Improvement Yogurt Texture: Innovative Use of Pineapple Juice Ultrasound to Manage Bromelain for Optimal Protein Breakdown | ||
| المجلة العربية للعلوم الزراعية | ||
| Volume 8, Issue 28, October 2025, Pages 161-200 PDF (939.8 K) | ||
| Document Type: المقالة الأصلية | ||
| DOI: 10.21608/asajs.2025.459141 | ||
| Authors | ||
| .Lamiaa I El Nawasany; .Hanaa S Sakr; .Lamiaa A Kadoum; Amira S. El-Rhmany | ||
| Dairy Chemistry Department, Animal Production Research Institute (APRI), Agricultural Research Center (ARC), Giza | ||
| Abstract | ||
| Pineapple is a healthy tropical fruit that is high in vitamins, minerals, and antioxidants that fight oxidative stress, reducing the rate of long-term diseases like heart disease and cancer. The presence of bromelain, which is a pineapple proteolytic enzyme, presents an issue in mixing pineapple juice with protein-containing dairy foods. This is due to the fact that the enzyme breaks down protein, which is responsible for off-taste and sensory complaints. To solve this issue, a test was carried out via the application of applying an ultrasound treatment to pineapple juice. This was done via sonication of juice using high-frequency sound waves, 20 kHz for 20 minutes, and followed by blending with milk to obtain yogurt. The outcome revealed that sonication and mild heat treatment of milk at 70°C strengthened the chemical contents, i.e., phenolic compounds, flavonoids, DPPH antioxidant activity, and Ferric reducing power. That didn't decrease proteolysis and SN, i.e., the activity of the enzyme bromelain and its role in protein destruction was present. But when combining sound and heat treatment at 90°C, significantly enhanced rheological, bacterial, and sensory characteristics of yogurt were observed while simultaneously blocking proteolysis, but the negative effect on phenolic compounds, flavonoids, DPPH antioxidant activity, and Ferric reducing power. | ||
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