A preliminary study of high pressure processing effect on quality changes in Nanglae pineapple juice during cold storage

Name: Nuntawan Chuensombat

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

Organization : School of Agro-Industry, Mae Fah Luang University

Email : ask.library@mfu.ac.th

Name: Natthakan Rungraeng

Name: Sutthiwal Setha

Name: Phunsiri Suthiluk

keyword: Cold storage - Heat treatment - High pressure processing - Pineapple juice

ThaSH: Food sciences

ThaSH: Agricultural industries

ThaSH: Pineapple - Processing

ThaSH: Pineapple juice - Processing

ThaSH: Cold storage

ThaSH: Heat treatment

ThaSH: High pressure (Science)

Abstract: Thermal processing affects sensory attributes and causes a loss in nutritional values of fruit juice products. This preliminary study was to clarify the effect of high pressure processing (HPP) as a non-thermal treatment on quality changes in ‘Nanglae’ pineapple juice. Fresh ‘Nanglae’ pineapple juice (100% juice) was prepared and treated under pressure at 400 and 600 MPa for 5 min. The condition of 80°C for 10 min was selected as conventional heat treatment (CHT). Changes in physical and chemical quality as well as microbiological quality in terms of aerobic plate count (APC) and yeast and mold (YM) were determined after treatment (0 day) and during storage at 5+1°C for 2, 4 and 6 days. The results were compared with the non-treated juice (control). It was found that after treatment, both HPP and CHT significantly reduced (P<0.05) APC and YM in juice samples from 6.71+0.14 and 5.89+0.13 log CFU/mL to less than 1.48 and 1.18 log CFU/mL, respectively. APC and YM were still detected at the same amount until 6 days of storage. In addition, CHT significantly degraded (P<0.05) ascorbic acid content in juice while HPP showed lower effect to ascorbic acid degradation. Lightness and yellowness were not significantly different (P>0.05) between HPP treatment and control. In contrast, yellowness of sample with CHT significantly decreased (P<0.05) from 3.47+0.40 to 2.90+0.44 at day 2 of storage. Moreover, TSS in HPP treated juice did not significantly change (P>0.05) compared to non-treated one while in CHT sample the TSS significantly increased (P<0.05) from 17.10+0.00 to 18.00+0.10 °Brix. In addition, pH and TA of juice were not significantly different (P>0.05) between HPP and CHT, while non-treated sample had higher pH and lower TA than HPP and CHT after 6 days of storage. According to the results, it may conclude that HPP can preserve quality and maintain freshness of ‘Nanglae’ pineapple juice and is an alternative way for the juice production. However, further study should be carried on the optimization of HPP condition and its effect on other characteristics such as bioactive compound and nutrition value should be further studied.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Modified: 2021-09-22

Issued: 2021-09-22

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Journal of Food Science and Agricultural Technology (2019) Vol.5 (Spcl. Iss.): 13-18

eng

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