Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

Abstract

The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.

Converting potato peel waste into bioactive extracts: reduction of pesticides by traditional and novel pretreatment technologies

“…22 This phenomenon facilitates the removal of pesticide residues and other contaminants present on the surface of the peel, while causing minimal or negligible changes in the internal cellular structure where polyphenols are located, slowing down their removal, consistent with the findings of Wiktor et al (2021). 46 On the other hand, when PEF was applied to potato peel samples, short intense electric pulses were employed causing electroporation of the internal cell membranes. 47 This electroporation phenomena could lead to the formation of temporary pores in the cell walls, allowing for the release of intracellular compounds, including phenolic compounds and other bioactive substances.…”

Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices

“…Then the fruits were kept in the refrigerator at 4 to 6 °C to prevent rotting. Samples were placed at ambient temperature for 2 h before the tests 22 . The apples were washed and peeled then cut into slices of 2, 4, and 6 mm thickness with a knife.…”

“…In food processing, ultrasound causes changes in textural, rheological, physical, chemical and functional properties 19 . Several studies have also dried various food products using ultrasound pretreatment for Inula viscosa (L.) 17 , pumpkin seeds 20 , longan 21 , apple 22 , celery 23 , carrot 24 , and kiwifruit 25 . The results showed that pretreatments with different drying methods can be applied to decrease and increase the DT and the efficiency, respectively while preserving the final sample quality.…”

The Effect of Processing Methods on Food Quality and Human Health: Latest Advances and Prospects

“…These additives are known to be prejudicial to human health, and are associated with a variety of health problems. This collection includes four reviews and six original research articles [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 ]. The review on high-pressure processing (HPP) technology is focused on fruit and vegetable products [ 1 ].…”

“…The review showed minimal impact of pulsed electric fields (PEF), HPP and ultrasound on the quality of the wine [ 4 ]. A comparative study of the application of HPP, ultrasound and PEF for the pre-treatment of apples before air drying is included in this collection [ 5 ].…”