Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices

Abstract

Vacuum impregnation (VI) stands as a diffusion-driven food processing method that has found recent application within the food industry, particularly for the cold formulation of fortified food products. Pulsed electric field (PEF) treatment can affect the food structure, influencing therefore the mass transfer phenomena during the further processing. Thus, the study aimed at investigating the effect of PEF treatment on selected physicochemical properties of vacuum-impregnated apples. Apple slices were vacuum impregnated with aloe vera juice solution with or PEF treatment at different intensities (125, 212.5 or 300 V/cm). The PEF was applied as a pretreatment—applied before the VI process as well as posttreatment—applied after the VI process. The VI process with aloe vera juice resulted in a sample weight increase of over 24% as well as structural changes, partial cell viability loss and color alteration. In addition, the decrease of bioactive compounds was observed, while antioxidant activity remained at a similar level as in raw material. PEF treatment adversely affected vacuum impregnation efficiency, causing microstructural changes and cell viability loss. Additionally, chemical composition modifications were evident through thermogravimetric analysis (TGA) and Fourier Infrared Spectroscopy (FTIR) analyses. Tissue hardness decreased significantly due to structural damage and caused high leakage from plant tissue, which resulted in hindering saturation with aloe vera juice during the VI process. Additionally, reduced bioactive substance content after PEF treatment was observed and the VI process did not restore apple samples of the bioactive compounds from aloe vera juice.

Chosen Biochemical and Physical Properties of Beetroot Treated with Ultrasound and Dried with Infrared–Hot Air Method

“…In addition, the higher values of the L* parameter in the dried fruit may have been due to the method of measuring, in which radiation reflected from the sample is recorded. In the undried beetroot samples, the water content was higher, so that part of the radiation was absorbed, and a smaller amount was reflected from the surface and measured by the device [53]. Similar results were obtained in the study of Fijałkowska et al [52], in which pretreatment in the form of blanching did not affect the lightness of dried beetroot, whereas US pretreatment resulted in an increase in brightness by over 50% in relation to dried material without any pretreatments.…”

Food-Oral Processing: Current Progress, Future Directions, and Challenges

“…Olfaction, which is the perception of odor through the nasal cavity, also plays a role in food–oral processing. The significance of these sensory impressions for food perception and enjoyment, as well as their interactions with the physical characteristics of foods, must be considered while studying food–oral processing . For instance, the mouthfeel and texture of some foods can lead to a greater sense of satisfaction, thereby increasing appetite and food consumption.…”

“…The significance of these sensory impressions for food perception and enjoyment, as well as their interactions with the physical characteristics of foods, must be considered while studying food−oral processing. 16 For instance, the mouthfeel and texture of some foods can lead to a greater sense of satisfaction, thereby increasing appetite and food consumption. By understanding what aspects of oral processing consumers enjoy, food products can be developed that are more enticing and fulfilling.…”

Effects of pulsed electric field technology on the nutritional value and biological function of plant food

“…Frontiers in Sustainable Food Systems 03 frontiersin.org contribute positively to food quality and safety, aligning with the overarching goal of improving the healthfulness and sustainability of our food systems (Pipliya et al, 2023;Trusinska et al, 2023;Negi et al, 2024).…”