Superior quality retention of pepino (Solanum muricatum) juice using a novel continuous high-pressure processing technology: Flavoromics and untargeted metabolomics approach.

Pepino (Solanum muricatum) juice is a nutrient-rich beverage, yet it's limited by poor shelf stability and thermal pasteurization-induced quality loss. So, we developed a novel continuous high-pressure processing (HPP) system and evaluated its effects on the nutritional quality, flavor, and shelf stability of pepino juice. Our results demonstrated that HPP-500 showed superior color stability (ΔE increase <25%) and achieved >90% PPO and > 88% POD inactivation (p < 0.05), while retaining higher phenolics (4.44 ± 0.02 mg GAE/mL) and flavonoids (10.17 ± 0.54 mg RE/mL), and enhancing DPPH (10.22%) and ABTS (7.42%) radical scavenging capacity (p < 0.05) during 28-day storage. Electronic nose and tongue assessments further confirmed markedly flavor retention under HPP-500 (p < 0.05). HS-SPME/GC-MS and UHPLC-Q-Orbitrap-HRMS revealed a richer profile of volatile and bioactive metabolites, notably phenolic acids, terpenoids, and alkaloids. These findings highlight the industrial potential of continuous HPP in enhancing juice quality and shelf-life.