The application of novel technologies such as moderate-intensity pulsed electric fields (MIPEF) and/or high pressure thermal (HPT) treatments improved the quality of processed pumpkin. MIPEF was applied to whole pumpkin in order to increase the bioactive compounds content, in contrast, HPT treatment was applied in order to preserve the purées. Traditional thermal treatment (TT) of pasteurization and sterilization was compared with equivalent HPT treatments. The effect of processing (TT vs. HPT) in purées made from pumpkin pretreated with MIPEF was evaluated. Microbiological counts, enzyme inactivation (polyphenol oxidase, PPO) and bioactive compounds content (carotenoids, phenolic compounds and antioxidant activity) were analyzed in all processed purées. Regarding the pretreatment of the pumpkin, the application of MIPEF increased the content of some bioactive compounds of interest, such as carotenoids. The HPT treatment equivalent to sterilization preserved high levels of carotene compounds and antioxidant activity of pumpkin purée although this treatment importantly modified the original color of purée. However, the HPT treatment equivalent to pasteurization did not inactivate PPO enzyme in contrast to the effect reached by the equivalent TT. The bioactive compounds levels in HPT treated purée were similar or lower than those treated by TT.

Industrial relevance

Pulsed electric fields and high pressure thermal processing are emerging non-thermal food processing technologies. Moderate-intensity pulsed electric fields (MIPEF) were applied to increase the generation of bioactive compounds in vegetables. This treatment enhanced the carotenoids content in pumpkin. High pressure thermal treatment (applied at conditions equivalent to sterilization) was the method that best preserved pumpkin purées. The application of MIPEF to pumpkin and HPT treatment to the resulting purées could be proposed as a strategy for producing and preserving vegetable products with high bioactive compounds content.

中文翻译：

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应用创新技术，中等强度的脉冲电场和高压热处理来保存和/或提高南瓜的生物活性化合物含量

中强度脉冲电场（MIPEF）和/或高压热处理（HPT）处理等新技术的应用提高了加工南瓜的质量。MIPEF用于整个南瓜以增加生物活性化合物的含量，相反，HPT处理用于保存果泥。将巴氏灭菌和灭菌的传统热处理（TT）与同等的HPT处理进行了比较。评估了用MIPEF预处理的南瓜泥中的加工效果（TT与HPT）。在所有加工的菜泥中分析了微生物计数，酶失活（多酚氧化酶，PPO）和生物活性化合物的含量（类胡萝卜素，酚类化合物和抗氧化活性）。关于南瓜的预处理，MIPEF的应用增加了某些感兴趣的生物活性化合物（如类胡萝卜素）的含量。相当于灭菌的HPT处理保留了南瓜泥中高水平的胡萝卜素化合物和抗氧化活性，尽管这种处理可以显着地改变南瓜泥的原始颜色。但是，与巴氏灭菌法等效的HPT处理不会使PPO酶失活，这与等效TT所达到的效果相反。HPT处理的菜泥中的生物活性化合物水平与TT处理的相似或更低。与同等TT所达到的效果相反，与巴氏消毒同等的HPT处理不会使PPO酶失活。HPT处理的菜泥中的生物活性化合物水平与TT处理的相似或更低。与同等TT所达到的效果相反，与巴氏消毒同等的HPT处理不会使PPO酶失活。HPT处理的菜泥中的生物活性化合物水平与TT处理的相似或更低。

行业相关性

脉冲电场和高压热处理是新兴的非热食品加工技术。应用中等强度的脉冲电场（MIPEF）来增加蔬菜中生物活性化合物的产生。这种处理提高了南瓜中类胡萝卜素的含量。高压热处理（在等同于灭菌的条件下应用）是最能保存南瓜泥的方法。MIPEF在南瓜和HPT处理所得果泥中的应用可被提议作为生产和保存具有高生物活性化合物含量的蔬菜产品的策略。