Pineapple juice preservation by pulsed electric field treatment
Yousuf Abu, Rahman Md Anisur, Uddin M Rakib, Hoque Md Mozammel, A.S.M. Sayem, Hossain Md Shahadat, A.M.M. Mubassher Shah, Ahmed Md Sazzad, Haque Mushaida
Abstract
The effect of pulsed electric field (PEF) treatment on pineapple juice, applied in a batch system, was studied in terms of change in microbial community, bioactive compounds, and antioxidant capacity. Among the bioactive compounds, total phenolic content (TPC), flavonoid, ascorbic acid, and β-carotene content were evaluated.
Topics & Concepts
Ascorbic acidFood scienceFlavonoidChemistryAntioxidant capacityElectric fieldAntioxidantPolyphenolCRANBERRY JUICECaroteneBiologyBiochemistryPhysicsEndocrinologyUrinary systemQuantum mechanicsMicrobial Inactivation MethodsMagnetic and Electromagnetic EffectsPhytochemicals and Antioxidant Activities