000112122 001__ 112122
000112122 005__ 20240319080957.0
000112122 0247_ $$2doi$$a10.3390/foods11040621
000112122 0248_ $$2sideral$$a128092
000112122 037__ $$aART-2022-128092
000112122 041__ $$aeng
000112122 100__ $$0(orcid)0000-0003-4744-8649$$aDelso, C.$$uUniversidad de Zaragoza
000112122 245__ $$aTwo-step PEF processing for enhancing the polyphenol concentration and decontaminating a red grape juice
000112122 260__ $$c2022
000112122 5060_ $$aAccess copy available to the general public$$fUnrestricted
000112122 5203_ $$aThis 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.
000112122 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000112122 590__ $$a5.2$$b2022
000112122 592__ $$a0.771$$b2022
000112122 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 142 = 0.239$$c2022$$dQ1$$eT1
000112122 593__ $$aFood Science$$c2022$$dQ1
000112122 593__ $$aHealth Professions (miscellaneous)$$c2022$$dQ1
000112122 593__ $$aPlant Science$$c2022$$dQ1
000112122 593__ $$aMicrobiology$$c2022$$dQ2
000112122 593__ $$aHealth (social science)$$c2022$$dQ2
000112122 594__ $$a5.8$$b2022
000112122 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000112122 700__ $$aBerzosa, A.$$uUniversidad de Zaragoza
000112122 700__ $$aSanz, J.$$uUniversidad de Zaragoza
000112122 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000112122 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000112122 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000112122 773__ $$g11, 4 (2022), 621 [18 pp.]$$pFoods$$tFoods$$x2304-8158
000112122 8564_ $$s1352930$$uhttps://zaguan.unizar.es/record/112122/files/texto_completo.pdf$$yVersión publicada
000112122 8564_ $$s2786738$$uhttps://zaguan.unizar.es/record/112122/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000112122 909CO $$ooai:zaguan.unizar.es:112122$$particulos$$pdriver
000112122 951__ $$a2024-03-18-13:47:45
000112122 980__ $$aARTICLE