Superior quality retention of pepino (Solanum muricatum) juice using a novel continuous high-pressure processing technology: Flavoromics and untargeted metabolomics approach

Key Points

• High-pressure processing significantly enhances juice quality retention over conventional methods.
• The flavoromics approach identifies specific flavor compounds that are preserved through high-pressure processing.
• Assessment using untargeted metabolomics provides a comprehensive profile of biochemical changes in the juice.
• These findings suggest a promising method for improving the shelf life of fresh fruit juices.