Effects Of HPP On Pineapple Juices And Its Nutrition Content Sample

Nutritional Advantages of High-Pressure Processing on Pineapple Juice

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Introduction Of The Effects Of Hpp On Pineapple Juices And Its Nutrition Content Assignment


Research methodology is a crucial part of the research as it helps to collect necessary data for conducting research. This part can provide relevant data to the research objectives that help to find out the results of the research questions. A methodological outline is designed below to know all the processes of methodology, which have been used in this research.

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Methodological outline

Methods Instruments Description and Justification behind using this method
Research strategy Qualitative Description: In this research qualitative research strategy has been used. A qualitative research strategy is appropriate to find out non-numerical data (Hamilton and Finley, 2019). Justification: This research is based on the benefits of HPP on pineapple juice and its nutritive value. Therefore, using the “Qualitative research strategy” is the most useful method to gather relevant information on this subject.
Data collection method Secondary data collection method Description: Using secondary research can help to provide the existing and necessary information from the previous research (Olabode et al. 2019). Mainly scholarly articles and relevant journals are used to collect information. Justification: In this research, the “secondary data collection” method is appropriate to know the impact of HPP on pineapple juice. Having previous information is necessary to know the effect of HPP and collecting data from various research papers can help to provide essential information. In this research, 22 articles and journals are selected to collect data. Besides that, websites are used to gather relevant data and adequate information for conducting this research.
Data analysis Thematic analysis Description:Thematic analysis is the most flexible method for the analysis of qualitative data (Kiger and Varpio, 2020). It helps to extract information from the collected data. Justification: Thematic analysis is appropriate for this research as it helps to provide a better interpretation of the collected information. On the other hand, it provides an outline of the research methods and summarizes answers from the data which are collected.

Methods of the HPP process

HPP or “High-Pressure Processing” preserves food by providing high-pressure. This is also referred to as “high hydrostatic pressure”. This process increases the shelf life of the foods and improves the quality of food. Products, which receive HPP, should be within a water “water-proof” package or in another flexible packaging. However, the packaging, which is used, has the ability to hold high pressure (Marsza?ek et al. 2019). HPP inactivates “food-borne microorganisms” and reduces the loss of quality of the food. After packaging, the products are placed into a sealed chamber. This chamber is filled with pressure and potable water. After that, a pump is connected with the chamber which pressurizes the potable water. Then this pressure is transmitted to the products and applied (Szczepa?ska et al. 2020). This process is applied through the packaging with the help of water. If the pressure is equally distributed then there are no chances of crushing. After that, the pressure is applied for up to almost 20 seconds. Then the chamber is depressurized and foods are removed from the chamber. Normally HPP operation is carried out at room temperature between “400 to 600 Mega Pascal” (MPa). However, due to increased pressure, the temperature can be increased by 4 to 6 degrees of Celsius (Szczepa?ska et al. 2020). This also depends on the composition of the food.

High pressure helps to eliminate organisms, which can cause damage to the food. At the same time, this process deactivates microorganisms, which are responsible for the decaying of the food (Bhat et al. 2018). This process is suitable for products, which have high water content such as fishery products, fruit juices, vegetable juices, jams, dairy products, jams, smoothies, and meat products. This process controls the spoilage of food by reducing the microbial load from the food. It also controls pathogens by eliminating pathogens from the products (Marsza?ek et al. 2019). Therefore, it improves the shelf life of the foods and decreases the ripening process in the food. HPP is mainly a non-thermal process that can improve the “Organoleptic properties” of foods.


Research Question: What are the effects of HPP on the safety of different fruit derivatives and juices?

The HPP process is highly important for determining the nutritional values of fruit juice production

The main goal of the use of this HPP process is to kill all of the microorganisms, which help in killing the cause of spoiled or diseased food. The HPP process is named “High hydrostatic pressure processing” which signifies that it is a “non-thermal food preservation technique”. The process of HPP utilizes intense pressure mainly for a certain time. However, it has minimal effects on texture, taste, nutritional values, and appearance. As per the statement of Nabi et al. (2021), it can be stated that the HPP process is predominantly utilized for the production of food and the use of HPP helps in determining the nutritional values. As per the report of this author, it can also be stated that the food industries need to incorporate some of the advanced types of technologies. As a result, it would help in maintaining the nutritional values of the foods that significantly help in enhancing the availability of bio-substances of some of the compounds, which are bioactive. Thus, the use of this process is highly effective for maintaining sustainable food processing with maintaining the nutritional value of the food product. The need for the HPP process mainly arose for the reduction of food loss and the development of sustainability on the basis of “nutritional security”, “prevention”, and “food safety”.

