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

Thumbnail
View/Open
Issue date
2016
Author
Mtaoua, H.
Sánchez Vega, Rogelio
Ferchichi, A.
Martín Belloso, Olga
Suggested 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.
Impact

Google Scholar logo  Google Scholar
Share
Export to Mendeley
Metadata
Show full item record
Abstract
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.
URI
http://hdl.handle.net/10459.1/59127
DOI
https://doi.org/10.1111/jfpp.13052
Is part of
Journal of Food Processing and Preservation, 2016, p. 1-8
Collections

The following license files are associated with this item:

cc-by (c) Mtaoua, H. et al., 2016
Except where otherwise noted, this item's license is described as cc-by (c) Mtaoua, H. et al., 2016