Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice

Dziadek, Kinga; Kopeć, Aneta; Dróżdź, Tomasz; Kiełbasa, Paweł; Ostafin, Marek; Bulski, Karol; Oziembłowski, Maciej

doi:10.1007/s13197-019-03581-4

Cited by 73 publications

(33 citation statements)

References 25 publications

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“…PEF preserves the heat‐sensitive bioactive compounds and maintains the fresh‐like characteristics of liquid products. PEF is helpful in the extraction of intracellular compounds like polyphenols by creating pores in the cell membrane through the phenomenon known as electroporation (Arshad et al., 2020; Dziadek et al., 2019; Rahaman et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice

Manzoor

Ahmed

Ahmad

et al. 2021

J Food Process Preserv

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This study aimed to investigate the combined effects of ultrasound (US) and pulsed electric field (PEF) treatment on spinach juice. The spinach juice was sonicated at a frequency of 40 kHz, radiating power 200 W, and temperature 30°C for 21 min in an ultrasonic bath, followed by PEF treatment (pulse frequency: 1 kHz, flow rate: 60 ml/min, temperature: 30°C, time: 335 µs, and electric field strength 9 kV/cm).The combined treatment (US-PEF) has achieved the highest value of flavonoids, phenolic, flavonols, anthocyanin, carotenoids, total chlorophyll, vitamin C, DPPH, and total antioxidant capacity than single treatments of US and PEF as well as untreated sample. The inactivation of peroxidase and polyphenol oxidase was increased during US-PEF treatment from 0.85 and 0.025 Abs/min (untreated) to 0.18 and 0.011 Abs/ min, respectively. There was a slightly visible variation in color values among all the treatments. Practical applicationsNowadays, novel processing techniques, are employed to improve the nutritional quality and stability of juices. The consequences of the present research showed that combined treatment (US-PEF) could improve the TPC, TFC, total flavonols, antioxidant activities, chlorophyll, carotenoids, vitamin C, and anthocyanins content while reducing the activity of the enzyme. The verdicts described that US-PEF can enhance the quality of spinach juice at an industrial scale. How to cite this article: Faisal Manzoor M, Ahmed Z, Ahmad N, et al. Probing the combined impact of pulsed electric field and ultra-sonication on the quality of spinach juice. J Food

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Section: Introductionmentioning

confidence: 99%

Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice

Manzoor

Ahmed

Ahmad

et al. 2021

J Food Process Preserv

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“…In blueberry juice, mango nectar and strawberry juice, no or only minor effects of the PEF treatment on the vitamin C concentration was reported, while the thermal treatment led to the enhanced degradation of vitamin C [ 17 , 58 , 59 ]. Similarly, no significant difference after the PEF treatment was observed in apple juice [ 60 ]. To conclude, this study showed a minor effect of the PEF and HPP, yet a slight increase in ascorbic acid/dehydroascorbic acid concentrations after the thermal treatment when compared to the untreated samples.…”

Section: Resultsmentioning

confidence: 99%

Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage

et al. 2020

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Anthocyanins are often associated with health benefits. They readily degrade during processing and storage but are also dependent on the matrix conditions. This study investigated how strawberry anthocyanins are affected by preservation technologies and a relatively protein-rich kale juice addition during storage. A strawberry–kale mix was compared to a strawberry–water mix (1:2 wt; pH 4), untreated, thermally, pulsed electric fields (PEF) and high-pressure processing (HPP) treated, and evaluated for anthocyanin stability and bioaccessibility during refrigerated storage. The degradation of strawberry anthocyanins during storage followed first-order kinetics and was dependent on the juice system, preservation technology and anthocyanin structure. Generally, the degradation rate was higher for the strawberry–kale mix compared to the strawberry–water mix. The untreated sample showed the highest degradation rate, followed by HPP, PEF and, then thermal. The relative anthocyanin bioaccessibility after gastric digestion was 10% higher for the thermally and PEF treated samples. Anthocyanin bioaccessibility after intestinal digestion was low due to instability at a neutral pH, especially for the strawberry–kale mix, and after thermal treatment. The storage period did not influence the relative bioaccessibility; yet, the absolute content of bioaccessible anthocyanins was decreased after storage. This research further presents that processing and formulation strongly affect the stability and bioaccessibility of anthocyanins during storage.

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“…They have shown that PEF treatment can be regarded as safe for such bioactive compounds as vitamins, carothenoids and polyphenols. No significant changes in content of vitamin C were reported for apple juice (200, 300, and 400 pulses, electric field strength 30 kV/cm) (Dziadek et al 2019 ), pineapple juice (20, 30 and 40 kV and frequency 10, 20, 30 and 40 kHz) (Indriani et al 2019 ) or blueburry juice (350 V) (Zhu et al 2019 ). It seems that PEF has no impact on the bioaccessibility of this vitamin (Rodríguez-Roque et al 2015 ).…”

Section: Impact Of Pef On Nutrients and Bioactive Compoundsmentioning

confidence: 99%

The application of PEF technology in food processing and human nutrition

et al. 2020

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During the last decades, many novel techniques of food processing have been developed in response to growing demand for safe and high quality food products. Nowadays, consumers have high expectations regarding the sensory quality, functionality and nutritional value of products. They also attach great importance to the use of environmentally-friendly technologies of food production. The aim of this review is to summarize the applications of PEF in food technology and, potentially, in production of functional food. The examples of process parameters and obtained effects for each application have been presented.

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Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice

Cited by 73 publications

References 25 publications

Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice

Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice

Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage

The application of PEF technology in food processing and human nutrition

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