Journal of Food Engineering 66 (2005) 259265

www.elsevier.com/locate/jfoodeng

Eect of thermal processing on the quality loss of pineapple juice

Marisa Rattanathanalerk, Naphaporn Chiewchan *, Walaiporn Srichumpoung
Department of Food Engineering, King Mongkuts University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand
Received 24 November 2003; accepted 14 March 2004

Abstract
Three indexes, namely colorimetric Hunter parameters (L, a, b and DE), hydroxymethylfurfural (HMF) and brown pigment
formation, were monitored to determine the quality loss of pineapple juice at temperatures ranging from 55 to 95
C. The changes in
a and b values followed rst order kinetics while DE tted well to a combined model which described both non-enzymatic browning
reaction and destruction of carotenoid pigment. For browning indexes, HMF and brown pigment formation increased linearly with
heating time and could be explained using zero order reaction kinetics. The results suggested that processing temperature had a
signicant eect on the color change of pineapple juice. The dependence of the rate constant on temperature was represented by an
Arrhenius equation.
 2004 Elsevier Ltd. All rights reserved.

Keywords: Color change; Hydroxymethylfurfural; Kinetics; Non-enzymatic browning; Pineapple juice

1. Introduction value represents the blueyellow spectrum (Ranganna,

Pineapple (Ananas cosmosus) is one of the most
important commercial fruits of Thailand. The fruit can
be consumed fresh or processed in various forms and
pineapple juice is a popular product due to its very
pleasant aroma and avor.
Thermal treatment is generally applied to extend shelf
life of fruit products. However, heating processes can
aect the quality of product which leads to consumer
dissatisfaction. Non-enzymatic browning reactions and
pigment destruction have been found to be major causes
of such problems. Therefore, kinetic studies are required
and used to predict quality degradation resulting from
process conditions.
Dierent methods can be used to determine the extent
of color change. Color measurement is simple and faster
than chemical analysis. The Hunter parameters (L, a, and
b) have been proven to be useful for describing visual
color change of various fruit products (Avila & Silva,
1999; Garza, Ibarz, Pag
an, & Giner, 1999; Ibarz, Pag
an,
& Garza, 1999). The L value represents the lightdark
spectrum, a value is for the greenred spectrum and b
*
Corresponding author. Fax: +66-2470-9240.
E-mail address: naphaporn.rat@kmutt.ac.th (N. Chiewchan).
0260-8774/$ - see front matter  2004 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2004.03.016
1986). Other assays include the analysis of intermediates
and nal products of non-enzymatic browning reactions.
The measurement of 5-hydroxymethylfurfural (HMF),
an important intermediate, is widely used as an indicator
of Maillard reactions, i.e. browning development (Bo-
zkurt, Gogus, & Eren, 1999; Cohen, Birk, Mannheim, &
Saguy, 1998; Garza et al., 1999).
Kinetic models have been developed to evaluate
color degradation and non-enzymatic browning reac-
tions during processing of fruit products such as apple
juice (Cohen et al., 1998), pear puree (Ibarz et al.,
1999) and peach puree (Garza et al., 1999). For pine-
apple products, Fontana, Howard, Criddle, Hansen,
and Wilhelmsen (1993) studied the eects of additional
components, i.e. sugars, organic acids, on the quality
deterioration kinetics of pineapple concentrate at 6080

