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Pineapple Juice

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 40
Pineapple Juice

Nauman Khalid, Hafiz Ansar Rasul Suleria, and Iftikhar Ahmed

CONTENTS
40.1 Introduction................................................................................................................................... 489
40.2 Nutritional Characteristics............................................................................................................ 490
40.3 Bioactives and Antioxidant Efficacy............................................................................................. 492
40.4 Health Effects................................................................................................................................ 493
40.5 Novel Products/Formulations and Future Trends......................................................................... 496
40.6 Conclusion..................................................................................................................................... 497
References............................................................................................................................................... 498

40.1 Introduction
The pineapple tree belongs to the Bromeliaceae family. Its fruit can be processed into several prod-
ucts such as canned pineapple slice, pineapple pulp, dried pineapple, pasteurized pineapple juice,
and concentrate. The fresh pineapple juice is a popular product due to its pleasant aroma, flavor, and
numerous functional properties [1]. The pineapple juice satisfies the “5 A Day” dietary requirement of
fruits and vegetables set by many health agencies [2]. Pineapple juice contains a variety of minerals,
especially manganese, as well as amino acids, various sugars, vitamins, and polyphenols [3]. It is
considered as a functional drink due to its health-promoting properties and has anti-inflammatory,
antiatherosclerotic, antiaging, and many other healing properties, which are briefly described in this
chapter.
Pineapple juice market has increased four-fold worldwide since 1984 from 1.3 to 5.6 million tons
(fresh fruit equivalent) [4]. The United States and EU account for 90% of the global market for pine-
apple juice and concentrate, while Russia, Japan, and Middle Eastern countries account for 6% of the
market share [5].
There are different types of pineapple juice available on the market. Some single-strength juice
is obtained from pineapple parts that are squeezed with the help of mills and screw presses. Other
types include juice from concentrate, blended juice with other fruits, clear juice, and many others.
Approximately, 10%–25% of pineapple juice is obtained from canning industry, which is not suit-
able for the production of single-strength or concentrate juice, due to its high acidity [6]. The acidity
is neutralized by adding sweetening agents or by employing a variety of processing techniques [6].
Figure 40.1 shows the simplified process flowchart for pineapple juice production. The pineapple juice
is processed by many advanced processing techniques to reduce bacterial contamination with improved
shelf life and preservation of antioxidant compounds, vitamins, and minerals. Pasteurization, ultrafil-
tration, high-pressure homogenization, ultraviolet irradiation, reverse osmosis, freeze drying, and many
other techniques are used to improve the quality of pineapple juice [1,7–10]. This chapter provides
insight into pineapple juice composition, phytochemical profile, potential health benefits, and future
perspectives of this industry.

489

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Reception of pineapple

Sorting
Removing the crown and leaves

Washing
Washing with sterilized water

Peeling

Juice extraction Cutting

Juice pasteurization
Juice filtration Fresh juice is boiled at 80°C for
30 s

Diluted juice: Fresh boiled juice is added
Boiled mixture of sugar and water up to the cooling
peak of 30°C (1 L of boiled fresh juice + 1.05 kg
sugar + 7 L of water + 26 g citric acid + 2.5 g
sodium benzoate)
Juice syrups: Fresh boiled juice is added
Boiled mixture of sugar and water up to the cooling
peak of 30°C (1 L of boiled fresh juice + 1.05 kg
sugar + 7 L of water + 26 g citric acid + 2.5 g
sodium benzoate)

Cooling
Juice is cooled
up to 30°C

FIGURE 40.1  Flowchart of pineapple juice preparation at small-scale level.

40.2  Nutritional Characteristics

The composition of pineapple juice varies with geography, culture, harvest season, and processing time.
Only a few studies have reported the general composition of pineapple juice such as minerals, sugars, organic
acids, and amino acids, as well as physical properties such as pH, Brix, ash, and titratable acidity [3,11–13].
The typical composition (Table 40.1) of canned pineapple juice (100 mL) includes 0.36 g protein, 0.12 g
lipid, 12.87 g carbohydrate, and 0.1 g dietary fiber [14,15]. The major minerals in fresh pineapple juice are

