Work

Effect of Thermal and Non-thermal Treatments on Bell Pepper–pineapple Juice During Cold Storage

Year: 2025

Type: article

Abstract: This study evaluated the effects of five preservation methods control, UV-C (254 nm, 40 min), mild thermal pasteurization (65 °C, 15 min), ultrasound (65 °C, 15 min), and chitosan addition (0.2 g·200 mL-1) on a 1:1 (v·v-1) bell pepper-pineapple juice blend stored at 4 ± 2 °C for 13 days. The untreated juice was rich in vitamin C, polyphenols, and flavonoids but prone to spoilage and oxidation. All treatments led to gradual declines in quality, though the chitosan group best preserved pH, total phenolic content (TPC), flavonoids (TFC), and DPPH antioxidant activity, and showed the lowest microbial growth. Ultrasound and UV-C provided moderate protection, whereas thermal treatment caused the most significant degradation of nutrients. The results highlight chitosan as the most effective strategy, supporting the use of non-thermal and bioactive-integrated technologies for extending the shelf life of antioxidant-rich juice blends in a sustainable manner. Keywords: Antioxidants, Bell pepper, Chitosan, Cold storage, Non-thermal preservation, Pineapple juice.

Source: Chemical engineering transactions

DOI: 10.3303/cet25118069

Authors: Nhu Le Hoai, Ngoc Ho Bao, Ngan Nguyen Thi, Thiep Vo Van, Nguyet Nguyen Thi Minh

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $545

OpenAlex ID: W7092228954