Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure-Temperature Treated Pineapple Puree

The high-pressure processing conditions were optimized for pineapple puree within the domain of 400-600 MPa, 40-60 degrees C, and 10-20 min using the response surface methodology (RSM). The target was to maximize the inactivation of polyphenoloxidase (PPO) along with a minimal loss in beneficial bromelain (BRM) activity, ascorbic acid (AA) content, antioxidant capacity, and color in the sample. The optimum condition was 600 MPa, 50 degrees C, and 13 min, having the highest desirability of 0.604, which resulted in 44% PPO and 47% BRM activities. However, 93% antioxidant activity and 85% AA were retained in optimized sample with a total color change (E*) value less than 2.5. A 10-fold reduction in PPO activity was obtained at 600 MPa/70 degrees C/20 min; however, the thermal degradation of nutrients was severe at this condition. Fuzzy mathematical approach confirmed that sensory acceptance of the optimized sample was close to the fresh sample; whereas, the thermally pasteurized sample (treated at 0.1 MPa, 95 degrees C for 12 min) had the least sensory score as compared to others. Practical Application The pineapple puree processed at 600 MPa/50 degrees C/13 min will result in a product that is microbiologically safe with the maximum retention of bromelain activity. Besides ensuring the microbiological safety, the sample treated at 600 MPa/70 degrees C/20 min will be enzymatically stable. Both of these high-pressure processed products are nutritionally superior compared to the puree sample treated at the conventional thermal pasteurization condition (0.1 MPa/95 degrees C/12 min).