C. However, information regarding the changes in
quality of pineapple drinks in terms of color change
and non-enzymatic browning during heating is
unavailable.
This work was aimed at investigating the quality loss
of pineapple juice as aected by heat treatment. Visual
color, 5-hydroxymethylfurfural (HMF) and brown pig-
ment accumulation were monitored during heating at
5595
C. The kinetics of these indicators were also
investigated. The information obtained from the study
260 M. Rattanathanalerk et al. / Journal of Food Engineering 66 (2005) 259265
could be used as a guideline for designing thermal pro-
cesses to reduce the quality degradation of the products.
2. Material and methods
2.1. Preparation of pineapple juice
Fresh Smooth Cayenne pineapples were obtained
from a local market. After rinsing the fruit in tap water,
the shell and core were removed using a stainless steel
knife. The esh was cut into small pieces and the juice
was extracted using a hydraulic machine (Sakaya Model
4104, Thailand) to extract the juice. Total soluble solid
(TSS) and pH value of the juice were determined in the
ranges of 12.214.2
Brix and 3.744.00, respectively.
The prepared juice was then kept at 4
C until used.
2.2. Thermal treatment
A series of thin wall glass tubes (length 30 cm; inner
diameter 5 mm; wall thickness 2 mm) were lled with 8
ml of pineapple juice. The tubes (lled with the juice)
were sealed at both ends and then subjected to heat in a
water bath (Memmert Model W 600, Denmark) at 55,
65, 75, 85 and 95
C for 80 min. The come up times for
every condition was less than 1 min. The temperature of
the juice at the center of a tube was monitored during
the experiments using type T thermocouples to an
accuracy of 1
C. The tubes were removed every 10
min and immediately cooled in an ice-water bath in
order to stop the heat accumulation. The control
experiments (without heat treatment) were done by the
same procedure, lling 8 ml of pineapple juice into the
tubes and placing them directly in the ice-water bath.
Color change, non-enzymatic browning index and hy-
droxymethylfurfural (HMF) of pineapple juice were
determined using a spectrocolorimeter (JUKI Model
JP7100/C, Japan) and spectrophotometer (Shimadzu
Model UV-2101 PC, Japan), respectively. All experi-
ments were performed in three replicates.
2.3. Color measurement
Color changes of pineapple juice were analyzed by
measuring the transmittance using a spectrocolorimeter.
2
North skylight was used as the light source. The
spectrocolorimeter was calibrated against distilled water
(L 100, a 0, b 0) before the measurement
(according to the equipment instruction manual). A
glass cuvette (3.5 4 1.5 cm3 ) containing heat-treated
juice was placed in the cell transmittance specimen
compartment. The lid of the compartment was closed
and the analysis was then conducted. Three Hunter
parameters, namely L (lightness), a (redness and
greenness) and b (yellowness and blueness) were
measured and total color dierences were calculated
from L, a and b values.
2.4. Determination of non-enzymatic browning index and
5-hydroxymethylfurfural (HMF)
The following assays were performed using the
methods as mentioned in Cohen et al. (1998). 5 ml of
95% ethyl alcohol was added to 5 ml of pineapple juice
sample. The mixture was centrifuged at 1000g for 15
min. The supernatant of the centrifuged sample was
separated into two portions. One was taken to measure
the absorbency at 420 nm for the non-enzymatic
browning index. To determine the HMF content, 2 ml
of the other portion was introduced into a 16 ml screw
cap tube. 2 ml of 12% w/w trichloroacetic acid (TCA;
Sigma, Germany) and 2 ml of 0.025 M thiobabituric
acid (TBA; Carlo Erba, Italy) were subsequently added
and mixed thoroughly. The tubes with sample were then
placed in the water bath (Memmert Model W 600,
Denmark) at 40
C (0.5
C). After incubating for 50
min, the tubes were cooled immediately using tap water
and the absorbency was measured at 443 nm. A cali-
bration curve of HMF (Aldrich, Germany) was utilized
to quantify the HMF concentration.
2.5. Experimental design
The experiments were conducted for ve levels of
temperatures (55, 65, 75, 85 and 95
C). A 2-factor
factorial design was used in scheduling of the experi-
ments with three replicates in each case.
2.6. Data analysis
The results were reported as an average of three
replicates. Analysis of variance (ANOVA) of the two
factors and interactions were applied to the dierent sets
of data with a signicant level of 0.05 (a 0:05).
3. Results and discussion
3.1. Color change of pineapple juice during heat treatment
The color degradation of pineapple juice as aected
by thermal processing was investigated using Hunter
parameters (L, a and b). The enzymatic browning reac-
tion was neglected in this study as the enzymes causing
browning were susceptible to heat, at temperatures of
>50
(Martinez & Whitaker, 1995). Therefore, non-
enzymatic browning and pigment destruction were
considered as the major causes of color change in
pineapple juice.
The results obtained were presented in terms of L=L0 ,
a=a0 and b=b0 when L0 , a0 and b0 represented the initial
 M. Rattanathanalerk et al. / Journal of Food Engineering 66 (2005) 259265 261

values once the sample temperature had reached the set 4.50

temperature. The plots between relative Hunter 4.00

parameters and processing time at dierent tempera- 3.50

tures are shown in Figs. 14. In order to explain the 3.00

phenomena of color change in pineapple juice, the data 2.50

E
2.00

1.50

1.00
1.04 0.50
1.02 0.00
1.00 0 10 20 30 40 50 60 70 80 90
0.98 Heating time (min)
0.96
L/L0