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 Pineapple Juice 491

TABLE 40.1
Compositional and Nutritional Characteristics of Raw Pineapple and Pineapple Juices (per 100 g)
Pineapple Juice Pineapple Juice (Three
Pineapple Pineapple (Undiluted) Frozen Times Dilution) Frozen
Unit Raw Canned Juice Concentrated Concentrated
Proximate Composition
Water g 86.0 86.37 53.1 86.6
Energy kcal 50.0 53.0 179.0 51.0
Protein g 0.54 0.36 1.3 0.4
Lipid (fat) g 0.12 0.12 0.1 0.03
Carbohydrate g 13.12 12.87 44.3 12.67
Total dietary fiber g 1.4 0.1 0.7 0.2
Total sugars g 9.85 9.98 43.60 12.47
Ash g 0.29 0.3 1.2 0.3
Minerals
Calcium mg 13.0 13.0 39.0 13
Copper mg 0.11 0.09 0.313 0.09
Iron mg 0.29 0.31 0.9 0.16
Magnesium mg 12.0 12.0 35.0 14.0
Manganese mg 1.649 0.99 3.439 0.99
Phosphorus mg 8.0 8.0 28.0 9.0
Potassium mg 109.0 130.0 472.0 132.0
Sodium mg 1.0 2.0 3.0 1.0
Zinc mg 0.12 0.11 0.4 0.08
Vitamins
Ascorbic acid mg 47.8 10.0 42.0 12.0
Folate (DFE) μg 18.0 18.0 37.0 11.0
Niacin mg 0.50 0.199 0.90 0.20
Vitamin B6 mg 0.112 0.100 0.255 0.074
Riboflavin mg 0.032 0.021 0.06 0.02
Thiamin mg 0.079 0.055 0.23 0.07
Vitamin A IU 58.0 5.0 50.0 10.0
Vitamin E (ATE) mg 0.02 0.0 0.03 0.01
Thiamin mg 0.087 0.058 0.255 0.074
Vitamin K μg 0.7 0.3 1.0 0.3
(phylloquinone)
Sources: Adapted from U.S. Department of Agriculture (USDA), National Nutrient Database for Standard
Reference, Release 26, 2013, Published online at: http://ndb.nal.usda.gov/ (assessed April 07, 2014).,
except ash, copper, and manganese, which were adapted from Gebhardt, S.E. et  al., Composition of
foods—Fruits and fruit juices, in Agriculture Handbook No 8-9, Consumer Nutrition Center—Human
Nutrition Information Service, USDA, Washington, DC, 1982, pp. 283.
Abbreviations: DFE, dietary folate equivalents; ATE, alpha tocopherol equivalents; IU, international unit.

potassium (124–130 mg/100 mL), magnesium (12–15.4 mg/100 mL), phosphorus (3.1–8.0 mg/100 mL),
iron (0.2–0.31 mg/100 mL), and manganese (0.3–0.99 mg/100 mL) [3,15,16]. Pineapple juice is rich in
vitamin C (ascorbic acid), an effective antioxidant [17]. The vitamin C content of fresh pineapple juice
is reported to range from 9.2 to 93.8 mg/100 mL [18,19]. Cárnara et al. [19] found the vitamin C content
of fresh pineapple juice to be 84.2 mg/100 mL, while that for commercial pineapple juice made from
concentrate varied between 12 and 42 mg/100 mL [14,15]. A 100 g of pineapple juice and concentrate
contains 5 and 50 IU of vitamin A, respectively [14,15].
Major free amino acids identified in the pineapple juice include asparagine, proline, aspartic acid, ser-
ine, glutamic acid, tyrosine, valine, and isoleucine [20]. The juice contains ample amounts of asparagine,

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 492 Handbook of Functional Beverages and Human Health

serine, threonine, and glycine [3]. The composition of free amino acids is significantly higher in pine-
apple juice in comparison with grape juice and apple juice [21].
Pineapple juice also contains sucrose (4.1 g/100 mL), followed by fructose (2.5 g/100 mL), and glu-
cose (2.3 g/100 mL) [22]. The amino acids and sugars have an important impact on Maillard reaction
that in turn produces hydroxymethylfurfural at pH below 7 and in the range of 0.1–22.0 mg/100 mL of
fresh pineapple juice [23]. The Millard reaction is considered to be an important quality parameter in
pineapple juice processing.

