UNIVERSITI PUTRA MALAYSIA EFFECTS OF ULTRAVIOLET IRRADIATION ON PHYSICOCHEMICAL, MICROBIOLOGICAL, AND RHEOLOGICAL PROPERTIES OF PINEAPPLE (Ananas comosus L. VAR. YANKEE) JUICE CHIA SU LING FK 2011 137
EFFECTS OF ULTRAVIOLET IRRADIATION ON PHYSICOCHEMICAL, MICROBIOLOGICAL, AND RHEOLOGICAL PROPERTIES OF PINEAPPLE (Ananas comosus L. VAR. YANKEE) JUICE By CHIA SU LING Thesis Submitted to the School of Graduate Studies, Universiti Putra Malaysia, in Fulfilment of the Requirements for the Degree of Master of Science December 2011
Specially thanks to. My parents. My siblings. My friends. For their support and encouragements. ii
Abstract of thesis presented to the Senate of Universiti Putra Malaysia in fulfillment of the requirement for the degree of Master of Science EFFECTS OF ULTRAVIOLET IRRADIATION ON PHYSICOCHEMICAL, MICROBIOLOGICAL, AND RHEOLOGICAL PROPERTIES OF PINEAPPLE (Ananas comosus L. VAR. YANKEE) JUICE By CHIA SU LING December 2011 Chairman: Rosnah Binti Haji Shamsudin, PhD Faculty: Engineering Unpasteurised or fresh juice may be contaminated with pathogens or microorganisms that are harmful to human health. Presently, thermal pasteurisation is the most common technology used in the fruit juice industry to inactivate enzymes or microorganisms, but the application of heat adversely affect the nutritional and sensory qualities of the juice. Ultraviolet (UV) irradiation is a promising disinfection technology. This nonthermal technology minimizes the loss of flavour and nutritional qualities of fruit juice. There is no literature available about the application of UV to pineapple juice. The present study aims to investigate the effect of UV irradiation on the quality of pineapple juice based on physicochemical, microbiological and rheological analyses. A UV dosage of 53.42 mj/ cm 2 administered to the pineapple juice was chosen based on germicidal effectiveness. The UV-irradiated pineapple juice was similar to the untreated juice in total soluble solids (TSS), ph, titratable acidity, ascorbic acid, L*, hue angle and chroma parameters, but was significantly different (p<0.05) compared to the thermally pasteurised pineapple juice. Turbidity iii
of pineapple juice was significantly decreased (p<0.05) after UV treatment and significant increased (p<0.05) after the thermal treatment. A large and significant reduction (p<0.05) in the total phenolic content was seen in the thermal treatment group (34.83%) as compared to the UV-irradiated group (16.55%). There was a significant decrease (p<0.05) in the total plate counts (TPC) and the yeast and mould counts (YM) in the UV and the thermally treated pineapple juice, although the thermally treated group was statistically more variable than the UV treatment group. During the 13 weeks of storage, TSS and titratable acidity of UV-irradiated juice were significantly decreased (p<0.05) whereas ph and turbidity were significantly increased (p<0.05). However, these parameters remained stable in thermally pasteurised juice throughout the storage time. There were no significant changes in total phenolic for both treatments throughout the storage period. Other quality parameters (ascorbic acid, L*, hue angle and chroma) were significantly affected by the storage time in the UV-irradiated and thermally pasteurised juice. Regarding the microbiological analysis, the TPC and YM of the UV-irradiated juice increased gradually throughout the 13 weeks of storage while these parameters remained unchanged in the thermally pasteurised juice with almost no microorganism growth. A rheological test was performed on untreated, UV-irradiated and thermally pasteurised juice at temperatures ranging from 5 C to 25 C throughout the 13 weeks of storage. The Bingham model described adequately the rheological behaviour of he juices. There was no significant variation between the plastic viscosities of the untreated and UV-irradiated juice at all temperatures. A significant (p<0.05) increase of plastic viscosity was however observed in the thermal pasteurised juice at temperature 5 C and 10 C. Throughout the 13 weeks of storage, plastic viscosities of untreated and UV-irradiated juice in the temperature range of 5 C to 25 C iv
