Effects of high-pressure processing and conventional thermal processing on enzyme activities, antioxidant properties, and volatile metabolic profiling of “ Phulae ” pineapple purée

Key Points

• The research aims to compare the effects of high-pressure processing and conventional thermal processing on the quality attributes of pineapple purée.
• Applied high-pressure processing at 400 and 600 MPa for 10 minutes at 25 °C.
• Implemented conventional thermal processing at 10 minutes at 80 °C.
• Assessed enzyme activities, antioxidant properties, and volatile metabolites in the purée.
• High-pressure processing preserved more enzyme activity compared to thermal processing.
• Antioxidant properties were significantly enhanced in samples treated with high-pressure processing.
• Volatile metabolic profiles differed notably between high-pressure and thermal processing.