Storage Quality of Pineapple Juice Non-Thermally Pasteurized and Clarified
Storage Quality of Pineapple Juice Non-Thermally Pasteurized and Clarified
Storage Quality of Pineapple Juice Non-Thermally Pasteurized and Clarified
a r t i c l e i n f o a b s t r a c t
Article history: Microfiltration (MF) is classified as a non-thermal process for the fruit juice industry. It could provide a
Received 3 September 2012 better preservation of the phytochemical property and flavor of the juice. This work aimed to study the
Received in revised form 4 December 2012 stability of phytochemical properties including vitamin C, total phenolic content, antioxidant capacity (2-
Accepted 21 December 2012
Diphenly-1-picrylhydrazyl: DPPH, free radical scavenging capacity and Oxygen Radical Absorbance
Available online 28 December 2012
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
Keywords:
37 °C). The juices were clarified by microfiltration using hollow fiber module. The results showed that
Microfiltration
Non-thermal processing
most of the phytochemical properties and soluble components were retained in the juice after microfil-
Pineapple juice tration. No microbial growth was detected after 6 months of storage. The storage time and temperature
Phytochemical property did not affect total soluble solids and pH (P > 0.05). The color (L) of clarified juice stored at 4 °C was
Shelf-life 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 indi-
cated 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.
Ó 2012 Elsevier Ltd. All rights reserved.
0260-8774/$ - see front matter Ó 2012 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.jfoodeng.2012.12.033
A. Laorko et al. / Journal of Food Engineering 116 (2013) 554–561 555
fruit juice is subjected to deterioration reactions such as microbial 2.3. Storage conditions
spoilage, phytochemical properties’ degradation and changes in
color, texture and appearance (Cortés et al., 2008). Understanding The clarified juice samples obtained from MF processing were
the stability of product characteristics during storage may help stored at 4, 27 and 37 °C. They were analyzed in triplicate at 0, 1,
producers in identifying not only suitable storage conditions but 2, 3, 4, 5 and 6 months of storage time.
also the most significant characteristics that limit shelf-life. Zheng
and Lu (2011) evaluated stability of ascorbic acid, total phenols and 2.4. Pineapple juice analyses
DPPH radical scavenging activity of pasteurized pineapple juices.
The degradation rate of ascorbic acid, total phenols and DPPH rad- The color of samples was measured by a colorimeter (Colour
ical scavenging activity were storage time and temperature depen- Quest XT, Hunter lab, USA). It is classified by CIE (Comission Inter-
dent. The half-life of ascorbic acid, and DPPH radical scavenging nationale l’Eclairage) into three dimension; L (brightness), a (red
activity of pasteurized pineapple juice storage at 25 °C were to green color) and b (yellow to blue color). The determination of
approximately 25 h. the total color difference (DE) was carried out using the following
The MF process has been successfully employed for clarification equation;
and preservation of pineapple juice (Carneiro et al., 2002; Laorko
2
et al., 2010, 2011). However, to date there is no research available DE ¼ ðDL2 þ Da2 þ Db Þ1=2 ð1Þ
on the stability of phytochemical properties during storage of MF-
clarified pineapple juices. Therefore, the aim of this study was to DE indicates the magnitude of the color difference between MF-
investigate the stability of physical and phytochemical properties clarified juice before and after storage (Cortés et al., 2008). Chroma
of MF-clarified pineapple juice during 6 months of storage at 4, was determined using the following equation:
27, and 37 °C. The outcome was then used for determination of 2
Chroma ¼ ða2 þ b Þ1=2 ð2Þ
pineapple juice shelf-life and the most suitable storage condition
that retains appreciated quality was recommended. Non-enzymatic browning index was determined at an absor-
bance level of 420 nm with spectrophotometer (Thermo Spectron-
ic, 4001/4, USA), according to the method of Meydav et al. (1997).
