Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure–Temperature Treated Pineapple Puree

Abstract

The high-pressure processing conditions were optimized for pineapple puree within the domain of 400-600 MPa, 40-60 °C, and 10-20 min using the response surface methodology (RSM). The target was to maximize the inactivation of polyphenoloxidase (PPO) along with a minimal loss in beneficial bromelain (BRM) activity, ascorbic acid (AA) content, antioxidant capacity, and color in the sample. The optimum condition was 600 MPa, 50 °C, and 13 min, having the highest desirability of 0.604, which resulted in 44% PPO and 47% BRM activities. However, 93% antioxidant activity and 85% AA were retained in optimized sample with a total color change (∆E*) value less than 2.5. A 10-fold reduction in PPO activity was obtained at 600 MPa/70 °C/20 min; however, the thermal degradation of nutrients was severe at this condition. Fuzzy mathematical approach confirmed that sensory acceptance of the optimized sample was close to the fresh sample; whereas, the thermally pasteurized sample (treated at 0.1 MPa, 95 °C for 12 min) had the least sensory score as compared to others.