PRODUCTION AND PRESERVATION OF PINEAPPLE JUICE USING SELECTED FOOD SPICES

ABSTRACT

The production and preservation of pineapple juice using selected food spices was conducted in this study. The food spices used includes ginger, garlic, negro pepper, nutmeg and curry powder. Pineapple juice was produced by homogenizing the pulp portion of the pineapple fruits in a sterile blender. The juice obtained after filtration were treated with the same quantity of ginger, garlic, nutmeg, negro pepper and curry powder. Their effects were evaluated during the period of 4 days of storage. A ten-fold serial dilution of both treated and control juice samples were carried for enumeration of microorganisms. Different values of bacterial count of both treated and control samples were obtained during the period of monitoring that is the total heterotrophic plate count ranged from 3.7 × 105 – 2.1 × 105 cfu/ml, total coliform plate count also range from 6.1  × 105- 3.5 × 105 cfu/ml and the total Lactobacillus plate count range from 4.5 × 105 – 2.1 105 cfu/ml. The pH, temperature and titratable acidity of the samples were determined using standard methods. The different values of the physicochemical parameters of these samples were obtained during the storage period. pH, temperature and titratable acidity values ranged from 6.9 – 4.0, 280C – 260C and 0.30 – 0.14 respectively. The microorganisms isolated were Escherichia coli, Bacillus spp. Lactobacillus spp, Klebsiella spp and Staphylococcus aureus. The antibiotic susceptibility results showed that Bacillus spp and Klebsiella spp were resistant to Amoxil, Streptomycin and Chloramphenicol, Escherichia coli was also resistant to Chlorampenicol, Augmentin, Norfloxacin and amoxil but sensitive to other antibiotics used while Staphylococcus aureus was resistant to only Chloramphenicol and Augmentin but sensitive to other antibiotics. The results of this study showed that the treatment exhibited antimicrobial effect on the microbial load of the pineapple juice especially ginger, garlic and negro pepper. Therefore, treatment of pineapple juice with ginger, garlic, nutmeg, negro pepper and curry powder can help extend the shelf life of the pineapple juice. 

TABLE OF CONTENTS

Title page                                                                                                                                i

Certification                                                                                                                            ii

Dedication                                                                                                                              iii

Acknowledgements                                                                                                                iv

Table of Contents                                                                                                                   v

List of Tables                                                                                                                          viii

List of Figures                                                                                                                         ix

Abstract                                                                                                                                  x

CHAPTER ONE

1.0   Introduction                                                                                                                     1

1.1   Aim                                                                                                                                  3

1.2   Objectives                                                                                                                        3

CHAPTER TWO

2.1 Literature Review                                                                                                             4

2.1.1 Bioactives and Antioxidant Efficacy                                                                            4

2.1.2 Health Effects                                                                                                                5

2.1.3 Pineapple Processing                                                                                                      7

2.2   Preservation of Juice                                                                                                       8

2.2.1 Tranditional Thermal Pasteurization                                                                              9

2.2.2 Low Temperature Long Time (LTLT)                                                                           9

2.2.3 High Temperature Short Time (HTST)                                                                          10

2.2.4 Non – Traditional Method                                                                                             10

2.2.5 Physical Methods (Non thermal pasteurization)                                                            10

2.2.6 High Hydrostatic Pressure (HHP)                                                                                 10

2.3    Spices                                                                                                                             11

2.3.1 Importance of Spices                                                                                                     12

2.3.2 Antimicrobial activity In vitro                                                                                        13

CHAPTER THREE

3.0   Material and Methods                                                                                                     15

3.1   Source of Sample                                                                                                            15

3.2    Production of Pineapple juice                                                                                        15

3.3    Treatment of Pineapple Juice with the Selected Spices                                                 17

3.3.1 Storage of Samples                                                                                                        17

3.4    Media used and their Preparation                                                                                  17

3.5    Microbiological Analysis of the Samples                                                                       18

3.5.1 Serial dilution                                                                                                                 18

3.5.2 Inoculation                                                                                                                     18

3.5.3 Total viable count                                                                                                          18

3.6    Identification of the bacterial and fungal isolates from the pineapple juice                  19

3.6.1 Gram staining technique                                                                                                19

3.6.2 Motility test                                                                                                                   20

3.7    Biochemical test                                                                                                             20

3.7.1 Catalase test                                                                                                                   20

3.7.2 Coagulase test                                                                                                                20

3.7.3 Indole test                                                                                                                      21

3.7.4 Citrate test                                                                                                                     21

3.7.5 Oxidase test                                                                                                                   21

3.7.6 Sugar fermentation                                                                                                        22

3.8     Physicochemical Analysis                                                                                             22

3.8.1 Titratable Acidity                                                                                                           22

3.8.2 pH measurement                                                                                                            23

3.9    Antimicrobial susceptibility test                                                                        23

CHAPTER FOUR

4.0 Results                                                                                                                              24

CHAPTER FIVE

5.0   Discussion and conclusion                                                                                              32

5.1   Discussion                                                                                                                       32

5.2   Conclusion                                                                                                                      34

5.3 Recommendation                                                                                                              34

        References                                                                                                                      35

LIST OF TABLES 

Table                                                Title                                                  Page

 4.1: Morphological and biochemical characterization of isolates from pineapple    

    juice                                                                                                                         26

 4.2: Total viable microbial counts of the treated pineapple juice                                           27

 4.3: Physicochemical parameters of the treated pineapple juice                                            28                                                          