40.3  Bioactives and Antioxidant Efficacy

Pineapple juice is a major commercial product, but its phenolic profile has not been well charac-
terized, and limited research data are available on this subject. Only nonflavonoid phenolics were
reported for pineapple fruit [24], juice [25], and shell fibers [26], with the exception of myricetin in
fiber phenolics.
The pineapple juice contains phenolic acids such as p-coumaric acid, caffeic acid, ferulic acid, sinapic
acid, p-coumaroylquinic acid, feruloyl glucose, p-hydroxybenzoic acid, p-­hydroxybenzaldehyde, and
syringic acid. The phenolic composition of pineapple juice analyzed by high-performance liquid
chromatography (HPLC) showed nine major peaks, representing tyrosine, serotonin, dimethylhy-
droxylfuranone, dimethylhydroxylfuranone-β-glucoside, tryptophan, S-sinapyl-l-cysteine, N-γ-l-
glutamyl-S-sinapyl-l-cysteine, S-sinapyl glutathione, and p-coumaric acid (Figure 40.2) [27]. The
detail compositions of pineapple phenolics are presented in Table 40.2. The other minor nonflavonoid
compounds include 4-O-caffeoylquinic acid [28], p-hydroxybenzoic acid, p-hydroxybenzaldehyde,
ferulic acid, caffeic acid, and p-coumaroylquinic acid [25]; no flavonoid-type phenolic compounds
have been reported in pineapple juice [25]. In the aqueous system, pineapple juice sinapyl derivatives
(Figure 40.2) have antioxidant activity of around 1.22–1.56 trolox equivalents (TE)/100 mL [27]. The
antioxidant activity is possibly caused by its S-allyl-l-cysteine, which is the major antioxidant in
numerous fruits and vegetables [29].
The major carotenoid mixture of pineapple juice constitutes violaxanthin (50%), leuteoxanthin (8%),
β-carotene (9%), and neoxanthin (8%) [30]. Less abundant carotenoids include ζ-carotene, hydroxyl
α-carotene, cryptoxanthins, lutein, auroxanthin, and neochrome [30]. The total carotenoid concentra-
tion is proportional to the degree of yellow color in pineapple flesh. Carotenoid content is higher in
the flesh than in the juice of Del Monte Hawaii Gold variety (1.36 in flesh and 0.25 µg/g in juice) and
Smooth Cayenne (0.45 in flesh and 0.07 µg/g in juice) [31]. Pineapple also contains alkaloid 6-hydroxy-
1-methyl-1,2,3,4-tetrahydro-α-carboline (0.62 in fruit and 1.69 mg/g in juice), which acts as an anti-
oxidant [32].
Gardner et al. [33] investigated the relationship between composition and antioxidant activity of sev-
eral juices such as orange, apple, pineapple, grapefruit, and vegetables. They found that the antioxidant
activity of citrus juices was mainly (>66%) attributed to ascorbic acid, whereas ascorbic acid contrib-
uted less than 5% to the other products and 0.8% to pineapple juice. Most of the antioxidant activity is
believed to be due to phenolic compounds in pineapple juice. Besides the phenolic compounds, pineapple
juice contains both l-ascorbic acid and dehydroascorbic acid.
Laorko et al. [10] studied the effect of membrane filtration on total phenolic contents and ­antioxidant
capacity of pineapple juice. The highest total phenolic content (69.34 mg gallic acid equivalents
[GAE]/100 mL) and free radical scavenging capacity (25.76 mg ascorbic acid equivalents (AAE)/100
mL) were obtained with 0.2 µm membrane, and the antioxidant activity decreased with the pore size.
Pineapple juice exhibited intermediate antioxidant activity in comparison with other fruit juices (pine-
apple juice > orange juice > cherry juice) [34]. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scav-
enging capacity of pineapple juice decreased with incubation time from 78.1% to 71.9% after 120 min
of incubation [34]. Mahdavi et al. [35] determined and compared the total polyphenols in natural fresh
and commercial packaged fruit juice. They found that the total polyphenol content in natural fresh
pineapple juice was 36.2 against 35.7 mg GAE/100 mL in commercial pineapple juice, indicating no
significant difference (P > 0.05).

