High pressure processing (HPP) had a significant effect (p b 0.05) on the color and bioactive components in pineapple
puree at 200–600 MPa/50–70 °C/10–20 min. The pH, soluble solids and titrable acidity were not significantly
affected by HPP. At 50 and 60 °C, total color change (ΔE*) was in well visible range (3 b ΔE* b 6) at all pressures;
whereas it was highly distinguishable (6 b ΔE* b 12) at 70 °C. The trend was true for browning indices also. The
maximum loss in ascorbic acid was 20 and 25% at 60 and 70 °C, respectively. Total phenolic content increased
during HPP up to 50 °C and then decreased at elevated temperatures (60 and 70 °C). Flavonoids were stable
up to 50 °C at pressure levels. Response surface models developed for all the quality attributes indicated that temperature
had a more detrimental effect than pressure within the domain.
Industrial relevance: Consumer demand for high quality pineapple puree with minimal processing explores the
possibility of applying high pressure processing (HPP) as an alternative nonthermal processing to this product.
On the other hand, association of moderate temperature (30–70 °C) with high pressure is necessary to inhibit
the enzymatic spoilage in the product. Though HPP at moderate temperature ensures the product safety and longer
shelf life, the impact on process parameters on the nutritional and other organoleptic properties of the product
cannot be neglected. Detailed study on the effect of high pressure process parameters viz. pressure,
temperature and treatment time on the nutritional quality attributes is needed prior to the optimization of
HPP conditions. Developed RSM models to each quality attribute will quantify the changes happening during
HPP combined with moderate temperatures
High pressure processing (HPP) had a significant effect (p b 0.05) on the color and bioactive components in pineapple
puree at 200–600 MPa/50–70 °C/10–20 min. The pH, soluble solids and titrable acidity were not significantly
affected by HPP. At 50 and 60 °C, total color change (ΔE*) was in well visible range (3 b ΔE* b 6) at all pressures;
whereas it was highly distinguishable (6 b ΔE* b 12) at 70 °C. The trend was true for browning indices also. The
maximum loss in ascorbic acid was 20 and 25% at 60 and 70 °C, respectively. Total phenolic content increased
during HPP up to 50 °C and then decreased at elevated temperatures (60 and 70 °C). Flavonoids were stable
up to 50 °C at pressure levels. Response surface models developed for all the quality attributes indicated that temperature
had a more detrimental effect than pressure within the domain.
Industrial relevance: Consumer demand for high quality pineapple puree with minimal processing explores the
possibility of applying high pressure processing (HPP) as an alternative nonthermal processing to this product.
On the other hand, association of moderate temperature (30–70 °C) with high pressure is necessary to inhibit
the enzymatic spoilage in the product. Though HPP at moderate temperature ensures the product safety and longer
shelf life, the impact on process parameters on the nutritional and other organoleptic properties of the product
cannot be neglected. Detailed study on the effect of high pressure process parameters viz. pressure,
temperature and treatment time on the nutritional quality attributes is needed prior to the optimization of
HPP conditions. Developed RSM models to each quality attribute will quantify the changes happening during
HPP combined with moderate temperatures
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