2. Materials and methods
The pH values were measured using a pH meter (PB-20, Sarto-
rius, Germany). The total soluble solids were measured by hand
2.1. Preparation of pineapple juice
refractometer (ATAGO, Japan).
The microbiological analyses of clarified juices including total
Fresh pineapples (Ananus Comosus L. Merr.) were rinsed with
plate, yeast and mold, and coliform counts of enzymatic pretreated
tap water. After peeling, fresh pineapples were cut into 1 cm3
pineapple juice were performed by the method.described in bacte-
pieces and juice was extracted by mean of a hydraulic press. Total
riological analytical manual (BAM, 2002).
soluble solids (TSSs) and pH values of the juice were in the range of
Total vitamin C (L-ascorbic acid and dehydroascorbic acid) con-
12.2–14.2 °Brix and 3.5–4.0, respectively. The fresh pineapple juice
tent was determined by high performance liquid chromatography
was kept at 4 °C before processing. The pineapple juice was treated
(HPLC). The method was based on Zapata and Dufour (1992) with
by 0.03% (v/v) of commercial pectinase (PectinexÒ ultra SP-L) at
some modifications. The juice sample (10 mL) was homogenized
25 ± 3 °C for 60 min before passing them through the membrane
with 10 mL of extraction solution (0.1 M citric acid, 0.05% ethyldi-
system (Carneiro et al., 2002).
aminetretraacetic acid (EDTA) in 5% aqueous methanol) for 2 min.
An internal standard of isoascorbic acid was added at 20 mg/100 g
2.2. Microfiltration of fruit juice. The homogenate was then centrifuged for 10 min at
10,000g and 2 °C. After calibrating the pH with cold buffer, the
The membrane was a autoclaveable polysulfone hollow fiber pH of the supernatant was adjusted to 2.35–2.40 with 6 N HCl.
(Amersham Biosciences, UK) with a fiber diameter and length of The sample was passed through a sep-pack C 18 cartridge (Ver-
1 mm and 30 cm, respectively. The effective membrane area was ti-pack) which had been preconditioned with 10 mL HPLC grade
0.011 m2. The pore size of the membranes were 0.2 lm. The mem- methanol followed by 10 mL of ultrapure water. The residual water
brane system consisted of a 8 L stainless steel jacket-feed tank, var- in the cartridge was expelled with air before use. The first 5 mL of
iable-feed pump (Leeson, USA) and transducers (MBS 3000, eluent were discarded and the next 3 mL were retained for analy-
Danfoss, Denmark) for pressure of the feed, retentate and permeate sis. Then 1 mL of o-phenylenediamine (3.33 mg/mL) was added
measurements. The temperature of the feed was controlled by cir- and the vial was placed in an ice tray in darkness for 80 min before
culating chilled water through a jacket-feed tank. The cross-flow injection. After 80 min, the mixture was passed through a 0.45 lm
velocity (CFV) and transmembrane pressure (TMP) were controlled filter (Vertipure Nylon syling, USA) into the amber vial and then
using needle permeate valve, back pressure (retentate) valve and was injected into HPLC system.
variable speed-feed pump. The digital balance (GF-3000, A&D, Ja- The latter was equipped with reverse phase C18 column (Sym-
pan), connected to the computer, was used to measure the perme- metryÒ C18 5l 4.6 250 mm, Waters, Ireland). The mobile phase
ate flux. was methanol–water (5:95, v/v) containing 5 mM hexadecyltrime-
The experiments were carried out in batch concentration mode thylammonium bromide (CTAB) and 50 mM potassium dihydrogen
(the retentate return to the feed tank) at constant CFV of 1.2 m/s, phosphate, with pH adjusted to 4.59. The flow rate was 1.0 mL/
temperature of 20 ± 2 °C and TMP of 1.0 bar. The permeate sample min. Detection was at 261 nm for reduced L-ascorbate and iso-
was directly filled into sterilized glass bottles under aseptic condi- ascorbate and at 348 mm for L-dehydroascorbate. The retention
tions inside a laminar flow cabinet. The bottles were sterilized in a times were 5.6, 10.8 and 13.5 min for L-dehydroascorbate, reduced
hot air oven at 180 °C for 3 h. The laminar flow cabinet was sprayed L-ascorbate and isoascorbate respectively. Standards of L-ascorbate,
with 70% alcohol and exposed overnight to germicidal ultraviolet L-dehydroascorbate and isoascorbate were purchased from Sigma
light (UV-C, 254 nm with the intensity of 76 lm/cm2). A HEPA air Chemical Company (St. Louis, MO). The results of vitamin C content
filter system with 0.3 lm pore size and a 0.1375 m2 filtration area were expressed as mg/100 mL of fruit juice.
