Naslov
The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness

Autori
Bebek Markovinović, Anica ; Putnik, Predrag ; Stulić, Višnja ; Batur, Luka ; Duralija, Boris ; Pavlić, Branimir ; Vukušić Pavičić, Tomislava ; Herceg, Zoran ; Bursać Kovačević, Danijela

Izvornik
Foods (2304-8158) 11 (2022), 14; 1-18

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
high intensity pulsed electric field (HIPEF) ; bioactive compounds ; strawberry juice ; maturity ; storage

Sažetak
The aim of this study was to investigate the influence of high intensity pulsed electric field (HIPEF) technology on the stability of total phenols, anthocyanins, hydroxycinnamic acids, flavonols, and condensed tannins in strawberry juices (Fragaria x ananassa Duch. cv. ‘Albion’) with different ripening stages (75% and 100%) and stored at +4 °C for 7 days. The HIPEF parameters studied were: (i) electric field strength (40 and 50 kV cm−1), (ii) frequency (100 and 200 Hz), and (iii) treatment duration (3 and 6 min). Of the HIPEF parameters studied, electric field strength and frequency had a statistically significant effect on the content of all phenolic compounds. Treatment duration showed no statistically significant effects on phenolic compounds except for flavonols and condensed tannins. Storage had a positive effect on the stability of most of the phenolic compounds, with the exception of flavonols. Optimization of HIPEF processing showed that strawberry samples at both ripeness levels were suitable for HIPEF treatment to obtain functional fruit juices with a high content of polyphenols.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Faculty of Technology, University of Novi Sad, Blvd.
Cara Lazara 1, 21000 Novi Sad, Serbia

POVEZANOST RADA