The aim of this study was to investigate the effect of pulsed electric fields (PEF) on bioactive compounds and physiochemical properties present in apricot juice. In which 0, 7, and 14 kV/cm of PEF intensity were applied to treat the juices with a flow rate of 40 ml/min, frequency of 1 kHz at 25 ± 2°C for 500 μs. Thereafter the phenolics, flavonoids, antioxidant volatile compounds, and physiochemical properties of juice were analyzed. Furthermore, the change in functional groups of biological compounds was investigated by Fourier‐transform infrared spectroscopy. Results indicated no significant change in pH, °Brix, and color in PEF treated sample even at increased PEF intensities as compared to untreated. A significant increase in cloud value, phenolic compounds, flavonoids, and antioxidant activity of the PEF treated sample was observed. A decrease in the browning index was observed as compared to unprocessed samples. The little variation in biological compounds was observed in PEF treated sample.Practical ApplicationsNowadays, researchers are paying more attention to non‐thermal techniques for the processing of food products, which could enhance the nutritional profile and shelf life stability of food products. PEF retains the heat‐sensitive bioactive constituents, extends the shelf life in order to achieve the fresh like quality of liquid products. This research proved that PEF treatment significantly increased the cloud value, phenolic compounds, flavonoids, antioxidant activity, and helps to retain the bioactive compounds present in apricot juice. Furthermore, this present research would also provide valuable data that can be helpful for food industries to design and select PEF technology to process the liquid‐based food product like fruit juice.
Today's consumers demand clean-label healthy products to which no artificial preservatives have been added. Distribution of fresh, safe raw meat or meat products requires reduced numbers of bacteria on its surface when it leaves the processing plant under strict maintenance of low temperatures throughout the supply chain. Means of controlling or even improving the food integrity aim to decontaminate the carcasses or products during or at the end of the production line. In the past decades, high-pressure processing (HPP) has been investigated as an alternative non-thermal preservation technology to match all these demands without compromising safety. HPP treatments could efficiently inactivate the vegetative microorganisms (related to foodborne diseases), but not spores. However, the combination of several non-thermal and conventional preservation techniques under the so-called hurdle technology has been explored to enhance their efficiency.
A generalized dielectric constant for the electron Bernstein waves using non-Maxwellian distribution functions is derived in a collisionless, uniform magnetized plasma. Using the Neumann series expansion for the products of Bessel functions, we can derive the dispersion relations for both kappa and the generalized (r,q) distributions in a straightforward manner. The dispersion relations now become dependent upon the spectral indices κ and (r,q) for the kappa and the generalized (r,q) distribution, respectively. Our results show how the non-Maxwellian dispersion curves deviate from the Maxwellian depending upon the values of the spectral indices chosen. It may be noted that the (r,q) dispersion relation is reduced to the kappa distribution for r=0 and q=κ+1, which, in turn, is further reducible to the Maxwellian distribution for κ→∞.
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