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<p>Ultrasonic cavitation is emerging as a promising non-thermal alternative to heat treatment for juice processing, offering improved nutrient retention and extended shelf life. This study examined the effects of ultrasonication on the physicochemical, nutritional, enzymatic, and microbiological attributes of pineapple juice. Treatments were applied at 240–500 W for varying durations, and key quality indicators were quantified. Ultrasonication maintained stable pH (4.22) and TSS (11°Brix), while the 300 W/20&#xa0;min treatment produced the most favourable outcomes, including increased total phenolics (573.46 ± 5.05&#xa0;µg GAE/mL), flavonoids (6.80 ± 0.054&#xa0;µg QE/mL), antioxidant capacity (98.9 ± 0.03&#xa0;µg GAE/mL), and carotenoids (4710 ± 0.23&#xa0;µg/mL). Moderate vitamin C loss occurred at low intensities, with greater degradation at higher power levels. Enzyme inactivation was partial (PPO 18.18%, POD 45.9% at 500 W), whereas thermal processing achieved higher deactivation. Microbial reduction increased with power and time, reaching 1.92-log at 500 W/20&#xa0;min compared to a 5-log reduction by thermal treatment. During 12&#xa0;days of storage at 4&#xa0;°C, ultrasonicated juice showed superior nutrient retention (carotenoids 95.12%, vitamin C 62.16%) relative to heat-treated samples. Overall, the 300 W/20&#xa0;min ultrasonication condition demonstrated strong potential for producing high-quality, nutrient-rich pineapple juice, indicating its applicability as an industrially viable non-thermal processing technology.</p>

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Ultrasonic cavitation processing of pineapple juice: Impact on physicochemical, nutritional, enzymatic, and microbial properties during storage

  • 期刊论文

  • 发表日期：

    2026年3月13日

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  • Gauri Thakur,
  • Preeti Adhikari,
  • Shalini S. Arya

摘要

Ultrasonic cavitation is emerging as a promising non-thermal alternative to heat treatment for juice processing, offering improved nutrient retention and extended shelf life. This study examined the effects of ultrasonication on the physicochemical, nutritional, enzymatic, and microbiological attributes of pineapple juice. Treatments were applied at 240–500 W for varying durations, and key quality indicators were quantified. Ultrasonication maintained stable pH (4.22) and TSS (11°Brix), while the 300 W/20 min treatment produced the most favourable outcomes, including increased total phenolics (573.46 ± 5.05 µg GAE/mL), flavonoids (6.80 ± 0.054 µg QE/mL), antioxidant capacity (98.9 ± 0.03 µg GAE/mL), and carotenoids (4710 ± 0.23 µg/mL). Moderate vitamin C loss occurred at low intensities, with greater degradation at higher power levels. Enzyme inactivation was partial (PPO 18.18%, POD 45.9% at 500 W), whereas thermal processing achieved higher deactivation. Microbial reduction increased with power and time, reaching 1.92-log at 500 W/20 min compared to a 5-log reduction by thermal treatment. During 12 days of storage at 4 °C, ultrasonicated juice showed superior nutrient retention (carotenoids 95.12%, vitamin C 62.16%) relative to heat-treated samples. Overall, the 300 W/20 min ultrasonication condition demonstrated strong potential for producing high-quality, nutrient-rich pineapple juice, indicating its applicability as an industrially viable non-thermal processing technology.