Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines

Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and two months storage. For each wine, the pH, colour density, total phenolic content and antioxidant activity quality parameters were determined and the different treatments were compared. The pH of the untreated and treated wines generally remained unchanged after processing and storage. The antioxidant activity of the wines decreased after processing and storage. Generally, non-thermal processing did not affect the wine quality parameters during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on the quality parameters assessed in five different wines.

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

Foods ◽

10.3390/foods7100169 ◽

2018 ◽

Vol 7 (10) ◽

pp. 169 ◽

Cited By ~ 3

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.

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Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

Foods ◽

10.3390/foods10081943 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1943

Author(s):

Artur Wiktor ◽

Aleš Landfeld ◽

Aleksandra Matys ◽

Pavla Novotná ◽

Magdalena Dadan ◽

...

Keyword(s):

High Pressure ◽

Electric Field ◽

Total Phenolic Content ◽

Phenolic Content ◽

Reference Sample ◽

Pulsed Electric Field ◽

Quality Parameters ◽

High Pressure Processing ◽

Total Phenolic ◽

Hygroscopic Properties

The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.

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Effects of High-Pressure Processing and Pulsed Electric Fields on Nutritional Quality and Health-Related Compounds of Fruit and Vegetable Products

Nonthermal Processing Technologies for Food ◽

10.1002/9780470958360.ch33 ◽

2011 ◽

pp. 502-536

Author(s):

Concepción Sánchez-Moreno ◽

Begoña De Ancos ◽

Lucía Plaza ◽

Pedro Elez-Martínez ◽

M. Pilar Cano

Keyword(s):

High Pressure ◽

Electric Fields ◽

Nutritional Quality ◽

Pulsed Electric Fields ◽

High Pressure Processing ◽

Fruit And Vegetable ◽

Vegetable Products ◽

Health Related ◽

Related Compounds

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

Journal of Agricultural and Food Chemistry ◽

10.1021/jf048839b ◽

2005 ◽

Vol 53 (11) ◽

pp. 4403-4409 ◽

Cited By ~ 238

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

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Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine

Foods ◽

10.3390/foods10092175 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2175

Author(s):

Filipa V. M. Silva ◽

Sanelle van Wyk

Keyword(s):

High Pressure ◽

Electric Fields ◽

Continuous Process ◽

High Pressure Processing ◽

Microbial Inactivation ◽

Wine Industry ◽

Wine Quality ◽

Wine Production ◽

Power Ultrasound ◽

Spoilage Yeasts

SO2 is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds in the must during the early stages of wine production, as well as undesirable bacteria and yeasts during fermentation, thus avoiding microbial spoilage during wine production and storage. The addition of SO2 is regulated to a maximum of 150–350 ppm, as this chemical preservative can cause adverse effects in consumers such as allergic reactions. Therefore, the wine industry is interested in finding alternative strategies to reduce SO2 levels, while maintaining wine quality. The use of non-thermal or cold pasteurization technologies for wine preservation was reviewed. The effect of pulsed electric fields (PEF), high pressure processing (HPP), power ultrasound (US), ultraviolet irradiation (UV), high pressure homogenization (HPH), filtration and low electric current (LEC) on wine quality and microbial inactivation was explored and the technologies were compared. PEF and HPP proved to be effective wine pasteurization technologies as they inactivate key wine spoilage yeasts, including Brettanomyces, and bacteria in short periods of time, while retaining the characteristic flavor and aroma of the wine produced. PEF is a promising technology for the beverage industry as it is a continuous process, requiring only microseconds of processing time for the inactivation of undesirable microbes in wines, with commercial scale, higher throughput production potential.

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