Effect of Combining Ultrasound and Mild Heat Treatment on Physicochemical, Nutritional Quality and Microbiological Properties of Pineapple Juice  

作　　者：Camel Lagnika Yann C. S. Adjovi Latifou Lagnika Fructueux O. Gogohounga Ornella Do-Sacramento Raoul K. Koulony Ambaliou Sanni 

机构地区：[1]Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles de Sakété, Université Nationale d’Agriculture, Porto-Novo, Bénin [2]Unité de Biochimie et de Biologie Moléculaire, Laboratoire de Biochimie et des Substances Naturelles Bioactives, Faculté des Sciences et Techniques, Universtité d’Abomey-Calavi, Abomey-Calavi, Bénin

出　　处：《Food and Nutrition Sciences》2017年第2期227-241,共15页食品与营养科学（英文）

摘　　要：Increasing consumer awareness regarding the health benefits of different nutrients in food has led to the requirement of assessing the effect of food processing approaches on the quality attributes. The present work focuses on understanding the effects of ultrasound (US) processing, mild heat pasteurization (65°C for 15 min), thermal pasteurization (80°C for 15 min) and their combination on physicochemical, microbiological properties and nutritional quality of pineapple juice through 60 days of storage at room temperature. Ultrasound treatment showed significantly lower browning degree. Ultrasound followed by ultrasound combined with mild heat pasteurization (UMP) treatments was effective in retaining the total phenolic content of pineapple juice as compared to the thermal treatment or the untreated juice sample at room temperature during 60 days of storage. Thermal pasteurization (TP) followed by ultrasound combined with mild heat pasteurization (UMP) and ultrasound (US) treatment, in increasing order, was found to be effective in delaying microbial growth in pineapple juice. This study demonstrates that ultrasound combined with mild heat pasteurization treatments could be able to effectively inactivate the microorganisms and pectin methylesterase in pineapple juice whilst preserving relatively high amount of phenols.Increasing consumer awareness regarding the health benefits of different nutrients in food has led to the requirement of assessing the effect of food processing approaches on the quality attributes. The present work focuses on understanding the effects of ultrasound (US) processing, mild heat pasteurization (65°C for 15 min), thermal pasteurization (80°C for 15 min) and their combination on physicochemical, microbiological properties and nutritional quality of pineapple juice through 60 days of storage at room temperature. Ultrasound treatment showed significantly lower browning degree. Ultrasound followed by ultrasound combined with mild heat pasteurization (UMP) treatments was effective in retaining the total phenolic content of pineapple juice as compared to the thermal treatment or the untreated juice sample at room temperature during 60 days of storage. Thermal pasteurization (TP) followed by ultrasound combined with mild heat pasteurization (UMP) and ultrasound (US) treatment, in increasing order, was found to be effective in delaying microbial growth in pineapple juice. This study demonstrates that ultrasound combined with mild heat pasteurization treatments could be able to effectively inactivate the microorganisms and pectin methylesterase in pineapple juice whilst preserving relatively high amount of phenols.

关 键 词：ULTRASOUND Mild Heat PINEAPPLE JUICE BROWNING Total Phenolic Contents 

分 类 号：R73[医药卫生—肿瘤]