Fig. 4. The change of total color dierent (DE) of pineapple juice

0.94
samples at dierent heating temperatures: 55
C r, 65
C (h), 75
C
0.92
(m), 85
C (s) and 95
C (d).
0.90
0.88
0.86
0.84
0 10 20 30 40 50 60 70 80 90
were tted using a kinetic model and kinetic rate con-
Heating time (min) stants are presented in Table 1.
Fig. 1 shows the change in relative L values during
Fig. 1. The change of lightness L=L0 of pineapple juice samples at
dierent heating temperatures: 55
C r, 65
C (h), 75
C (m), 85
C heat treatment under various conditions. With
(s) and 95
C (d). increasing temperature and time, pineapple juice be-
came darker which corresponded to a decrease in L
value. Most of the previous works demonstrated that
1.25 the changes in L value as aected by heat treatment
followed rst order kinetics (Avila & Silva, 1999;
1.20 Garza et al., 1999; Ibarz et al., 1999). Moreover, two
consecutive rst order reactions have been proposed
1.15 when the experimental data could not be described by
a/ao

single reaction (Barreiro, Milano, & Sandoval, 1997).

1.10
However, it was obvious that the changes in L value
1.05
found in the present study could not be tted to any
simple kinetic model. The degradation in L value might
1.00 be inuenced by an increase in a value and a decrease
0 10 20 30 40 50 60 70 80 90 in b value. The results suggested that the reduction in
Heating time (min)
the luminosity were not from a single mechanism.
Fig. 2. The change of redness a=a0 of pineapple juice samples at Therefore, the kinetics for describing L value was not
dierent heating temperatures: 55
C r, 65
C (h), 75
C (m), 85
C determined.
(s) and 95
C (d). The evolution of an a parameter with treatment time
can be tted to both zero and rst order reactions (Fig.
1.00
2). However, with increasing temperature, the experi-
mental data were better tted to rst order kinetics. This
0.96 nding was consistent with many previous studies (Avila
& Silva, 1999; Garza et al., 1999; Ibarz et al., 1999). The
0.92 values of the kinetic constants increased with treatment
b/bo

temperature. This supported the theory that an increase

0.88
in heating temperature induced the color shift to red.
Since the major color of pineapple juice is yellow, the
0.84
amount of this pigment in pineapple esh is an excellent
0.80 measure of quality (Mehrlich & Felton, 1980). In this
0 10 20 30 40 50 60 70 80 study, the b value was used as an indicator to describe
Heating time (min) the pigment destruction in the juice. Fig. 3 shows that
Fig. 3. The change of yellowness b=b0 of pineapple juice samples at
the rst order kinetic model tted well to parameter b
dierent heating temperatures: 55
C r, 65
C (h), 75
C (m), 85
C which was consistent with previous works (Avila &
(s) and 95
C (d). Silva, 1999; Barreiro et al., 1997). The rate constant
262 M. Rattanathanalerk et al. / Journal of Food Engineering 66 (2005) 259265

Table 1
Kinetic parameters for color change of pineapple juice
Parameter Kinetic model T (
C) k0 (min1 ) 103 k1 (min1 ) 103 R2
a=a0 n1 55 0.50 0.980
65 0.83 0.950
75 1.41 0.962
85 1.79 0.992
95 2.40 0.972
b=b0 n1 55 0.52 0.958
65 0.91 0.996
75 1.40 0.987
85 1.87 0.990
95 2.40 0.985
DE Combined 55 28.73 25.31 0.963
65 69.72 31.64 0.968
75 81.03 31.34 0.996
85 132.31 46.39 0.991
95 219.47 59.96 0.982

increased with the higher heating temperatures. This
could be explained by the assumption that high tem-
perature accelerated the carotenoid isomerization which
led to the loss of yellowness (Chen, Peng, & Chen, 1995;
Singleton, Gortner, & Young, 1961).
Previous studies of the color change during heat
treatment showed similar results. Avila and Silva (1999)
examined the color degradation of peach puree as af-
fected by heat treatment. Peach puree became darker,
corresponding to a decrease in L value and an increase in
a value, with increasing temperature. Moreover, the loss
of yellowness was also expressed by a decrease in the b
value. They concluded that the major causes of color
change were due to carotenoid degradation and non-
enzymatic browning (Maillard).
To describe the total color of pineapple juice, the
combination of parameters L, a and b, were determined
in terms of total color dierence (DE). DE of pineapple
juice sample was calculated using Eq. (1):
2 2 2 1=2
DE DL Da Db
1 DE Kc 1  expk1 t

