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High-Intensity Ultrasound Processing of Pineapple Juice

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Abstract

The influence of ultrasound processing on the physicochemical characteristics of pineapple juice was investigated through an experimental design changing ultrasound time and intensity. After processing, the polyphenoloxidase (PPO) activity in the pineapple juice was reduced by 20% as result of the treatment with longer exposure and higher intensity (376 W/cm2 and 10 min). The effect on phenolic compounds compared to the fresh pineapple juice (non-sonicated) was not statistically significant. Ultrasound processing reduced juice viscosity by 75% of the initial value (non-sonicated juice). The higher the ultrasound intensity and the juice exposure (processing time), the higher the final temperature of the juice, reaching a maximum of 54 °C. Ultrasound processing enhanced the juice color and its stabilization along 42 days of storage compared to the non-sonicated juice. Thermal treatment at the highest temperature reached due to juice sonication (54 °C) showed no effect on PPO inactivation.

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Acknowledgments

The authors thank CNPq for financial support through the National Institute of Science and Technology of Tropical Fruit and CAPES for scholarship.

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Authors and Affiliations

  1. Departamento de Tecnologia de Alimentos—DTA, Centro de Ciências Agrárias, Universidade Federal do Ceará, Campus do Pici UFC, Fortaleza, CEP 60021970, Brazil

    Mayra Garcia Maia Costa, Thatyane Vidal Fonteles, Ana Laura Tibério de Jesus, Francisca Diva Lima Almeida & Sueli Rodrigues

  2. Departamento de Bioquímica, Centro de Ciências, Universidade Federal do Ceará, Campus do Pici UFC, Fortaleza, CEP 60451-970, Brazil

    Maria Raquel Alcântara de Miranda

  3. Departamento de Engenharia Química—DEQ, Centro de Tecnologia, Universidade Federal do Ceará, Campus do Pici UFC, Fortaleza, CEP 60455-760, Brazil

    Fabiano André Narciso Fernandes

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  1. Mayra Garcia Maia Costa
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  2. Thatyane Vidal Fonteles
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Correspondence to Sueli Rodrigues.

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Costa, M.G.M., Fonteles, T.V., de Jesus, A.L.T. et al. High-Intensity Ultrasound Processing of Pineapple Juice. Food Bioprocess Technol 6, 997–1006 (2013). https://doi.org/10.1007/s11947-011-0746-9

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