Impact of pineapple (Ananas comosus L. Merr.) processing under low oxygen conditions using an innovative spiral filter press on juice physical characteristics and phytochemical composition

Key Points

• The aim is to evaluate how different processing methods affect the physical and chemical properties of pineapple juice.
• Comparison of juice produced by spiral filter press (SFP) and conventional rack-and-cloth press (RCP)
• Assessment of juice physical characteristics and phytochemical composition
• Experiments conducted under low oxygen conditions
• Juices produced using SFP showed improved physical characteristics compared to RCP.
• Phytochemical composition varied significantly between the two processing methods.
• Overall, SFP processing may enhance juice quality.