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 Pineapple Juice 493

40.4  Health Effects

Pineapple has been extensively used as a folk remedy for several health ailments including digestive
problems. Recent research has shown that pineapple fruit, peel, and juice exhibit robust effects of anti-
oxidant capacity, phenolic content, and polysaccharide [36,37]. Pineapple juice inhibits cytochrome
P450 2C9 (these enzymes play role in oxidation and metabolize many therapeutic drugs) activity. Hidaka
et al. [38] reported that the major component extracted from pineapple could reduce CD25 expression

OH

HO
p-Coumaric acid

NH2
O
HO
OH
N
NH2 H
HO
Tyrosine Serotonin

H3C O CH3

O OH

OH
HO
OH
O
HO
O
O O
CH3

O
H3C

Dimethylhydroxylfuranone Dimethylhydroxylfuranone-β-glucoside
O

HO C CH NH2

CH2

OH O O
H3C
NH NH2 OH
CH3
Tryptophan S-Sinapyl-L-cysteine

FIGURE 40.2  Phenolic and sinapyl composition of authentic pineapple juice. (Continued)

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 494 Handbook of Functional Beverages and Human Health

OH O O NH2
O=C
CH2 NH C CH NH C CH2 CH2 CH
O
C=
CH2 HO

O O
H3C
OH
CH3
S-Sinapyl glutathione

OH O
O=C
CH2 NH C CH NH2

CH2

O O
H3C
OH
CH3

N-γ-L-Glutamyl-S-sinapyl-L-cysteine

FIGURE 40.2 (Continued)  Phenolic and sinapyl composition of authentic pineapple juice.

(trans-membrane protein present on activated T cells) and inhibit cyclooxygenase-2 (COX-2) expression
via anti-inflammation and antitumor activities [39,40]. Pineapple juice has been associated with a lower
incidence of degenerative diseases [41]. It can be taken to alleviate sore throat and sea sickness [42].
Sonicated pineapple juice can serve as substrate for producing probiotic beverage by Lactobacillus
casei NRRL B442 [43]. Fresh pineapple juice containing bromelain enzyme (Figure 40.3) in a clinical
study has a healing pathway for HIV/AIDS. In a recent study by Pandjaitan et al. [44], HIV-positive
human serums were incubated with bromelain at different concentrations (4 h, 37°C). These yielded
negative results at bromelain concentrations of >10 mg/mL. Following this, seven HIV patients were
given two glasses/day of fresh pineapple juice. The results showed that within 4  months, all seven
patients achieved substantial improvement in their CD4 + counts. Three of them already reached normal
CD4 + counts. Moreover, two of them, showed that the viral counts in their system were below detection
limit (<400 copies/mL).
The bromelain in pineapple juice was able to correct menstrual disorders and providing relief from
painful periods [45]. Some of the other pineapple juice benefits for females included a reduction of exces-
sive water buildup in the body especially during pregnancy or menstruation [46]. Bromelain in pineapple
juice has been found to help suppress cough and loosen mucus. Recently, protein molecules from bro-
melain, such as piperazine chlorcyclizine (CCZ) (factor responsible for immunostimulant activity) and
calpain–calpastatin system (CCS) (factor responsible for immunomodulatory activity), have been identi-
fied as powerful anticancer agents and could lead to a new class of cancer-fighting drugs.

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 Pineapple Juice 495

TABLE 40.2
Nonflavonoids Phenolic Compounds in Pineapple Juice
Food Description Bioactive Compounds mg/100 mL References
Fresh pineapple juice Tyrosine 3.6 [27]
Serotonin 1.8 [27]
Dimethylhydroxylfuranone 1.4 [27]
Dimethylhydroxylfuranone-β-glucoside 6.2 [27]
Tryptophan 2.2 [27]
S-sinapyl-l-cysteine 1.1 [27]
N-γ-glutamyl-S-sinapyl-l-cysteine 2.3 [27]
S-sinapyl glutathione 5.4 [27]
p-Coumaric acid 0.5 [27]
Commercial clear pineapple 4-O-Caffeoylquinic acid 4.1 [28]
Hydroxymethylfurfural 0.2 [25]
p-Hydroxybenzoic acid 0.07 [25]
p-Hydroxybenzoic aldehyde 0.01 [25]
Syringic aldehyde 0.04 [25]
Ferulic acid 0.18 [25]
Caffeic acid 0.02 [25]
Sinapic acid 0.06 [25]
p-Coumaroylquinic acid 0.04 [25]
Feruloyl glucose 0.01 [25]

OH
HO OH
OH
O O
OH
HO HO
O
O
HO O OH
OH O
OH
O OH
O O

HO O NH CH3
H 3C NH O

OH
O O

OH
OH
Bromelain

FIGURE 40.3  Chemical structure of bromelain found in pineapple juice.

