Impact of pulsed electric field on rheological, structural, and physicochemical properties of almond milk

Abstract

The effects of the pulsed electric field (PEF) on the rheological, structural, and physicochemical properties of almond milk were evaluated. Results indicated that there was a significant increase in electrical conductivity, cloud value, and cloud stability, while a significant decrease was observed in viscosity and nonenzymatic browning after PEF treatments. The particle size was significantly reduced and monodisperse distributions were observed, particle size reduction further confirmed by Scanning Electron Microscopy. Whiteness Index, clarity, and physical stability of samples were improved, without affecting either protein stability or viscosity. The rheological behavior of all samples was described using a Herschel–Bulky model. PEF treatments increased the apparent viscosity and changed the consistency index (K). The denaturation temperatures and apparent enthalpy of almond milk samples were modified by PEF treatments. This study indicated that dispersive and aggregative properties of PEF treated almond milk were different due to differences in particle coagulation, protein denaturation and morphological characteristic of aggregates.Practical applicationsNow a day, green processing techniques, such as PEF is used for processing the different types of beverages. The outcomes of the recent study described that PEF treatment could improve the physicochemical properties, reduce the particle, physical stability, and whiteness index of almond milk. The results of this research proposed that PEF has an ability to enhance the quality of almond beverage and may be employed for the processing at an industrial scale.

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