Quality, Safety, and Shelf-Life Improvement in Fruit Juices by Pulsed Electric Fields

2014 ◽  
pp. 400-427
Keyword(s):  
Shelf Life ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Fruit Juices ◽  
Life Improvement

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.

Impact of pulsed electric fields on food enzymes and shelf-life

2007 ◽  
pp. 212-246 ◽  
Author(s):  
P. Elez-Martínez ◽  
O. Martín-Belloso ◽  
D. Rodrigo ◽  
F. Sampedro
Keyword(s):  
Shelf Life ◽  
Electric Fields ◽  
Pulsed Electric Fields

scholarly journals Advanced technologies for cherry processing and packaging

Italus Hortus ◽  
2019 ◽  
Vol 26 ◽  
pp. 51-58
Author(s):  
Marco Dalla Rosa
Keyword(s):  
Shelf Life ◽  
Electric Fields ◽  
Energy Demand ◽  
Cold Plasma ◽  
New Technologies ◽  
Osmotic Dehydration ◽  
Pulsed Electric Fields ◽  
Skin Permeability ◽  
Hypertonic Solution ◽  
Thermal Treatments

The evolution of food technologies through the use of the so-called emerging technologies lays the basis for obtaining products with at least partial stabilization level against microbial alterations with minimal modifications of the intrinsic sensory and nutritional qualities of the finished products. High hydrostatic pressures, pulsed electric fields, cold plasma and osmodehydration can be used for the processing of sweet and sour cherries, with obtaining products of good quality and medium-long shelf-life avoiding highly impacting thermal treatments. High hydrostatic pressure can be used to obtain a partial stabilization of pitted cherries to prolong their shelf-life up to 15 days in refrigerated conditions without any severe thermal treatments. High pressure homogenization could be instead useful to multiple purposes like partial microbial stabilization, viscosity changes and bioactive compounds incapsulation of cherry juices. Water removal without state exchanges can be performed using the direct osmosis dewatering technology. Up to the 70 % of the initial water had been showed to be removed with the immersion of sweet cherries to a Dalla Rosa 58 hypertonic solution taking advantages of the difference of osmotic pressure between the fruits and the solution, even with any increase of temperature and very low energy demand. Since this technology is time consuming, pre-treatments like application of Ultrasounds or Pulsed Electric Fields (PEF) have been successfully applied in fruit osmotic dewatering. Furthermore, combining the osmotic dehydration and vacuum pulses it has been possible to introduce interesting enriching components like bioactive substances, probiotics and vitamins to reinforce the healthy contents of cherries. Eventually, surface treatments could be adopted to optimize the cherry skin permeability. Among the new technologies potentially able to help the sanitation and thus the extension of the cherry shel-life, cold plasma could be applied to decontaminate the fruit surface also in this case without any temperature increase. The packaging of the fresh and finished products through the use of modified atmosphere pakaging (MAP), combined with the choice of the most suitable flexible films can be a further key to improve the shelf life of the products.

Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields

2005 ◽  
Vol 67 (1-2) ◽  
pp. 81-86 ◽  
Author(s):  
D.R. Sepulveda ◽  
M.M. Góngora-Nieto ◽  
J.A. Guerrero ◽  
G.V. Barbosa-Cánovas
Keyword(s):  
Shelf Life ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Pasteurized Milk
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