Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice–soymilk beverage in chilled storage (original) (raw)
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Food Control, 2011
A response surface methodology was used to determine the combined effect of HIPEF critical processing conditions on vitamin C, anthocyanins and antioxidant capacity of strawberry juice. Keeping constant the electric field strength at 35 kV/cm and the treatment time at 1000 ms, the treatments were set at frequencies from 50 to 250 Hz, pulse width from 1 to 7 ms using monopolar or bipolar mode. A second order response function covering the whole range of experimental conditions was obtained for each healthrelated compound. Strawberry juice antioxidant potential was affected linearly by frequency, pulse width and pulse polarity. The quadratic term of frequency and the combined effect of frequency and pulse width were also significant. HIPEF treatments conducted at 232 Hz with bipolar pulses of 1 ms led to strawberry juices with the greatest presence of health-related compounds. The evaluation of the HIPEF critical parameters influence on health-related compounds can contribute to achieve optimal processing conditions to obtain strawberry juices with high antioxidant potential.
LWT-Food Science and …, 2009
Novel non-thermal processing technologies such as high-intensity pulsed electric field (HIPEF) treatments may be applied to pasteurize plant-based liquid foods as an alternative to conventional heat treatments. In recent years, there has been an increasing interest in HIPEF as a way of preserving and extending the shelf-life of liquid products without the quality damage caused by heat treatments. However, less attention has been paid to the effects of HIPEF on minor constituents of these products, namely bioactive compounds. This review is a state-of-the-art update on the effects of HIPEF treatments on healthrelated compounds in plants of the Mediterranean diet such as fruit juices, and Spanish gazpacho. The relevance of HIPEFprocessing parameters on retaining plant-based bioactive compounds will be discussed.
Food Chemistry, 2011
The effects of high intensity pulsed electric fields (HIPEF) (35 kV/cm with 4 ls bipolar pulses at 200 Hz for 800 or 1400 ls) or thermal (90°C, 60 s) treatments over phenolic and carotenoid compounds of a fruit juice-soymilk (FJ-SM) beverage stored at 4°C were evaluated and compared, having the untreated beverage as a reference. Coumaric acid, narirutin and hesperidin were the most abundant phenolic compounds in the FJ-SM beverage, while the main carotenoids were lutein, zeaxanthin and b-carotene. Immediately after HIPEF or heat processing, hesperidin content of the beverage showed a huge rise, resulting in a significant increase on the total phenolic concentration. Regarding carotenoid concentration, HIPEF or thermal treatment lead to a significant decrease; lutein, zeaxanthin and b-cryptoxanthin being the most affected compounds. In contrast, the content of some individual phenolics and carotenoids increased with time, while others tended to decrease or remained with no significant changes with regards to their initial values. Total phenolic concentration seemed to be highly stable during storage; while, total carotenoid content gradually diminished, irrespectively of the treatment applied. Overall, the changes observed in HIPEF treated FJ-SM beverage were less than those in the heat processed one. Hence, HIPEF is a feasible technology to obtain FJ-SM beverages with extended shelf-life and a similar profile of antioxidant compounds to freshly made beverages.
LWT - Food Science and Technology, 2009
The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV/cm for 1700 ms applying 4-ms pulses at 100 Hz in bipolar mode) on color, viscosity and PME and PG activities in strawberry juice were studied and compared to those of heat treatments (90 C for 60 s or 30 s) through 63 days of storage. L * and viscosity values of the HIPEF-processed juices were higher than those found in the thermally treated. In addition, HIPEF-treated juice exhibited lower 5-(hydroxymethyl)-2-furfural (HMF) concentration and browning index than heat-treated juices throughout storage. On the other hand, HIPEF-treated juice maintained low residual pectin methylesterase (PME) activity (13.1%) for 63 days, whereas in the case of the thermally treated, 22.2 and 48.8% was retained after 60 s and 30 s, respectively. Strawberry juice treated by HIPEF achieved lower residual polygalacturonase (PG) activity (73.3%) than those of heat-processed at 90 C for 60 s (76.2%) or 30 s (96.8%). Thus, HIPEF could be a feasible alternative to thermal processing to minimize browning and viscosity loss in strawberry juice during storage.
Influence of different pulsed electric field strengths on the quality of the grapefruit juice
Grapefruit juice was investigated using pulsed electric fields (PEF) with (electric field strengths: 0, 5, 10, 15, 20 and 25 kV cm À1 ; flow rate: 80 mL min À1 ; pulse frequency: 1 kHz at 40 °C for 600 ls). Total phenolics, DPPH, total antioxidant capacity (TAC), total anthocyanins, total carotenoids, sugars and physicochemical properties of grapefruit juice were studied. In addition, the effect of PEF treatment on microorganisms was also observed. Results indicated that no significant change was observed in pH, Brix, titratable acidity, sugars , total anthocyanins and colour attributes with the increase in pulsed electric strength as compared to control treatment. However, significant decrease in nonenzymatic browning (NEB) and viscosity while an increase in cloud value, DPPH, TAC, total phenolics and total carotenoids, while reduction in the activity of microorganisms , was also observed with the increase in pulsed electric strength as compared to control treatment. This study suggested that PEF at 25 kV cm À1 could improve the quality of grapefruit juice.
Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice
Journal of Food Science and Technology, 2019
The aim of this study was to assess shelf life and nutritional value of apple juice, including the content of bioactive compounds, after pulsed electric field (PEF) treatment, taking into account different number of cycles: 4, 6, 8 (total 200, 300, and 400 pulses, respectively). Determination of vitamin C and polyphenols concentration, antioxidant activity as well as microbiological analysis were conducted immediately after PEF process and after 24, 48 and 72 h of storage. The results showed that PEF did not affect the content of bioactive compounds. PEF-treated juice did not show changes in the amount of vitamin C and total polyphenols during the storage for 72 h under refrigeration. PEF treatment was effective method for inactivation of a wide range of most common food spoilage microorganisms. PEF process can be used as an effective method of food preservation, allowing prolongation of shelf life and protection of nutritional value. This brings new opportunities for obtaining safe, healthy and nutritious food.
Food Chemistry, 2009
The effects of high-intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1700 ls using pulses of 4 ls at 100 Hz in bipolar mode) and thermal treatments (90°C for 30 s or 60 s) on lipoxygenase (LOX) and b-glucosidase (b-GLUC) activities as well as on the production of volatile compounds were assessed in strawberry juice for 56 days of storage. HIPEF-treated juice kept higher residual LOX activity than heattreated juices during the first 28 days of storage. Moreover, b-GLUC increased its initial activity just after HIPEF processing. The concentration of DMHF in HIPEF-processed strawberry juice was above those of untreated and heat-treated juices during the first 14 days of storage. On the other hand, concentrations of ethyl butanoate and 1-butanol obtained after HIPEF processing were better maintained than after thermal processing. However, thermally-treated samples showed an increase in the amount of 1-butanol beyond day 35, causing an unpleasant flavour to the product. Thus, flavour stability in HIPEF-processed strawberry juice was greater than in thermally-treated samples during storage.
Kokum fruit juice is one of the refreshing summer drinks which have lot of health benefits. The high temperature during thermal processing of kokum fruit juice causes the changes in product flavors. The thermal processing also results in degradation of color, anthocyanin and ascorbic acid content present in fruit juice. In light of the increasing interest in and understanding of the advantages of alternative nonthermal methods, including pulsed electric field (PEF), the current work proposes the use of PEF to reduce the amount of bioactive chemicals lost. The study involves thermal (96 °C for 8 min), PEF (24 μs, 120 Hz and 38 kV/cm) and combination processing [PEF + Thermal (96 °C for 5 min)], of kokum fruit juice. The study also examines how storage affects the quality characteristics of Kokum juice that has undergone combination processing, thermal processing, and pulsed electric field (PEF) processing. The retention of quality and sensory attributes was higher in the PEF treated sample then that of thermal processed and combination processed sample. When contrasted with control and thermally processed samples, it was shown that the PEF and combination processed samples were extremely stable.
Journal of Food Process Engineering, 2016
Effects of pulsed electric fields (PEF) processing on physical properties, bioactive compounds, and formations of furfural and hydroxylmethylfurfural (HMF) were determined for apple juice. A central composite design to determine the optimal number and order of experimental runs and the best-fit multiple nonlinear regression (BF-MNLR) models to quantify and predict rates of change in the response variables as a function of the PEF processing were used. No significant difference was detected between the control and PEF-treated apple juice in terms of physical properties, organic acids, and polyphenols of (2)-epicatechin, caffeic acid, p-coumaric acid, ferrulic acid, quercetin, and gallic acid. The highest predictive power (R 2 pred) belonged to a* (88%), (1)-catechin (90.7%), and HMF (93.8%). Except for chlorogenic acid, no significant decrease was detected in the initial concentrations of the bioactive compounds. PEF processing provided retention of quality attributes and bioactive compounds without significant formation of furfural and HMF. Practical applications Heat processing causes degradation of bioactive compounds, changes in physical properties, and formation of undesirable compounds in apple juice; however, PEF processing provided the preservation of most bioactive compounds without significant changes in physical properties. Thus, findings in this study revealed that PEF processing is a viable option for fruit juice industry, especially, for apple juice pasteurization. 1 | INTRODUCTION The consumption of apple juice, one of the most popular fruit crops, reached 76 million tons globally and 15 million tons in Europe in 2012 (FAOSTAT, 2013). Apple juice plays an important role in human nutrition owing to its high level of antioxidants, phenols or phenolic compounds that may defend humans against free radical damage, thus reducing the incidences of coronary heart disease and cancer (Lee, Hwang, & Ha, 2003). Heat processing is the most common processing method commercially applied to fruit juices (Aadil et al., 2015). However, the deterioration of juice quality, flavoring agents, and compounds with antioxidant properties during the heat processing have oriented consumer preferences towards minimally processed fresh-like juices with enhanced nutritional and sensory properties. Thus, many studies have focused on novel nonthermal pasteurization technologies of fruit juices including pulsed electric fields (PEF) with different magnitudes of electric field strength (Evrendilek & Varzakas, 2015). There are numerous studies about effects of PEF on bioactive compounds, enzyme and microbial inactivation, physical and sensory properties, and shelf life extension (
Foods
The aim of this study was to investigate the influence of high intensity pulsed electric field (HIPEF) technology on the stability of total phenols, anthocyanins, hydroxycinnamic acids, flavonols, and condensed tannins in strawberry juices (Fragaria x ananassa Duch. cv. ‘Albion’) with different ripening stages (75% and 100%) and stored at +4 °C for 7 days. The HIPEF parameters studied were: (i) electric field strength (40 and 50 kV cm−1), (ii) frequency (100 and 200 Hz), and (iii) treatment duration (3 and 6 min). Of the HIPEF parameters studied, electric field strength and frequency had a statistically significant effect on the content of all phenolic compounds. Treatment duration showed no statistically significant effects on phenolic compounds except for flavonols and condensed tannins. Storage had a positive effect on the stability of most of the phenolic compounds, with the exception of flavonols. Optimization of HIPEF processing showed that strawberry samples at both ripeness ...