A comparative study on the textural and nutritional profile of high pressure and minimally processed pineapple
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ORIGINAL ARTICLE
A comparative study on the textural and nutritional profile of high pressure and minimally processed pineapple Sudheer Kundukulangara Pulissery1 Saranya Suseela1 • Bindu Jaganath2
•
Sankalpa Kallahalli Boregowda1
•
Revised: 25 September 2020 / Accepted: 1 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
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.
& Sudheer Kundukulangara Pulissery [email protected] Sankalpa Kallahalli Boregowda [email protected] Saranya Suseela [email protected] Bindu Jaganath [email protected] 1
Department of Agricultural Engineering, College of Horticulture, Kerala Agricultural University, Thrissur 680656, India
2
Fish Processing Division, Central Institute of Fisheries Technology (CIFT), Cochin, India
Keywords High pressure processing Pineapple Minimal processing Textural property Nutritional properties and colour deviation
Introduction Pineapple (Ananus comosus, Bromeliaceae) is an important tropical fruit crop with excellent juiciness, energetic tropical flavor and many health benefits. The origin of pineapple could be traced to South America mainly in coastal Brazil, from where it disseminated to many tropical countries (Bartholomew et al. 2003). In India, the cultivation of pineapple is mostly restricted to areas with high rainfall, in humid coastal belt as well as in hilly areas of North East. At present, pineapple is commercially grown in Assam, Meghalaya, Tripura, Mizoram, West Bengal, Kerala, Karnataka and Goa. The pineapple production in India is 1,711,000 MT in 2018–19 (Anon 2020a). Major portion of pineapple produced in India is exported to Saudi Arabia, Qatar, Maldives, UAE, Nepal, Oman and Bahrain, despite the huge domestic demand for pineapple. In addition to fresh fruit, pineapple is predominantly exported to these countries as processed products. The increase in export value of pineapple from 1664 to 3501 lakh during 2015–2018 indicates the worldwide demand for pineapple (Anon 2020b). The highly perishable nature, of this fruit demands novel tech
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