Concentration of pineapple juice by reverse osmosis: physicochemical characteristics and consumer acceptance

Couto, Daniel Simões; Cabral, Lourdes Maria Corrêa; Deliza, Rosires; Freitas, D. de G. C.

doi:10.1590/s0101-20612011000400012

Cited by 24 publications

(23 citation statements)

References 10 publications

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“…Thermal concentration caused a significant increase in the TA of PC. Similar results obtained in a previous study show that the process of concentration on pineapple juice can increase the TA level (Couto et al 2011).…”

Section: Processing Effects On Pomegranate Antioxidantssupporting

confidence: 90%

“…Similar results obtained in a previous study show that the process of concentration on pineapple juice can increase the TA level (Couto et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…Similar to our result, Couto et al . () reported that the concentration of pineapple juice with reverse osmosis can reduce L *, a * and b * values. Δ E * ab showed an increasing trend during processing from juice to concentrate (Fig.…”

Section: Resultsmentioning

confidence: 99%

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Investigating the Effects of Large-Scale Processing on Phytochemicals and Antioxidant Activity of Pomegranate Juice

Farahmand

Golmakani

Mesbahi

et al. 2016

Journal of Food Processing and Preservation

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The effects of four important stages of pomegranate juice processing, i.e., pasteurization, enzymatic treatment, filtration and thermal concentration were evaluated based on physicochemical characteristics, bioactive compounds (phenols, flavonoids and anthocyanins) and antioxidant activity (DPPH, FRAP and CUPRAC). Pasteurization had no significant effect on total phenolic content, but it significantly reduced the total flavonoid and total anthocyanin contents. Enzymatic treatment, filtration and thermal concentration significantly reduced the total phenolic and total flavonoid contents. Pasteurization and thermal concentration had no significant effect on FRAP and CUPRAC values. The IC50 value increased notably during enzymatic treatment, filtration and thermal concentration. Processing the pomegranate juice and the subsequent production of pomegranate concentrate led to an overall reduction of total phenolic content, total flavonoid and total anthocyanin contents by 68, 46 and 61%, respectively. Moreover, the processing caused reductions in total antioxidant capacity by 27 and 9%, determined via the CUPRAC and FRAP methods, respectively. Practical Applications Fruit juice processing (i.e., pasteurization, clarification, filtration and concentration) exposes the phytochemicals present to different detrimental factors that may lead to undesirable alterations in bioactive compounds and antioxidant activity. The possibility of change in bioactive compounds (phenols, flavonoids and anthocyanins) and antioxidant activity (DPPH, FRAP and CUPRAC) of pomegranate juice (PJ) during different stages of large‐scale processing is an issue that is dealt with in this study.

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Section: Processing Effects On Pomegranate Antioxidantssupporting

confidence: 90%

“…Similar results obtained in a previous study show that the process of concentration on pineapple juice can increase the TA level (Couto et al . ).…”

Section: Resultsmentioning

confidence: 97%

See 1 more Smart Citation

Investigating the Effects of Large-Scale Processing on Phytochemicals and Antioxidant Activity of Pomegranate Juice

Farahmand

Golmakani

Mesbahi

et al. 2016

Journal of Food Processing and Preservation

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show abstract

“…Advances over the last years have shown the possibility to concentrate juices, maintaining their nutritional and sensory characteristics. Some examples include the concentration of grape (Gurak and others ), pineapple (Couto and others ), and watermelon (dos Santos Gomes and others ) juices.…”

Section: Membrane Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

152

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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“…For the grape juice ideal sweetness level (data not published), the optimum sugar concentration was estimated as 3.3 g sugar/100 mL juice, according to the linear regression analysis (R 2 = 0.963). The ideal sugar content of the pineapple juice (COUTO et al, 2011) was determined by 80 assessors as 3.59 g sugar/100 mL. Using the just-about-right scale, Deliza (2001) determined the best level of sugar of passion fruit juice according to the taste of the British; four different sugar concentrations (5.0, 7.0, 10.0, and 13.0 g/mL juice) were presented to 20 assessors.…”

Section: Ideal Sweetness Evaluationmentioning

confidence: 99%

Ideal sweetness of mixed juices from Amazon fruits

Freitas¹,

Mattietto²

2013

Ciênc. Tecnol. Aliment.

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Concentration of pineapple juice by reverse osmosis: physicochemical characteristics and consumer acceptance

Cited by 24 publications

References 10 publications

Investigating the Effects of Large-Scale Processing on Phytochemicals and Antioxidant Activity of Pomegranate Juice

Investigating the Effects of Large-Scale Processing on Phytochemicals and Antioxidant Activity of Pomegranate Juice

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Ideal sweetness of mixed juices from Amazon fruits

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