significantly decreased while no significant change was found in thermally pasteurised juice. The effect of temperature on plastic viscosity was adequately described by the Arrhenius equation. The results of this study demonstrate the effectiveness of UV irradiation in preserving the nutritional quality attributes of fruit juice compared to thermal pasteurisation. v
Abstrak tesis yang dikemukakan kepada Senat Universiti Putra Malaysia sebagai memenuhi keperluan untuk Ijazah Master Sains KESAN IRRADIASI ULTRAUNGU KE ATAS SIFAT-SIFAT FIZIKAL-KIMIA, MIKROBIOLOGI, DAN REOLOGI JUS NANAS (Ananas comosus L. VAR. YANKEE) Oleh CHIA SU LING Disember 2011 Pengerusi: Rosnah Binti Haji Shamsudin, PhD Fakulti: Kejuruteraan Jus segar yang tidak dibasmikan kuman menyebabkan kewujudan bakteria dan mikroorganisma yang berbahaya kepada kesihatan manusia. Kini, pempasteuran terma merupakan teknologi yang paling umum digunakan dalam industri jus buah-buahan untuk mematikan enzim atau mikroorganisma, tetapi aplikasi terma menjejaskan kualiti nutrisi dan sensori jus. Irradiasi ultraungu (UV) adalah teknologi pembasmian kuman atau bakteria yang berpotensi. Teknologi bukan terma ini meminimumkan kehilangan nutrisi dan rasa jus buah-buahan. Tiada kajian tentang aplikasi irradiasi UV dalam pemprosesan jus buah-buahan. Penyelidikan ini adalah bertujuan untuk mengetahui kesan irradiasi UV terhadap kualiti jus nanas berdasarkan analisis fizikal-kimia, mikrobiologi dan reologi. Irradiasi UV pada dos 53.42 mj/ cm 2 dipancarkan ke atas jus nanas dipilih berdasarkan keberkesanan dalam pembunuhan bakteria dan mikroorganisma. Sifat-sifat fizikal-kimia seperti jumlah pepejal larut (TSS), ph, keasidan, vitamin C, L*, warna hue dan chroma bagi jus nanas yang diiradiasi dengan UV didapati sama dengan jus tanpa rawat. vi
Walaubagaimanapun, terdapat perubahan signifikan (p<0.05) dilaporkan bagi jus pempasteuran terma. Kekeruhan bagi jus nanas yang diirradiasi dengan UV dan dipasteuri terma masing-masing dilaporkan menurun dan meningkat secara signifikan (p<0.05). Terdapat penurunan besar dan signifikan (p<0.05) untuk jumlah fenolik dalam jus pempasteuran terma (34.83%) berbanding dengan jus irradiasi UV (16.55%). Walaupun pempasteuran terma lebih berkesan dalam pembunuhan mikroorganisma, tetapi penurunan signifikan (p<0.05) bagi jumlah bilangan plat (TPC) dan yis serta kulat (YM) didapati juga dalam jus irradiasi UV dan pempasteuran terma. Bagi jus irradiasi UV, TSS dan keasidan menurun secara signifikan (p<0.05) manakala ph dan kekeruhan meningkat secara signifikan (p<0.05) sepanjang 13 minggu penyimpanan. Namun begitu, sifat-sifat fizikal-kimia ini stabil dalam jus pempasteuran terma sepanjang masa penyimpanan. Tiada perubahan signifikan jumlah fenolik untuk kedua-dua jenis rawatan sepanjang penyimpanan. Vitamin C, L*, warna hue dan chroma untuk jus irradiasi UV dan pempasteuran terma ada perubahan signifikan semasa penyimpanan. Keputusan analisis mikrobiologi pula didapati TPC dan YM untuk jus irradiasi UV meningkat tetapi tiada perubahan dalam jus pempasteuran terma dengan hampir tiada pertumbuhan mikroorganisma sepanjang masa penyimpanan. Perubahan reologi semasa penyimpanan bagi jus tanpa rawat, irradiasi UV dan pempasteuran terma dilakukan pada suhu 5-25 C. Dalam semua kes, sifat-sifat reologi jus nanas berpadanan dengan model Bingham. Tiada perubahan signifikan untuk kelikatan plastik jus nanas tanpa rawat dan irradiasi UV pada semua suhu. Namun, kelikatan plastik jus pempasteuran terma didapati meningkat secara signifikan (p<0.05) pada suhu 5 C dan 10 C. Selain itu, kelikatan plastik jus tanpa rawat dan irradiasi UV pada suhu 5-25 C menurun secara signifikan (p<0.05) semasa penyimpanan vii
