The processing of dairy products can result in ready-to-serve or ready-to-drink products. The process of drying generally turns dairy products into powder that must first be dissolved. A randomized ...block design with a 3x3 factorial analysis with just two components was used in this research, factors namely factor N (pineapple juice concentration) which consisted of 3 levels, namely n 1: 10%, n2: 20%, and n3: 30%, and factor P (pectin concentration) which consisted of 3 levels, namely p1: 0.1%, p2: 0.3% and p3: 0.5%. In this research, chemical interactions including pH, vitamin C levels, and water content were reviewed. Dissolution time, insolubleness, hygroscopicity, L* a* b* color intensity, and yield quantity are characteristics of physical interactions. Organoleptic responses include color, aroma, taste, and after taste. pineapple juice's impact on the body's chemistry, physiology, and organoleptic response. Water content, pH level, dissolving rate, insoluble, color intensity, and organoleptic reaction to aftertaste are all affected by pectin concentration. Water content, vitamin C levels, and color intensity values *L and *b are all impacted by the interaction between pineapple juice concentration and pectin concentration.
The main objective of this study was to determine the antibacterial effectiveness of high voltage atmospheric cold plasma (HVACP) alone or combined with cinnamaldehyde against S. enterica and E. coli ...O157:H7 in raw pineapple juice. Additional objectives were to evaluate sublethal injury in pathogen survivors and physicochemical properties of the juice. Juice with or without added cinnamaldehyde (100 μL/L) and inoculated with ∼7.0 log10 CFU/mL of S. enterica or E. coli O157:H7, was exposed to HVACP (70 kV, 60 Hz) for 0 (control), 1.0, 3.0, 5.0, and 7.0 min. HVACP or cinnamaldehyde alone failed to achieve a 5.0-log10 CFU/mL reduction of the pathogens. In contrast, reductions (log10 CFU/mL) from combined application of HVACP and cinnamaldehyde were 5.38 (S. enterica) and 5.60 (E. coli O157:H7) after 7.0 min (P < 0.05) with significant sublethal injury in S. enterica survivors (P < 0.05). The degrees Brix increased only in HVACP-treated juice without cinnamaldehyde (P < 0.05). HVACP treatment for 3 or 7 min, decreased lightness but increased chroma of the juice (P < 0.05); however, color differences were not visually detectable. The combined use of HVACP and cinnamaldehyde can enhance the microbial safety of pineapple juice with minimal changes in the physiochemical properties evaluated in this study.
•Cinnamaldehyde enhanced the lethal effect of cold plasma on E. coli O157:H7 and Salmonella.•Cold plasma and cinnamaldehyde killed >5.0 log10 CFU of pathogens in pineapple juice.•Cold plasma and cinnamaldehyde caused significant sublethal injury in Salmonella survivors.•Cold plasma and cinnamaldehyde produced minimal changes in pH, °Brix, and color of juice.
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•A combined ultrasound and ultraviolet treatment system was developed for the treatment of pineapple juice.•Optimization was done using Central Composite Design (CCD) of Response ...Surface Methodology (RSM) and modelling was done using Artificial Neural Network.•The combination of US and UV treatments was found to retain the physicochemical and quality parameters of pineapple juice while ensuring 5 log microbial reduction.•A combination of ultrasound treatment for 22.95 min and ultraviolet dosage of 1.577 J/cm2 was found to retain the organoleptic quality close to that of fresh juice.
Although both ultraviolet (UV) radiation and ultrasound (US) treatment have their capabilities in microbial inactivation, applying any one method alone may require a high dose for complete inactivation, which may affect the sensory and nutritional properties of pineapple juice. Hence, this study was intended to analyse and optimise the effect of combined US and UV treatments on microbial inactivation without affecting the selected quality parameters of pineapple juice. US treatment (33 kHz) was done at three different time intervals, viz. 10 min, 20 min and 30 min., after which, juice samples were subjected to UV treatment for 10 min at three UV dosage levels, viz. 1 J/cm2, 1.3 J/cm2, and 1.6 J/cm2. The samples were evaluated for total colour difference, pH, total soluble solids (TSS), titrable acidity (TA), and ascorbic acid content; total bacterial count and total yeast count; and the standardization of process parameters was done using Response Surface Methodology and Artificial Neural Network. The results showed that the individual, as well as combined treatments, did not significantly impact the physicochemical properties while retaining the quality characteristics. It was observed that combined treatment resulted in 5 log cycle reduction in bacterial and yeast populations while the individual treatment failed. From the optimization studies, it was found that combined US and UV treatments with 22.95 min and1.577 J/cm2 ensured a microbiologically safe product while retaining organoleptic quality close to that of fresh juice.