4.4: Distribution of bacterial isolates from the treated pineapple juice                                  29

4.5: Antimicrobial susceptibility of isolated microorganisms from pineapple juice                30

LIST OF FIGURES

Figure                                     Title                                                            Page

 3.1: Flow chart for the production of pineapple juice                                                       16

CHAPTER ONE

1.0       INTRODUCTION

Pineapple juice production has increased significantly in recent years. These days, pineapple juice is largely consumed around the world as canning industry by-product in the form of single-strength or concentrated juice. To improve consumer preference, it must be reconstituted in blended composition to obtain new flavours in beverages and other products (Arthey, 1995). The novel formulations of pineapple juice include aseptic pineapple juice concentrates, natural pineapple pulp formulations, frozen pineapple concentrates, sulphated pineapple pulps and purees, and ready-to-serve pineapple drinks. All of these formulations have numerous applications in dairy and food industries. Recently, Jan and Masih (2012) formulated pineapple juice blended with carrot and orange juices. The aforementioned formulation increased the nutritional profile and shelf life of pineapple juice because of the addition of extra carotenoids from carrots. Beside formulation techniques, processing method and extraction yield also play an important role in increasing the viability of product. Introducing new varieties, alternate processing methods that preserve the nutritional profile over long period are highly desirable in modern industry. These new trends are briefly discussed in this section.

Pineapple juice market has increased four-fold worldwide since 1984 from 1.3 to 5.6 million tons (fresh fruit equivalent) (De Vasconcelos, 2010). The United States and EU account for 90% of the global market for pine- apple juice and concentrate, while Russia, Japan, and Middle Eastern countries account for 6% of the market share (CPI, 2009). There are different types of pineapple juice available on the market. Some single-strength juice is obtained from pineapple parts that are squeezed with the help of mills and screw presses. Other types include juice from concentrate, blended juice with other fruits, clear juice, and many others. Approximately, 10%–25% of pineapple juice is obtained from canning industry, which is not suit- able for the production of single-strength or concentrate juice, due to its high acidity. The acidity is neutralized by adding sweetening agents or by employing a variety of processing techniques (Sairi, 2012). Figure 1., shows the simplified process flowchart for pineapple juice production. The pineapple juice is processed by many advanced processing techniques to reduce bacterial contamination with improved shelf life and preservation of antioxidant compounds, vitamins, and minerals. Pasteurization, ultrafiltration, high-pressure homogenization, ultraviolet irradiation, reverse osmosis, freeze drying, and many other techniques are used to improve the quality of pineapple juice. This chapter provides insight into pineapple juice composition, phytochemical profile, potential health benefits, and future perspectives of this industry (Costa, 2013).

In juice processing, extraction yield is a critical technological parameter (McLellan and Padilla-Zakour., 2005). Recently, Sreenath, (1994) increased the juice recovery from pineapple pulp/residue using cellulases and pectinases. Cellulase, pectinase, or their mixture, at an enzyme concentration of 0.02% at 27°C–30°C for 30 min, increased juice recovery to 81%–86% compared to 72% in the conventional methods. Similarly, application of xylanases from Aspergillus niger DFR-5 could be of great importance to the pineapple juice clarification industries. Recent trends in pineapple juice industry also include ultrasonic treatments (Nguyen, 2012) for efficient juice extraction with considerably enhanced yield and short processing time. Tran and Le (2011) studied the impact of ultrasound on the catalytic activity of pectinase preparation. This process increased the extraction yield by 5.6% in comparison to no ultrasonic treatment. They used Pectinex Ultra SP-L solution with an enzyme concentration of 63.3 polygalacturonase units/mL with ultrasonic treatment for 60 s. The aforementioned treatment had a positive effect on the catalytic activity of pectinase. The synergistic effect of this technique increased the levels of sugars, polyphenols, organic acids, and l-ascorbic acid in pineapple juice. Costa, (2013) studied the influence of ultrasound processing on the physicochemical characteristics of pineapple juice. The polyphenol oxidase activity in the pineapple juice was reduced by 20% at 376 W/cm2 ultrasonic treatment for 10 min. This process had no significant effect (P > 0.05) on phenolic compounds compared to the fresh pineapple juice. Ultrasound processing also enhanced the juice colour and its stabilization for 42 days of storage, in comparison with non sonicated pineapple juice. Another advancement in retaining quality of pineapple juice involves the use of ultra-high-pressure processing (Li, 2010). High hydrostatic pressure is a novel technology for minimal processing of pineapple products. In this technique, a pressure of about 300 MPa for 5 min was applied to pineapple at room temperature, and the pineapple purée was diluted with water based on the optimum dilution rate. This technology benefits in terms of reducing bacterial load. Total yeast and fungi counts decreased with increasing processing pressure in fresh-cut pineapple chunks packed in heat-sealed polyethylene pouches and treated under various ultra-high pressure, temperature, and time combinations. Water and solute of pressure-pretreated pineapple have been reported to render a significantly higher (P < 0.05) diffusion rate during osmotic dehydration (Hepton and Hodgson, 2003).

1.1            AIM

This study therefore is to determine the effect of the selected food spices on the physicochemical parameter, microbial load and shelf life of the pineapple juice.

1.2             OBJECTIVES

1 . Production and determination of of the microbial load of pineapple juice.

2. Determination of the effects of food spices on the microbial quality of pineapple          juice.

3. Antimicrobial susceptibility pattern of the isolates.

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