Volume 43, Issue 3, September 2024, Pages 633–640
Agoura Diantom1, Kossi Attisso2, Bouraïma Djeri3, Agblekpe Agbessi Agblekpe4, Kokou ANANI5, Messanh Kangni-dossou6, Stephane Effoe7, and Tchadjobo Tchacondo8
1 Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé, Togo
2 Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé, Togo
3 Laboratoire de Microbiologie et de Contrôle de Qualité des Denrée Alimentaires (LAMICODA) Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé, Togo
4 Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé, Togo
5 Centre de recherche et de Formation sur les Plantes Médicinales, Université de Lomé, Togo
6 Laboratoire de Microbiologie et de Contrôle de qualité des denrées alimentaires (LAMICODA), Université de Lomé, 01 B.P. 1515 Lomé, Togo
7 Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), 1 BP 1515 Lomé 1, Université de Lomé, Togo
8 Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), 1 BP 1515 Lomé 1, Université de Lomé, Togo
Original language: English
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Pineapple, one of the most popular tropical fruits, is consumed in various forms including pasteurized pineapple juice. However, the heat treatment applied during pasteurization has an impact on the microbiological and nutritional qualities of these juices. This study consisted of evaluating the effects of artisanal practices on the microbiological and physicochemical properties of two pasteurized pineapple juice (70, 80 and 90°C for 10, 15 and 20 min). The produced juice had a satisfactory microbiological quality according to KEBS criteria. Physicochemical analyses revealed that the pH was similar for both juices, however the Brix degree of the preheated juice was significantly high (≈ 17.3 ± 0.2) than that of the non-preheated juice (≈ 15.3 ± 0, 2). The vitamin C content significantly decreased in the preheated juice (8.81 ± 0.22 mg/100 ml) than in the unheated one (11.45 ± 0.44 mg/100 ml) at the same time and as the time and temperature increased. Artisanal production practices allowed to obtain pineapple juice with a satisfactory microbiological quality but the nutritional quality was compromised.
Author Keywords: Pineapple juice, pasteurisation, vitamin C, pH, ° Brix.
Agoura Diantom1, Kossi Attisso2, Bouraïma Djeri3, Agblekpe Agbessi Agblekpe4, Kokou ANANI5, Messanh Kangni-dossou6, Stephane Effoe7, and Tchadjobo Tchacondo8
1 Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé, Togo
2 Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé, Togo
3 Laboratoire de Microbiologie et de Contrôle de Qualité des Denrée Alimentaires (LAMICODA) Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé, Togo
4 Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), Université de Lomé, 01 BP 1515 Lomé, Togo
5 Centre de recherche et de Formation sur les Plantes Médicinales, Université de Lomé, Togo
6 Laboratoire de Microbiologie et de Contrôle de qualité des denrées alimentaires (LAMICODA), Université de Lomé, 01 B.P. 1515 Lomé, Togo
7 Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), 1 BP 1515 Lomé 1, Université de Lomé, Togo
8 Laboratoire des Sciences Biomédicales, Alimentaires et de Santé Environnementale (LaSBASE), Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), 1 BP 1515 Lomé 1, Université de Lomé, Togo
Original language: English
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Pineapple, one of the most popular tropical fruits, is consumed in various forms including pasteurized pineapple juice. However, the heat treatment applied during pasteurization has an impact on the microbiological and nutritional qualities of these juices. This study consisted of evaluating the effects of artisanal practices on the microbiological and physicochemical properties of two pasteurized pineapple juice (70, 80 and 90°C for 10, 15 and 20 min). The produced juice had a satisfactory microbiological quality according to KEBS criteria. Physicochemical analyses revealed that the pH was similar for both juices, however the Brix degree of the preheated juice was significantly high (≈ 17.3 ± 0.2) than that of the non-preheated juice (≈ 15.3 ± 0, 2). The vitamin C content significantly decreased in the preheated juice (8.81 ± 0.22 mg/100 ml) than in the unheated one (11.45 ± 0.44 mg/100 ml) at the same time and as the time and temperature increased. Artisanal production practices allowed to obtain pineapple juice with a satisfactory microbiological quality but the nutritional quality was compromised.
Author Keywords: Pineapple juice, pasteurisation, vitamin C, pH, ° Brix.
How to Cite this Article
Agoura Diantom, Kossi Attisso, Bouraïma Djeri, Agblekpe Agbessi Agblekpe, Kokou ANANI, Messanh Kangni-dossou, Stephane Effoe, and Tchadjobo Tchacondo, “Effects of artisanal practices on the microbiological and physicochemical properties of local pineapple juice,” International Journal of Innovation and Applied Studies, vol. 43, no. 3, pp. 633–640, September 2024.
