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.
Diabetes (diabetes) is a disease (or rather syndrome) Endocrine most prevalent. It is estimated diabetics to more than 100 million worldwide and this figure and the percentage of the affected population are steadily increasing (around 6% in the "rich" countries). non-insulin-dependent diabetes (type 2, fatty diabetes or the elderly) that are revealed later and are balanced mostly by diet (slimming) calorie-low carbohydrate with or without associated medication (primarily sulfonylureas, the biguanides, insulin). It is the latter type of diabetes that seems constantly growing and can be treated by the phytothérapie.Thisreview Reviews some of the shows and compoundsisolated identifiedfrom the that previously demostrated a hypoglycemic effect plants. These compounds-have-been classified in appropiate chemical groupsand Reported data are on their pharmacological activity, mechanism of action and other properties. This paper reviews mucilage, glycans, proteins, pectins, flavonoids, steroids and triterpenoids, alkaloids, other nitrogen compounds and miscellaneous substance s with hypoglycemic effect.
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