Naslov
Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

Autori
Gabrić, Domagoj ; Barba, Francisco ; Roohinejad, Shahin ; Gharibzahedi, Seyed Mohammad Taghi ; Radojčin, Milivoj ; Putnik, Predrag ; Bursać Kovačević, Danijela

Izvornik
Journal of food process engineering (0145-8876) 41 (2017); E12638, 14

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
pulsed electric fields ; liquid foods ; physicochemical properties ; nutritional properties

Sažetak
Fruit juices and other beverages constitute an important source of bioactive compounds, but thermal processing may reduce their contents thus decreasing natural nutritive value of foods. This has been recently led to the use of non-thermal technologies, especially pulsed electric fields (PEF) as an interesting alternative to thermal pasteurization of beverages. Reported results show that PEF is a useful for pasteurization of fruit juices that can minimize changes in physicochemical and nutritional properties with retention of higher amounts of health-related phytochemicals. This study presents an overview of the effect of PEF on the physicochemical (e.g., Brix, pH, viscosity, acidity, color, aroma, and flavor, etc.) and nutritional (e.g., fatty acids and free amino acids, bioactive compounds, antioxidant capacity, etc.) properties of beverages.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA