scholarly journals Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin

2018 ◽  
Vol 45 ◽  
pp. 53-61 ◽  
Author(s):  
J. García-Parra ◽  
F. González-Cebrino ◽  
J. Delgado-Adámez ◽  
R. Cava ◽  
O. Martín-Belloso ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Electric Fields ◽  
Bioactive Compounds ◽  
Pulsed Electric Fields ◽  
Moderate Intensity ◽  
Innovative Technologies

Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing

2005 ◽  
Vol 53 (11) ◽  
pp. 4403-4409 ◽  
Author(s):  
Concepción Sánchez-Moreno ◽  
Lucía Plaza ◽  
Pedro Elez-Martínez ◽  
Begoña De Ancos ◽  
Olga Martín-Belloso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Electric Fields ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
Orange Juice ◽  
Pulsed Electric Fields

scholarly journals A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 169 ◽  
Author(s):  
Biniam Kebede ◽  
Pui Lee ◽  
Sze Leong ◽  
Vidya Kethireddy ◽  
Qianli Ma ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
High Pressure Processing ◽  
Life Changes ◽  
Processing Technologies ◽  
Promotion Strategies ◽  
Thermal Pasteurization ◽  
Insight Into

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.

scholarly journals Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice

2019 ◽  
Vol 298 ◽  
pp. 63-73 ◽  
Author(s):  
R.A.H. Timmermans ◽  
H.C. Mastwijk ◽  
L.B.J.M. Berendsen ◽  
A.L. Nederhoff ◽  
A.M. Matser ◽  
...  
Keyword(s):  
Electric Fields ◽  
Fruit Juice ◽  
Pulsed Electric Fields ◽  
Moderate Intensity ◽  
Preservation Technology

scholarly journals Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates

2020 ◽  
Vol 13 (12) ◽  
pp. 2145-2155
Author(s):  
Sofia Melchior ◽  
Sonia Calligaris ◽  
Giulia Bisson ◽  
Lara Manzocco
Keyword(s):  
Electric Fields ◽  
Functional Properties ◽  
Structural Changes ◽  
Pulsed Electric Fields ◽  
Moderate Intensity ◽  
Intramolecular Rearrangement ◽  
Structural Modifications ◽  
Protein Concentrates ◽  
Protein Nature ◽  
The Impact

Abstract Aim The effect of moderate-intensity pulsed electric fields (MIPEF) was evaluated on vegetable protein concentrates from pea, rice, and gluten. Methods Five percent (w/w) suspensions of protein concentrates (pH 5 and 6) were exposed to up to 60,000 MIPEF pulses at 1.65 kV/cm. Both structural modifications (absorbance at 280 nm, free sulfhydryl groups, FT-IR-spectra) and functional properties (solubility, water and oil holding capacity, foamability) were analyzed. Results MIPEF was able to modify protein structure by inducing unfolding, intramolecular rearrangement, and formation of aggregates. However, these effects were strongly dependent on protein nature and pH. In the case of rice and pea samples, structural changes were associated with negligible modifications in functional properties. By contrast, noticeable changes in these properties were observed for gluten samples, especially after exposure to 20,000 pulses. In particular, at pH 6, an increase in water and oil holding capacity of gluten was detected, while at pH 5, its solubility almost doubled. Conclusion These results suggest the potential of MIPEF to steer structure of proteins and enhance their technological functionality.

Effect of pulsed electric fields and high pressure on improved recovery of high‐added‐value compounds from olive pomace

2020 ◽  
Vol 85 (5) ◽  
pp. 1500-1512
Author(s):  
Varvara Andreou ◽  
Marios Psarianos ◽  
George Dimopoulos ◽  
Dimitrios Tsimogiannis ◽  
Petros Taoukis
Keyword(s):  
High Pressure ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Added Value ◽  
Olive Pomace

High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids

2020 ◽  
Vol 246 (3) ◽  
pp. 539-548
Author(s):  
Rogelio Sánchez-Vega ◽  
Teresa Garde-Cerdán ◽  
María Janeth Rodríguez-Roque ◽  
Pedro Elez-Martínez ◽  
Olga Martín-Belloso
Keyword(s):  
Amino Acids ◽  
Thermal Treatment ◽  
Electric Fields ◽  
High Intensity ◽  
Free Amino Acids ◽  
Free Amino ◽  
Pulsed Electric Fields

Pulsed Electric Fields Versus Thermal Treatment: Equivalent Processes To Obtain Equally Acceptable Citrus Juices

2006 ◽  
Vol 69 (8) ◽  
pp. 2016-2018 ◽  
Author(s):  
E. SENTANDREU ◽  
L. CARBONELL ◽  
D. RODRIGO ◽  
J. V. CARBONELL
Keyword(s):  
Thermal Treatment ◽  
Electric Field ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Pectin Methylesterase ◽  
Pulsed Electric Field ◽  
Citrus Juices ◽  
Pulsed Electric Field Treatment ◽  
Electric Field Treatment

Pulsed electric field treatment has been claimed to produce more acceptable chilled citrus juices than those obtained by conventional thermal treatment. The pectin methylesterase activity and the acceptability of nine juices obtained from Clementine mandarins, Valencia oranges, and Ortanique fruits (hybrid of mandarin and orange), untreated, pasteurized (85°C for 10 s), and treated by pulsed electric fields (25 kV/cm for 330 μs), were evaluated. The treatments, selected to reach a similar level of pectin methylesterase inactivation, produced juices that did not differ in acceptability from each other for the three varieties and in all cases were less acceptable than the untreated juice.

Sign in / Sign up

Export Citation Format

Share Document