African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 886

Full Length Research Paper

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

Mênouwesso H. Hounhouigan
  • Mênouwesso H. Hounhouigan
  • Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d’Agriculture, Sakété, Bénin.
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Anita R. Linnemann
  • Anita R. Linnemann
  • Food Quality and Design, Wageningen University, the Netherlands.
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Mohamed M. Soumanou
  • Mohamed M. Soumanou
  • Ecole polytechnique d’Abomey-Calavi, Département de Génie de Technologie alimentaire, Université d’Abomey-Calavi, Cotonou, Bénin.
  • Google Scholar
Martinus A. J. S. Van Boekel
  • Martinus A. J. S. Van Boekel
  • Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d’Agriculture, Sakété, Bénin.
  • Google Scholar


  •  Received: 15 July 2020
  •  Accepted: 21 August 2020
  •  Published: 30 September 2020

Abstract

The effect of pasteurization-range heat treatment on yeast inactivation, vitamin C and the physicochemical characteristics of fresh pineapple juice were assessed. Yeast inactivation could be described by the Weibull model. The desired 6 log reduction was achieved at 63 and 65°C for 8 and 2 min, respectively. The pH, degree brix and organic acids did not change from 55 to 95°C. A significant change in fructose and glucose contents started to occur at 85°C, while sucrose hydrolysis was observed from 95°C. Likewise, hydroxymethylfurfural, one of the intermediate products of the Maillard reaction, was detected at 95°C.  Little degradation of ascorbic acid, the most important nutrient in pineapple juice- was observed. Hence, a mild heat treatment of 2 min at 65°C was sufficient to inactivate yeast and to preserve the nutritional and physicochemical quality of the pineapple juice.

 

Key words: Pineapple juice, heat treatment, yeast inactivation, physicochemical and nutritional quality.