Effects of High Pressure on Volatile Substances in Pineapple Juice

Impact Of HPP On Volatile Compounds Of Pineapple Fruit Juice

Introduction of result of HPP on volatile substances

This section of the research report effectively describes the overall result of High- pressure processing (HPP) on all the kinds of volatile substances which are present in pineapple juices. The High- pressure processing (HPP) process is generally used to maintain the overall quality of the various nutrient present in fruit juices. The result generally includes the exploration of the various underlying factors which are responsible for the change of aroma in the fruit juices. The massive, as well as the unsupervised usage of the process, often leads to the decrement of the aroma composition of the pineapple fruit juices.

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Result and analysis

The result which has been obtained from the various methods which have been used to attain a consistent aroma in the making of pineapple fruit juices is vehemently dependent on the shelf-life. The overall effect of the High- pressure processing (HPP) on the volatile as well as aromatic constituents of the pineapple fruit juices is highly dependent on the shelf life of the pineapple fruit juice itself. In the current market scenario, fruit juices including the sector of pineapple juices cover most of the market section. Juices have been defined to be extractable contents of the cell's contents of fruits.

The High- pressure processing (HPP) process essentially consists of treating the fruit juices which are treated in a high-pressure chamber which is surrounded by water or by “pressure transmitting fluid”.

Figure 1: Influence of HPP-time on different fruit juices

(Source: Adisurya, and Sari, 2022)

The “Pressure-temperature effect” of the High- pressure processing (HPP) when applied to the contents of pineapple juices shows that the pineapple juice showed that the fruit juices showed a significant reduction in the volume of the fruit juices. When pineapple juice containing volatile aromatic compounds when subjected to a treatment process of 600MPaat an optimum temperature showed an effective amount of decrement in the overall volume of the pineapple juice of 15% without any nature of changes in the aromatic scent of the pineapple juice when it is extracted from the overall treatment (Adisurya, and Sari, 2022). No such changes in the aromatic scent of the juice show that the High- pressure processing (HPP) has no effect on the volatile compounds of the pineapple juices.

Figure 2: Influence of HPP-time on pineapple juice

(Source: Chanprasartsuk and Prakitchaiwattana, 2022)

When the same pineapple juice which was subjected to a pressure of 600MPa was subjected to decompression, the pineapple fruit juice volume expanded to its original state. The only change which was observed in the entire process showed that the pineapple juice reverted to its original shape after the decompression method was conducted than at a lower temperature prior to subjecting it to the “temperature-pressure effect’. All such results are indicative of the fact that the overall effect of temperature and pressure in the juice is highly dependent on the final pressure of the pineapple juice and the overall composition of the pineapple juice which is highly responsible for the overall effect of the same on the volatile as well as aromatic compounds which are present in pineapple juices (Chanprasartsuk and Prakitchaiwattana, 2022). This result is indicative of the fact that the High- pressure processing (HPP) has no such effect on the volatile as well as aromatic compounds which are present in pineapple juices.

The aromatic compounds which are present in the fruit juices are a direct result of the microbial constituents which are present in the fruit juices. The overall presence of microbial organisms is highly responsible for a certain smell of fruit juices. The effect of High- pressure processing (HPP)on the microbial possesses the potential to change the entire aroma of the fruit juice to a great degree. When the pineapple juices were treated under the pressure of 550MPA, at 30 degrees Celsius and for a span of 5 minutes showed inactivation of the E.coli. The microbial contents of the pineapple fruit juices show no such changes in the aromatic constituent of the microbes which are present in the pineapple fruit juices (Houška et al. 2022). When the fruit juices were subjected to High- pressure processing (HPP) instead of TP, the physiochemical properties of the pineapple juices are effectively retained and hence no such changes in the aromatic and volatile compounds of the pineapple juices were observed in the process. The High- pressure processing (HPP) experimentation showed that the overall process had no such effects in the inactivation of microorganisms in the pineapple fruit juice, which acted as one of the major reasons which are responsible for no such effect of the HPP on the volatile and aromatic compounds which are present in the pineapple juices. This process and its effect on the microbial constituents of pineapple juice are evident enough to prove that High- pressure processing (HPP) has very poor application (Ibrahim et al. 2021).

The next test which was conducted on the volatile compounds of pineapple juice shows that most of the volatile compounds which are present in the pineapple juices can be subjected to “non-stored groups” (Tian et al.2022). The volatiles in pineapple fruit juices when subjected to HPP showed no such decrement or reduction in their amount when kept in storage. As a control, when chilli peppers (acidified) were subjected to the same control measure showed that the volatile aromatic compounds were showing some amount of reduction of aromatic compounds in volume (Liberatore et al. 2021). The volatile and aromatic compounds are largely responsible for the taste and smell that pineapple exudes. The volatiles is largely made up of flavonoids. When such substances were subjected to the HPP treatment no significant amount of reduction of volatile compounds was observed in the case of HPP-400 treatment and HPP-600 treatment. As the period of storage was increased, no such changes in the aromatics were observed in the overall duration of the treatment procedure.

Summarization

It can effectively be summarised from the entire that High- pressure processing (HPP) when compared to TP is a much weaker process and hence no amount of reduction in the aromatic and volatile compounds of pineapple juice was observed in the entire test procedure. Hence, from the results, it can be derived that High- pressure processing (HPP) has no impact on the volatile and aromatic compounds of pineapple juices.

