Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments |
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Authors: | Ingrid Aguiló-Aguayo |
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Affiliation: | Department of Food Technology, UTPV-CeRTA, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain |
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Abstract: | The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV/cm for 1700 μs applying 4-μs pulses at 100 Hz in bipolar mode) on color, viscosity and PME and PG activities in strawberry juice were studied and compared to those of heat treatments (90 °C for 60 s or 30 s) through 63 days of storage. L∗ and viscosity values of the HIPEF-processed juices were higher than those found in the thermally treated. In addition, HIPEF-treated juice exhibited lower 5-(hydroxymethyl)-2-furfural (HMF) concentration and browning index than heat-treated juices throughout storage. On the other hand, HIPEF-treated juice maintained low residual pectin methylesterase (PME) activity (13.1%) for 63 days, whereas in the case of the thermally treated, 22.2 and 48.8% was retained after 60 s and 30 s, respectively. Strawberry juice treated by HIPEF achieved lower residual polygalacturonase (PG) activity (73.3%) than those of heat-processed at 90 °C for 60 s (76.2%) or 30 s (96.8%). Thus, HIPEF could be a feasible alternative to thermal processing to minimize browning and viscosity loss in strawberry juice during storage. |
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Keywords: | High-intensity pulsed electric fields Strawberry juice Color Viscosity |
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