American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
Open Access
Journal Browser
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


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.

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


Figure of 7


[1]  Lagnika, C., Adjovi, Y.C.S, Lagnika L., Gogohounga, F.O., Do-Sacramento, O., Koulony, R.K., Sanni A, “Effect of combining ultrasound and mild heat treatment on physicochemical, nutritional quality and microbiological properties of pineapple juice”, Food and Nutrition Sciences, 8(2). 227-241. February 2017.
[2]  Rattanathanalerk, M., Chiewchan, N. and Srichumpoung, W, “Effect of thermal processing on the quality loss of pineapple juice”, Journal of Food engineering, 66(2). 259-265. March 2005.
[3]  Hounhouigan, M.H., Linnemann, A.R., Soumanou, M.M. and Van Boekel, M.A, “Effect of processing on the quality of pineapple juice”, Food Reviews International, 30(2). 112-133. April 2014.
[4]  Chia, S.L., Rosnah, S., Noranizan, M.A. and Ramli, W.D, “The effect of storage on the quality attributes of ultraviolet-irradiated and thermally pasteurised pineapple juices”, International Food Research Journal, 19(3). 1001-1010. 2012.
[5]  Gbaguidi, M. Characterization of pasteurized pineapple juice produced in Benin. Master thesis, University of Abomey-Calavi, 77, 2017.
[6]  Noci, F., Riener, J., Walkling-Ribeiro, M., Cronin D.A., Morgan, D.J. and Lyng, J.G, “Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice”, Journal of Food Engineering, 85(1). 141-146. January 2008.
[7]  Belajova, E., Tobolkova, B., DAŠKO, L., Polovka, M. and Durec, J, “Changes in colour, ascorbic acid and 5-hydrohymethylfurfural concentration in grapefruit and carrot juices during storage”, Journal of Food and Nutrition Research, 56 (4). 381-388. December 2017.
[8]  ISO 1842, Fruit and Vegetable Products − Determination of pH, 2nd Edition, December 1991, 2.
[9]  ISO 6557-1, Fruits, vegetables and derived products — Determination of ascorbic acid — Part 1: Reference method, 1st Edition, October 1986, 3.
[10]  ISO 4833–1, Microbiology of the food chain–horizontal method for the enumeration of microorganisms, part 1: colony count at 30° C by the pour plate technique, Switzerland, 1ère Edition, September 2013, 9.
[11]  ISO 7954, Microbiologie — Directives générales pour le dénombrement des levures et moisissures — Technique par comptage des colonies à 25°C, Suisse, 1ère Edition, Octobre 1987, 3.
[12]  ISO 15214, Microbiologie des aliments — Méthode horizontale pour le dénombrement des bactéries lactiques mésophiles — Technique par comptage des colonies à 30°C, 1ère Edition, Août 1998, 7.
[13]  ISO 21528–2, Microbiology of foods and animal feeding stuffs-Horizontal methods for the detection and enumeration of Enterobacteriaceae-Part 2: Colony-count method, 1st Edition, October 2004, 10.
[14]  International Commission on Microbiological Specifications of Foods (ICMSF), “Microorganisms in Foods”, Microorganisms in Foods, University of Toronto Press, Canada, 1, 110-117, 1978.
[15]  UNBS 818: 2009, Fruit Juices and Nectars-Specification, Uganda National Bureau of Standards, Uganda, 2009, 16.
[16]  Turkish Food Codex, Microbiological criteria announcement of Turkish Food Codex, Ankara: Agriculture & Village Affairs Ministry, 2002.
[17]  Wibowo, S., Grauwet, T., Santiago, J.S., Tomic, J., Vervoort, L., Hendrickx, M. and Loey, A.V, “Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability”, Food Chemistry, 15(187). 140-151. November 2015.
[18]  Miller, F.A. and Silva, C.L.M, Thermal treatment effects in fruit juices, In: RODRIGUES, S.; FERNANDES, F.A.N.F. (Ed) - Advances in Fruit Processing Technologies. Boca Raton: CRC Press, 2012. (Contemporary Food Engineering Series). ISBN: 978-1-4398-5152-4, p. 363-386
[19]  Bull, M.K., Zerdin, K., Howe, E., Goicoechea, D., Paramanandhan, P., Stockman R., Sellahewa J., Szabo, E.A., Johnson R.L. and Stewart, C.M, “The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice”, Innovative Food Science and Emerging Technologies, 5(2). 135-149. 2004.
[20]  Kabasakalis, V., Siopidou, D. and Moshatou E, “Ascorbic acid content of commercial fruit juices and its rate of loss upon storage”, Food chemistry, 70(3). 325-328. August 2000.
[21]  Klimczak, I., Małecka, M., Szlachta, M. and Gliszczyńska-Świgło, A, “Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices”, Journal of Food Composition and Analysis, 20(3-4). 313-322. May 2007.
[22]  García-Torres, R., Ponagandla, N.R., Rouseff, R.L., Goodrich-Schneider, R.M. and Reyes-De-Corcuera, J.I, “Effects of dissolved oxygen in fruit juices and methods of removal”, Comprehensive Reviews in Food Science and Food Safety, 8(4). 409-423. September 2009.
[23]  Ramos, M., Valdés, A., Mellinas, A.C. and Garrigós, M.C, “New trends in beverage packaging systems: A review”, Beverages, 1(4). 248-272. October 2015.
[24]  Hashem, H.A., Sharaf, A.M., Amira, S.A. and Ibrahim, G.E, “Changes in physico-chemical quality and volatile compounds of orange-carrot juice blends during storage”, Food Science and Quality Management, 33. 21-35. January 2014.
[25]  Shaw, P.E, “Shelf life and aging of citrus juices, drinks and related soft drinks”, Quality control manual for citrus processing plants. Redd JB, Shaw PE and Hendrix DL (Eds.) Aubandale, Agricscience. Florida, 173-179. 1992.