The plot between the total color dierence of pine-
apple juice and time is shown in Fig. 4. The results
showed that DE increased signicantly at higher heating
temperatures and prolonged processing times. It was
also observed that the rst portion of the curves exhib-
ited steeper slopes as the heating temperature increased.
It means that higher temperature accelerated the
chemical reactions and most of the color change oc-
curred during the early heating period. To describe the
reactions closely, the juice samples may be taken more
frequently at higher heating temperatures.
In this current study, the change in DE did not t
simple zero or rst order kinetic models. Color changes
of pineapple juice may be the result of more than one
reaction and these reactions may not occur simulta-
neously at one temperature. Therefore, temperature was
an important driving force behind the changes in the
color of heated samples. The results suggested that the
change in DE was inuenced by both non-enzymatic
browning and pigment destruction. The combined
model was applied to describe the phenomena which
occurred during heating of pineapple juice.
The combined model was used widely to explain the
color change in many fruit products (Avila & Silva,
1999; Garza et al., 1999; Ibarz et al., 1999; Lozano &
Ibarz, 1997) and was proposed as a two-stage mecha-
nism (Ibarz et al., 1999). The rst stage is color forma-
tion due to the Maillard reaction which follows a zero
order kinetics k0 . The second stage is destruction of
natural fruit pigments which follow rst order kinetics
k1 . The combined kinetic model is shown in Eq. (2):
C Kc  Kc  C0 expk1 t 2
Substituting C with DE and DE at initial time is zero
(C0 0), Eq. (2) becomes
3
where Kc k0 =k1 .
In this work, the results showed that the two reac-
tions occurred at a higher rate as temperature increased.
Kc represents the relation between kinetic constants, k0
(color formation) and k1 (pigment destruction). Kc val-
ues greater than 1 indicated that the Maillard reaction
predominated over pigment destruction. Moreover, the
higher the temperature, the higher the value of Kc . This
suggested that reaction rates were strongly dependent on
processing temperatures.
Many studies of the color changes during heat
treatment of fruit puree demonstrated similar nding.
Ibarz et al. (1999) found that a combined model could
be used to describe the change of DE in pear puree. The
Maillard reaction was found to be dominant rather than
pigment destruction. Garza et al. (1999) implied that DE
 M. Rattanathanalerk et al. / Journal of Food Engineering 66 (2005) 259265 263

Table 2
Arrhenius equation parameters for the dierent variables of pineapple juice
Variable Kinetic model K0 Ea (kJ/mol) R2
2
a=a0 n1 11.46 10 39.788 0.983
b=b0 n1 9.67 102 39.201 0.978
DE Combined; n 0 1.12 105 47.336 0.962

tted to combined kinetic model and stated that brown 2.00

color formation was higher than pigment destruction in

peach puree. 1.80

The variation in kinetic constants with heating tem-

HMT / HMT o
perature could be described using the Arrhenius rela- 1.60

tionship. The constant parameters obtained from the

Arrhenius equation are given in Table 2. In this study, a, 1.40

b and DE values were chosen to demonstrate the change

of pineapple juice color during heating. Activation en- 1.20

ergy values of 39.78, 39.20 and 47.33 kJ/mol were ob-

tained for parameters a, b and DE, respectively. These
values were found to be lower than those reported in the
literature for peach puree (Avila & Silva, 1999; Ibarz
et al., 1999) and pear puree (Garza et al., 1999). This
could be due to the dierent type of fruit, which implied
the dierences in composition such as sugar and amino
acid content, total solid content, pH, acidity and also the
temperature range of the study (Beveridge & Harrison,
1984; Ahmed, Shivhare, & Kaur, 2002). This was sup-
ported by the work of Lozano and Ibarz (1997). Above
authors indicated that change in hue during heating was
dierent for each fruit pulp. For example, apple pulp was
more sensitive to discoloration during heating than plum
pulp. Therefore, the composition of the products was
related to dierent degrees of heat sensitivity.
3.2. 5-Hydroxymethylfurfural (HMF) accumulation and
brown pigment formation in pineapple juice during heat
treatment
As non-enzymatic browning is one of the major
causes of color change in fruit products, the eect of
heating temperature and processing time on the accu-
mulation of HMF and brown pigment formation were
1.00
0 10 20 30 40 50 60 70 80 90
Heating time (min)
Fig. 5. The relative value of HMF of pineapple juice samples at dif-
ferent heating temperatures: 55
C r, 65
C (h), 75
C (m), 85
C
(s) and 95
C (d).
investigated in this study. The relationship between
relative HMF content HMF=HMF0 and processing
time at dierent temperatures applied is shown in Fig. 5.
It was observed that heating temperature had a marked
eect on the formation of HMF. The results indicated
that HMF increased linearly with time and the higher
amounts were found at the higher heating conditions.
The relationship between relative A420 A420 =A0420 and
time was also observed to be linear, similar to HMF
development. Therefore, zero order kinetics was applied
to describe the change of both substances and the
equation used is shown as:
C C0 k0 t 4
Table 3 shows the values of the kinetic parameters
for HMF and brown pigment formation. The kinetic
constants tended to increase with the processing