Centrifugation is an alternative assisted technique to improve the efficiency of block freeze concentration. In this study reported the centrifugation to enhance the separation of concentrated ...solution from frozen fruit juices (blueberry and pineapple) in three cryoconcentration cycles. To force the separation of solutes from the frozen samples we used a centrifuge operated for 10min at 20°C and 4600rpm. This technique has good performance after the third cycle, reaching an increase of approximately 2.5 times the initial concentrations of solids, values close to 0.74kg solute per 1kg initial solute, and approximately 60% of the percentage of concentrate. The performance of block freeze concentration assisted by centrifugation applied to fruit juices was attributed to ice matrix acting as a porous solid through which the concentrated solution percolates through drainage channels of the ice improved by the centrifugal force.
The block freeze concentration allows producing food concentrates with high quality when thawed a frozen solution assisted or not by a technique to enhance the separation efficiency. In this work has applied centrifugation as an assisted technique to improve the efficiency of block freeze concentration applied to fruit juices, obtaining promissory results.
•We use the centrifugation for separating the concentrate from frozen juices.•This technique has high performance after the third cryoconcentration cycle.•The concentrated solution percolates through drainage channels of the ice.
A study was conducted to investigate and model kinetic degradation of ascorbic acid in freshly prepared pineapple juice subjected to various pressure (0.1, 300,450 and 600 MPa)-thermal (30, 75, 85 ...and 95 °C) treatment combinations. Experiments were conducted using a semi-custom made high pressure kinetic tester as well as an aluminum thermal kinetic tester. Thermal degradation of ascorbic acid was described with simple first order kinetics. The thermal rate constants (k75 -95 ◦C, 0.1 MPa) and activation energy (Ea) for ascorbic acid degradation reaction varied in the range of 0.004–0.006 per min and 14.22–29.78 kJ/mol, respectively. Within the experimental conditions of the study (300–600 MPa at 30 °C for holding times up to 15 min) high pressure processing did not alter ascorbic acid content (535.5–564.5 mg/kg). Combined pressure-thermal treatment (300–600 MPa at 75–95 °C) degraded ascorbic acid with increasing thermal intensity and was modeled using first order fractional conversion kinetics model. The lower asymptote value (A∞A0), rate constants (k75 -95 ◦C, 600 MPa) and Ea were in the range of 77–85%, 0.108 to 0.138 per min and 17.4–43.8 kJ/mol, respectively. Similarly, pressure sensitivity (ΔV≠) was ∼0 and −2.99 cm3/mol at 30 and 95 °C, respectively. Knowledge gained from the study can be useful for food processors to optimize high pressure treatment conditions for pineapple juice products.
•High pressure processing preserved ascorbic acid in pineapple juice.•Increasing thermal intensity under pressure increased ascorbic acid degradation.•First order fractional conversion model described ascorbic acid degradation during combined pressure-thermal treatment.•Ea of ascorbic acid degradation during combined pressure-thermal treatment was estimated at 17.4–43.8 kJ/mol.
An efficient enhancement in fruit juice quality achieves by simultaneously hydrolyzing polysaccharides in one pot reaction. Herein, an efficient approach is reported to fabricate a novel ...nanobiocatalyt for clarification of fruit juices based on covalent co-immobilization of pectinase and xylanase onto functionalized iron oxide nanoparticles. The highest activity recovery of the co-immobilized enzymes was achieved at 0.5 mg/mL of total protein, 8:1 w/w pectinase to xylanase ratio, and 6 h incubation time. Thermal and pH stabilities studies showed improved performance of co-immobilized enzymes compared to free counterparts. The co-immobilized pectinase and xylanase respectively retained more than 74% and 48% of residual activity after six consecutive cycles. Moreover, 53% turbidity reduction in pineapple juice was achieved after 120 min treatment with developed nanobiocatalyst. Besides, more than 64% of the initial activity of enzymes was retained after nine reuses, suggesting that this bi-enzyme nanobiocatalyst has potential application in industrial juice processing.