Introduction of findings of the tests

This part of the chapter deals with the findings of the tests regarding the research question which revolves around the entire process by which the volatile and aromatic compounds of pineapple juices be retained after going through the High- pressure processing (HPP). This part of the research will analyse the various themes which have been observed while conducting the entire test on volatile compounds.

Discussion

Effect of High- pressure processing (HPP) on the flavour of fruit juices

The flavour of foods and fruits is mainly a derivative of the aromatic components found in foods. The “Pressure-temperature effect” shows only a reduction in the volume of the pineapple juice without any reduction of the enzymatic activities of the various enzymes which are present in the pineapple juices (Lomelí-Martín et al. 2021). The apparent effect of pressure and temperature has no such effect on the compounds which provide the main attributes of flavour to the pineapple. The results also show that during the decompression process, the initial volume of the pineapple juice is reversed which indicated that the physiochemical properties of pineapple juice remain intact once the pressure is reversed (López-Salas et al. 2022). The slight drop in the temperature is ineffective in changing the structure of the aromatic chemical compounds which are present in the pineapple fruit juices.

The slight amount of reduction in the microbes present in the pineapple juice shows that the microbial content of the pineapple juice remains similar and hence no such change in the aromatic compound is observed through the entire High- pressure processing (HPP) on the pineapple juices.

The significant inactivation of the microbes such as the E.Coli in the pineapple juices at the temperature of 4 degrees Celsius shows that “no injury recovery” was seen in the pineapple fruit juices (Niu et al. 2022). The reduction of the viscosity of the pineapples is also indicative of the reduction of the volatile components of pineapple juices (Sharma et al. 2020). In the food processing process, the neutralizing of Pectin in order to prevent de-esterification acts as a reliable process in maintaining the levels of the volatile compounds which are present in the pineapple juices.

The overall process of High- pressure processing (HPP) helps in preserving the food quality in its natural state and is unable to induce the necessary temperature and pressure factors which help in the breakdown of the aromatic substances which are present in the pineapple juice. A variety of studies are available on the “Pectin-methyl esterase activity” as a convenient replacement for conventional High- pressure processing (HPP) also produces the same result that factors used in such procedures produce no such effects on the volatile and aromatic compounds of pineapple juice (Pinto et al. 2022).

Limitations of the High- pressure processing (HPP)

The main limitations have been analysed from the working procedure of High- pressure processing (HPP) shows the food enzymes which are present in pineapple juice are hardly affected by the effects of the process (Sehrawat et al. 2021). The bacterial spores which are present in the juices are highly resistant to the overall effects of the overall process involved in maintaining the volatile and aromatic compounds which are present in pineapple juice (Putnik et al. 2020). No such changes in the microbial content are highly responsible for the stable amount of volatile compounds in pineapple juices despite the High- pressure processing (HPP). The amount of pressure which is given under this process is insufficient.

“Residual enzyme activity” and the amount of dissolved oxygen in pineapple juices are highly responsible for the degradation of a certain set of food components. The presence of lyase enzyme prevents the growth of microbial organisms, resulting in acute maintenance of the volatile and aromatic compounds of the pineapple juice.

Effect of application of High- pressure processing (HPP) on pineapple

It is evident from the results that the degree of inactivation of the PPO plays an important factor in the case of apples and pineapples. The volatile components which were present in the pineapple juices were affected by 52% lesser than the effect of High- pressure processing (HPP) on fruits such as granny apples, green apples, oranges and bananas (Roobab et al. 2022). Such results were obtained when the pineapple juice was subjected to a treatment time of 5 minutes in the entire process. The activities in the test were observed at a concentration of 50% for the test. The preliminary effect of the High- pressure processing (HPP) on pineapple juices shows the fact that non-thermal procedures such as HPP have a minimal effect on the volatile and aromatic compounds which are present in pineapple juices (Salehi, 2020). No such effect of the given treatment process was observed in the quality of the pineapple juices in the treatment process. When the treatment process is induced under the pressure of 400MPa and 600MPa, the number of volatile compounds which are present in the pineapple juices shows no such decrement.

When the pineapple juice when treated under High- pressure processing (HPP) was subjected to a temperature of 80 degrees celsius for a time interval of 10 minutes, the ultimate results showed that the chemical properties of the pineapple juices showed no such changes in the overall composition of the juices (Salehi, 2020). The ascorbic acid content which indirectly affects the microbial organisms in the fruit juice shows a minimal amount of deviation from its original content in the fruit juices.

Summarization

It can be effectively summarized that the various components of the High- pressure processing (HPP) do not produce any such impact on the volatile and aromatic compounds of pineapple juices. The insignificant changes in the microbial constituent of pineapple juice are responsible for the stability of aromatic compounds in pineapple juices.

References

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Chanprasartsuk, O.O. and Prakitchaiwattana, C., 2022. Growth kinetics and fermentation properties of autochthonous yeasts in pineapple juice fermentation for starter culture development. International journal of food microbiology, 371, p.109636.

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.

Ibrahim, G.E.S., Elwakeel, M. and Hussein, A.M., 2021. Effect of Blending Ratios from Pineapple Juice on Storage, Physicochemical, Antiradical Activity and Volatile Compounds of Two Cactus Pear Juices.

Liberatore, C.M., Cirlini, M., Ganino, T., Rinaldi, M., Tomaselli, S. and Chiancone, B., 2021. Effects of Thermal and High-Pressure Processing on Quality Features and the Volatile Profiles of Cloudy Juices Obtained from Golden Delicious, Pinova, and Red Delicious Apple Cultivars. Foods, 10(12), p.3046.

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