Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice

被引：0

作者：

Kinga Dziadek

Aneta Kopeć

Tomasz Dróżdż

Paweł Kiełbasa

Marek Ostafin

Karol Bulski

Maciej Oziembłowski

机构：

[1] University of Agriculture in Krakow,Department of Human Nutrition, Faculty of Food Technology

[2] University of Agriculture in Krakow,Institute of Machinery Management, Ergonomics and Production Processes, Faculty of Production and Power Engineering

[3] University of Agriculture in Krakow,Department of Microbiology, Faculty of Agriculture and Economics

[4] Wroclaw University of Environmental and Life Science,Department of Animal Products Technology and Quality Management, Faculty of Biotechnology and Food Sciences

来源：

Journal of Food Science and Technology | 2019年 / 56卷

关键词：

Pulsed electric fields; Apple juice; Polyphenols; Antioxidant activity; Microorganisms;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

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.

引用

页码：1184 / 1191

页数：7

共 50 条

[41] Apple juice pasteurization using ultrafiltration and pulsed electric fields
Ortega-Rivas, E
Zárate-Rodríguez, E
Barbosa-Cánovas, GV
FOOD AND BIOPRODUCTS PROCESSING, 1998, 76 (C4) : 193 - 198
[42] Apple juice pasteurization using ultrafiltration and pulsed electric fields
Food Bioprod Process Trans Inst Chem Eng Part C, 4 (193-198):
[43] Impact of PEF and thermal processing on apple juice shelf life
Torkamani, A. E.
IRANIAN JOURNAL OF MICROBIOLOGY, 2011, 3 (03) : 152 - 155
[44] Clarification, preservation, and shelf life evaluation of cashew apple juice
Talasila, Uma
Vechalapu, Rama Rao
Shaik, Khasim Beebi
FOOD SCIENCE AND BIOTECHNOLOGY, 2012, 21 (03) : 709 - 714
[45] Textural changes in apple tissue during pulsed electric field treatment
Bazhal, MI
Ngadi, MO
Raghavan, GSV
Nguyen, DH
JOURNAL OF FOOD SCIENCE, 2003, 68 (01) : 249 - 253
[46] The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice
Li, Li
Yang, Ruijin
Zhao, Wei
FOODS, 2021, 10 (11)
[47] Effect of pulsed electric field on texture and drying time of apple slices
Chauhan, O. P.
Sayanfar, Shima
Toepfl, S.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55 (06): : 2251 - 2258
[48] Effect of pulsed electric field on texture and drying time of apple slices
O. P. Chauhan
Shima Sayanfar
S. Toepfl
Journal of Food Science and Technology, 2018, 55 : 2251 - 2258
[49] Impact of pulsed magnetic field treatment on enzymatic inactivation and quality of cloudy apple juice
Jingya Qian
Shubei Chen
Shuhao Huo
Chunhua Dai
Cunshan Zhou
Haile Ma
Journal of Food Science and Technology, 2021, 58 : 2982 - 2991
[50] Impact of pulsed magnetic field treatment on enzymatic inactivation and quality of cloudy apple juice
Qian, Jingya
Chen, Shubei
Huo, Shuhao
Dai, Chunhua
Zhou, Cunshan
Ma, Haile
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2021, 58 (08): : 2982 - 2991

← 1 2 3 4 5 →