title: 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.
authors.affiliation: Authors are with Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, 721302, India.
authors.forename: Snehasis
authors.initials: S
authors.lastname: Chakraborty
authors.affiliation: Authors are with Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, 721302, India.
authors.forename: Pavuluri Srinivasa
authors.initials: PS
authors.lastname: Rao
authors.affiliation: Authors are with Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, 721302, India.
authors.forename: Hari Niwas
authors.initials: HN
authors.lastname: Mishra
mesh_terms: D031230:Ananas / Q000737:chemistry* / Q000201:enzymology / Q000382:microbiology; D000975:Antioxidants / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D001963:Bromelains / Q000378:metabolism*; D004156:Catechol Oxidase / Q000378:metabolism*; D003116:Color; D003258:Consumer Behavior; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D005638:Fruit / Q000737:chemistry* / Q000201:enzymology / Q000382:microbiology; D017143:Fuzzy Logic; D006358:Hot Temperature; D006801:Humans; D009753:Nutritive Value; D009812:Odorants; D061352:Pasteurization / Q000379:methods*; D011312:Pressure; D013649:Taste
chemical_list: D000975:Antioxidants; D001963:Bromelains; D004156:Catechol Oxidase; D001205:Ascorbic Acid
keywords: enzyme activity; fuzzy logic; high-pressure processing; nutritional quality; optimization; pineapple puree