کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
223485 464374 2013 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Storage quality of pineapple juice non-thermally pasteurized and clarified by microfiltration
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Storage quality of pineapple juice non-thermally pasteurized and clarified by microfiltration
چکیده انگلیسی

Microfiltration (MF) is classified as a non-thermal process for the fruit juice industry. It could provide a better preservation of the phytochemical property and flavor of the juice. This work aimed to study the stability of phytochemical properties including vitamin C, total phenolic content, antioxidant capacity (2-Diphenly-1-picrylhydrazyl: DPPH, free radical scavenging capacity and Oxygen Radical Absorbance Capacity: ORAC assays), microbial and chemical–physical (color, browning index, pH and total soluble solid) properties of MF-clarified pineapple juice during storage at various temperatures (i.e. 4, 27, and 37 °C). The juices were clarified by microfiltration using hollow fiber module. The results showed that most of the phytochemical properties and soluble components were retained in the juice after microfiltration. No microbial growth was detected after 6 months of storage. The storage time and temperature did not affect total soluble solids and pH (P > 0.05). The color (L*) of clarified juice stored at 4 °C was lighter than the juices stored at higher temperature levels (P < 0.05). The phytochemical properties and total phenol content of the juice significantly decreased as storage time and temperature increased (P < 0.05). Vitamin C content was the attribute that affected storage time and temperature most as indicated by reaction rate constant and activated energy. Storage of non-thermally pasteurized and clarified pineapple juice at 4 °C was the most suitable since it allowed the best quality preservation.


► Microfiltration was employed to produce non-thermally pasteurized pineapple juice.
► Storage quality of non-thermally pasteurized pineapple juice was investigated.
► Half life of vitamin C of non-thermally pasteurized pineapple juice was 3.5 months.
► Storage at low temperature was recommended to extend product shelf life.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 116, Issue 2, May 2013, Pages 554–561
نویسندگان
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