Assessing impacts of pulsed electric fields on quality attributes and furfural and hydroxymethylfurfural formations in apple juice

Evrendilek G. A., Celik P., AĞÇAM E., AKYILDIZ A.

JOURNAL OF FOOD PROCESS ENGINEERING, cilt.40, sa.5, 2017 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 40 Sayı: 5
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1111/jfpe.12524
  • Dergi Adı: JOURNAL OF FOOD PROCESS ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Çukurova Üniversitesi Adresli: Evet

Özet

Effects of pulsed electric fields (PEF) processing on physical properties, bioactive compounds, and formations of furfural and hydroxylmethylfurfural (HMF) were determined for apple juice. A central composite design to determine the optimal number and order of experimental runs and the best-fit multiple nonlinear regression (BF-MNLR) models to quantify and predict rates of change in the response variables as a function of the PEF processing were used. No significant difference was detected between the control and PEF-treated apple juice in terms of physical properties, organic acids, and polyphenols of (-)-epicatechin, caffeic acid, p-coumaric acid, ferrulic acid, quercetin, and gallic acid. The highest predictive power ( Rpred2) belonged to a* (88%), (+)-catechin (90.7%), and HMF (93.8%). Except for chlorogenic acid, no significant decrease was detected in the initial concentrations of the bioactive compounds. PEF processing provided retention of quality attributes and bioactive compounds without significant formation of furfural and HMF.