American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2021, 9(3), 82-89
DOI: 10.12691/ajfst-9-3-3
Open AccessArticle

Microbial and Nutritional Stability of Pineapple Juice during Storage: Effect of Harmonized Thermal Pasteurization Technologies

Flora J. Chadaré1, 2, Mênouwesso H. Hounhouigan1, 2, , A. K. Carole Sanya2, Méchak A. Gbaguidi2, J. Dekpemadoha2, Anita R. Linnemann3 and Djidjoho J. Hounhouigan2

1Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d’Agriculture, Sakété, Bénin

2Laboratory of Food Science, University of Abomey Calavi, Abomey-Calavi, Benin

3Food Quality and Design, Wageningen University, Wageningen, the Netherlands

Pub. Date: July 30, 2021

Cite this paper:
Flora J. Chadaré, Mênouwesso H. Hounhouigan, A. K. Carole Sanya, Méchak A. Gbaguidi, J. Dekpemadoha, Anita R. Linnemann and Djidjoho J. Hounhouigan. Microbial and Nutritional Stability of Pineapple Juice during Storage: Effect of Harmonized Thermal Pasteurization Technologies. American Journal of Food Science and Technology. 2021; 9(3):82-89. doi: 10.12691/ajfst-9-3-3

Abstract

The effect of one or two thermal treatments during pineapple juice production was evaluated on pH, vitamin C and microbiological evolution of 6 categories of juice during 12 months of storage. Three pasteurization temperatures (75°C, 80°C, 85°C) combined with one (1T) or two (2T) thermal treatments defined the juice category. Storage test consisted of green-glass bottled juices packaged in closed boxes, kept at ambient temperature. Analyses were performed each 4 months from production date (0 month). As results, the juices pH was 3.90 - 4.14 after production and no significant variation (p ≥ 0.05) occurred during storage, except for juices 80°C, 1T and 80°C, 2T at 12 month. The microbiological quality of all juices after production revealed conformity with standards. Enterobacteria and lactic acid bacteria were totally absent all the time. Mesophilic bacteria and yeasts and moulds counts generally decreased in each juice during storage. The initial vitamin C content significantly (p<0.05) varied from 4.52 to 23.48 mg/100ml in the juices and so decreased through storage. Juices pasteurized at 75°C contained more initial vitamin C but their content was quickly lost. Vitamin C was more stable in the most thermally treated pineapple juices throughout storage, especially in juice 85°C, 2T.

Keywords:
pineapple thermal treatments storage ability safety vitamin C

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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