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Effect of pulsed electric fields processing on physiochemical properties and bioactive compounds of apricot juice
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-06-20 , DOI: 10.1111/jfpe.13449 Abdul Rahaman 1, 2 , Xin‐An Zeng 1, 2 , Muhammad Adil Farooq 1, 3 , Ankita Kumari 4 , Mian Anjum Murtaza 3 , Nabeel Ahmad 5 , Muhammad Faisal Manzoor 1, 2 , Sadia Hassan 6 , Zahoor Ahmad 1, 2 , Chen Bo‐Ru 1, 2 , Zhan Jinjing 1, 2 , Azhari Siddeeg 7
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-06-20 , DOI: 10.1111/jfpe.13449 Abdul Rahaman 1, 2 , Xin‐An Zeng 1, 2 , Muhammad Adil Farooq 1, 3 , Ankita Kumari 4 , Mian Anjum Murtaza 3 , Nabeel Ahmad 5 , Muhammad Faisal Manzoor 1, 2 , Sadia Hassan 6 , Zahoor Ahmad 1, 2 , Chen Bo‐Ru 1, 2 , Zhan Jinjing 1, 2 , Azhari Siddeeg 7
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The aim of this study was to investigate the effect of pulsed electric fields (PEF) on bioactive compounds and physiochemical properties present in apricot juice. In which 0, 7, and 14 kV/cm of PEF intensity were applied to treat the juices with a flow rate of 40 ml/min, frequency of 1 kHz at 25 ± 2°C for 500 μs. Thereafter the phenolics, flavonoids, antioxidant volatile compounds, and physiochemical properties of juice were analyzed. Furthermore, the change in functional groups of biological compounds was investigated by Fourier‐transform infrared spectroscopy. Results indicated no significant change in pH, °Brix, and color in PEF treated sample even at increased PEF intensities as compared to untreated. A significant increase in cloud value, phenolic compounds, flavonoids, and antioxidant activity of the PEF treated sample was observed. A decrease in the browning index was observed as compared to unprocessed samples. The little variation in biological compounds was observed in PEF treated sample.
中文翻译：
脉冲电场处理对杏汁理化特性和生物活性成分的影响
这项研究的目的是研究脉冲电场（PEF）对杏汁中生物活性化合物和理化特性的影响。在PEF强度为0、7和14 kV / cm的情况下，以25 ml±2°C的流速以40 ml / min，1 kHz的频率处理果汁500μs。此后，对果汁中的酚类，类黄酮，抗氧化剂挥发性化合物和理化特性进行了分析。此外，通过傅立叶变换红外光谱研究了生物化合物官能团的变化。结果表明，即使与未处理的PEF强度相比，PEF处理的样品的pH，白利糖度和颜色也没有显着变化。观察到PEF处理的样品的浊度值，酚类化合物，类黄酮和抗氧化活性显着增加。与未处理的样品相比，观察到褐变指数降低。在PEF处理的样品中观察到生物化合物的微小变化。
更新日期：2020-06-20
中文翻译：
脉冲电场处理对杏汁理化特性和生物活性成分的影响
这项研究的目的是研究脉冲电场（PEF）对杏汁中生物活性化合物和理化特性的影响。在PEF强度为0、7和14 kV / cm的情况下，以25 ml±2°C的流速以40 ml / min，1 kHz的频率处理果汁500μs。此后，对果汁中的酚类，类黄酮，抗氧化剂挥发性化合物和理化特性进行了分析。此外，通过傅立叶变换红外光谱研究了生物化合物官能团的变化。结果表明，即使与未处理的PEF强度相比，PEF处理的样品的pH，白利糖度和颜色也没有显着变化。观察到PEF处理的样品的浊度值，酚类化合物，类黄酮和抗氧化活性显着增加。与未处理的样品相比，观察到褐变指数降低。在PEF处理的样品中观察到生物化合物的微小变化。
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