Table 3
Kinetic parameters for HMF evolution and brown pigment formation of pineapple juice
Parameter Kinetic model T (
C) k0 (min1 ) 103 R2
HMF=HMF0 n0 55 3.80 0.971
65 5.07 0.992
75 6.76 0.982
85 9.14 0.989
95 12.26 0.990
A420 =A0420 n0 55 0.10 0.973
65 0.19 0.956
75 0.31 0.973
85 0.41 0.988
95 0.56 0.982
264 M. Rattanathanalerk et al. / Journal of Food Engineering 66 (2005) 259265
Table 4
Arrhenius parameters for the dierent variables of pineapple juice
Variable Kinetic model
HMF=HMF0 n0
A420 =A0420 n0
temperature. This indicated that HMF was formed at a
higher rate at elevated temperatures and subsequently
this phenomenon aected brown pigment formation.
Several works studied the Maillard reaction in
aqueous systems containing glucose and amino acid
(Carabasa-Giribet & Ibarz-Ribas, 2000; Gogus, Bo-
zkurt, & Eren, 1998; Reyes, Poocharoen, & Wrolstad,
1982). Garza et al. (1999) reported that the HMF con-
tent increased with treatment time. This increase oc-
curred from with disappearance of the sucrose due to
Maillard reaction and sucrose hydrolysis increased with
treatment temperature. Pineapple juice typically con-
tains sucrose, glucose and fructose (C
amara, D
ez, &
Torija, 1995) which are the substrates of the Maillard
reaction. When the temperature increased, the sucrose in
the juice was easily hydrolyzed and more glucose and
fructose were formed, and thus increased the substrates
of the Maillard reaction. Moreover, the high tempera-
ture accelerated the reaction which is shown by the in-
crease in rate constant values.
The change in the relative absorbancy at 420 nm
A420 =A0420 which is related to brown pigment formation
was adequately described by zero order kinetics with the
high correlation coecient R2 > 0:95. The results ob-
tained from this study were consistent with previous
works. Beveridge and Harrison (1984) studied the eect
of temperature (5080
C) and soluble solids (45.272.5

Bx) on non-enzymatic browning in pear juice concen-
trate and browning could be modeled as a zero order
rate process. Cohen et al. (1998) reported that the zero
order kinetics could be used as a non-enzymatic
browning index A420 for apple juice (13
Bx) heating at
95123
C.
Comparing the activation energy obtained for
HMF=HMF0 to A420 =A0420 it was observed that the acti-
vation energy found for HMF formation was lower than
that of brown pigment formation. The results implied
that HMF occurred at a higher rate than the latter sub-
stance. After heating, HMF retained in the juice would
change to a brown pigment during storage. Therefore,
HMF was proposed as a useful indicator to determine
the change of color in the pineapple juice (Table 4).
4. Conclusions
The quality degradation of pineapple juice due to heat
treatment was studied at temperatures ranging from 55
K0 Ea (kJ/mol) R2
179.182 29.401 0.998
724.95 42.794 0.977
to 95
C. The changes in Hunter parameters a and b
followed rst order kinetics while the change in para-
meter L could not be tted to any simple relationship.
Total color dierence DE could be described using a
combined model which included the eect of both non-
enzymatic browning and pigment destruction. The
changes of 5-hydroxymethylfurfural (HMF) and brown
pigment formation were chosen to demonstrate the non-
enzymatic browning reaction occurring during the study
and were found to follow zero order kinetics. The results
suggested that processing temperatures strongly inu-
enced the reaction rate. The Arrhenius model could be
used to describe the temperature dependence of the
reaction rate constant for all parameters considered. A
study of quality loss in terms of sugars and amino acids,
the substrates of the Maillard reaction, together with
carotenoid destruction as aected by heat treatment is
recommended for future work.
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