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      Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice

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          Abstract

          The aim of this study was to assess shelf life and nutritional value of apple juice, including the content of bioactive compounds, after pulsed electric field (PEF) treatment, taking into account different number of cycles: 4, 6, 8 (total 200, 300, and 400 pulses, respectively). Determination of vitamin C and polyphenols concentration, antioxidant activity as well as microbiological analysis were conducted immediately after PEF process and after 24, 48 and 72 h of storage. The results showed that PEF did not affect the content of bioactive compounds. PEF-treated juice did not show changes in the amount of vitamin C and total polyphenols during the storage for 72 h under refrigeration. PEF treatment was effective method for inactivation of a wide range of most common food spoilage microorganisms. PEF process can be used as an effective method of food preservation, allowing prolongation of shelf life and protection of nutritional value. This brings new opportunities for obtaining safe, healthy and nutritious food.

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          Dielectric breakdown of cell membranes.

          U. Zimmermann, G Pilwat, F. Riemann (1974)
          With human and bovine red blood cells and Escherichia coli B, dielectric breakdown of cell membranes could be demonstrated using a Coulter Counter (AEG-Telefunken, Ulm, West Germany) with a hydrodynamic focusing orifice. In making measurements of the size distributions of red blood cells and bacteria versus increasing electric field strength and plotting the pulse heights versus the electric field strength, a sharp bend in the otherwise linear curve is observed due to the dielectric breakdown of the membranes. Solution of Laplace's equation for the electric field generated yields a value of about 1.6 V for the membrane potential at which dielectric breakdown occurs with modal volumes of red blood cells and bacteria. The same value is also calculated for red blood cells by applying the capacitor spring model of Crowley (1973. Biophys. J. 13:711). The corresponding electric field strength generated in the membrane at breakdown is of the order of 4 . 10(6) V/cm and, therefore, comparable with the breakdown voltages for bilayers of most oils. The critical detector voltage for breakdown depends on the volume of the cells. The volume-dependence predicted by Laplace theory with the assumption that the potential generated across the membrane is independent of volume, could be verified experimentally. Due to dielectric breakdown the red blood cells lose hemoglobin completely. This phenomenon was used to study dielectric breakdown of red blood cells in a homogeneous electric field between two flat platinum electrodes. The electric field was applied by discharging a high voltage storage capacitor via a spark gap. The calculated value of the membrane potential generated to produce dielectric breakdown in the homogeneous field is of the same order as found by means of the Coulter Counter. This indicates that mechanical rupture of the red blood cells by the hydrodynamic forces in the orifice of the Coulter Counter could also be excluded as a hemolysing mechanism. The detector voltage (or the electric field strength in the orifice) depends on the membrane composition (or the intrinsic membrane potential) as revealed by measuring the critical voltage in E. coli B harvested from the logarithmic and stationary growth phases. The critical detector voltage increased by about 30% for a given volume on reaching the stationary growth phase.
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            Food spoilage: Microorganisms and their prevention

            S. RAWAT, S Rawat, Rawat … (2015)
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              Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability

              Roman Buckow, Sieh Ng, Stefan Toepfl (2013)
              Article 0 comments Cited 41 times – based on 0 reviews     Review now
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                Author and article information

                Contributors
                Kinga Dziadek:
                ORCID: http://orcid.org/0000-0002-8830-8151
                +48 12 662 48 13 , kinga.dziadek@urk.edu.pl
                Journal
                Journal ID (nlm-ta): J Food Sci Technol
                Journal ID (iso-abbrev): J Food Sci Technol
                Title: Journal of Food Science and Technology
                Publisher: Springer India (New Delhi )
                ISSN (Print): 0022-1155
                ISSN (Electronic): 0975-8402
                Publication date (Electronic): 7 February 2019
                Publication date PMC-release: 7 February 2019
                Publication date (Print): March 2019
                Volume: 56
                Issue: 3
                Pages: 1184-1191
                Affiliations
                [1 ]ISNI 0000 0001 2150 7124, GRID grid.410701.3, Department of Human Nutrition, Faculty of Food Technology, , University of Agriculture in Krakow, ; 122 Balicka St., 30-149 Krakow, Poland
                [2 ]ISNI 0000 0001 2150 7124, GRID grid.410701.3, Institute of Machinery Management, Ergonomics and Production Processes, Faculty of Production and Power Engineering, , University of Agriculture in Krakow, ; 116B Balicka St., 30-149 Krakow, Poland
                [3 ]ISNI 0000 0001 2150 7124, GRID grid.410701.3, Department of Microbiology, Faculty of Agriculture and Economics, , University of Agriculture in Krakow, ; 21 Mickiewicza Ave., 31-120 Krakow, Poland
                [4 ]Department of Animal Products Technology and Quality Management, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Science, 37 Chełmońskiego St., 51-630 Wroclaw, Poland
                Author information
                http://orcid.org/0000-0002-8830-8151
                Article
                Publisher ID: 3581
                DOI: 10.1007/s13197-019-03581-4
                PMC ID: 6423276
                SO-VID: 4102c829-5bf9-4385-9cea-d4f8e2a0cc05
                Copyright © © The Author(s) 2019
                License:

                Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License ( http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

                History
                Date revision received : 27 November 2018
                Date accepted : 9 January 2019
                Funding
                Funded by: Ministry of Science and Higher Education of the Republic of Poland.
                Categories
                Subject: Original Article
                Custom metadata
                issue-copyright-statement © Association of Food Scientists & Technologists (India) 2019

                ScienceOpen disciplines: Food science & Technology
                Keywords: pulsed electric fields,apple juice,polyphenols,antioxidant activity,microorganisms
                Data availability:
                ScienceOpen disciplines: Food science & Technology
                Keywords: pulsed electric fields, apple juice, polyphenols, antioxidant activity, microorganisms

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