Impact of high-intensity pulsed electric fields or thermal treatment on the quality attributes of date juice through storage

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2016Suggested citation
Mtaoua, H.;
Sánchez Vega, Rogelio;
Ferchichi, A.;
Martín Belloso, Olga;
.
(2016)
.
Impact of high-intensity pulsed electric fields or thermal treatment on the quality attributes of date juice through storage.
Journal of Food Processing and Preservation, 2016, p. 1-8.
https://doi.org/10.1111/jfpp.13052.
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The effects of high-intensity pulsed electric fields (HIPEF) processing (35 kV/cm
for 1,000 ms using pulses of 4 ms pulses at 100 Hz in bipolar mode) or thermal
treatment (90C for 60 s) on total phenols composition, color parameters, 5-
(Hydroxymethyl)furfural (HMF), pH, soluble solids and turbidity were assessed
in date juice for five weeks under refrigeration storage (4–5C), having as reference
the untreated date juice. After processing, HIPEF treated date juice exhibited
lower HMF concentration than pasteurized one. HIPEF treatment did not affect
color parameters with respect to other date juices after treatments. Turbidity,
soluble solids and pH were more preserved in HIPEF treated date juice compared
to heated one after processing and along storage. The content of total phenols
increased after HIPEF compared to untreated juice.
The HIPEF contributed to the maintain of quality attributes of date juice along
refrigeration storage. This process was much better than heat.
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Journal of Food Processing and Preservation, 2016, p. 1-8European research projects
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