ABSTRACT
With increasing population and constraints in agricultural land, there is a greater demand for minimal processing of fruits and vegetable products in the market. Pineapple juice (Ananas comosus) contains a high concentration of bioactive compounds having antioxidant properties. Processing pineapple juice by conventional techniques, such as thermal concentration, pasteurization, and clarification, affect both antioxidant and bioactive compound present in the juices. So the focus of this review is on the utilization of membrane technology in the production of pineapple juice, which is an innovative approach for controlling the loss of valuable compounds present in the juice. Both conventional and recent development in membrane operations (evaporation and osmotic distillation) for juice processing is discussed in this review. Their uses in integrated systems for recent scope to improve the quality of the final juices. Their performance in integrated systems for innovative ways to improve the juice’s quality and healthiness.