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•Pectinase and xylanase were concurrently immobilized on functionalized MNPs.•Co-Immobilized enzymes exhibited the enhanced thermal and pH stabilities.•Immobilized pectinase retained 74.8% of its initial activity after 6 recycles.•Immobilized xylanase retained 48.3% of its initial activity after 6 recycles.•Treated pineapple juice with developed nanobiocatalyst reduced turbidity to 53%.
Lactic acid bacteria (LAB) are the main group of probiotic bacteria that widely used in fruit juice fermentation products. Fruit juice contains antioxidants that can prevent free radicals. The ...objective of this study was to identify LAB isolated from pineapple juice that possess probiotic properties and to analyze the antioxidant activity of pineapple juice after being fermented with the LAB. LAB isolates from pineapple juice were evaluated for their probiotic properties (tolerance to acidic conditions and bile salts, antimicrobial activity against pathogenic bacteria, and sensitivity to antibiotics) and their adherence properties (autoaggregation, coaggregation, and hydrophobicity). The best isolates obtained are then inoculated into pineapple juice. From 5 types of pineapple juice, 5 isolates with LAB characteristics were obtained, i.e NHC6, NHC7, NHC8, NHC9, and NPC1. Isolate NHC6 had a good tolerance to acidic conditions (pH 2) and 0,5% bile salt, had antimicrobial activity, was sensitive to ampicillin, showed the best adherance properties and was identified as Lactobacillus plantarum. L. plantarum NHC6 was then added to pineapple juice. Addition of L. plantarum NHC6 to pineapple juice reduced the ᵒBrix and pH values during incubation. After 24 hours of incubation, the antioxidant activity was 89,05%, with LAB growth of 8,33 log CFU/mL, thus 24 hours incubation was considered the best fermentation time for pineapple juice.
► Sonicated pineapple juice was fermented by Lactobacillus casei. ► The product shelf life was 21days under refrigeration (4°C). ► The product presented post acidification. ► No colour degradation ...was observed along the storage period. ► The sweetened and the non sweetened product were well accepted.
The aim of this study was to evaluate the use of sonicated pineapple juice as substrate for producing a probiotic beverage by Lactobacillus casei NRRL B442. Maximal microbial viability was found by cultivating L. casei at 31°C and pH 5.8 (optimised conditions). After fermentation, samples of sweetened and non-sweetened juice were stored. After 42days of storage under refrigeration (4°C), the microbial viability was 6.03LogCFU/mL in the non-sweetened sample and 4.77LogCFU/mL in the sweetened sample. The pH of both samples decreased during storage due to lactic acid production (post acidification). The characteristic colour of the juice was maintained throughout the shelf life and no browning was observed. Sonicated pineapple juice was shown to be a suitable substrate for L. casei cultivation and for the development of an alternative non-dairy probiotic beverage.
Sonication is a novel processing method that is perceived as a substitute for heat treatment to ensure the safety of juice while reducing the loss of nutrients during processing. The impacts of ...sonication and thermal processing on pineapple juice, including physicochemical properties, antioxidant activities, and microbial inactivation, were studied. Pineapple juice was sonicated at 100 W and 140 W (for 5, 10 and 15 min) and heat-treated at 70 °C, 80 °C and 90 °C (for 1 min). Results indicated minor alterations in physicochemical characteristics after sonication and thermal processing, while sonication treatment showed better retention of the color, clarity, and browning index of pineapple juice. Moreover, sonication significantly increased the bioactive compounds (total carotenoids, ascorbic acid, phenolics, and flavonoids) and boosted the antioxidant activity of pineapple juice compared to the heat-processed juice. Although sonication reduced the microbial load significantly with the increasing exposure time, it could not thoroughly inactivate microorganisms like thermal treatment. Therefore, optimal sonication processing conditions are required to be determined. This study will help the food processors utilize sonication treatment in pineapple juice processing plants to inactivate microorganisms thoroughly while also boosting the nutritional value.
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