Naslov
Effect of pulsed electric field (PEF) treatment on stability of bioactive compounds in strawberry juice

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

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

Izvornik
CEFood Congress Book / Raspor, Peter ; Vovk, Irena ; Ovca, Andrej ; Smole Možina, Sonja ; Butinar, Bojan ; Jevšnik, Mojca - Ljubljana, 2022, 171-171

ISBN
978-961-95942-0-9

Skup
11th Central European Congress on Food and Nutrition (CEFood)

Mjesto i datum
Čatež ob Savi, Slovenija, 27.09.2022. - 30.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Sok od jagode ; Zrelost ; Bioaktivni spojevi ; Funkcionalna hrana
(Strawberry juice ; Maturity ; Bioactive compounds ; Functional food)

Sažetak
The effects of PEF technology on the content of anthocyanins (ANT), hydroxycinnamic acids (HCA) and flavonols (FL) in strawberry juices from the strawberry (Fragaria x ananassa Duch.) cultivar 'Albion' harvested at 75 % maturity (J1) and 100 % maturity (J2) and stored at +4 °C for 7 days were evaluated. The parameters of the PEF treatment were: (i) electric field strength (40 and 50 kV/cm), (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). The untreated juice J2 had higher ANT, HCA and FL values than the untreated juice J1. After 7 days of storage at 4 °C, the control samples showed decreasing values of FL and increasing values of ANT and HCA. The treated juice samples of both maturity levels stored at 4 °C for seven days had significantly lower FL, while the values of ANT and HCA were significantly higher on the first day of storage. The electrical strength of 50 kV showed a statistically significant effect on the increase of ANT, HCA and FL content compared to the 40 kV strength. In contrast to the electrical strength, increasing the frequency from 100 Hz to 200 Hz resulted in a statistically significant decrease in ANT, HCA, and FL. Treatment duration did not show a statistically significant effect on ANT and HCA, with the exception of FL, where an increase in treatment duration resulted in a decrease in the levels of FL. PEF-treated J2 samples had significantly higher ANT, HCA and FL than J1. Regardless of maturity, storing treated samples at a temperature of 4 °C for seven days resulted in a statistically significant increase in ANT, HCA, and a decrease in FL. In general, it can be concluded that PEF technology positively affects the stability of ANT and HCA in strawberry juices during seven days of storage at 4 °C. Among the PEF process parameters, electric field strength and frequency had a statistically significant effect on the content of ANT, HCA and FL in the juices.

Izvorni jezik
Engleski

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