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Article
2020
Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): effects on physical traits, microbial loads, enzyme activities, and phytochemical composition
Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): effects on physical traits, microbial loads, enzyme activities, and phytochemical composition
Abstract (English)
A comprehensive study using continuous pressure change technology (PCT) for the non-thermal processing of fresh pineapple juice on pilot scale was conducted (1 L/min, 50 MPa, argon, 3 min, <35 °C). The immediate effects of a single and a twofold PCT treatment on the most important quality parameters were examined and compared with those of fresh and thermally pasteurised (90 °C) juices. In comparison to the fresh juice, both PCT-treated samples exhibited slightly brighter and less yellowish colour (CIE L*a*b*). A significant reduction in the mean particle size resulted in diminished centrifugable pulp contents and enhanced cloud stability. Moreover, a slightly improved microbial quality (−0.9 to −1.2 log10 CFU/mL) in terms of total aerobic and yeast and mould counts was attained. Noteworthy, PCT retained a high bromelain activity (−3 to −15% reduction) and efficiently inactivated polyphenol oxidase. Water-soluble vitamins, phenolic compounds, and all further constituents assessed were mostly preserved. However, the high residual peroxidase activity (−10 to −23%) and microbial loads are likely to affect juice quality during storage. In contrast, thermal pasteurisation ensured a complete reduction in both microbial counts (−4.4 to −4.5 log10 CFU/mL) and effective inactivation of peroxidase. However, bromelain activity was strongly affected (−83%) by heat treatment, and colour was darkened and even less yellowish. Overall, this study highlighted the potential of PCT for the production of fresh-like pineapple juices; however, its current limitations were revealed as well.
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Food and bioprocess technology, 13 (2020), 10, 1833-1847.
https://doi.org/10.1007/s11947-020-02520-y.
ISSN: 1935-5149
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Vollmer, K., Santarelli, S., Vásquez-Caicedo, A. L., Iglesias, S. V., Frank, J., Carle, R., & Steingass, C. B. (2020). Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): effects on physical traits, microbial loads, enzyme activities, and phytochemical composition. Food and bioprocess technology, 13(10). https://doi.org/10.1007/s11947-020-02520-y
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English
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660 Chemical engineerin
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Sustainable Development Goals
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@article{Vollmer2020,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16272},
doi = {10.1007/s11947-020-02520-y},
author = {Vollmer, Kathrin and Santarelli, Sara and Vásquez-Caicedo, Ana Lucía et al.},
title = {Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): effects on physical traits, microbial loads, enzyme activities, and phytochemical composition},
journal = {Food and bioprocess technology}
year = {2020},
volume = {13},
number = {10},
pages = {1833--1847}
}