Bromelain enzymes present in fresh pineapple juice have anti-inflammatory activities. Hale et al. [47]
reported that long-term dietary supplementation with fresh or unpasteurized frozen pineapple juice with
proteolytically active bromelain enzymes was safe and decreased inflammation severity and the inci-
dence and multiplicity of inflammation-associated colonic neoplasia in murine model of inflammatory
bowel disease. Fresh pineapple juice has healing power against acute tendon injuries. Recently, Aiyegbusi
et al. [48] compared the effects of commercial bromelain and fresh pineapple juice on tenocyte prolifera-
tion and the malondialdehyde (MDA) level in the early stage of healing in a crush injury to the Achilles

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tendon of Sprague Dawley rats. They concluded that pineapple juice significantly lowered the MDA level
compared with both the control and bromelain-treated groups. The pineapple bromelain appears prom-
ising adjuvant to antiarthritic drugs. Majeed and Borole [49] evaluated the anti-inflammatory effect of
pineapple juice in rheumatoid and osteoarthritic models in rats and concluded weak anti-inflammatory
activity that can be used as dietary adjuvant to anti-inflammatory drugs. Berger and Asenjo [50] reported
anthelmintic activity of pineapple juice. They believed that bromelain of pineapple juice might exhibit
anthelmintic activity similar to the ficin of the latexes.
Vitamin C found in pineapple juice also helps as a great remedy for oral health and can reduce the risk
of gingivitis and periodontal disease. It also helps the body to fight against the bacteria and the toxins
that invade human gum tissues [51] and help in repairing damaged tissues and in keeping the lymphatic
system working healthy.
Pineapple is a good source of manganese, which is an essential cofactor in a number of enzymes
important in energy production and antioxidant defense. This high level of manganese in pineapple
benefits the skin, collagen, cartilage, and bone material [52]. Studies have also indicated that pineapple
juice is good for the health of pharynx and also the larynx. A combination of glucosamine, chondroitin
sulfate, and manganese may significantly improve the symptoms of mild to moderate osteoarthritis of
the knee [53]. Pineapple enzymes have been used with success to treat rheumatoid arthritis and to speed
up tissue repair as a result of injuries, diabetic ulcers, and general surgery.
Besides helping to break down the proteins in food, the enzyme bromelain found in pineapple juice
also aids in destroying harmful bacteria in the stomach and intestine because it can improve poor appe-
tite resulting from insufficient gastric juice. Fresh pineapple juice is often prescribed as atonic and body-
building drink for convalescents and for cancer patients undergoing treatment. It promotes the digestive
processes by destroying the proteins in the stomach and intestine; consequently, broken protein mol-
ecules can be absorbed by the intestine and enter the blood stream more rapidly. Pineapple juice brome-
lain also cures urinary tract infection [54].
Pineapple juice has the capacity to relieve suffering from heart conditions. This is mainly because
pineapple juice can help in reducing blood clots in the blood stream. Daher et al. [55] observed that pine-
apple juice significantly decreased plasma triacylglycerols (TAG) and chylomicron in normolipidemic
rats. Since pineapple juice helps in the metabolism of fats and cholesterol, it is one of the main drinks
that are recommended by dietitians for those trying to lose weight. Pineapple juice is also useful in quick
absorption of iron into the human body. One vital point is for those who are following the raw juice
therapy, they should ensure that they are using the ripe fruits. Ripe pineapple has a sweet aroma and is
heavier to hold. Another important use of pineapple juice is its ability to dissolve mucus and thus help
one in a quick recovery from diseases such as tuberculosis [56].

40.5  Novel Products/Formulations and Future Trends

Pineapple juice production has increased significantly in recent years. These days, pineapple juice is
largely consumed around the world as canning industry by-product in the form of single-strength or
concentrated juice. To improve consumer preference, it must be reconstituted in blended composition to
obtain new flavors in beverages and other products [57]. The novel formulations of pineapple juice include
aseptic pineapple juice concentrates, natural pineapple pulp formulations, frozen pineapple ­concentrates,
sulfated pineapple pulps and purees, and ready-to-serve pineapple drinks. All of these formulations have
numerous applications in dairy and food industries. Recently, Jan and Masih [58] formulated pineapple
juice blended with carrot and orange juices. The aforementioned formulation increased the nutritional
profile and shelf life of pineapple juice because of the addition of extra carotenoids from carrots. Beside
formulation techniques, processing method and extraction yield also play an important role in increas-
ing the viability of product. Introducing new varieties, alternate processing methods that preserve the
nutritional profile over long period are highly desirable in modern industry. These new trends are briefly
discussed in this section.
In juice processing, extraction yield is a critical technological parameter [59]. Recently, Sreenath et al.
[60] increased the juice recovery from pineapple pulp/residue using cellulases and pectinases. Cellulase,

