Effect of heat treatment on yeast inactivation, vitamin C and physicochemical quality of fresh pineapple juice

Hounhouigan, MÃanouwesso H.; Linnemann, A.R.; Soumanou, Mohamed M.; Boekel, M.A.J.S. van

doi:10.5897/ajfs2020.1997

Cited by 4 publications

(1 citation statement)

References 31 publications

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“…Indeed, pasteurization is a technique of preservation by heat treatment which makes it possible to considerably reduce the microbial load in a food. It is a simple and inexpensive technique for small agro-industries (Hounhouigan et al, 2020). However, at the level of some fruit juice production companies surveyed, there is a problem of non-compliance with pasteurization scales and lack of appropriate equipment to carry out this preservation treatment.…”

Section: Microbiological Quality Of Pineapple Juicementioning

confidence: 99%

Diversity and microbiological quality of fruit juices produced in southern Benin

NOUMAVO,

GLODJINON,

OHIN

et al. 2023

Afr. J. Microbiol. Res.

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The fruit juice production sector is growing rapidly in Benin's major urban centers and appears to have enormous hygienic insufficiencies. This study aimed to identify and evaluate the microbiological quality of the different fruit juices produced in southern Benin. The methodological approach to the first objective consisted of a semi-structured survey coupled with direct observations of fifty enterprises produced fruit juices in the Municipalities of Cotonou and Abomey-Calavi. The microbiological quality evaluation of pineapple juice (Ananas cosmosus) consisted in the enumeration of microorganisms that alter both hygienic and market ability qualities of foodstuffs, using standard methods. This study revealed a strong diversity of fruit juices. There are thirteen (13) different mono-fruity juices, fifteen (15) poly-fruity juices with pineapple and nine (09) poly-fruity juices without pineapple. The pineapple monofruity juice is produced by almost all the enterprises (98%). Poly-fruity juices with pineapple are the most popular among consumers. From the microbiological point of view, a strong variation of the microbial load was noticed from one enterprise to another. With the exception of a few enterprises, about 18% of pineapple juices are microbiologically non-compliant. These pineapple juices contain mycotoxigenic yeasts and moulds, lactic acid bacteria, thermotolerant coliforms and Staphylococcus aureus. The consumption of these poor sanitary quality juices poses a real public health problem, as it exposes consumers to the severe food poisoning risks.

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Section: Microbiological Quality Of Pineapple Juicementioning

confidence: 99%

Diversity and microbiological quality of fruit juices produced in southern Benin

NOUMAVO,

GLODJINON,

OHIN

et al. 2023

Afr. J. Microbiol. Res.

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Lab-made flexible third-generation fructose biosensors based on 0D-nanostructured transducers

Silveri,

Paolini,

Della Pelle

et al. 2023

Biosensors and Bioelectronics

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Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability

Shaik

Chakraborty

2022

Comp Rev Food Sci Food Safe

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The juice is susceptible to spoilage, and a common practice is to pasteurize it at 70-95 • C for 0.5-5 min. However, the characteristic flavors and phytochemicals are negatively influenced by the intense time-temperature treatment. To retain the thermosensitive compounds in the juice, some nonthermal technologies such as high-pressure processing, pulsed electric field, pulsed light, ultrasound, and ultraviolet treatments have been explored. These techniques ensured microbial safety (5-log reduction in E. coli, S. Typhimurium, or S. cerevisiae) while preserving a maximum ascorbic acid (84-99%) in the juice. The shelf life of these nonthermally treated juice varied between 14 days (UV treated at 7.5 mJ/cm 2 ) and 6 months (clarified through microfiltration). Moreover, the inactivation of spoilage enzyme in the juice required a higher intensity. The present review discusses the potential of several nonthermal techniques employed for the pasteurization of pineapple juice. The pasteurization ability of the combined hurdle between mild thermal and nonthermal processing is also presented. The review also summarizes the target for pasteurization, the plan to design a nonthermal processing intensity, and the consumer perspective toward nonthermally treated pineapple juice. The techniques are compared on the common ground like safety, stability, and quality of the juice. This will help readers to select an appropriate nonthermal technology for pineapple juice production and design the intensity required to satisfy the manufacturers, retailers, and consumers.

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Effect of heat treatment on yeast inactivation, vitamin C and physicochemical quality of fresh pineapple juice

Cited by 4 publications

References 31 publications

Diversity and microbiological quality of fruit juices produced in southern Benin

Diversity and microbiological quality of fruit juices produced in southern Benin

Lab-made flexible third-generation fructose biosensors based on 0D-nanostructured transducers

Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability

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