Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality

Abstract

BACKGROUNDPulsed electric field (PEF) has become a reality in the food industry as a non‐thermal application. PEF is used due to its benefits such as increasing the extraction of anthocyanin or other bioactive substances, shortening the fermentation time, and reducing the microbiological load by electroporation. This study aimed to determine the effect of PEF pre‐treatment on the fermentation, chemical, microbiological, and sensory properties of shalgam juice. For this purpose, PEF with 1 kV·cm‐1 of field strength was used as a pre‐treatment for shalgam juice and changes in control and PEF‐treated samples were monitored during fermentation and 70 days of cold storage (4 °C).RESULTSThe pH and lactic acid content during fermentation were similar for both samples. The effect of PEF on pH (3.15‐3.39), titratable acidity (4.35‐5.49 g·L‐1), total phenolic content (279‐766 mg·mL‐1 GAE) and antioxidant activity (694‐2091 μmol Trolox·mL‐1) during storage was insignificant. PEF‐treated samples had lower total aerobic mesophilic bacteria (~ 9%) and lactic acid bacteria (~ 3%) counts than the control samples at the end of 70 days. Sensory analyses performed at 30th and 60th days of storage with 74 panelists revealed that the color, taste, sourness, saltiness, bitterness, and general acceptability were not inversely affected by PEF.CONCLUSIONOur results could be a basis to produce shalgam juice commercially by PEF treatment. Although more studies with new experimental designs should be carried out, preliminary results indicated that the use of PEF might have a potential for fermented products such as shalgam juices.This article is protected by copyright. All rights reserved.