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Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice

Ultraviolet (UV) is able to inactivate most microorganisms in fruit juices with a low absorption coefficient but its effect is limited in inactivating undesired enzymes. The aim of this study was to overcome limitation of ultraviolet light (UV) by combining mild heat with UV. Pineapple juice was tre...

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Main Authors: Sew, Chang Chew, Mohd Ghazali, Hasanah, Martín-Belloso, Olga, Mohd Adzahan, Noranizan
Format: Article
Language:English
Published: Elsevier 2014
Online Access:http://psasir.upm.edu.my/id/eprint/37343/1/Effects%20of%20combining%20ultraviolet%20and%20mild%20heat%20treatments%20on%20enzymatic%20activities%20and%20total%20phenolic%20contents%20in%20pineapple%20juice.pdf
http://psasir.upm.edu.my/id/eprint/37343/
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spelling my.upm.eprints.373432016-01-22T03:08:29Z http://psasir.upm.edu.my/id/eprint/37343/ Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice Sew, Chang Chew Mohd Ghazali, Hasanah Martín-Belloso, Olga Mohd Adzahan, Noranizan Ultraviolet (UV) is able to inactivate most microorganisms in fruit juices with a low absorption coefficient but its effect is limited in inactivating undesired enzymes. The aim of this study was to overcome limitation of ultraviolet light (UV) by combining mild heat with UV. Pineapple juice was treated with mild heat (temperature: 50, 55 and 60 °C; holding time: 10, 20 and 30 min) and subsequently exposed to UV (5.61, 7.55 and 11.23 mJ·cm− 2). The effects of these combined treatments on pectin methylesterase (PME), bromelain activities and total phenolic content (TPC) were determined. Both enzymatic activities were reduced by mild heat but not by UV treatment. Increasing holding time and UV dosage led to higher depletion of TPC. Treating pineapple juice with mild heat at 55 °C for 10 min and UV at 5.61 mJ·cm− 2 decreased PME by 60.53% whilst retaining 61.57 ± 0.21% and 72.80 ± 0.33% of bromelain and TPC, respectively. Industrial relevance: As opposed to traditional heat pasteurisation, ultraviolet (UV) treatment has the potential to produce pineapple juice with added value, such as high amount of health benefiting phenols and bromelain. Despite being known for being economically feasible, this technology is not widely adapted by the industry due to its inability to inactivate pectin methylesterase (PME). To overcome the limitation of UV, mild heat (MH) is introduced as hurdle technology. This study demonstrates that combining UV and MH could be able to effectively inactivate the PME in pineapple juice whilst preserving relatively high amount of bromelain and phenols. Elsevier 2014-12 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37343/1/Effects%20of%20combining%20ultraviolet%20and%20mild%20heat%20treatments%20on%20enzymatic%20activities%20and%20total%20phenolic%20contents%20in%20pineapple%20juice.pdf Sew, Chang Chew and Mohd Ghazali, Hasanah and Martín-Belloso, Olga and Mohd Adzahan, Noranizan (2014) Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice. Innovative Food Science & Emerging Technologies, 26. pp. 511-516. ISSN 1466-8564 10.1016/j.ifset.2014.05.008
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Ultraviolet (UV) is able to inactivate most microorganisms in fruit juices with a low absorption coefficient but its effect is limited in inactivating undesired enzymes. The aim of this study was to overcome limitation of ultraviolet light (UV) by combining mild heat with UV. Pineapple juice was treated with mild heat (temperature: 50, 55 and 60 °C; holding time: 10, 20 and 30 min) and subsequently exposed to UV (5.61, 7.55 and 11.23 mJ·cm− 2). The effects of these combined treatments on pectin methylesterase (PME), bromelain activities and total phenolic content (TPC) were determined. Both enzymatic activities were reduced by mild heat but not by UV treatment. Increasing holding time and UV dosage led to higher depletion of TPC. Treating pineapple juice with mild heat at 55 °C for 10 min and UV at 5.61 mJ·cm− 2 decreased PME by 60.53% whilst retaining 61.57 ± 0.21% and 72.80 ± 0.33% of bromelain and TPC, respectively. Industrial relevance: As opposed to traditional heat pasteurisation, ultraviolet (UV) treatment has the potential to produce pineapple juice with added value, such as high amount of health benefiting phenols and bromelain. Despite being known for being economically feasible, this technology is not widely adapted by the industry due to its inability to inactivate pectin methylesterase (PME). To overcome the limitation of UV, mild heat (MH) is introduced as hurdle technology. This study demonstrates that combining UV and MH could be able to effectively inactivate the PME in pineapple juice whilst preserving relatively high amount of bromelain and phenols.
format Article
author Sew, Chang Chew
Mohd Ghazali, Hasanah
Martín-Belloso, Olga
Mohd Adzahan, Noranizan
spellingShingle Sew, Chang Chew
Mohd Ghazali, Hasanah
Martín-Belloso, Olga
Mohd Adzahan, Noranizan
Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice
author_facet Sew, Chang Chew
Mohd Ghazali, Hasanah
Martín-Belloso, Olga
Mohd Adzahan, Noranizan
author_sort Sew, Chang Chew
title Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice
title_short Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice
title_full Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice
title_fullStr Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice
title_full_unstemmed Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice
title_sort effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice
publisher Elsevier
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/37343/1/Effects%20of%20combining%20ultraviolet%20and%20mild%20heat%20treatments%20on%20enzymatic%20activities%20and%20total%20phenolic%20contents%20in%20pineapple%20juice.pdf
http://psasir.upm.edu.my/id/eprint/37343/
_version_ 1643831966439571456
score 13.211869

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