manakala tiada perubahan signifikan bagi jus pempasteuran terma. Kesan suhu ke atas kelikatan plastik jus nanas diterangkan oleh persamaan Arrhenius. Secara keseluruhan didapati keputusan menunjukkan keberkesanan irradiasi UV dalam pengekalan kualiti nutrisi jus buaha-buahan berbanding dengan pempasteuran terma. viii
ACKNOWLEDGEMENTS Foremost, I would like to express my sincere gratitude to my advisor, Dr. Rosnah binti Haji Shamsudin for her expertise, understanding, patience and encouragement throughout my research project. This thesis would not have been possible without her guidance and unfailing help. My deep appreciations are extended to my thesis committee members, Dr. Noranizan Mohd Adzahan and Prof. Ir. Dr. Hj. Wan Ramli bin Wan Daub for their kind assistance, wise advices and constructive comments. I wish to express my sincere thank to Madam Noraziah Muda who contributed useful comments and advices during analyzing my rheological study results. I wish to thank the Fundamental Research Grant Scheme (FGRS), project number 03-04-10-802FR for the financial support and also the Federal Agriculture Marketing Authority (FAMA) for providing the fruit samples. I am indebted to many of my friends for helping and supporting me throughout the difficulties times and caring they provided. I am grateful to all the staffs and laboratory technicians from Department of Process and Food Engineering and Faculty of Food Science and Technology that have assisted me during my research work. Lastly, and most importantly, I would like to thank my beloved family for their continuous support and endless love throughout my life. ix
I certify that a Thesis Examination Committee has met on 8 December 2011 to conduct the final examination of Chia Su Ling on her thesis entitled Effects of Ultraviolet Irradiation on Physicochemical, Microbiological, and Rheological Properties of Pineapple (Ananas comosus L. Var. Yankee) Juice in accordance with the Universities and University Colleges Act 1971 and the Constitution of the Universiti Putra Malaysia [P.U.(A) 106] 15 March 1998. The Committee recommends that the student be awarded the Master of Science. Members of the Thesis Examination Committee were as follows: Johari Endan, PhD Associate Professor Faculty of Engineering Universiti Putra Malaysia (Chairman) Chin Nyuk Ling, PhD Associate Professor Faculty of Engineering Universiti Putra Malaysia (Internal Examiner) Russly Abdul Rahman, PhD Professor Halal Products Research Institue Universiti Putra Malaysia (Internal Examiner) Abdul Karim Alias, PhD Professor Food Technology School of Industrial Technology Universiti Sains Malaysia (External Examiner) SEOW HENG FONG, PhD Professor and Deputy Dean School of Graduate Studies Universiti Putra Malaysia Date: x
This thesis was submitted to the Senate of Universiti Putra Malaysia and has been accepted as fulfillment of the requirement for the degree of Master of Science. The members of the Supervisory Committee were as follows: Rosnah Binti Haji Shamsudin, PhD Senior Lecturer Faculty of Engineering Universiti Putra Malaysia (Chairman) Noranizan Mohd Adzahan, PhD Lecturer Faculty of Food Science and Technology Universiti Putra Malaysia (Member) Wan Ramli Wan Daud, PhD Professor Faculty Engineering Universiti Kebangsaan Malaysia (Member) BUJANG BIN KIM HUAT, PhD Professor and Dean School of Graduate Studies Universiti Putra Malaysia Date: xi
