative to convention pasteurization.

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Funding

This research study did not receive any funding.

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Authors and Affiliations

  1. Department of Food, Agriculture and Bioresources, Food Engineering and Bioprocess Technology, Asian Institute of Technology, PO Box 4, Klong Luang, 12120, Thailand

    Thatchajaree Mala & Anil Kumar Anal

  2. School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan

    Muhammad Bilal Sadiq

Authors
  1. Thatchajaree Mala
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  2. Muhammad Bilal Sadiq
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  3. Anil Kumar Anal
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Contributions

TM performed all the experiments and wrote the manuscript under the supervision of AKA. MBS helped in designing the experimental plan, analysis of results and drafting the manuscript. AKA supervised the research and designed the experimental plan.

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Correspondence to Anil Kumar Anal.

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Mala, T., Sadiq, M.B. & Anal, A.K. Optimization of thermosonication processing of pineapple juice to improve the quality attributes during storage. Food Measure 15, 4325–4335 (2021). https://doi.org/10.1007/s11694-021-01011-8

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  • DOI: https://doi.org/10.1007/s11694-021-01011-8

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