6533b81ffe1ef96bd127883d
RESEARCH PRODUCT
Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
Predrag PutnikMilivoj RadojčinSeyed Mohammad Taghi GharibzahediShahin RoohinejadFrancisco J. BarbaDanijela Bursać KovačevićDomagoj GabrićMohammed Gharibsubject
BrixbiologyChemistryGeneral Chemical Engineeringpulsed electric fields ; liquid foods ; physicochemical properties ; nutritional propertiesfood and beveragesPasteurization04 agricultural and veterinary sciencesFree aminobiology.organism_classification040401 food sciencelaw.inventionAntioxidant capacity0404 agricultural biotechnologylawFood scienceAromaFlavorFood Sciencedescription
Fruit juices and other beverages constitute an important source of bioactive compounds, but thermal processing may reduce their contents thus decreasing natural nutritive value of foods. This has been recently led to the use of non-thermal technologies, especially pulsed electric fields (PEF) as an interesting alternative to thermal pasteurization of beverages. Reported results show that PEF is a useful for pasteurization of fruit juices that can minimize changes in physicochemical and nutritional properties with retention of higher amounts of health-related phytochemicals. This study presents an overview of the effect of PEF on the physicochemical (e.g., Brix, pH, viscosity, acidity, color, aroma, and flavor, etc.) and nutritional (e.g., fatty acids and free amino acids, bioactive compounds, antioxidant capacity, etc.) properties of beverages.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-11-06 | Journal of Food Process Engineering |