Publisher: John Wiley & Sons Inc
E-ISSN: 1365-2621|950-5423|10|2290-2296
ISSN: 0950-5423
Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.950-5423, Iss.10, 2015-10, pp. : 2290-2296
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
SummaryGrapefruit juice was investigated using pulsed electric fields (PEF) with (electric field strengths: 0, 5, 10, 15, 20 and 25 kV cm−1; flow rate: 80 mL min−1; pulse frequency: 1 kHz at 40 °C for 600 μs). Total phenolics, DPPH, total antioxidant capacity (TAC), total anthocyanins, total carotenoids, sugars and physicochemical properties of grapefruit juice were studied. In addition, the effect of PEF treatment on micro‐organisms was also observed. Results indicated that no significant change was observed in pH, Brix, titratable acidity, sugars, total anthocyanins and colour attributes with the increase in pulsed electric strength as compared to control treatment. However, significant decrease in nonenzymatic browning (NEB) and viscosity while an increase in cloud value, DPPH, TAC, total phenolics and total carotenoids, while reduction in the activity of micro‐organisms, was also observed with the increase in pulsed electric strength as compared to control treatment. This study suggested that PEF at 25 kV cm−1 could improve the quality of grapefruit juice.
Related content
Pulsed electric field assisted juice extraction
By Ngadi Michael Bazhal Maksym
Stewart Postharvest Review, Vol. 2, Iss. 4, 2006-08 ,pp. :
Influence of Limonin on Consumer Preference of Processed Grapefruit Juice
JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. :