Vollmer, K.K.VollmerSantarelli, S.S.SantarelliVásquez-Caicedo, Ana LuciaAna LuciaVásquez-CaicedoIglesias, S.V.S.V.IglesiasFrank, J.J.FrankCarle, R.R.CarleSteingass, C.B.C.B.Steingass2022-03-062022-03-062020https://publica.fraunhofer.de/handle/publica/26574610.1007/s11947-020-02520-yA comprehensive study using continuous pressure change technology (PCT) for the non-thermal processing of fresh pineapple juice on pilot scale was conducted (1 L/min, 50 MPa, argon, 3 min, <35 °C). The immediate effects of a single and a twofold PCT treatment on the most important quality parameters were examined and compared with those of fresh and thermally pasteurised (90 °C) juices. In comparison to the fresh juice, both PCT-treated samples exhibited slightly brighter and less yellowish colour (CIE L*a*b*). A significant reduction in the mean particle size resulted in diminished centrifugable pulp contents and enhanced cloud stability. Moreover, a slightly improved microbial quality (&#8722;0.9 to &#8722;1.2 log10 CFU/mL) in terms of total aerobic and yeast and mould counts was attained. Noteworthy, PCT retained a high bromelain activity (&#8722;3 to &#8722;15% reduction) and efficiently inactivated polyphenol oxidase. Water-soluble vitamins, phenolic compounds, and all further constituents assessed were mostly preserved. However, the high residual peroxidase activity (&#8722;10 to &#8722;23%) and microbial loads are likely to affect juice quality during storage. In contrast, thermal pasteurisation ensured a complete reduction in both microbial counts (&#8722;4.4 to &#8722;4.5 log10 CFU/mL) and effective inactivation of peroxidase. However, bromelain activity was strongly affected (&#8722;83%) by heat treatment, and colour was darkened and even less yellowish. Overall, this study highlighted the potential of PCT for the production of fresh-like pineapple juices; however, its current limitations were revealed as well.en660610620journal article