The prominent potential of PEF in pineapple processing - from farm to fork

OptiCept’s cutting-edge technology is revolutionizing the pineapple industry, offering major benefits through innovations in pineapple processing with Pulsed Electric Field (PEF) and Vacuum Impregnation (VI) technology. These advancements have the potential to transform every step of the value chain—from the moment pineapples are planted to when they reach your plate. In this post, we’ll explore how OptiCept’s solutions could reshape the way pineapples are processed and delivered, ensuring better quality and sustainability from farm to fork.

The challenges of pineapple processing

The post-harvest processing steps are crucial for pineapple products‘ quality, safety, and sustainability. The fruit is highly perishable, making proper handling essential for efficient utilization and preservation.

The characteristics of the pineapple fruit change every day. The fruit must be harvested based on its color, texture, and taste to reach its highest quality. Once harvested, the pineapple’s properties begin to deteriorate. The speed of this deterioration depends on the storage temperature and the rate of microbial growth.

Consequently, there are plenty of challenges and problems in pineapple processing. This applies to the entire value chain, whether you are producing juice, slices, or dried products. This is where OptiCepts technologies can make a significant difference.

From farm to fork in pineapple processing with OptiCept

OptiCept has developed two technology platforms:

Pulsed Electric Field (PEF) technology: involves applying short bursts of high-voltage electric fields to plant materials. This technology boosts extraction efficiency and supports energy conservation and sustainability.

Vacuum Infusion (VI): introduces external liquids into porous structures such as plant tissue. The tissue is immersed in the liquid and subjected to a two-phase pressure change. The liquid infused into the material may have different properties, and VI can thus be used to change the composition of plant tissues.

Now, let’s take a closer look at how these technologies can impact each step of the processing chain – from farm to fork.

Better rooting of pineapple plants

Pineapple plants can face some challenges with rooting from cuttings.

Some common issues include:

Slow Rooting: Pineapple cuttings (crowns, slips, or suckers) can take time to root, often several weeks or months depending on conditions like temperature and humidity.

Rotting: Cuttings can be prone to rot, especially if they are overwatered or if the soil is too moist.

Soil Conditions: Pineapple plants prefer well-draining soil. Poorly draining soil or overly compacted conditions can hinder root development and increase the risk of fungal infections.

Nutrient Deficiency: Inadequate nutrients in the growing medium can slow down root development.

Environmental Factors: Cool temperatures and low humidity can slow down the rooting process, while warm, humid conditions typically promote faster root development.

Applying VI technology to cuttings

OptiCepts vacuum technology is called OptiBoost. By using vacuum impregnation (VI) to prolong the lifetime of plant cuttings before planting. The method has shown excellent results for forest cuttings from Eucalyptus, Corymbia, and Acacia. Equally, the same results could potentially be achieved when treating pineapple plant cuttings, consequently increasing the survival and rooting rates. In effect, enabling a more effective propagation process, minimizing losses.

Increased extraction of pineapple juice

Achieving high juice yields while minimizing waste can be challenging when producing pineapple juice. Inefficient processing can result in loss of juice within the pulp or waste materials.

Addressing these challenges typically requires the right technology and techniques to maintain juice quality and increase efficiency.

The OPTICEPT® PEF system for juice extraction is a state-of-the-art PEF system specifically designed for juice extraction and brings distinct advantages to this sector.

OptiCepts evaluations of the effect in pineapple have shown a 10-15% yield increase.

Consequently, this has led to Dole, applying the technology in their extraction process through industrial pilots.

Combining PEF and VI tech = Juicier and softer pineapple slices

Soft pineapple slices have a more tender and juicy texture, which many people find more enjoyable to eat. Riper pineapples tend to be softer and sweeter.

Softness is often associated with freshness and quality in fruits like pineapple. Consumers may perceive, hence prefer, softer slices as fresher and better tasting than harder ones.

Consequently, if consumers are not satisfied with the texture of the pineapple slices, they may be less likely to purchase the product again. This can negatively impact the producer’s reputation and long-term success in the market.

The problem with hard pineapples extends beyond mere inconvenience.

The forces at play

By combining PEF and VI technologies a new application area opened in fruit and vegetable processing. So how does it work?

The method includes a Pulsed Electric Field (PEF) step followed by a vacuum injection step, or the steps separately for softening fruit or vegetable products (pieces of fruit or vegetables), where the fruit or vegetable products are impregnated with fruit or vegetable juice to improve product color and texture. This new technology can naturally improve the organoleptic properties of products to be even more appreciated by consumers due to improved texture, consistency, and color.

OptiCepts tests show Pineapple slices become up to 49% softer compared to untreated.

Learn more about PEF+Vi in pineapple processing here >>

More efficient drying of pineapple

Drying pineapple on an industrial scale presents several challenges related to maintaining quality, efficiency, and cost-effectiveness.

Drying is an energy-intensive process, especially for a water-rich fruit like pineapple. Scaling up drying while keeping energy costs low can be a major challenge.

Furthermore, it is essential to achieve the correct final moisture content to ensure long shelf life without compromising quality. If the fruit is under-dried, it can lead to mold growth or spoilage during storage. If over-dried, it can become too hard or brittle, reducing consumer appeal.

Lastly, drying pineapple takes time, and balancing production speed with quality and cost is a challenge on an industrial scale.

with this in mind – how can OptiCepts technology erase these issues?

PEF-assisted drying of pineapple

Through its advanced electroporation process, The OptiCEPT® SD7 – a PEF system designed specifically to enhance the dehydration process, ensures that the drying of fruit and vegetables, such as pineapple, is optimized. Increasing profitability, significantly lowering energy consumption, and maintaining superior quality.

Learn more about PEF-assisted pineapple drying >>

Access to Bromelain extraction - Increased extraction of "by-products"

OptiCepts PEF technology enhances the extraction of the liquid content from the pineapple stem.

As a result, the enzyme called Bromelain, which is found in pineapples, particularly in the fruit, stem, and juice, can be extracted at higher volumes.

Bromelain is most commonly extracted from the stem of the pineapple, although it is also present in the fruit. It is available in supplement form as tablets, capsules, or powders. It is known for its ability to break down proteins, making it a popular meat tenderizer and a subject of interest in various medical and therapeutic applications.

Increased Yield: The test demonstrated that PEF treatment significantly improved the yield of liquid supernatant, containing active bromelain, from pineapple stems, resulting in over 39% more yield compared to the control.

Optimal Conditions: Various trials under different energy densities and press (pressures) revealed that the most effective conditions involved pressing the stems momentarily after PEF treatment. These conditions yielded up to 40% more extract than traditional methods.

Quality of Extracts: The PEF-treated extracts exhibited a higher concentration of solids and Brix levels (a measure of sugar content), making them more concentrated and potentially more valuable in commercial applications.

Learn more about increased extraction of liquid from pineapple stems with PEF >>

Conclusion - Advantage of OptiCept in pineapple processing

In conclusion, it is clear that advancements in processing technology, such as Pulsed Electric Field (PEF) and