Influence of different pulsed electric field strengths on the quality of the grapefruit juice

Abstract

Summary Grapefruit juice was investigated using pulsed electric fields (PEF) with (electric field strengths: 0, 5, 10, 15, 20 and 25 kV cm−1; flow rate: 80 mL min−1; pulse frequency: 1 kHz at 40 °C for 600 μs). Total phenolics, DPPH, total antioxidant capacity (TAC), total anthocyanins, total carotenoids, sugars and physicochemical properties of grapefruit juice were studied. In addition, the effect of PEF treatment on micro‐organisms was also observed. Results indicated that no significant change was observed in pH, Brix, titratable acidity, sugars, total anthocyanins and colour attributes with the increase in pulsed electric strength as compared to control treatment. However, significant decrease in nonenzymatic browning (NEB) and viscosity while an increase in cloud value, DPPH, TAC, total phenolics and total carotenoids, while reduction in the activity of micro‐organisms, was also observed with the increase in pulsed electric strength as compared to control treatment. This study suggested that PEF at 25 kV cm−1 could improve the quality of grapefruit juice.

The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review

“…Inactivation of the microorganisms was achieved along with improved pH, titratable acidity, viscosity, carotenoids, ascorbic acid, concentrations of phenolic compounds, and antioxidant capacity of carrot juice. TS treatment has been tested on grapefruit juice at 28‐kHz frequency and 60 °C and proved to be effective at inactivation of microorganisms and at quality enhancement in terms of bioactive compounds and enzymes (Aadil et al., , ). TS in a pulsed and continuous mode was studied regarding inactivation of S. cerevisiae in pineapple, grape, and cranberry juices and reductions by as much as 5 log were obtained (Bermúdez‐Aguirre & Barbosa‐Cánovas, ).…”

“…Lower treatment intensity could also be useful for reducing the microbial load. For example, PEF treatment at 25 kV/cm, 1 kHz, and 40 °C for 600 μs is effective at reducing TPC and inactivating yeast and molds in grapefruit juices without an effect on physicochemical properties, sugar contents (fructose, glucose, and sucrose), total anthocyanins, and the color value (Aadil et al., ). It is worth mentioning that the antiradical activity of the treated juice (measured as percentage inhibition of the 2,2‐diphenyl‐1‐picrylhydrazyl; DPPH radical), antioxidant capacity, total phenolics, and total carotenoids increased.…”

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

“…It is known for its characteristic and pleasant odor and distinctive taste (Grinan et al, ; Hamid & Khadijeh, ). From harvesting to processing, several changes occurred in the fresh‐cut fruit and its production of fresh‐cut products, having two major issue, that is, quality maintenance during storage and microbial safety (Putnik, Bursać Kovačević, Herceg, & Levaj, ; Putnik & Bursac Kovacevc, ; Putnik et al, ), as well as enzymatic browning that causes significant losses in different food products (Aadil, Zeng, Ali, et al, ; Manzoor et al, ; Putnik, Roohinejad, et al, ). Approximately, 50% of the fruits are neglected due to the quality defects and the browning is primarily catalyzed by the polyphenol oxidase (PPO) enzyme (Shen, Zhang, Devahastin, & Guo, ).…”

The efficiency and comparison of novel techniques for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis

“…Pulsed electric field treatment was done on a continuous bench-scale PEF system (SCUT PEF Team, South China University of Technology, Guangzhou, China), which was described earlier in detail (Aadil et al, 2015;Liu et al, 2016;Yun et al, 2017). Firstly, 1.00 g of H. pluvialis cyst was added to 100 mL methanol in a 150-mL beaker.…”