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February 8, 2026Sustainable Food Technology0 citationsOpen Access

Effects of high-pressure processing and conventional thermal processing on enzyme activities, antioxidant properties, and volatile metabolic profiling of “ Phulae ” pineapple purée

SCSupapich ChalumputPWPrinya WongsaPSPhunsiri Suthiluk

Key Points

  • The research aims to compare the effects of high-pressure processing and conventional thermal processing on the quality attributes of pineapple purée.
  • Applied high-pressure processing at 400 and 600 MPa for 10 minutes at 25 °C.
  • Implemented conventional thermal processing at 10 minutes at 80 °C.
  • Assessed enzyme activities, antioxidant properties, and volatile metabolites in the purée.
  • High-pressure processing preserved more enzyme activity compared to thermal processing.
  • Antioxidant properties were significantly enhanced in samples treated with high-pressure processing.
  • Volatile metabolic profiles differed notably between high-pressure and thermal processing.

Abstract

This study investigated the effects of high-pressure processing (HPP) at 400 and 600 MPa (10 min, 25 °C) compared with conventional thermal processing (CTP; 10 min, 80 °C) on the quality of “ Phulae ” pineapple purée ( Ananas comosus L. cv. Phulae).

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Cite This Study

Chalumput et al. (2026) studied this question.

synapsesocial.com/papers/698828100fc35cd7a88473f1https://doi.org/10.1039/d5fb00686d
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