Effect of pulsed electric field and thermal treatments on the bioactive compounds, enzymes, microbial, and physical stability of almond milk during storage

2020 ◽  
Vol 44 (7) ◽  
Author(s):  
Muhammad Faisal Manzoor ◽  
Xin‐An Zeng ◽  
Nazir Ahmad ◽  
Zahoor Ahmed ◽  
Abdur Rehman ◽  
...  
Keyword(s):  
Electric Field ◽  
Bioactive Compounds ◽  
Physical Stability ◽  
Pulsed Electric Field ◽  
Thermal Treatments

scholarly journals The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4287
Author(s):  
Katarzyna Rybak ◽  
Artur Wiktor ◽  
Dorota Witrowa-Rajchert ◽  
Oleksii Parniakov ◽  
Małgorzata Nowacka
Keyword(s):  
Vitamin C ◽  
Electric Field ◽  
Bioactive Compounds ◽  
Sugar Content ◽  
Combined Treatment ◽  
Pulsed Electric Field ◽  
Bell Pepper ◽  
Thermal Treatments ◽  
Total Carotenoids ◽  
Bell Peppers

The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combination were used in this experiment. The red bell peppers were evaluated based on quality attributes such as: total carotenoids content; polyphenols; vitamin C; antioxidant activity and sugars content. Vitamin C and sugar content were analyzed using liquid chromatography and other measurements were determined based on the spectrophotometric method. Results showed that the blanching in water or in steam reduced bioactive compounds concentration; whereas non-thermal treatments as pulsed electric field (PEF) applied separately or in combination with ultrasound (US + PEF) let to obtain similar or slightly lower content of bioactive compounds in comparison to untreated peppers. When sonication (US) and combined treatment as PEF + US were applied; in most cases reduction of bioactive compounds concentration occurred. This effect was probably related to the effect of relatively long (30 min) ultrasound treatment. The application of appropriate parameters of non-thermal processing is crucial for the high quality of processed material.

scholarly journals The Impact of Pulsed Electric Field on the Extraction of Bioactive Compounds from Beetroot

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 244 ◽  
Author(s):  
Malgorzata Nowacka ◽  
Silvia Tappi ◽  
Artur Wiktor ◽  
Katarzyna Rybak ◽  
Agnieszka Miszczykowska ◽  
...  
Keyword(s):  
Electric Field ◽  
Bioactive Compounds ◽  
Control Sample ◽  
Pulsed Electric Field ◽  
Pulse Number ◽  
Cell Membrane Permeability ◽  
Mineral Salts ◽  
Treated Sample ◽  
Pre Treatment ◽  
The Impact

Beetroot is a root vegetable rich in different bioactive components, such as vitamins, minerals, phenolics, carotenoids, nitrate, ascorbic acids, and betalains, that can have a positive effect on human health. The aim of this work was to study the influence of the pulsed electric field (PEF) at different electric field strengths (4.38 and 6.25 kV/cm), pulse number 10–30, and energy input 0–12.5 kJ/kg as a pretreatment method on the extraction of betalains from beetroot. The obtained results showed that the application of PEF pre-treatment significantly (p < 0.05) influenced the efficiency of extraction of bioactive compounds from beetroot. The highest increase in the content of betalain compounds in the red beet’s extract (betanin by 329%, vulgaxanthin by 244%, compared to the control sample), was noted for 20 pulses of electric field at 4.38 kV/cm of strength. Treatment of the plant material with a PEF also resulted in an increase in the electrical conductivity compared to the non-treated sample due to the increase in cell membrane permeability, which was associated with leakage of substances able to conduct electricity, including mineral salts, into the intercellular space.

scholarly journals Effects of High Intensity Pulsed Electric Field and Thermal Treatments on a Lipase from Pseudomonas fluorescens

2002 ◽  
Vol 85 (1) ◽  
pp. 19-27 ◽  
Author(s):  
S. Bendicho ◽  
C. Estela ◽  
J. Giner ◽  
G.V. Barbosa-Cánovas ◽  
O. Martín
Keyword(s):  
Electric Field ◽  
Pseudomonas Fluorescens ◽  
High Intensity ◽  
Pulsed Electric Field ◽  
Thermal Treatments

Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

2017 ◽  
Vol 42 (2) ◽  
pp. e13507 ◽  
Author(s):  
Rana Muhammad Aadil ◽  
Xin‐An Zeng ◽  
Zhong Han ◽  
Amna Sahar ◽  
Anees Ahmed Khalil ◽  
...  
Keyword(s):  
Electric Field ◽  
Bioactive Compounds ◽  
Grapefruit Juice ◽  
Pulsed Electric Field ◽  
Microbial Quality ◽  
Combined Effects

scholarly journals Optimization of anthocyanin's and bioactive compounds extraction from seedless barberry fruit with pulsed electric field

2021 ◽  
Vol 18 (114) ◽  
pp. 305-317
Author(s):  
fatemeh Tayebi Rad ◽  
hamid bakhshabadi ◽  
shilan rashidzadeh ◽  
◽  
◽  
...  
Keyword(s):  
Electric Field ◽  
Bioactive Compounds ◽  
Pulsed Electric Field
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