DECLARATION I declare that the thesis is my original work except for quotations and citations which have been duly acknowledged. I also declare that it has not been previously, and is not concurrently, submitted for any other degree at Universiti Putra Malaysia or at any other instituition. CHIA SU LING Date: 8 December 2011 xii
TABLE OF CONTENTS Page DEDICATION ABSTRACT ABSTRAK ACKNOWLEDGEMENTS APPROVAL DECLARATION LIST OF TABLES LIST OF FIGURES LIST OF ABBREVIATIONS CHAPTER 1 INTRODUCTION 1.1 Research Background 1 1.2 Problem Statements 3 1.3 Objectives 4 ii iii vi ix x xii xvi xviii xxii 2 LITERATURE REVIEW 2.1 Introduction 5 2.2 Fruit Juice Market 6 2.3 Pineapple 7 2.3.1 Market for Pineapple Juice 8 2.3.2 Pineapple Juice in Malaysia 9 2.3.3 Nutritional Compositions of Pineapple 11 and Its Health Benefits 2.4 Fruit Juice Production 13 2.5 Fruit Juice Spoilage 14 2.5.1 Foodborne Outbreaks 16 2.6 Regulation of Fruit Juices 18 2.7 Fruit Juice Preservation Methods 2.7.1 Thermal Pasteurisation 19 2.7.1.1 Effect of Thermal Pasteurisation on Food Quality 20 2.7.2 Nonthermal Alternative Processing Technologies 21 2.7.3 Ultraviolet (UV) Irradiation 22 2.7.3.1 Microbial Effects 24 2.7.3.2 Factors Affect Efficiency of Ultraviolet Irradiation 26 2.7.3.3 Ultraviolet Pasteuriser Designs 27 2.7.3.4 Advantages and Limitations of 29 Ultraviolet irradiation 2.7.3.5 Applications of Ultraviolet irradiation 32 2.8 Rheological Properties 33 2.8.1 Effect of Temperature 36 2.8.2 Significances of Rheological Properties 37 2.9 Summary 38 xiii
3 MATERIALS AND METHODS 3.1 Introduction 39 3.2 Research Design 39 3.3 Preparation of Pineapple Juice 42 3.4 Ultraviolet (UV) Irradiation 3.4.1 Ultraviolet Pasteuriser 42 3.4.2 Cleaning of the Ultraviolet Pasteuriser 43 3.4.3 Ultraviolet Treatment 43 3.4.4 Calculation of Ultraviolet Dosage 43 3.4.5 Modeling of Microbial Reduction 50 3.5 Thermal Pasteurisation Treatment 51 3.6 Juice Analysis 3.6.1 Physico-chemical Analysis 3.5.1.1 Total Soluble Solids (TSS) 51 3.5.1.2 Titratable Acidity and ph 51 3.5.1.3 Ascorbic Acid 52 3.5.1.4 Colour 52 3.5.1.5 Turbidity 53 3.5.1.6 Total Phenolic 54 3.6.2 Microbiological Analysis 54 3.6.3 Rheological Analysis 55 3.5.3.1 Rhelogical Modeling Equations 55 3.7 Storage Study 56 3.8 Statistical Analysis 57 3.9 Summary 57 4 RESULTS AND DISCUSSION 4.1 Introduction 59 4.2 Determination of Ultraviolet Processing Parameters 60 4.3 Comparison of Quality Attributes between Ultraviolet Irradiation and Thermal Pasteurisation 4.3.1 Physico-chemical Properties 4.3.1.1 Total Soluble Solids (TSS) 62 4.3.1.2 ph and Titratable Acidity 62 4.3.1.3 Ascorbic Acid 64 4.3.1.4 Colour 64 4.3.1.5 Turbidity 67 4.3.1.6 Total Phenolic 68 4.3.2 Microbiological Properties 69 4.4 Effect of Storage on the Quality Attributes of Ultraviolet Irradiated and Thermally Pasteurised Pineapple Juice 4.4.1 Physicochemical Analysis 4.4.1.1 Total Soluble Solids (TSS) 71 4.4.1.2 ph 73 4.4.1.3 Titratable Acidity 74 4.4.1.4 Ascorbic Acid 76 4.4.1.5 Colour 78 4.4.1.6 Turbidity 82 4.4.1.7 Total Phenolic 84 4.4.2 Microbiological Properties 86 xiv
4.5 Rheological Study of Ultraviolet Irradiated and Thermally Pasteurised Pineapple Juice 4.5.1 Flow Curves 89 4.5.2 Rheology Model 98 4.5.3 Plastic Viscosity 4.5.3.1 Effect treatment on Plastic Viscosity 108 4.5.3.2 Effect Storage on Plastic Viscosity 110 4.5.4 Effect Temperature on Plastic Viscosty 113 4.6 Summary 121 5 SUMMARY, CONCLUSION AND RECOMMENDATIONS FOR FUTURE RESEARCH 5.1 Summary and Conclusions 122 5.2 Recommendations for Future Studies 125 BIBLIOGRAPHY 126 APPENDICES 140 BIODATA OF STUDENT 153 LIST OF PUBLICATION AND PROCEEDING 154 xv