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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.

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Article

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

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


American Journal of Food Science and Technology. 2021, Vol. 9 No. 3, 82-89
DOI: 10.12691/ajfst-9-3-3
Copyright © 2021 Science and Education Publishing

Cite this paper:
Flora J. Chadaré, Mênouwesso H. Hounhouigan, A. K. Carole Sanya, Méchak A. Gbaguidi, J. Dekpemadoha, Anita R. Linnemann, 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.

Correspondence to: Mênouwesso  H. Hounhouigan, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d’Agriculture, Sakété, Bénin. Email: harold.hounhouigan@gmail.com

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.

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