Naslov
Effect of pulsed electric field treatment on polyphenols stability in strawberry juices

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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Traditional XXXIV Scientific-Professional Conference - Processing And Energy In Agriculture PTEP 2022 / - , 2022, 1-1

Skup
XXXIV Scientific and Professional Conference Processing and Energy in Agriculture (PTEP 2022)

Mjesto i datum
Sokobanja, Srbija; online, 03.04.2022. - 08.04.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
PEF ; polyphenols ; strawberry juice ; ripeness stage

Sažetak
Nowadays, consumers are increasingly looking for high-quality foods and food products that have positive impacts on health. Therefore, the demand for functional foods has also increased. Strawberry can be considered as a functional food due to its nutritional and biological composition. However, due to its short shelf life, it is usually consumed fresh, nevertheless, there is also growing interest for their juices. Juices are usually preserved by thermal technologies although the application of high-temperature treatments negatively affects the nutritional quality of the food. For this reason, the development and application of non-thermal processing technologies, such as a pulsed electric field (PEF), has attracted much attention. The aim of this study was to investigate the effects of PEF technology on soluble solids content (SSC), pH, and stability of polyphenols in strawberry juice during seven days of storage at 4 °C. Juice was prepared from strawberries (Fragaria x ananassa Duch.) cultivar 'Albion', whose fruits were harvested at 75 % (J1) and 100 % (J2) maturity. The parameters of the PEF treatment were: (i) electric field strength (40 and 50 kV), (ii) frequency (100 and 200 Hz), and (iii) treatment duration (3 and 6 min). All results were analyzed by multifactorial analysis of variance (p≤0.05). Total polyphenolic content (TPC) was determined by the Folin Ciocalteu spectrophotometric method. The control (untreated) samples of strawberry juice J2 had significantly higher SSC, significantly higher pH, and significantly lower TPC compared to the control samples of strawberry juice samples J1. Storage of the control samples of strawberry juice at a temperature of 4°C for seven days resulted in a significant decrease in SSC and pH, and a significant increase in TPC. Treated samples of strawberry juice J1 had significantly lower SSC and pH than treated samples of strawberry juice J2. Treated juice samples of both ripeness levels stored at 4°C for seven days had significantly lower SSC, while pH values were not significantly different from the first day of storage. The electric field strength of 50 kV proved to be the only statistically significant parameter of the PEF technology that led to a significant increase in TPC, as compared to the 40 kV strength. PEF- treated J1 samples had significantly higher TPC than J2. Regardless of maturity, storage of treated samples at a temperature of 4°C for seven days resulted in a statistically significant increase in TPC. In general, it can be concluded that PEF technology positively affects the stability of TPC in strawberry juices during seven days of storage at 4°C, and that strawberries with lower ripeness are also suitable for the production of functional fruit juices.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA