%0 Journal Article
%T Effect of Ultrasound and Thermal Pasteurization on Physicochemical Properties and Antioxidant Activity of Juice Extracted from Ripe and Overripe Pineapple
%A Asraful Alam
%A Mrityunjoy Biswas
%A Tanjim Ahmed
%A Md. Ashrafuzzaman Zahid
%A Mahfujul Alam
%A Mustafa Kamrul Hasan
%A Bikramjit Biswas
%A Roxana Zaman
%J Food and Nutrition Sciences
%P 300-314
%@ 2157-9458
%D 2023
%I Scientific Research Publishing
%R 10.4236/fns.2023.144020
%X It has become necessary to assess how food processing methods affect
qualitative qualities due to the increased consumer awareness of the health
benefits <span>of various nutrients in food. In the
current study, the effects of ultrasound</span> treatment (37<span style=\"white-space:normal;\">&amp;deg;</span>C, 5 min),
pasteurization (90&amp;deg;C, 5 min), and their combination <span>on quality parameters, including pH, total soluble solids</span><span><span><span style=\"font-family:;\" \"=\"\"> </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">(TSS</span></span></span><span><span><span style=\"font-family:;\" \"=\"\">s</span></span></span><span><span><span style=\"font-family:;\" \"=\"\">), titratable </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">acidity</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">(TA),
color values (L*, a*,</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">b*), ascorbic acid</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">(AA), total phenolic content (TPC), and antioxidant activity (DPPH), of
pineapple juice from ripe and overripe pineapples were assessed. Color values
(L*), ascorbic acid (AA), total <span>phenolic
content (TPC), and DPPH radical scavenging activity in all juice</span> <span>samples that were sonicated alone and in
combination with pasteurization</span> <span>improved
significantly (p &lt; 0.05), but the TSS</span></span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> and</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> color value (a* and b*) </span></span></span><span><span><span style=\"font-family:;\" \"=\"\">decreased in comparison to the control. Whereas pH
and acidity did not</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> change significantly (p &lt; 0.05). Pasteurization
significantly (p &lt; 0.05) reduces these attributes</span></span></span><span><span><span style=\"font-family:;\" \"=\"\">,</span></span></span><span><span><span style=\"font-family:;\" \"=\"\"> but
sonicated samples significantly (p &lt; 0.05) improved numerous <span>quality parameters and antioxidant activity, notably
in ripe juice. Overall,</span> pasteurization degraded these liquids but
sonication, either alone or in com<span>bination
with it, was
%K Pineapple Juice
%K Ultrasound
%K Pasteurization
%K Phenolic Compounds
%K Antioxidant Activity
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=124282