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

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 vit...

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Autores principales: Dziadek, Kinga, Kopeć, Aneta, Dróżdż, Tomasz, Kiełbasa, Paweł, Ostafin, Marek, Bulski, Karol, Oziembłowski, Maciej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6423276/
https://www.ncbi.nlm.nih.gov/pubmed/30956298
http://dx.doi.org/10.1007/s13197-019-03581-4
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author Dziadek, Kinga
Kopeć, Aneta
Dróżdż, Tomasz
Kiełbasa, Paweł
Ostafin, Marek
Bulski, Karol
Oziembłowski, Maciej
author_facet Dziadek, Kinga
Kopeć, Aneta
Dróżdż, Tomasz
Kiełbasa, Paweł
Ostafin, Marek
Bulski, Karol
Oziembłowski, Maciej
author_sort Dziadek, Kinga
collection PubMed
description 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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spelling pubmed-64232762019-04-05 Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice Dziadek, Kinga Kopeć, Aneta Dróżdż, Tomasz Kiełbasa, Paweł Ostafin, Marek Bulski, Karol Oziembłowski, Maciej J Food Sci Technol Original Article 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. Springer India 2019-02-07 2019-03 /pmc/articles/PMC6423276/ /pubmed/30956298 http://dx.doi.org/10.1007/s13197-019-03581-4 Text en © The Author(s) 2019 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
spellingShingle Original Article
Dziadek, Kinga
Kopeć, Aneta
Dróżdż, Tomasz
Kiełbasa, Paweł
Ostafin, Marek
Bulski, Karol
Oziembłowski, Maciej
Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice
title Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice
title_full Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice
title_fullStr Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice
title_full_unstemmed Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice
title_short Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice
title_sort effect of pulsed electric field treatment on shelf life and nutritional value of apple juice
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6423276/
https://www.ncbi.nlm.nih.gov/pubmed/30956298
http://dx.doi.org/10.1007/s13197-019-03581-4
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