Compares high-pressure processing and thermal processing effects on enzyme activities and antioxidant properties in pineapple purée, suggesting quality improvements.
This study investigated the effects of high-pressure processing (HPP) at 400 and 600 MPa (10 min, 25 °C) compared with conventional thermal processing (CTP; 10 min, 80 °C) on the quality of “ Phulae ” pineapple purée ( Ananas comosus L. cv. Phulae).
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Chalumput et al. (2026) studied this question.
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