Effect of Ultrasound and Thermal Pasteurization on Physicochemical Properties and Antioxidant Activity of Juice Extracted from Ripe and Overripe Pineapple  

作　　者：Asraful Alam Mrityunjoy Biswas Tanjim Ahmed Md. Ashrafuzzaman Zahid Mahfujul Alam Mustafa Kamrul Hasan Bikramjit Biswas Roxana Zaman Asraful Alam;Mrityunjoy Biswas;Tanjim Ahmed;Md. Ashrafuzzaman Zahid;Mahfujul Alam;Mustafa Kamrul Hasan;Bikramjit Biswas;Roxana Zaman(Department of Agro-Product Processing Technology, Jashore University of Science and Technology, Jashore, Bangladesh;Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh)

机构地区：[1]Department of Agro-Product Processing Technology, Jashore University of Science and Technology, Jashore, Bangladesh [2]Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh

出　　处：《Food and Nutrition Sciences》2023年第4期300-314,共15页食品与营养科学（英文）

摘　　要：It has become necessary to assess how food processing methods affect qualitative qualities due to the increased consumer awareness of the health benefits of various nutrients in food. In the current study, the effects of ultrasound treatment (37°C, 5 min), pasteurization (90°C, 5 min), and their combination on quality parameters, including pH, total soluble solids (TSSs), titratable acidity (TA), color values (L*, a*, b*), ascorbic acid (AA), total phenolic content (TPC), and antioxidant activity (DPPH), of pineapple juice from ripe and overripe pineapples were assessed. Color values (L*), ascorbic acid (AA), total phenolic content (TPC), and DPPH radical scavenging activity in all juice samples that were sonicated alone and in combination with pasteurization improved significantly (p and color value (a* and b*) decreased in comparison to the control. Whereas pH and acidity did not change significantly (p < 0.05). Pasteurization significantly (p , but sonicated samples significantly (p quality parameters and antioxidant activity, notably in ripe juice. Overall, pasteurization degraded these liquids but sonication, either alone or in combination with it, was advantageous for preserving their quality by retaining nutrients.It has become necessary to assess how food processing methods affect qualitative qualities due to the increased consumer awareness of the health benefits of various nutrients in food. In the current study, the effects of ultrasound treatment (37°C, 5 min), pasteurization (90°C, 5 min), and their combination on quality parameters, including pH, total soluble solids (TSSs), titratable acidity (TA), color values (L*, a*, b*), ascorbic acid (AA), total phenolic content (TPC), and antioxidant activity (DPPH), of pineapple juice from ripe and overripe pineapples were assessed. Color values (L*), ascorbic acid (AA), total phenolic content (TPC), and DPPH radical scavenging activity in all juice samples that were sonicated alone and in combination with pasteurization improved significantly (p and color value (a* and b*) decreased in comparison to the control. Whereas pH and acidity did not change significantly (p < 0.05). Pasteurization significantly (p , but sonicated samples significantly (p quality parameters and antioxidant activity, notably in ripe juice. Overall, pasteurization degraded these liquids but sonication, either alone or in combination with it, was advantageous for preserving their quality by retaining nutrients.

关 键 词：Pineapple Juice ULTRASOUND PASTEURIZATION Phenolic Compounds Antioxidant Activity 

分 类 号：R28[医药卫生—中药学]