Pulsed Electric Field Processing of Fruit Juices

Koubàa, Mohamed; Barba, Francisco J.; Kovačević, Danijela Bursać; Putnik, Predrag; Santos, Mauro D.; Queirós, Rui P.; Moreira, Sílvia A.; Inácio, Rita S.; Fidalgo, Liliana G.; Saraiva, Jorge A.

doi:10.1016/b978-0-12-802230-6.00022-9

Cited by 32 publications

(25 citation statements)

References 64 publications

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“…These results may be explained by the increase in the solubility of phenolic compounds at higher temperatures with increased speed of diffusion which favors mass transfer phenomena [ 15 , 26 ]. However, this is outweighed by the polyphenolic thermal stability, as after maximum increases of temperature, their thermal degradation will occur in numerous plant material [ 26 , 27 , 28 , 29 , 30 ].…”

Section: Resultsmentioning

confidence: 99%

Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products

Roselló-Soto¹,

Barba²,

Putnik

et al. 2018

Foods

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During the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as “horchata de chufa,” a high quantity of by-products are generated. These by-products are rich with valuable biological compounds, hence, there is a need to report their extraction conditions for further use in food production as raw materials. Therefore, the objective of this study was to evaluate and improve the conventional extraction process, applied for recovery of phenolic compounds, total flavonoids, and total antioxidant capacity from the by-products. Independent variables for extraction were: (i) Solvent type (mixtures of ethanol-water (v/v) at 0%, 25% and 50%); (ii) temperature (40, 50 and 60 °C), and (iii) extraction time (1, 2 and 3 h). The obtained results showed that solvent type, temperature, and time significantly influenced (p < 0.05) all investigated parameters. The highest content of total polyphenols (16.02 mg GAE/100 g of dry matter; d.m.), and total flavonoids (30.09 mg CE/100 g d.m.) was achieved by ethanol at 25% (v/v), after 3 h of extraction with temperatures of 60 °C and 50 °C, respectively. The highest value of antioxidant capacity (1759.81 µM Trolox equivalents/g d.m.) was observed with 50% aqueous ethanol (v/v), at 60 °C, and 3 h of extraction. From the obtained results, it can be concluded that the by-products of “Horchata de Chufa” are an important source of antioxidant bioactive compounds.

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Section: Resultsmentioning

confidence: 99%

Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products

Roselló-Soto¹,

Barba²,

Putnik

et al. 2018

Foods

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“…PEF processing involves very short but strong pulses, thus shortening total processing time (TPT) with high efficiency. Common TPT is measured in minutes since pauses between pulses can be longer than pulse time itself [46].…”

Section: Novel Methods Plant-based Milks Treatment Conditions Inferencmentioning

confidence: 99%

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Munekata

Domínguez

Budaraju

et al. 2020

Foods

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127

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Increase in allergenicity towards cow's milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow's milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow's milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate.

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“…As early mentioned, PEF processing involves very short, but strong pulses thus shortening total processing time (TPT) with a high efficiency. Common TPT is measured in minutes, since pauses between pulses can be longer than pulse time itself (Koubaa et al, ).…”

Section: Introductionmentioning

confidence: 99%

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

Gabrić

Barba²,

Roohinejad

et al. 2017

J Food Process Engineering

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129

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Fruit juices and other beverages constitute an important source of bioactive compounds, but thermal processing may reduce their contents thus decreasing natural nutritive value of foods. This has been recently led to the use of non‐thermal technologies, especially pulsed electric fields (PEF) as an interesting alternative to thermal pasteurization of beverages. Reported results show that PEF is a useful for pasteurization of fruit juices that can minimize changes in physicochemical and nutritional properties with retention of higher amounts of health‐related phytochemicals. This study presents an overview of the effect of PEF on the physicochemical (e.g., Brix, pH, viscosity, acidity, color, aroma, and flavor, etc.) and nutritional (e.g., fatty acids and free amino acids, bioactive compounds, antioxidant capacity, etc.) properties of beverages. Practical applications Pulsed electric fields is suitable technological option for pasteurization, able to preserve valued bioactive compounds in beverages. Over the last decade, PEF has attracted a significant interest from various food industries and found numerous applications. However, chemical profile of food matrices has great influence on PEF, hence success of the treatment has to be evaluated and reported for each particular food. Accordingly, this review made systematic overview of the effects of PEF processing on the physicochemistry and nutrition with focus on beverages manufactured from various raw materials. Provided data can be applied for steering future uses of the PEF in processing, as well as directions of the future research with this useful technology.

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Pulsed Electric Field Processing of Fruit Juices

Cited by 32 publications

References 64 publications

Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products

Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

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