The Effect of Different Hydrocolloids and Pasteurization Methods Towards Physicochemical Properties and Antioxidant Activities of Pineapple ¥Ananas comosus L¦ Jelly Drinks

Abstract

Jelly drinks are semisolid, readytodrink beverages made from hydrocolloids They are popular but typically lack nutrition, therefore, this study developed healthier variants using real fruit extract, like pineapple juice Hydrocolloids are essential for producing a desirable texture in jelly drinks, and quality is preserved during pasteurization by employing both thermal and nonthermal techniques like highpressure processing ¥HPP¦ The effect of different combination hydrocolloids on the physicochemical and sensory characteristics of pineapple jelly drinks are examined in this study between eight samples This is followed by the comparison of thermal and HPP treatments on the physicochemical properties and antioxidant activities of the jelly drinks, including total soluble solids ¥TSS¦, pH, titratable acidity, texture ¥hardness¦, color ¥L«, a«, b«, browning index, chroma¦, antioxidant compounds ¥total phenolic content ¥TPC¦, ascorbic acid¦, and antioxidant activity using FRAP and DPPH assays Samples with different hydrocolloids showed significant differences ¥pßÁÁƦ in their physicochemical and sensory properties, except for aroma, which rejected the null hypothesis CR KJ ¥carrageenan konjac¦ sample was selected as the chosen formulation overall because of their highest score for texture, hardness, and overall acceptability The previously mentioned sample was then pasteurized using thermal and HPP methods and consequently resulted in the hardness, a«, and browning index values were significantly greater ¥pßÁÁƦ after heat pasteurization, which rejected the null hypothesis On the other hand, samples treated with HPP exhibited significantly higher ¥pßÁÁƦ levels of antioxidant activity, including TPC, DPPH, and ascorbic acid, which also rejected the null hypothesis