Non-thermal pasteurization of fruit juices by combining high-intensity pulsed electric fields with natural antimicrobials

2008 ◽  
Vol 9 (3) ◽  
pp. 328-340 ◽  
Author(s):  
Jonathan Mosqueda-Melgar ◽  
Rosa Martina Raybaudi-Massilia ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Fruit Juices ◽  
Natural Antimicrobials ◽  
Thermal Pasteurization

Nanosecond, high‐intensity pulsed electric fields induce apoptosis in human cells

2003 ◽  
Vol 17 (11) ◽  
pp. 1-23 ◽  
Author(s):  
Stephen J. Beebe ◽  
Paula M. Fox ◽  
Laura J. Rec ◽  
Lauren K. Willis ◽  
Karl H. Schoenbach
Keyword(s):  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Human Cells

scholarly journals A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 169 ◽  
Author(s):  
Biniam Kebede ◽  
Pui Lee ◽  
Sze Leong ◽  
Vidya Kethireddy ◽  
Qianli Ma ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
High Pressure Processing ◽  
Life Changes ◽  
Processing Technologies ◽  
Promotion Strategies ◽  
Thermal Pasteurization ◽  
Insight Into

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.

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