Effect of Processing on the Quality of Pineapple Juice

M.H. Hounhouigan, A.R. Linnemann, M.M. Soumanou, M.A.J.S. van Boekel

Research output: Contribution to journalArticleAcademicpeer-review

40 Citations (Scopus)


Pineapple processing plays an important role in juice preservation. Because the quality of the pineapple juice is affected by the processing technology applied, the effects of pasteurization and other preservation methods on the overall juice quality were discussed. During juice processing, microorganisms are destroyed and chemical changes occur. To optimize processing conditions, knowledge of the kinetics of these reactions is needed, but as of yet, data on the degradation of the amino acids and vitamin C and the change in sugar contents during pineapple juice pasteurization are scanty. Furthermore, the kinetics of hydroxymethylfurfural production should be investigated by a precise technique such as high-performance liquid chromatography.
Original languageEnglish
Pages (from-to)112-133
JournalFood Reviews International
Issue number2
Publication statusPublished - 2014


  • orange juice
  • fruit juices
  • ascorbic-acid
  • ananas-comosus
  • food-industry
  • amino-acids
  • saccharomyces-cerevisiae
  • phytochemical properties
  • neosartorya-fischeri
  • thermal-degradation


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