Food Processing Innovation: A Case Study with Pressurized Passion Fruit Juice


  • Lúcia Helena Laboissière UFMG
  • Rosires Deliza Embrapa Food Technology
  • Aline Mota Barros-Marcellini UNIT
  • Amauri Rosenthal Embrapa Food Technology
  • Lourdes Maria Camargo Faperj FP/embrapa Food Technology
  • Roberto Junqueira UFMG


Tropical fruit juice production shows an annual increase in volume of 15 to 20% in Brazil. Growing demand for processed fruit pulp arouses juice industry interest to search for novel technologies. High Hydrostatic Pressure (HHP) is an innovative technology which allows juice production with improved sensory characteristics compared to pasteurization, meeting consumer demands for fresh-like foods. Despite recognized advantages of pressurized products described in the literature, a positive consumer attitude towards them is required to guarantee their success in today’s competitive global market. The objective of this study was to evaluate the effect of packaging attributes on consumer expected liking and purchase intention of passion fruit juice. One hundred and twenty consumers evaluated twelve prototypes for expected liking and purchase intention. Data were analyzed using ANOVA, Conjoint and Cluster Analyses. Results showed that information about benefits of used technology (HHP) presented on the package played an important role on consumer attitude, suggesting a positive contribution to his/her satisfaction, a key point for the food industry.


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Author Biographies

Lúcia Helena Laboissière, UFMG

Food Department

Rosires Deliza, Embrapa Food Technology

Sensory Evaluation Lab

Aline Mota Barros-Marcellini, UNIT

Faculty of Pharmacy

Amauri Rosenthal, Embrapa Food Technology

Embrapa Food Technology

Lourdes Maria Camargo, Faperj FP/embrapa Food Technology

Pilot Plant II

Roberto Junqueira, UFMG

Food Department




How to Cite

Laboissière, L. H., Deliza, R., Barros-Marcellini, A. M., Rosenthal, A., Camargo, L. M., & Junqueira, R. (2007). Food Processing Innovation: A Case Study with Pressurized Passion Fruit Juice. Journal of Technology Management & Innovation, 2(3), 108–123. Retrieved from



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