Impact of pineapple ( Ananas comosus [L.] Merr.) processing under low oxygen conditions using an innovative spiral filter press on juice physical characteristics and phytochemical composition

Food & Function 2026

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Authors: Patricia Esquivel, Víctor M. Jiménez, Vicky Bäumer, Jelena Nagypál, Peter Bach, Claus Patz, Michael Ludwig, Ralf Schweiggert, Christof B. Steingass
DOI: 10.1039/d5fo05382j
Cited by: 1
References: 50

Abstract

). Several phenolic compounds were more abundant after SFP processing, and the total phenolic compounds detected using high-performance liquid chromatography exceeded those in the RCP juices. Very low levels of ethanol and lactic acid in both juices are consistent with good microbiological quality. Overall, the application of the SFP for pineapple processing resulted in matrix-specific improvements, yielding a visually attractive, bright yellow juice with enhanced retention of oxidation-sensitive phytochemicals and distinct physical properties compared to the RCP.

Fields of Study & Subjects

Pineapple and bromelain studies Postharvest Quality and Shelf Life Management Garlic and Onion Studies

Publication details

Journal / source
Food & Function
Publisher
Royal Society of Chemistry (RSC)
Volume
17
Issue
10
Pages
4389–4403
Publication date
1 January 2026
Language
EN