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oai:recercat.cat:10459.1/4691102025-11-25T19:48:42Zcom_2072_3622col_2072_479130

2025-11-25T19:48:41Z urn:hdl:10459.1/469110 Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments Aguiló-Aguayo, Ingrid Oms Oliu, Gemma Soliva-Fortuny, Robert Martín Belloso, Olga High-intensity pulsed electric fields Strawberry juice Color Viscosity The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV/cm for 1700 μs applying 4-μs pulses at 100 Hz in bipolar mode) on color, viscosity and PME and PG activities in strawberry juice were studied and compared to those of heat treatments (90 °C for 60 s or 30 s) through 63 days of storage. L∗ and viscosity values of the HIPEF-processed juices were higher than those found in the thermally treated. In addition, HIPEF-treated juice exhibited lower 5-(hydroxymethyl)-2-furfural (HMF) concentration and browning index than heat-treated juices throughout storage. On the other hand, HIPEF-treated juice maintained low residual pectin methylesterase (PME) activity (13.1%) for 63 days, whereas in the case of the thermally treated, 22.2 and 48.8% was retained after 60 s and 30 s, respectively. Strawberry juice treated by HIPEF achieved lower residual polygalacturonase (PG) activity (73.3%) than those of heat-processed at 90 °C for 60 s (76.2%) or 30 s (96.8%). Thus, HIPEF could be a feasible alternative to thermal processing to minimize browning and viscosity loss in strawberry juice during storage. This study has also been carried out with financial support from the Commission of the European Communities, Framework 6, Priority 5 ‘Food Quality and Safety’, Integrated Project NovelQ FP6-CT-2006-015710. I. Aguiló-Aguayo thanks to the Ministerio de Educación y Ciencia (Spain) for the pre-doctoral grant. 2025-11-25T19:48:41Z 2025-11-25T19:48:41Z 2009 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/10459.1/469110 Reproducció del document publicat a https://doi.org/10.1016/j.lwt.2008.11.008 LWT - Food Science and Technology, 2009, vol. 42 , núm. 4, p. 813-818 cc-by-nc-nd (c) Aguiló-Aguayo et al., 2009 Attribution-NonCommercial-NoDerivatives 4.0 International info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ Elsevier