en تخصصي Special Original article Original article <div style="text-align: justify;"><span style="font-family:Times New Roman;"><span style="font-size:14px;"><span style="line-height:115%"><b><span style="line-height:115%">Background: </span></b><span style="line-height:115%">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.</span></span><br> <span style="line-height:115%"><b><span style="line-height:115%">Methods:</span></b><span style="line-height:115%"> 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).</span></span><br> <span style="line-height:115%"><b><span style="line-height:115%">Results:</span></b><span style="line-height:115%"> 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&plusmn;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. </span></span><br> <span style="line-height:115%"><b><span style="line-height:115%">Conclusion:</span></b><span style="line-height:115%"> Perfect phenolic content, antioxidant capacity, retention of anthocyanin content, and attractive color in pineapple juices when treated with non-thermal techniques.</span><br> <br> <b><span style="line-height:115%"><span style="color:black">DOI:</span></span></b> <span style="line-height:115%">10.18502/jfqhc.9.3.11150</span></span></span></span></div> Food Handling, Pasteurization, Ananas, Fruit and Vegetable Juices, Food Analysis, Food Quality 120 129 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1515-1&slc_lang=en&sid=1 T. Ahmed 0000-0003-4948-0394 No Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh N. Rahman No Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh R. Tasfia No Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh J. Farhana No Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh T. Hasan No Department of Applied Chemistry and Chemical Technology, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh N. Sarwar nazmulsarwar@cvasu.ac.bd 0000-0002-3473-0728 Yes Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh