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Sains Malaysiana 54(9)(2025): 2151-2160
http://doi.org/10.17576/jsm-2025-5409-04
Degradation Kinetics of the Physicochemical and
Phytochemical Properties of MD2 Pineapple Juice during Heat Treatment and
Storage
(Kinetik Degradasi Sifat Fisikokimia dan Fitokimia Jus Nanas MD2 semasa Rawatan dan Penyimpanan Haba)
SITI MARIAM A RANI1,2,
KHAIRUL FARIHAN KASIM1,3,*, LEE BOON-BENG1,3, NOR HIDAWATI
ELIAS1,3, MOHD KHAIRUL YA’KUB4 & NOOR-SOFFALINA
SOFIAN-SENG5
1Faculty of Chemical
Engineering & Technology, Universiti Malaysia
Perlis, 02010 Arau,
Received:
15 January 2025/Accepted: 8 August 2025
Abstract
Thermal processing is crucial for preserving fruit juice while
minimising nutritional loss. A comprehensive study of heat treatment and
storage effects on a popular pineapple hybrid, MD2, is required to enhance
juice marketability. This study examined the thermal degradation kinetics of
MD2 pineapple juice on the physicochemical and phytochemical properties by heat
treatment at different temperatures (40-90 °C for up to 150 min), and storage
conditions (-20, 1, 4, 7 and 27 °C). Physicochemical properties were determined
based on the total soluble solids (TSS) content and browning index (BI).
Meanwhile, phytochemical properties were evaluated on the pineapple juices’
vitamin C and protein contents. Results showed that TSS and BI remained
constant, while vitamin C and protein contents declined during the heat
treatment. Pineapple juices’ thermal degradation followed first-order kinetics,
with vitamin C degrading faster at higher rate constants (4.38 × 10³/min during
heat treatment and 6.23 × 10³/min during storage) as compared to protein
content (4.30 × 10³/min and 5.38 × 10³/min, respectively). These findings may
provide information for food manufacturers in optimising temperature and time
for preservation and safety of pineapple juice.
Keywords:
Degradation kinetics; physicochemical; phytochemical; storage; thermal
treatment
Abstrak
Pemprosesan termal adalah penting untuk memelihara jus buah-buahan sambil meminimumkan kehilangan nutrisi. Kajian menyeluruh tentang rawatan haba dan kesan penyimpanan pada hibrid nanas
yang popular, MD2 diperlukan untuk meningkatkan kebolehpasaran jus. Penyelidikan ini mengkaji kinetik degradasi haba jus nanas MD2 pada sifat fizikokimia dan fitokimia dengan rawatan haba pada suhu berbeza (40-90 ℃ sehingga 150 min) dan keadaan penyimpanan (-20, 1, 4, 7 dan 27 ℃). Sifat fizikokimia ditentukan berdasarkan kandungan jumlah pepejal larut (TSS) dan indeks keperangan (BI). Sementara itu, sifat fitokimia dinilai pada kandungan vitamin C dan protein jus nanas. Keputusan menunjukkan bahawa TSS dan BI kekal malar, manakala kandungan vitamin C dan protein menurun semasa rawatan haba. Degradasi haba jus nanas mengikuti kinetik urutan pertama dengan vitamin C merosot lebih cepat pada pemalar kadar yang lebih tinggi (4.38 × 10³/min semasa rawatan haba dan 6.23 × 10³/min semasa penyimpanan) berbanding kandungan protein (masing-masing 4.30 × 10³/min dan 5.38 ×
10³/min). Keputusan ini boleh memberi maklumat kepada pengeluar makanan dalam mengoptimumkan suhu dan masa untuk pemeliharaan dan keselamatan jus
nanas.
Kata kunci: Fitokimia; fizikokimia; kinetik degradasi; penyimpanan; rawatan haba
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