Electrodialytic removal of nitrate from pineapple juice: Effect on selected physicochemical properties, amino acids, and aroma components of the juice
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Publication Details
Author list: Ackarabanpojoue Y., Chindapan N., Yoovidhya T., Devahastin S.
Publisher: Wiley
Publication year: 2015
Journal: Journal of Food Science (0022-1147)
Volume number: 80
Issue number: 5
Start page: E998
End page: E1004
ISSN: 0022-1147
eISSN: 1750-3841
Languages: English-Great Britain (EN-GB)
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Abstract
This study aimed at investigating the effect of nitrate removal from pineapple juice by electrodialysis (ED) on selected properties of the ED-treated juice. Single-strength pineapple juice with reduced pulp content was treated by ED to reduce the nitrate concentration to 15, 10, or 5 ppm. After ED, the removed pulp was added to the ED-treated juice and its properties, including electrical conductivity, acidity, pH, total soluble solids (TSS), color, amino acids, and selected aroma compounds, were determined and compared with those of the untreated juice. ED could reduce the nitrate content of 1 L of pineapple juice from an initial value of 50 ppm to less than 5 ppm within 30 min. A significant decrease in the electrical conductivity, acidity, pH, TSS, and yellowness, but a significant increase in the lightness, of the juice was observed upon ED. Concentrations of almost all amino acids of the ED-treated juice significantly decreased. The concentrations of 8 major compound contributors to the pineapple aroma also significantly decreased. Adding the pulp back to the ED-treated juice increased the amino acids concentrations; however, it led to a significant decrease in the concentrations of the aroma compounds. ฉ 2015 Institute of Food Technologistsฎ.
Keywords
Aroma compounds, Membrane separation
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