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

Kinga Dziadek , Aneta Kopeć , Tomasz Dróżdż , Paweł Kiełbasa , Marek Ostafin , Karol Bulski , Maciej Oziembłowski

Abstract

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.
Author Kinga Dziadek (FoFT / DoHN)
Kinga Dziadek,,
- Department of Human Nutrition
, Aneta Kopeć (FoFT / DoHN)
Aneta Kopeć,,
- Department of Human Nutrition
, Tomasz Dróżdż (FoPaPE / IoMEEaPP)
Tomasz Dróżdż,,
- Institute of Machinery Exploitation, Ergonomics and Production Processes
, Paweł Kiełbasa (FoPaPE / IoMEEaPP)
Paweł Kiełbasa,,
- Institute of Machinery Exploitation, Ergonomics and Production Processes
, Marek Ostafin (FoAE / DoM)
Marek Ostafin,,
- Department of Microbiology
, Karol Bulski (FoAaE / DoM)
Karol Bulski,,
- Department of Microbiology
, Maciej Oziembłowski
Maciej Oziembłowski,,
-
Journal seriesJournal of Food Science and Technology-Mysore, [Journal of Food Science and Technology], ISSN 0022-1155, e-ISSN 0975-8402, (N/A 70 pkt)
Issue year2019
Vol56
No3
Pages1184-1191
Publication size in sheets59.2
Keywords in EnglishPulsed electric fields, Apple juice, Polyphenols, Antioxidant activity, Microorganisms
ASJC Classification1106 Food Science
DOIDOI:10.1007/s13197-019-03581-4
URL https://link.springer.com/content/pdf/10.1007%2Fs13197-019-03581-4.pdf
Languageen angielski
Score (nominal)70
Score sourcejournalList
Publication indicators WoS Citations = 1; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.174; WoS Impact Factor: 2018 = 1.85 (2) - 2018=2.391 (5)
Citation count*3 (2020-04-03)
Additional fields
FinansowanieThe study was financed by Ministry of Science and Higher Education of the Republic of Poland
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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