Pineapple, one of the most popular tropical fruits, is consumed in various forms including pasteurized pineapple juice. However, the heat treatment applied during pasteurization has an impact on the microbiological and nutritional qualities of these juices. This study consisted of evaluating the effects of artisanal practices on the microbiological and physicochemical properties of two pasteurized pineapple juice (70, 80 and 90°C for 10, 15 and 20 min). The produced juice had a satisfactory microbiological quality according to KEBS criteria. Physicochemical analyses revealed that the pH was similar for both juices, however the Brix degree of the preheated juice was significantly high (≈ 17.3 ± 0.2) than that of the non-preheated juice (≈ 15.3 ± 0, 2). The vitamin C content significantly decreased in the preheated juice (8.81 ± 0.22 mg/100 ml) than in the unheated one (11.45 ± 0.44 mg/100 ml) at the same time and as the time and temperature increased. Artisanal production practices allowed to obtain pineapple juice with a satisfactory microbiological quality but the nutritional quality was compromised.
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