Effect of Ultrasound and Thermal Pasteurization on Physicochemical Properties and Antioxidant Activity of Juice Extracted from Ripe and Overripe Pineapple
It has become necessary to assess how food processing methods affect
qualitative qualities due to the increased consumer awareness of the health
benefits of various nutrients in food. In the
current study, the effects of ultrasound treatment (37°C, 5 min),
pasteurization (90°C, 5 min), and their combination on quality parameters, including pH, total soluble solids(TSSs), titratable acidity(TA),
color values (L*, a*,b*), ascorbic acid(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 phenolic
content (TPC), and DPPH radical scavenging activity in all juicesamples that were sonicated alone and in
combination with pasteurizationimproved
significantly (p < 0.05), but the TSS and color value (a* and b*) decreased in comparison to the control. Whereas pH
and acidity did not change significantly (p < 0.05). Pasteurization
significantly (p < 0.05) reduces these attributes, but
sonicated samples significantly (p < 0.05) improved numerous quality parameters and antioxidant activity, notably
in ripe juice. Overall, pasteurization degraded these liquids but
sonication, either alone or in combination
with it, was
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