112122 20240319080957.0 doi 10.3390/foods11040621 sideral 128092 ART-2022-128092 eng Delso, C. Universidad de Zaragoza (orcid)0000-0003-4744-8649 Two-step PEF processing for enhancing the polyphenol concentration and decontaminating a red grape juice 2022 Access copy available to the general public Unrestricted 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. info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 5.2 2022 FOOD SCIENCE & TECHNOLOGY 34 / 142 = 0.239 2022 Q1 T1 0.771 2022 Food Science 2022 Q1 Health Professions (miscellaneous) 2022 Q1 Plant Science 2022 Q1 Microbiology 2022 Q2 Health (social science) 2022 Q2 5.8 2022 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Berzosa, A. Universidad de Zaragoza Sanz, J. Universidad de Zaragoza Álvarez, I. Universidad de Zaragoza (orcid)0000-0003-2430-858X Raso, J. Universidad de Zaragoza (orcid)0000-0003-3957-9091 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 11, 4 (2022), 621 [18 pp.] Foods Foods 2304-8158 1352930 http://zaguan.unizar.es/record/112122/files/texto_completo.pdf Versión publicada 2786738 http://zaguan.unizar.es/record/112122/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:112122 articulos driver 2024-03-18-13:47:45 ARTICLE