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.
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页码：1184 / 1191
页数：7
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