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Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice
| Content Provider | MDPI |
|---|---|
| Author | Ignacio, Álvarez Delso, Carlota Berzosa, Alejandro Sanz, Jorge Raso, Javier |
| Copyright Year | 2022 |
| Description | This study’s aim is to evaluate Pulsed Electric Fields (PEF) technology as an alternative method for the processing of red grape juice. For this purpose, two PEF treatments were applied: first to grapes for polyphenol enrichment of the juice, and subsequently for microbial decontamination of the obtained juice. Juice obtained from PEF-treated grapes (5 kV/cm, 63.4 kJ/kg) had the polyphenol content 1.5-fold higher and colour intensity two times higher of control juices by spectrophotometric measurement (p ≤ 0.05). A subsequent decontamination treatment by PEF (17.5 kV/cm and 173.6 kJ/kg) achieved inactivation of the present microbiota (yeasts, moulds, and vegetative mesophilic bacteria) below detection level (<30 CFU/mL). Furthermore, PEF-treated juices were microbiologically stable up to 45 days, even at abusive refrigeration storage temperatures (10 °C). PEF juice quality and sensory characteristics were similar to a fresh juice; they were neither affected by the PEF decontamination treatment, nor by storage time and temperature. Results obtained in this study demonstrate the considerable potential of PEF for the production of a polyphenol-enriched and microbially stabilized red grape juice as a unique and sustainable alternative for the juice industry, while avoiding enzymatic and heat treatments. |
| Starting Page | 621 |
| e-ISSN | 23048158 |
| DOI | 10.3390/foods11040621 |
| Journal | Foods |
| Issue Number | 4 |
| Volume Number | 11 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2022-02-21 |
| Access Restriction | Open |
| Subject Keyword | Foods Anesthesiology Red Grape Juice Pulsed Electric Fields Polyphenols Microbial Control Novel Food |
| Content Type | Text |
| Resource Type | Article |
