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

Abstract

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

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

“…In the current study, the combined effect of US + PEF also significantly increased TFC and TPC in the tested juice. Our findings are in line with a previous evaluation conducted by coupling HPP + US application on apple juice [34] and US and PEF on spinach juice [7] . Our outcomes proposed that the combination of multiple approaches can be the best option to get the best outcomes regarding health-promoting phytochemicals.…”

“…The significant increase in ORAC and DPPH activity after combined treatment confirmed the synergistic effects of both US and PEF applications on the wheatgrass juice. Our results are in agreement with the integrated research conducted by Faisal Manzoor, Ahmed, Ahmad, Karrar, Rehman, Muhammad Aadil, Al‐Farga, Waheed Iqbal, Rahaman and Zeng [7] . A significant increase in TAC and DPPH after the joint application of US and PEF on spinach juice was evaluated due to the inactivation of oxidative enzymes and discharge from the cell structure.…”

“…Meanwhile, US and PEF integration also caused a significant enhancement in total chlorophyll levels compared to the untreated samples. A similar study was also reported on spinach juice treated with PEF and US simultaneously [7] . The possible cause for cell disruption happened during US and PEF treatment outcomes in the discharge of chlorophyll from plantlets.…”

“…The application of non-thermal food processing is emerging due to its non-interruptive nature with the sample. Among them, ultrasound (US), irradiation, pulsed electric field (PEF), cold plasma, ultraviolet, and high-pressure processing (HPP) are impressively appropriate as a substitute for thermal technologies [5] , [6] , [7] , [8] . With the combined impact of PEF and US, the nutritional value of food products can be improved, delivers higher microbial safety, and enhances the food's nutrients without thermal deprivation [4] , [9] .…”

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

“…In the spinach juice, the color difference was determined using a CR-400 chroma meter (Konica Minolta Sensing, Japan) according to the method of Faisal Manzoor, Ahmed, Ahmad, Karrar, Rehman, Muhammad Aadil, Al‐Farga, Waheed Iqbal, Rahaman and Zeng [32] . The a* , b* , and L* values were estimated, and Hue angle (h 0 ) and chroma index (C*) was calculated according to the following equations: …”