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
AbstractThe 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.
|Journal series||Journal of Food Science and Technology-Mysore, [Journal of Food Science and Technology], ISSN 0022-1155, e-ISSN 0975-8402, (N/A 70 pkt)|
|Publication size in sheets||59.2|
|Keywords in English||Pulsed electric fields, Apple juice, Polyphenols, Antioxidant activity, Microorganisms|
|Publication indicators||= 1; : 2018 = 1.174; : 2018 = 1.85 (2) - 2018=2.391 (5)|
|Citation count*||3 (2020-04-03)|
|Finansowanie||The study was financed by Ministry of Science and Higher Education of the Republic of Poland|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.