2. Materials and methods
2.1. Preparation of pineapple juice
Fresh pineapples (Ananus Comosus L. Merr.) were rinsed with
tap water. After peeling, fresh pineapples were cut into 1 cm3
pieces and juice was extracted by mean of a hydraulic press. Total
soluble solids (TSSs) and pH values of the juice were in the range of
12.2–14.2 Brix and 3.5–4.0, respectively. The fresh pineapple juice
was kept at 4 C before processing. The pineapple juice was treated
by 0.03% (v/v) of commercial pectinase (Pectinex ultra SP-L) at
25 ± 3 C for 60 min before passing them through the membrane
system (Carneiro et al., 2002).