KnE Life Sciences

ISSN: 2413-0877

The latest conference proceedings on life sciences, medicine and pharmacology.

The Effects of Sugar, Blanching, and Pasteurization on the Antioxidant Properties of Pineapple Juice

Published date: Dec 27 2022

Journal Title: KnE Life Sciences

Issue title: Science and Technology Research Symposium (SIRES)

Pages: 48–57

DOI: 10.18502/kls.v7i5.12507

Authors:

Indra Topik MaulanaEmail: indra.topik@gmail.com
Affiliation: Program Studi Farmasi, FMIPA, Universitas Islam Bandung, Bandung, Indonesia
Biography:

Budi Prabowo SoewondoEmail: N/A
Affiliation: Program Studi Farmasi, FMIPA, Universitas Islam Bandung, Bandung, Indonesia
Biography:

Radian .Email: N/A
Affiliation: Program Studi Farmasi, FMIPA, Universitas Islam Bandung, Bandung, Indonesia
Biography:

Robby PrayitnoEmail: N/A
Affiliation: Program Studi Farmasi, FMIPA, Universitas Islam Bandung, Bandung, Indonesia
Biography:

Winda AmelyaEmail: N/A
Affiliation: Program Studi Farmasi, FMIPA, Universitas Islam Bandung, Bandung, Indonesia
Biography:

Indra Topik Maulana - indra.topik@gmail.com

Budi Prabowo Soewondo

Radian .

Robby Prayitno

Winda Amelya

Abstract:

This study aimed to improve the quality of pineapple juice by increasing its durability and antioxidant properties. A factorial design with four test factors, namely, the level of ripeness of pineapple, sugar composition, duration of blanching, and pasteurization was used. The results showed that the use of ripe pineapple as an ingredient of pineapple juice had better responses than raw pineapple. The sugar composition had a negative response to the antioxidant property of pineapple juice, both measured on day 0 and day 7. The duration of blanching was proven to have a positive effect on increasing antioxidant activity both on day 0 and day 14. Pasteurization had a negative response when measured on day 0, and a positive response on day 14. Producing pineapple juice in accordance with the results has been proven to have greater durability and antioxidant properties.

Keywords: blanching, pasteurization, pineapple juice, response surface methodology

References:

[1] Lisanti M, Widiatmaka, Sahara. Tata Loka. 2018;20:420–30.

[2] BPS. Kabupaten Subang Dalam Angka. Subang, Subang: BPS Kab; 2021.

[3] Hambali NH, Koh PC, Noranizan MA, Shamsudin R. Food Sci. Technol. Bogsan CS, Todorov SD, editors. New York: Nova Science Publishers; 2018. pp. 141–89.

[4] Wang W, Zhang L, Guo N, Zhang X, Zhang C, Sun G, et al. Functional properties of a cysteine proteinase from pineapple fruit with improved resistance to fungal pathogens in Arabidopsis thaliana. Molecules. 2014 Feb;19(2):2374–89.

[5] Idise and O. Emmanuel. Int J Biotechnol Mol Biol Res. 2012;3:1–7.

[6] Gomez FS, Pablos MP. J Food Sci. 2016;81:1622–8.

[7] Momtazi-Borojeni AA, Sadeghi-Aliabadi H, Rabbani M, Ghannadi A, Abdollahi E. Cognitive enhancing of pineapple extract and juice in scopolamine-induced amnesia in mice. Res Pharm Sci. 2017 Jun;12(3):257–64.

[8] Debnath R, Chatterjee N, Das S, Mishra S, Bose D, Banerjee S, et al. Bromelain with peroxidase from pineapple are more potent to target leukemia growth inhibition - A comparison with only bromelain. Toxicol In Vitro. 2019 Mar;55:24–32.

[9] Lee JH, Lee JT, Park HR, Kim JB. The potential use of bromelain as a natural oral medicine having anticarcinogenic activities. Food Sci Nutr. 2019 Apr;7(5):1656–67.

[10] D. PASSALI, G.C. PASSALI, L.M. BELLUSSI, et al., “Bromelain’s penetration into the blood and sinonasal mucosa in patients with chronic rhinosinusitis,.” Acta Otorhinolaryngologica Italica. vol. 38, no. 3, pp. 225–228, 2018.

[11] Maulana IT, Soewondo BP, Kudus A. Pengembangan Sari Nanas Tinggi Aktivitas Antioksidan Menggunakan Pendekatan Half Factorial Design. MPI. 2021;3(3):162– 70

[12] C.R. Domínguez, J.A.D. Avila, S. Pareek, et al., “Content of bioactive compounds and their contribution to antioxidant capacity during ripening of pineapple (Ananas comosus L.) cv Esmeralda.,” Journal of Applied Botany and Food Quality. vol. 91, pp. 61–68, 2018

[13] Dewick PM. Medicinal Natural Products : A Biosynthetic Approach. 2009;3. https://doi.org/10.1002/9780470742761.

[14] Yuris A, Siow LF. A Comparative Study of the Antioxidant Properties of Three Pineapple (Ananas comosus L.) Varieties. J Food Stud. 2014;3(1):40–56.

[15] Haripyaree A, Guneshwor K, Damayanti M. Evaluation of Antioxidant Properties of Phenolics Extracted from Ananas comosus L. Not Sci Biol. 2010;2(2):68–71.

[16] Ding P, Syazwani S. Int Food Res J. 2016;23:549–55.

[17] J.G. Brennan, A.S. Grandison, and M.J. Lewis, “Separations in Food Processing.,” In: Food Processing Handbook. pp. 429–511. Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, FRG (2006)

[18] Tiwari BK, Bruton NP, Brennan CS. Handbook of Plant Food Phytochemicals; Sources, Stability and Extraction. Wiley-blackwell; 2013. https://doi.org/10.1002/9781118464717.

[19] Deylami MZ, Rahman RA, Tan CP, Bakar J, Olusegun L. J Food Eng. 2016;178:12–9.

[20] Geerkens CH, Nagel A, Just KM, Miller-Rostek P, Kammerer DR, Schweiggert RM, et al. Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiation. Food Hydrocoll. 2015;51:241–51.

[21] Noreña CZ, Rigon RT. Effect of Blanching on Enzyme Activity and Bioactive Compounds of Blackberry. Braz Arch Biol Technol. 2018;61(0):1–13.

[22] Nurhuda HH, Maskat MY, Mamot S, Afiq J, Aminah A. Int Food Res J. 2013;20:1725– 30.

Download
HTML
Cite
Share
statistics

860 Abstract Views

425 PDF Downloads