High-Intensity Ultrasound Processing of Pineapple Juice
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- 作者：Mayra Garcia Maia Costa (1)
Thatyane Vidal Fonteles (1)
Ana Laura Tibério de Jesus (1)
Francisca Diva Lima Almeida (1)
Maria Raquel Alcantara de Miranda (2)
Fabiano André Narciso Fernandes (3)
Sueli Rodrigues (1) - 关键词：High ; intensity ultrasound ; Enzyme activity ; Phenolic compounds ; Viscosity ; Color stability
- 刊名：Food and Bioprocess Technology
- 出版年：2013
- 出版时间：April 2013
- 年：2013
- 卷：6
- 期：4
- 页码：997-1006
- 全文大小：469 KB
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Thatyane Vidal Fonteles (1)
Ana Laura Tibério de Jesus (1)
Francisca Diva Lima Almeida (1)
Maria Raquel Alcantara de Miranda (2)
Fabiano André Narciso Fernandes (3)
Sueli Rodrigues (1)
1. Departamento de Tecnologia de Alimentos—DTA, Centro de Ciências Agrárias, Universidade Federal do Ceará, Campus do Pici UFC, Fortaleza, CEP 60021970, Brazil
2. Departamento de Bioquímica, Centro de Ciências, Universidade Federal do Ceará, Campus do Pici UFC, Fortaleza, CEP 60451-970, Brazil
3. Departamento de Engenharia Química—DEQ, Centro de Tecnologia, Universidade Federal do Ceará, Campus do Pici UFC, Fortaleza, CEP 60455-760, Brazil - ISSN：1935-5149
文摘
The influence of ultrasound processing on the physicochemical characteristics of pineapple juice was investigated through an experimental design changing ultrasound time and intensity. After processing, the polyphenoloxidase (PPO) activity in the pineapple juice was reduced by 20% as result of the treatment with longer exposure and higher intensity (376?W/cm2 and 10?min). The effect on phenolic compounds compared to the fresh pineapple juice (non-sonicated) was not statistically significant. Ultrasound processing reduced juice viscosity by 75% of the initial value (non-sonicated juice). The higher the ultrasound intensity and the juice exposure (processing time), the higher the final temperature of the juice, reaching a maximum of 54?°C. Ultrasound processing enhanced the juice color and its stabilization along 42?days of storage compared to the non-sonicated juice. Thermal treatment at the highest temperature reached due to juice sonication (54?°C) showed no effect on PPO inactivation.