000162477 001__ 162477
000162477 005__ 20251017144655.0
000162477 0247_ $$2doi$$a10.3390/gastronomy3010005
000162477 0248_ $$2sideral$$a144998
000162477 037__ $$aART-2025-144998
000162477 041__ $$aeng
000162477 100__ $$aCegoñino, María
000162477 245__ $$aPreparation of Gazpacho Assisted by Pulsed Electric Fields: A Preliminary Study
000162477 260__ $$c2025
000162477 5060_ $$aAccess copy available to the general public$$fUnrestricted
000162477 5203_ $$aPulsed Electric Fields (PEFs) are a technology increasingly used in the food industry for various purposes. However, their potential benefits as a pretreatment prior to the culinary preparation of a product have rarely been investigated. No previous study has investigated the use of PEFs in obtaining gazpacho, a typical Spanish dish. We aimed to evaluate the possibility of applying this technology in pretreating the vegetables used in gazpacho; furthermore, we evaluated its impact on the final product by comparing results with control samples. Applied at several different intensities (0.5–1.5 kV/cm and 4–40 kJ/kg), PEFs softened and decreased the vegetables’ water-holding capacity. In addition, this technique beneficially affected the organoleptic characteristics of gazpacho, increasing its consistency, improving its color (which became more reddish and intense), and enhancing its flavor. Moreover, the use of PEFs allowed us to reduce the amount of water in the mix, thus saving natural resources, concentrating nutrients, and decreasing energy consumption. Although further studies are required, PEFs can be considered a technology of interest in this productive sector.
000162477 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A03-23R
000162477 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000162477 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000162477 700__ $$0(orcid)0009-0000-8889-1263$$aAbad, Vanesa$$uUniversidad de Zaragoza
000162477 700__ $$aRuiz-Comeras, Raúl
000162477 700__ $$0(orcid)0000-0002-5490-3542$$aLuengo, Elisa$$uUniversidad de Zaragoza
000162477 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza
000162477 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, Guillermo$$uUniversidad de Zaragoza
000162477 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez-Lanzarote, Ignacio$$uUniversidad de Zaragoza
000162477 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000162477 773__ $$g3, 1 (2025), 5 [14 pp.]$$pGastronomy$$tGastronomy$$x2813-513X
000162477 8564_ $$s2192874$$uhttps://zaguan.unizar.es/record/162477/files/texto_completo.pdf$$yVersión publicada
000162477 8564_ $$s2528514$$uhttps://zaguan.unizar.es/record/162477/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000162477 909CO $$ooai:zaguan.unizar.es:162477$$particulos$$pdriver
000162477 951__ $$a2025-10-17-14:37:49
000162477 980__ $$aARTICLE