effects of non-thermal processing methods on physicochemical, bioactive, and microbiological properties of fresh pineapple (ananas comosus l. merr.) juice

Background: pineapple juice processing is an art of preservation, and the processing technologies play important role in pineapple juice quality. therefore, this study aimed to explore the potential impacts of non-thermal processing methods on the physicochemical, bioactive, and microbiological properties of fresh pineapple juice.methods: extracted juices were subjected to several non-thermal processes including microwave processing, vacuum evaporation, mild pasteurization, pulsed electric field, and ultra-sonication. physicochemical properties including total soluble solids (tss), ph, titratable acidity, and color; total phenolic content (tpc); total anthocyanin content (tac); antioxidant capacity; and microbiological properties were evaluated. data were statistically analyzed by minitab statistical software (version: 18.1).results: tss, ph, acidity (%) of processed juices ranged from 11.03-12.03, 4.07-4.27, and 0.42-0.49, respectively. in terms of color properties both ultra-sonication and microwave processing showed the highest values of l*(luminosity), a* (redness), and b* (yellow). the highest tpc was reported in ultra-sonication treatment 11.996±0.002 mg gallic acid equivalents (gae)/100 ml. the tac varied from 0.179-0.235 mg total anthocyanin (ta)/100 ml, where ultra-sonication and mild pasteurization treatment yielded the highest and lowest contents, respectively.conclusion: perfect phenolic content, antioxidant capacity, retention of anthocyanin con-tent, and attractive color in pineapple juices when treated with non-thermal techniques.