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Open AccessArticle

Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices

Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190 Vienna, Austria
Department of Agricultural and Food Science, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
Author to whom correspondence should be addressed.
Foods 2019, 8(7), 247;
Received: 29 May 2019 / Revised: 3 July 2019 / Accepted: 6 July 2019 / Published: 8 July 2019
The objective of this work was to optimize pulsed electric field (PEF) or ohmic heating (OH) application for carrot and apple mashes treatment at different preheating temperatures (40, 60 or 80 °C). The effect of tissue disintegration on the properties of recovered juices was quantified, taking into account the colour change, the antioxidant activity and the enzyme activity of peroxidase (POD) in both carrot and apple juice and polyphenol oxidase (PPO) in apple juice. Lower ΔE and an increase of the antioxidant activity were obtained for juice samples treated with temperature at 80 °C with or without PEF and OH pretreatment compared with those of untreated samples. The inactivation by 90% for POD and PPO was achieved when a temperature of 80 °C was applied for both carrot and apple mash. A better retention of plant secondary metabolites from carrot and apple mashes could be achieved by additional PEF or OH application. Obtained results are the basis for the development of targeted processing concepts considering the release, inactivation and retention of ingredients. View Full-Text
Keywords: PEF; OH; POD; colour; extraction PEF; OH; POD; colour; extraction
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MDPI and ACS Style

Mannozzi, C.; Rompoonpol, K.; Fauster, T.; Tylewicz, U.; Romani, S.; Dalla Rosa, M.; Jaeger, H. Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices. Foods 2019, 8, 247.

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