On the other hand, Pérez-Lamela et al. (2021), it can be stated that the HPP process helps in preserving the nutritional value of the food but the incorporation of this process cannot find any kind of significant changes in the activity of antioxidants. As stated by this author, it can be also evaluated that fruit products and fruits are some of the essential parts of the diet of human life. The benefits of health are directly connected to their “valuable bioactive compounds” contents like anthocyanins, polyphenols, and vitamins.

Nutrients Before HPP After HPP
Fiber 1.4g 1.4g
Magnesium 12 mg 12 mg
Folate 18µg 18µg
Vitamin C 47.8mg 47.8mg

Table 4.1: Comparison of nutritional contents of pineapple juice before and after HPP process

Nutrients Before HPP After HPP
Fiber 2.4g 2.4g
Magnesium 5mg 5mg
Folate 3µg 3µg
Vitamin C 4.6 mg 4.6 mg

Table 4.1: Comparison of nutritional contents of pineapple juice before and after HPP process

Tables4.1 and 4.2 discusses the nutritional contents of both apple and pineapple juice. It has been observed that the Vitamin C contents of pineapple juice is very high whereas lower for the apple juice. However, as per the above tables, it can be said that the nutritional value of both the juices remains the same before and after the HPP process because it does not affects the nutritional contents (Pérez-Lamela et al. 2021).The HPP i.e. the replacement of the “heat treatment process” helps in allowing the overall production of safe and stable foods. The application of this process has the potential for the inactivation of the load of microbes at the time of exerting the minimal effects of the organoleptic and nutritional properties within the food products (Mi?kus et al. 2020). Moreover, the HPP is the replacement for the “heat treatment” process that helps in simultaneously achieving the maintenance and prevention process for the characteristics of freshness and benefits of health in the final fruit product. As pineapple juice gives a lot of health benefits like boosting the level of immunity, promoting heart health, and reducing the symptoms of asthma thus, the use of this process in the production of this product is highly effective which helps in maintaining the nutritional content for a long time.

The safety and food quality can be increased with the help of the HPP in Pineapple juice production

Quality of the food and the maintenance of safety is highly necessary for the production of any kind of food product. Nevertheless, it is furthermore necessary to maintain the quality and safety of the food mainly in the formulation of the fruit juice products because several kinds of health benefits are related to it. According to the research of Chuensombat et al. (2019), it can be significantly stated that “heat or thermal processing” highly affects the sensory characteristics and is the main cause of the reduction of the nutritional values of “fruit juice products”. As per the study of this author, it can be significantly stated that the effect of HPP as the “non-thermal treatment” is too high on the quality changes mainly in the production of “Nanglae” pineapple juice.

In that case, the “Nanglae pineapple juice” was firstly prepared and then treated under the stress at “400” and “600” Mpa only for more than 4 mins. The changes had occurred both in chemical and physical quality as well as the quality of microbial changes in terms of the “aerobic plate count” (APC) and mould, and yeast was significantly determined after 0 days of treatment during storage at “5+-1°C” for accordingly two, four, and six days. As per the result of the experiment of this author, it can be particularly stated that HPP is highly effective for the maintenance of freshness and the preservation of quality of “Nanglae” pineapple juice. Moreover, it is also determined as the alternative way for the production of fruit juice in the replacement of heat treatment. In comparison, Nonglait et al. (2022) based on their experiment, can be stated that the processing of fruit juice is one of the crucial processes for determining the quality of the juice. In that case, the use of the HPP has the ability for treating the matrix of food such as pineapple juice. As per the overall result, it can result that the HPP helps in increasing the quality and safety of the production of pineapple fruit juice significantly.

The process of HPP is highly beneficial for this kind of food production

According to the statement of Houška et al. (2022), it can be stated that the use of the HPP is based on a “cold pasteurization technology” through which the pre-pack of the final fruit product, the packaging is highly introduced mainly to the vessel and highly subjected to the exotic level of the “isostatic pressure”. However, the use of this process as per the formulation of fruit products represents a safe and stable process that helps in carrying out the vitamins, nutrients, minerals, and some effective components of health by offering nutritional quality regarding the raw materials (Fam et al. 2021). Including all of those reasons, it can be significantly stated that the HPP is highly beneficial for the manufacturing process and production of pineapple juice with a lot of nutritional benefits that are related to good health outcomes.

This process is more effective for the prevention of this kind of food

HPP process is appropriate for liquid food products. Usually, products with a minimum of 40% moisture content are suggested for using this process (Xie et al. 2022). Besides that, HPP has expanded the shelf life and decreased the activities of enzymes. However, the inactivation varies from food to food. It ensures maximum safety without affecting the quality of foods. This process can help to preserve the flavour and colour of the foods. Maintaining the colour and flavour of the fruit juice is essential (Pallares et al. 2021). Therefore, this process is suitable to maintain the quality of pineapple juice. This technology does not require any additives or preservatives.