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 Pineapple Juice 497

pectinase, or their mixture, at an enzyme concentration of 0.02% at 27°C–30°C for 30 min, increased
juice recovery to 81%–86% compared to 72% in the conventional methods. Similarly, application of
xylanases from Aspergillus niger DFR-5 could be of great importance to the pineapple juice clarification
industries. Recent trends in pineapple juice industry also include ultrasonic treatments [61] for efficient
juice extraction with considerably enhanced yield and short processing time.
Tran and Le [62] studied the impact of ultrasound on the catalytic activity of pectinase preparation.
This process increased the extraction yield by 5.6% in comparison to no ultrasonic treatment. They used
Pectinex Ultra SP-L solution with an enzyme concentration of 63.3 polygalacturonase units/mL with
ultrasonic treatment for 60 s. The aforementioned treatment had a positive effect on the catalytic activity
of pectinase. The synergistic effect of this technique increased the levels of sugars, polyphenols, organic
acids, and l-ascorbic acid in pineapple juice. Costa et al. [7] studied the influence of ultrasound process-
ing on the physicochemical characteristics of pineapple juice. The polyphenol oxidase activity in the
pineapple juice was reduced by 20% at 376 W/cm2 ultrasonic treatment for 10 min. This process had no
significant effect (P > 0.05) on phenolic compounds compared to the fresh pineapple juice. Ultrasound
processing also enhanced the juice color and its stabilization for 42 days of storage, in comparison with
nonsonicated pineapple juice.
Another advancement in retaining quality of pineapple juice involves the use of ultra-high-pressure
processing [63]. High hydrostatic pressure is a novel technology for minimal processing of pineapple
products. In this technique, a pressure of about 300 MPa for 5 min was applied to pineapple at room
temperature, and the pineapple purée was diluted with water based on the optimum dilution rate. This
technology benefits in terms of reducing bacterial load. Total yeast and fungi counts decreased with
increasing processing pressure in fresh-cut pineapple chunks packed in heat-sealed polyethylene pouches
and treated under various ultra-high pressure, temperature, and time combinations [64]. Water and solute
of pressure-pretreated pineapple have been reported to render a significantly higher (P < 0.05) diffusion
rate during osmotic dehydration [65].
Clarification and concentration of pineapple juice is required in numerous dairy and beverage indus-
tries. Recent techniques in this process include the use of ultra- and microfiltration process. Jaeger de
Carvalho et al. [66] studied the clarification of pineapple juice by ultrafiltration and microfiltration with
0.22  µm ceramic membrane and 50 kDa polysulfone membrane. This ceramic membrane performs
­better with respect to soluble solids, sugars, and acidity, but the recovery was less in ceramic membrane
compared to 50 kDa polysulfone membrane. Laorko et al. [10] studied the processing parameters and
quality profile of pineapple juice treated with microfiltration (pore size 0.1 and 0.2 µm) and ultrafiltra-
tion (membrane molecular weight cutoff of 30 and 100 kDa). The microfiltration process has no effect
on pH, reducing sugar, and acidity of clarified juice, whereas the suspended solids and microorganisms
were completely removed. The 0.2 µm membrane gave the highest permeate flux, vitamin C content,
total phenolic content, and antioxidant capacity as well as the highest value of irreversible fouling.
They concluded that membrane with a pore size of 0.2 µm was most suitable for clarification of pine-
apple juice [10].
Electrodialysis is another technique used to reduce the acid content of pineapple juice. In this tech-
nique, electrically charged membranes with electrical potential difference are used to separate ionic spe-
cies in the pineapple juice. This process showed considerable increase in sweetness and reduction in the
tartness, but the mineral content was reduced in comparison with fresh juice with no electrodialysis [6].

40.6 Conclusion
Pineapple juice and its blended formulations are used for their unique taste and aroma attributes; how-
ever, these are also a good source of dietary antioxidants and contribute significantly to daily dietary
requirements. Pineapple juice has many variations in health-promoting activities. It improves the blood
profile and also reduces constipation problems. The best advantage of drinking pineapple juice is that it
has low calories and thus is considered the best drink for diabetes. Although much research is available
for pineapple cultivation and other management techniques, its formulation (juices and other concen-
trates) advantages need extensive research.

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