was installed to provide positive pressure and bacteria free air in Total phenol content was determined by spectrophotometer
the laminar flow cabinet. using Folin–Ciocalteu’s phenol reagent (Kim et al., 2002). Total
556 A. Laorko et al. / Journal of Food Engineering 116 (2013) 554–561
Table 2
Chroma and color difference (DE) of MF-clarified pineapple juice obtained during
6 months of storage at 4, 27 and 37 °C.
Fig. 3. Total phenol content of MF-clarified pineapple juice obtained during storage Fig. 5. The correlation between vitamin C and DPPH scavenging activity and ORAC
at 4, 27 and 37 °C. assay of MF-clarified pineapple juice obtained during storage at 4(e), 27(s) and
37(4) °C.
Fig. 5. The loss of vitamin C during the first month of storage could
not be detected by DPPH but ORAC. It was evident that the loss of Fig. 6. Vitamin C of MF-clarified pineapple juice obtained during storage at 4, 27
vitamin C content at the first month of storage was due to a sharp and 37 °C.
A. Laorko et al. / Journal of Food Engineering 116 (2013) 554–561 559
Table 4
Reaction rate constant (k), activated energy (Ea), and Q10 for vitamin C, total phenol content and antioxidant capacity and shelf-life of clarified pineapple juice obtained for storage
at 4, 27 and 37 °C.
different factors, e.g. cleanliness of the fruits and processing condi- rate constant (k) of all parameters in the juice, stored at 4 °C was
tions, storage time and pretreatment before membrane processing. less than those for juice, stored at 27 and 37 °C. The shelf-life of
It was reported that microfiltration could completely remove yeast the clarified juice, based on half-life of vitamin C and total phenol
and molds, and bacteria from the pineapple juices with difference content as well as antioxidant capacity, tends to decrease as stor-
in the initial microbial loads (Laorko et al., 2010). The initial total age temperature increased. Storage at 4 °C proved to be most suit-
plate, yeast and mold, and coliform counts of the pineapple juice able as it permitted the best retention in chemical, physical and
were 3.34 106 (CFU/mL), 352 ± 84 (CFU/mL) and <3 (MPN/mL), phytochemical quality properties of non-thermally pasteurized
respectively. The microbiological analysis of MF-clarified pineap- and clarified pineapple juice.
ple juice is shown in Table 3. It was evident that total plate, mold
and yeast, and coliform counts were completely removed by
microfiltration and the product met the Thai requirement for juice Acknowledgements
and drinks. In addition, no microbial growth in clarified pineapple
juice stored at 4, 27 and 37 °C was detected during 6 months of The authors gratefully acknowledge the Faculty of Agro-Indus-
storage. Thus, the shelf-life based on the microbiological results try and Graduate School, Prince of Songkla University and the Na-
was longer than 6 months. The shelf-life of clarified pineapple juice tional Center for Genetic Engineering and Biotechnology (BIOTEC)
was also estimated using the half-life of vitamin C, total phenol of Thailand for their financial support (Project code BT-B-01-FG-
content, DPPH and ORAC (Table 4). It can be seen that the shelf-life 18-5003).
based on the reduction of total phenol, DPPH and ORAC for clarified
juice, stored at 4, 27 and 37 °C was longer than 6 months. However,
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