Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation.
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| Title: | Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation. |
|---|---|
| Authors: | Hoque, Mominul1 (AUTHOR), Talukdar, Suvro1 (AUTHOR), Roy, Keya Rani1 (AUTHOR), Hossain, Mohammad Afzal1 (AUTHOR), Zzaman, Wahidu1 (AUTHOR) wahid-ttc@sust.edu |
| Source: | Food Science & Technology International. Jan2024, Vol. 30 Issue 1, p37-48. 12p. |
| Subjects: | Pineapple juice, Microbial inactivation, Sonication, Valuation of real property, Vitamin C, Nutritional value, Carotenoids |
| Abstract: | 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. [ABSTRACT FROM AUTHOR] |
| Copyright of Food Science & Technology International is the property of Sage Publications Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 173960234 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Hoque%2C+Mominul%22">Hoque, Mominul</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Talukdar%2C+Suvro%22">Talukdar, Suvro</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Roy%2C+Keya+Rani%22">Roy, Keya Rani</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hossain%2C+Mohammad+Afzal%22">Hossain, Mohammad Afzal</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zzaman%2C+Wahidu%22">Zzaman, Wahidu</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> wahid-ttc@sust.edu</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Technology+International%22">Food Science & Technology International</searchLink>. Jan2024, Vol. 30 Issue 1, p37-48. 12p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Pineapple+juice%22">Pineapple juice</searchLink><br /><searchLink fieldCode="DE" term="%22Microbial+inactivation%22">Microbial inactivation</searchLink><br /><searchLink fieldCode="DE" term="%22Sonication%22">Sonication</searchLink><br /><searchLink fieldCode="DE" term="%22Valuation+of+real+property%22">Valuation of real property</searchLink><br /><searchLink fieldCode="DE" term="%22Vitamin+C%22">Vitamin C</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+value%22">Nutritional value</searchLink><br /><searchLink fieldCode="DE" term="%22Carotenoids%22">Carotenoids</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: 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. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Science & Technology International is the property of Sage Publications Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1177/10820132221127504 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 12 StartPage: 37 Subjects: – SubjectFull: Pineapple juice Type: general – SubjectFull: Microbial inactivation Type: general – SubjectFull: Sonication Type: general – SubjectFull: Valuation of real property Type: general – SubjectFull: Vitamin C Type: general – SubjectFull: Nutritional value Type: general – SubjectFull: Carotenoids Type: general Titles: – TitleFull: Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Hoque, Mominul – PersonEntity: Name: NameFull: Talukdar, Suvro – PersonEntity: Name: NameFull: Roy, Keya Rani – PersonEntity: Name: NameFull: Hossain, Mohammad Afzal – PersonEntity: Name: NameFull: Zzaman, Wahidu IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Text: Jan2024 Type: published Y: 2024 Identifiers: – Type: issn-print Value: 10820132 Numbering: – Type: volume Value: 30 – Type: issue Value: 1 Titles: – TitleFull: Food Science & Technology International Type: main |
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