Effect of Ultrasound and Thermal Pasteurization on Physicochemical Properties and Antioxidant Activity of Juice Extracted from Ripe and Overripe Pineapple

It has become necessary to assess how food processing methods affect qualitative qualities due the increased consumer awareness of health benefits various nutrients in food. In current study, effects ultrasound treatment (37°C, 5 min), pasteurization (90°C, and their combination on quality parameters, including pH, total soluble solids (TSSs), titratable acidity (TA), color values (L*, a*, b*), ascorbic acid (AA), phenolic content (TPC), antioxidant activity (DPPH), pineapple juice from ripe overripe pineapples were assessed. Color (L*), DPPH radical scavenging all samples that sonicated alone with improved significantly (p value (a* b*) decreased comparison control. Whereas pH did not change , but parameters activity, notably juice. Overall, degraded these liquids sonication, either or it, was advantageous for preserving by retaining nutrients.