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A comparative study on the textural and nutritional profile of high pressure and minimally processed pineapple

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Abstract

High pressure processing of pineapple has potential implication in food industry. The impact of high pressure (HP) processing and minimal processing, on quality parameters of pineapple was analysed. Changes in the pineapple quality in terms of texture, colour, total flavonoids, total polyphenols, vitamin C and sensory properties were investigated within the domain of 100–300 MPa and 5–20 min. Quality changes induced by HP processing was compared with the minimally processed pineapple. High pressure processing significantly (p < 0.0001) affect the firmness, total flavonoids, total polyphenols, vitamin C and colour values and were significantly increased in HP processed samples, while in minimal processed samples, these quality attributes exhibited a major degradation. On the basis of quality analysis, microbial quality and sensory assessment, high pressure treatment at 300 MPa for 10 min was found to be suitable for preserving the quality of pineapple up to 16th day in refrigeration condition.

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Acknowledgement

Present research work is financially assisted by Indian Council of Agricultural Research (ICAR) through National Fellow project.

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Authors and Affiliations

  1. Department of Agricultural Engineering, College of Horticulture, Kerala Agricultural University, Thrissur, 680656, India

    Sudheer Kundukulangara Pulissery, Sankalpa Kallahalli Boregowda & Saranya Suseela

  2. Fish Processing Division, Central Institute of Fisheries Technology (CIFT), Cochin, India

    Bindu Jaganath

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  1. Sudheer Kundukulangara Pulissery
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  2. Sankalpa Kallahalli Boregowda
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  3. Saranya Suseela
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  4. Bindu Jaganath
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Correspondence to Sudheer Kundukulangara Pulissery.

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Kundukulangara Pulissery, S., Kallahalli Boregowda, S., Suseela, S. et al. A comparative study on the textural and nutritional profile of high pressure and minimally processed pineapple. J Food Sci Technol 58, 3734–3742 (2021). https://doi.org/10.1007/s13197-020-04831-6

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  • DOI: https://doi.org/10.1007/s13197-020-04831-6

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