Optimization of High-Pressure Processing to Retain Fibrinolytic Activity and Reduce Allergenicity of Pineapple Juice by Response Surface Methodology

Abstract:

In order to simultaneously preserve fibrinolytic activity and reduce allergenicity of pineapple juice，effects of pressure，temperature，pH and added amount of NaCl were investigated. Based on single factor experiments，Box-Behnken experimental design and response surface methodology were used to optimize the processing. The optimal parameters were obtained to be pressure of 425 MPa，temperature of 50 ℃，pH 3.22 and NaCl of 0.55%. With these conditions，the remaining fibrinolytic activity of pineapple juice was 88.34% and the allergenicity was decreased to 33.71%. The results indicated that this processing could effectively retain fibrinolytic activity and reduce allergenicity of pineapple juice.