Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures

Soliva‐Fortuny, Robert; Vendrell-Pacheco, Mariona; Martı́n-Belloso, Olga; Elez-Martı́nez, Pedro

doi:10.1016/j.postharvbio.2017.03.015

Cited by 43 publications

(17 citation statements)

References 30 publications

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“…Although the increase in the carotenoid content in the derived product obtained from PEF-treated tomatoes may be difficult to explain due to the complexity of biological systems, a wellestablished explanation for this observation is the activation of the secondary metabolism in the fruit as a strategy to overcome unfavourable conditions. 11,23,26 The significant correlation found between lycopene and its precursors, phytoene and phytofluene ( p < 0.0001; r = 0.7612 and r = 0.7661, respectively), have led us to hypothesize that PEF treatments may activate the transcription of genes encoding enzymes such as phytoene synthase (SIPSY) and carotenoid isomerase enzyme (CRTISO), responsible for the biosynthesis of these carotenoids in the fruit, as previously suggested by Vallverdú-Queralt et al (2013). 10 After lycopene, the carotenoid biosynthetic pathway is divided into two branches.…”

Section: Resultsmentioning

confidence: 99%

“…According to previous studies, different electric field strengths (0.4, 1.2 and 2 kV cm −1 ) and number of pulses (5, 18 and 30 pulses) were applied at a low frequency of 0.1 Hz. The specific energy input corresponding to each treatment was calculated according to Soliva-Fortuny et al (2017) 23 and is displayed in Table 1. Each PEF treatment was repeated twice.…”

Section: Pulsed Electric Field Treatmentsmentioning

confidence: 99%

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Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

et al. 2018

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The application of pulsed electric fields (PEFs) to whole tomatoes is proposed as a pre-processing treatment to obtain purees with high health-related properties. Tomato fruit was subjected to different electric field strengths (0.4, 1.2 and 2 kV cm-1) and number of pulses (5, 18 and 30 pulses). Tomatoes were stored at 4 °C for 24 h after PEF processing and then ground and mixed with 5% olive oil. The resulting tomato-based product was subjected to in vitro gastrointestinal digestion. PEF treatments significantly increased the amount and bioaccessible fraction of carotenoids in the derived product. Treatments conducted at 2 kV cm-1 and 30 pulses led to the greatest increase in the concentration of any of the carotenoids studied in tomato-based products. The amount of carotenoids incorporated into the micellar phase was increased in the products obtained from PEF-treated tomatoes, especially after the application of 5 pulses at 2 kV cm-1. Under such treatment conditions, the bioaccessibility of lycopene, δ-carotene, β-carotene, γ-carotene and lutein was increased by 132%, 2%, 53%, 527% and 125%, respectively. Therefore, the application of PEFs as a pre-treatment could be considered as a promising technology to obtain tomato derivatives with high antioxidant potential.

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Section: Resultsmentioning

confidence: 99%

Section: Pulsed Electric Field Treatmentsmentioning

confidence: 99%

Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

et al. 2018

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“…Isomerization and oxidation that occurred during the thermal treatment resulted in the degradation of antioxidants. According to Soliva‐Fortuny et al ., PEF treatment (0.008 kJ kg −1 ) of apple preceding drying enhanced the TPC and TFC compared to the untreated apple slices.…”

Section: Emerging and Innovative Ntp Technologymentioning

confidence: 98%

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

et al. 2020

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BACKGROUND Most agricultural crops contain high moisture content (80–95% wet basis (wb)) which makes them very susceptible to microbial damage leading to shorter shelf‐life and high postharvest losses. The high perishability of these agricultural products requires preservation techniques to prolong their shelf‐lives. Drying remains an important component of processing in this regard. Therefore, any pretreatment methods for drying agricultural product that decreases the moisture content and minimizes drying time by conserving the quality of the crop product is of prime significance. This article is a comprehensive review of recent developments of non‐thermal pretreatment (NTP) methods. A summary of their significance, emerging and innovative methods of this technology together with its applications and limitations are discussed. This article further examines the environmental impact of NTP techniques. RESULTS NTP techniques, such as high pressure, ultrasound, pulsed electric field and osmotic dehydration methods are essential operations for pre‐dehydration of agricultural products prior to drying. These techniques can avoid the deleterious effects of heat on nutritive value, colour and flavour of agricultural products compared to thermal pretreatments. They also enhance the inactivation of the enzymes, improve energy efficiency and mass transfer, reduce processing time, preserve bioactive compounds, improve drying kinetics and drying rate, minimize enzymatic browning, and enhance product quality. CONCLUSION These findings will provide a better understanding of different NTP methods and also make available more information for selecting pretreatment techniques for drying of agricultural products. © 2020 Society of Chemical Industry

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“…In this sense, increased total phenolic content has been described in tomato treated at 1.2 kV cm -1 (Vallverdú-Queralt et al, 2012) and apple treated at 1.85 kV cm -1 (Wiktor et al, 2015). Soliva-Fortuny et al (2017) explored the effects of different PEF intensities, as well as time and temperature after treatment, on the phenolic content of apple fruits. These authors reported 13%, 92% and 67% increases in the total phenolic, total flavan-3-ol contents and antioxidant capacity (respectively) in apples treated at 0.01 kJ kg -1 and stored for 24 h at 22 °C, although possible effects on individual phenolic compounds and apple quality attributes were not evaluated.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple

Ribas-Agustí

Martı́n-Belloso

Soliva‐Fortuny

et al. 2019

Food Research International

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Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures

Abstract: Està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 4.0 de Creative Commons Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures

Cited by 43 publications

References 30 publications

Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple

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