Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage
Thermal treatment is commonly applied in juice manufacturing as a method to pasteurize juices. However the heat may deteriorate some of the essential compounds in the juice, especially heat-sensitive antioxidants. Therefore non-thermal treatment such as ultraviolet (UV) ray has been proposed as an a...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40998/ http://psasir.upm.edu.my/id/eprint/40998/1/Effect%20of%20thermal%20and%20ultraviolet%20treatments%20on%20the%20stability%20of%20antioxidant%20compounds%20in%20single%20strength%20pineapple%20juice%20throughout%20refrigerated%20storage%20%28p1131-p1136%29.pdf |
| _version_ | 1848849579121836032 |
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| author | Goh, Sur Guat Mohd Adzahan, Noranizan Leong, C. M. Sew, Chang Chew Sobhi, Babak |
| author_facet | Goh, Sur Guat Mohd Adzahan, Noranizan Leong, C. M. Sew, Chang Chew Sobhi, Babak |
| author_sort | Goh, Sur Guat |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Thermal treatment is commonly applied in juice manufacturing as a method to pasteurize juices. However the heat may deteriorate some of the essential compounds in the juice, especially heat-sensitive antioxidants. Therefore non-thermal treatment such as ultraviolet (UV) ray has been proposed as an alternative for pasteurization. The objective of this study was to compare the effect of thermal and UV treatments on the content of antioxidants (phenolic acids, flavonoids, carotenoids, ascorbic acids) and antioxidant capacity of single strength pineapple juice. The antioxidants stability of juices throughout 14 days of refrigerated storage was also studied. Ultraviolet treatment shows higher ascorbic acid content after treatment as compared to thermally treated single strength pineapple juice. Storage time affected the studied antioxidants, where UV treatment provided better stability to ascorbic acid content while thermal treatment provided better stability to flavonoids and carotenoids. |
| first_indexed | 2025-11-15T09:52:38Z |
| format | Article |
| id | upm-40998 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:52:38Z |
| publishDate | 2012 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-409982015-11-30T04:14:58Z http://psasir.upm.edu.my/id/eprint/40998/ Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage Goh, Sur Guat Mohd Adzahan, Noranizan Leong, C. M. Sew, Chang Chew Sobhi, Babak Thermal treatment is commonly applied in juice manufacturing as a method to pasteurize juices. However the heat may deteriorate some of the essential compounds in the juice, especially heat-sensitive antioxidants. Therefore non-thermal treatment such as ultraviolet (UV) ray has been proposed as an alternative for pasteurization. The objective of this study was to compare the effect of thermal and UV treatments on the content of antioxidants (phenolic acids, flavonoids, carotenoids, ascorbic acids) and antioxidant capacity of single strength pineapple juice. The antioxidants stability of juices throughout 14 days of refrigerated storage was also studied. Ultraviolet treatment shows higher ascorbic acid content after treatment as compared to thermally treated single strength pineapple juice. Storage time affected the studied antioxidants, where UV treatment provided better stability to ascorbic acid content while thermal treatment provided better stability to flavonoids and carotenoids. Faculty of Food Science and Technology, Universiti Putra Malaysia 2012 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/40998/1/Effect%20of%20thermal%20and%20ultraviolet%20treatments%20on%20the%20stability%20of%20antioxidant%20compounds%20in%20single%20strength%20pineapple%20juice%20throughout%20refrigerated%20storage%20%28p1131-p1136%29.pdf Goh, Sur Guat and Mohd Adzahan, Noranizan and Leong, C. M. and Sew, Chang Chew and Sobhi, Babak (2012) Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage. International Food Research Journal, 19 (3). pp. 1131-1136. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/19%20%2803%29%202012/%2846%29%20IFRJ%2019%20%2803%29%202012%20Nora.pdf |
| spellingShingle | Goh, Sur Guat Mohd Adzahan, Noranizan Leong, C. M. Sew, Chang Chew Sobhi, Babak Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage |
| title | Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage |
| title_full | Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage |
| title_fullStr | Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage |
| title_full_unstemmed | Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage |
| title_short | Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage |
| title_sort | effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage |
| url | http://psasir.upm.edu.my/id/eprint/40998/ http://psasir.upm.edu.my/id/eprint/40998/ http://psasir.upm.edu.my/id/eprint/40998/1/Effect%20of%20thermal%20and%20ultraviolet%20treatments%20on%20the%20stability%20of%20antioxidant%20compounds%20in%20single%20strength%20pineapple%20juice%20throughout%20refrigerated%20storage%20%28p1131-p1136%29.pdf |