This non-thermal process delivers the quality of food and maintains the nutritive value of food. Therefore, this process is effective to maintain the quality of fruit juices. On the other hand, HPP does not affect the nutritive value of pineapple juice. Besides that, this process improves the nutritive value of the juice (Shaik and Chakraborty, 2022). It mainly reduces microbial load which is essential to increase shelf-life. Therefore, it provides safety to the food products which are sold in the market if the products undergo this process. Furthermore, it helps to enhance the characteristics of food and maintains all the safety standards (Xie et al. 2022). HPP process not only improves the quality of food but also ensures the maximum nutrient content in the food. Apart from that, it does not influence the nutritive value of the foods. Therefore, this process provides the highest benefit to fruit juices. HPP also ensures organoleptic properties. This process mainly reduces the number of vegetative bacteria that could hamper the quality of food. Therefore, this process provides the best result to maintain the nutritive value of pineapple juice.

References Lists


Bhat, Z.F., Morton, J.D., Mason, S.L. and Bekhit, A.E.D.A., 2018. Applied and emerging methods for meat tenderization: A comparative perspective. Comprehensive Reviews in Food Science and Food Safety, 17(4), pp.841-859.

Chuensombat, N., Rungraeng, N., Setha, S. and Suthiluk, P., 2019. A preliminary study of high-pressure processing effect on quality changes in 'Nanglae'pineapple juice during cold storage. Journal of Food Science and Agricultural Technology (JFAT), 5, pp.13-18.

Fam, S.N., Khosravi-Darani, K., Massoud, R. and Massoud, A., 2021. High-pressure processing in food. Biointerface Res. Appl. Chem, 11, pp.11553-11561.

Hamilton, A.B. and Finley, E.P., 2019. Qualitative methods in implementation research: an introduction. Psychiatry research, 280, p.112516.

Houška, M., Silva, F.V.M., Buckow, R., Terefe, N.S. and Tonello, C., 2022. High-Pressure Processing Applications in Plant Foods. Foods, 11(2), p.223.

Kiger, M.E. and Varpio, L., 2020. Thematic analysis of qualitative data: AMEE Guide No. 131. Medical teacher, 42(8), pp.846-854.

Marsza?ek, K., Doesburg, P., Starzonek, S., Szczepa?ska, J., Wo?niak, ?., Lorenzo, J.M., Sk?pska, S., Rzoska, S. and Barba, F.J., 2019. Comparative effect of supercritical carbon dioxide and high pressure processing on structural changes and activity loss of oxidoreductive enzymes. Journal of CO2 Utilization, 29, pp.46-56.

Mi?kus, N., Marsza?ek, K., Podlacha, M., Iqbal, A., Puchalski, C. and ?wiergiel, A.H., 2020. Health benefits of plant-derived sulfur compounds, glucosinolates, and organosulfur compounds. Molecules, 25(17), p.3804.

Nabi, B.G., Mukhtar, K., Arshad, R.N., Radicetti, E., Tedeschi, P., Shahbaz, M.U., Walayat, N., Nawaz, A., Inam-Ur-Raheem, M. and Aadil, R.M., 2021. High-pressure processing for sustainable food supply. Sustainability, 13(24), p.13908.

Nonglait, D.L., Chukkan, S.M., Arya, S.S., Bhat, M.S. and Waghmare, R., 2022. Emerging non?thermal technologies for enhanced quality and safety of fruit juices. International Journal of Food Science & Technology, 57(10), pp.6368-6377.

Olabode, S.O., Olateju, O.I. and Bakare, A.A., 2019. An assessment of the reliability of secondary data in management science research. International Journal of Business and Management Review, 7(3), pp.27-43.

Pallares, N., Berrada, H., Tolosa, J. and Ferrer, E., 2021. Effect of high hydrostatic pressure (HPP) and pulsed electric field (PEF) technologies on reduction of aflatoxins in fruit juices. LWT, 142, p.111000.

Pérez-Lamela, C., Franco, I. and Falqué, E., 2021. Impact of high-pressure processing on antioxidant activity during storage of fruits and fruit products: A review. Molecules, 26(17), p.5265.

Shaik, L. and Chakraborty, S., 2022. Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability. Comprehensive Reviews in Food Science and Food Safety.

Szczepa?ska, J., Barba, F.J., Sk?pska, S. and Marsza?ek, K., 2020. High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour. Food Chemistry, 307, p.125549.

Xie, X., Wang, X., Bi, X., Ning, N., Li, M., Xing, Y. and Che, Z., 2022. Effects of ultrafiltration combined with high?pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend. International Journal of Food Science & Technology.

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