Effect of UV-C treatment and high pressure processing on qualities and shelf life of Nanglae pineapple juice

Name: Nuntawan Chuensombat

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : School of Agro-Industry. Technology Management of Agricultural Produces

Email : ask.library@mfu.ac.th

keyword: Nanglae pineapple

LCSH: High pressure (Technology)

Classification :.LCCS: QK898.B4

LCSH: Pineapple industry -- Thailand

LCSH: Pineapple

LCSH: Plant bioactive compounds

LCSH: Food -- Pasteurization

Abstract: Nowadays, people are concerned about their health. Fresh fruits and vegetables are more consumed for healthy people. Pineapple (Ananas comosus L. Merr) is one of a tropical fruit that has been reported as a good source of nutrients and some bioactive compounds. In recent year, the increasing of pineapple production leads to oversupply and lower price. Processed pineapple is a way for value added pineapple. ‘Nanglae’ pineapple is a Geographical Indication (GI) of Chiang Rai province which providing a unique aroma and juiciness that is suitable for juice processing. This work aimed to study the combination effect of UV-C radiation and high pressure processing on bioactive compounds and shelf life of ‘Nanglae’ pineapple juice during cold storage. Therefore, this study was divided into three parts. Part I: to study effect of postharvest UV-C treatment on enhancing bioactive compounds in ‘Nanglae’ pineapple juice. Part II: to study the suitable condition of high pressure processing (HPP) on qualities and shelf life of ‘Nanglae’ pineapple juice. Whereas, Part III: to study the combination effect of UV-C treatment and high pressure processing on qualities and shelf life of ‘Nanglae’ pineapple juice compared with conventional heat treatment. Part I, ‘Nanglae’ pineapple juice was treated with UV-C treatments at 3, 5, and 7 kJ/m2 and stored at 5+1℃ for 6 days. Pineapple juice treated with UV-C and heat treatment have lower ascorbic acid than untreated pineapple juice. Pineapple juice treated with UV-C at 3 kJ/m2 retained ascorbic acid content as 5.70+1.36 mg/100 ml higher than heat treatment (80℃ for 10 min) at 6 days of storage. Moreover, UV-C also increased carotenoid content in pineapple juice from 0.05 mg/100 ml to 0.11-0.13 mg/100 ml at 6 days of storage. However, UV-C radiation did not affect to pH, total soluble solids and titratable acidity of pineapple juice when compared with untreated pineapple juice. Therefore, UV-C at 3 kJ/m2 is the suitable condition of enhancing bioactive compounds in ‘Nanglae’ pineapple juice. Part II: ‘Nanglae’ pineapple juice was treated under different high pressure conditions at 400 and 600 MPa for 5, 10, and 15 min and stored at 5+1℃ for 60 days. High pressure processing at 400 MPa for 15 min and 600 MPa for 5, 10 and 15 min reduced total aerobic count and yeast and mold count less than 1.48+0.00 and 1.18+0.00 log CFU/ml respectively which was similar with heat treatment. Moreover, high pressure processing at 400 and 600 MPa for 5 min retained higher phenolic compounds, protein and antioxidant activity than pineapple juice treated with heat treatment. There were not significant difference on pH, TSS, TA and color among high pressure treated juice. On the other hand, heat affected on the color changes in term of L* value and b* was increased to 34.43+0.25 and 4.10+0.1. The highest loss of ascorbic acid, carotenoid content and protein content was found in pineapple juice treated with heat. Therefore, HPP at 600 MPa for 5 min is suitable condition for maintaining qualities and shelf life of ‘Nanglae’ pineapple juice. Part III: the combination effect of suitable condition of UV-C from Part I and suitable condition of high pressure processing from Part II on qualities and shelf life of ‘Nanglae’ pineapple juice was studied compared with untreated and conventional heat treatment during cold storage (5+1℃) for 91 days. The combination effect of UV-C and high pressure increased carotenoid content from0.43+0.02 to 0.51+0.02 mg/100 ml at the initial day of storage. Moreover, combination treatment retained higher in protein content similar to untreated pineapple juice with less change in pH, total soluble solids, titratable acidity and color. For the microbiological attributes, the combination treatment has the population of total aerobic count and yeast and mold less than 1.48+0.00 and 1.18+0.00 log CFU/ml until 91 days but pineapple juice treated by conventional heat treatment has increased the population of yeast and mold to 4.02+0.04 log CFU/ml after storage for 56 days. The increasing of yeast and mold might be heat-resistance fungi in pineapple juice. Therefore, the combination of UV-C treatment and high pressure processing can ensure the safety of ‘Nanglae’ pineapple juice with retained some bioactive compound higher than conventional heat treatment.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Name: Phunsiri Suthiluk

Role: Advisor

Email : ask.library@mfu.ac.th

Name: Sutthiwal Setha

Role: Co-Advisor

Email : ask.library@mfu.ac.th

Name: Natthakan Rungraeng

Role: Co-Advisor

Email : ask.library@mfu.ac.th

Created: 2019

Issued: 2563

Modified: 2020-05-14

Issued: 2020-03-03

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: Thesis QK898.B4 N191e 2019

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Technology Management of Agricultural Produces

Grantor: Mae Fah Luang University

©copyrights Mae Fah Luang University

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