Effect of pulsed electric fields processing on physiochemical properties and bioactive compounds of apricot juice

Abstract

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.

Study the impact of ultra-sonication and pulsed electric field on the quality of wheat plantlet juice through FTIR and SERS

“…During the US, the increase in TPC might be due to the discharge of the bound form of phenolics through the cell membranes ruptured due to the cavitation process [30] , [31] . A similar increment in TPC was also recorded in PEF applied apricot juice [32] and the US-treated sugarcane juice [6] . The increment in TPC and TFC poses beneficial health impacts on consumers due to the rise in antioxidant potential [33] .…”

Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities

“…However, several adverse effects including alteration in color, flavor, nutritional properties, and other quality parameters were observed. Therefore, an alternative to the conventional methods was researched to fulfill the existing demand along with improving the quality and safety for the end-users [3] , [4] , [5] , [6] .…”

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

“…The pulsed electric field (PEF) is widely used for liquid foods that have exhibited encouraging outcomes for processing and preservation (Manzoor, Ahmad, Aadil, et al., 2019; Manzoor, Zeng, et al., 2020; Rahaman et al., 2021; Siddeeg, Faisal Manzoor, et al., 2019; Siddeeg et al, 2019b). Moreover, some investigations have illustrated that PEF treatment is useful for sustaining bioactive compounds such as flavonoids and phenolic of liquid foods (Manzoor, Zeng, et al, 2019; Rahaman et al., 2020; Siddeeg et al., 2019a). PEF preserves the heat‐sensitive bioactive compounds and maintains the fresh‐like characteristics of liquid products.…”