Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products.

Journal of food science and technology · 2015 · Benefit · Insufficient evidence

← Research stream

BenefitInsufficient evidencePaper 3002

Study snapshot

PublicationJournal of food science and technology · 2015

Study typeother

Reported directionBenefit

Evidence ratingInsufficient

Abstract

The influence of Pulsed Electric Field (PEF) pre-treatment of blueberry fruits (Vaccinium myrtillus L.), both on the extraction yield and antioxidant properties of juice obtained by pressing and on the on the recovery of bioactive compounds from berry by-products (press cake) by extraction with solvent, was investigated. PEF treatments carried out at field strengths of 1, 3, and 5 kV/cm and an energy input of 10 kJ/kg achieved a cell disintegration index (Z p ) of 0.70, 0.80, and 0.87, respectively. Mechanical pressing (1.32 bar for 8 min) of PEF-treated berries (1, 3, and 5 kV/cm at 10 kJ/kg) significantly increased the juice yield (+28 %) compared with the untreated sample. The juice obtained from PEF pre-treated berries also had a significantly higher total phenolic content (+43 %), total anthocyanin content (+60 %) and antioxidant activity (+31 %). However, PEF treatment intensity higher than 1 kV/cm did not significantly improve the quantitative or qualitative characteristics of the juice. Compared to the untreated sample, higher amounts of total phenolics (+63 %), total athocyanins (+78 %) and antioxidant activity (+65 %) were detected in the press cake extracts. PEF treatment of higher intensity resulted in better extractability of bioactive compounds from blueberry press cake. The results obtained from this study demonstrate the potential of PEF as a mild pre-treatment method to improve the efficiency of the industrial processing of berry fruits.

Machine Enhanced Logic

AI evidence extraction

Structured fields below were generated from the paper’s abstract and metadata to make the evidence easier to inspect. Automated extraction may be incomplete or incorrect; verify important details against the original paper.

Study typeother

Effect directionbenefit

PopulationNot supplied

Sample sizeNot supplied

ExposureNot supplied

Evidence strengthInsufficientConfidence: 74% · Peer reviewed: yes

Main findings

PEF pre-treatment of blueberries at 1, 3, and 5 kV/cm (10 kJ/kg) increased juice yield by 28% versus untreated berries and increased juice total phenolics (+43%), total anthocyanins (+60%), and antioxidant activity (+31%). PEF intensity above 1 kV/cm did not significantly further improve juice characteristics, while higher-intensity PEF improved extractability of bioactive compounds from press cake extracts (e.g., total phenolics +63%, total anthocyanins +78%, antioxidant activity +65% vs untreated).

Outcomes measured

juice extraction yield
cell disintegration index (Zp)
total phenolic content
total anthocyanin content
antioxidant activity
extractability/recovery of bioactive compounds from press cake

Limitations

No sample size reported in abstract
No details provided in abstract on randomization/blinding or replication
Exposure parameters beyond field strength and energy input (e.g., pulse width, number of pulses) not reported in abstract

View raw extracted JSON

{
  "study_type": "other",
  "exposure": {
    "band": null,
    "source": "pulsed electric field (PEF) food processing pre-treatment",
    "frequency_mhz": null,
    "sar_wkg": null,
    "duration": null
  },
  "population": null,
  "sample_size": null,
  "outcomes": [
    "juice extraction yield",
    "cell disintegration index (Zp)",
    "total phenolic content",
    "total anthocyanin content",
    "antioxidant activity",
    "extractability/recovery of bioactive compounds from press cake"
  ],
  "main_findings": "PEF pre-treatment of blueberries at 1, 3, and 5 kV/cm (10 kJ/kg) increased juice yield by 28% versus untreated berries and increased juice total phenolics (+43%), total anthocyanins (+60%), and antioxidant activity (+31%). PEF intensity above 1 kV/cm did not significantly further improve juice characteristics, while higher-intensity PEF improved extractability of bioactive compounds from press cake extracts (e.g., total phenolics +63%, total anthocyanins +78%, antioxidant activity +65% vs untreated).",
  "effect_direction": "benefit",
  "limitations": [
    "No sample size reported in abstract",
    "No details provided in abstract on randomization/blinding or replication",
    "Exposure parameters beyond field strength and energy input (e.g., pulse width, number of pulses) not reported in abstract"
  ],
  "evidence_strength": "insufficient",
  "confidence": 0.74,
  "peer_reviewed_likely": "yes",
  "keywords": [
    "pulsed electric field",
    "PEF",
    "blueberry",
    "juice yield",
    "press cake",
    "phenolics",
    "anthocyanins",
    "antioxidant activity",
    "food processing"
  ],
  "suggested_hubs": []
}

AI can be wrong. Always verify against the paper.

AI-extracted fields are generated from the abstract and metadata and may be incomplete or incorrect. This material is for informational purposes and is not medical advice.

Identifiers and source

DOI: 10.1007/s13197-014-1668-0
PubMed: 26345006

Read the original paper →

Related papers

← Back to the Research Library