Two-step PEF processing for enhancing the polyphenol concentration and decontaminating a red grape juice

Delso, C. (Universidad de Zaragoza) ; Berzosa, A. (Universidad de Zaragoza) ; Sanz, J. (Universidad de Zaragoza) ; Álvarez, I. (Universidad de Zaragoza) ; Raso, J. (Universidad de Zaragoza)

Resumen: 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.

Idioma: Inglés

DOI: 10.3390/foods11040621

Año: 2022

Publicado en: Foods 11, 4 (2022), 621 [18 pp.]
ISSN: 2304-8158

Factor impacto JCR: 5.2 (2022)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 34 / 142 = 0.239 (2022) - Q1 - T1

Factor impacto CITESCORE: 5.8 - Agricultural and Biological Sciences (Q1) - Immunology and Microbiology (Q2) - Health Professions (Q1) - Social Sciences (Q1)

Factor impacto SCIMAGO: 0.771 - Food Science (Q1) - Health Professions (miscellaneous) (Q1) - Plant Science (Q1) - Microbiology (Q2) - Health (social science) (Q2)

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)