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RESEARCH PRODUCT
Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana
Magdalena BuniowskaC. CortésMaría J. EsteveJuana M. Carbonell-capellaA. ZuluetaA. Frígolasubject
0106 biological scienceschemistry.chemical_classificationChemistryGeneral Chemical EngineeringGlycosideSteviol04 agricultural and veterinary sciencesAscorbic acid040401 food science01 natural sciencesBiochemistrychemistry.chemical_compoundStevia rebaudiana0404 agricultural biotechnology010608 biotechnologySteviosideFood scienceResponse surface methodologyRebaudioside AHydroxymethylfurfuralFood ScienceBiotechnologydescription
Abstract A fruit juice-stevia beverage was processed using pulsed electric fields (PEF), a non-thermal preservation technology, with the purpose of investigating the feasibility of PEF for bioactive compounds and steviol glycosides enhancement and its impact on physicochemical properties. Variable ranges of response surface methodology were 20–40 kV/cm (electric field strength), 100–360 μs (treatment time) and 0–2.5% (w/v) stevia. After PEF, ascorbic acid was retained by more than 74%. Some of the analyzed PEF treatments resulted in an enhancement of total anthocyanins and carotenoids. The best results for rebaudioside A/stevioside ratio were obtained when PEF was applied at 30 kV/cm for 230 μs. Hydroxymethylfurfural content and total color differences were maximum at the highest electric field strength assayed (40 kV/cm). PEF conducted at 21 kV/cm during 360 μs with 2.5% stevia led to the beverage with the greatest content in bioactive compounds and sweetening properties with minimal color changes.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-01-01 | Food and Bioproducts Processing |