Effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen/thawed strawberries
| Autor: | Eleonora Winkelhausen, Urszula Tylewicz, Santina Romani, Marco Dalla Rosa, Elena Velickova, Slobodanka Kuzmanova |
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| Přispěvatelé: | Velickova, Elena, Tylewicz, Urszula, Dalla Rosa, Marco, Winkelhausen, Eleonora, Kuzmanova, Slobodanka, Romani, Santina |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Chromatography
Materials science Cryoprotectant 010401 analytical chemistry Winter wheat 04 agricultural and veterinary sciences Liquid nitrogen 040401 food science 01 natural sciences Trehalose 0104 chemical sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Electric field Vacuum infusion Pulsed electric field Cryoprotectants Freezing Strawberry Quality parameters Texture (crystalline) Cell survival Food Science |
| Popis: | In this study, pulsed electric field (PEF) was coupled with vacuum infusion (VI) to impregnate strawberries with cryoprotectants. Electroporation of fruits was reached with 5 bi-polar, rectangular pulses of 100 μs width with a nominal electric field strength of 850 V/cm. After PEF treatment, the strawberries were vacuum infused with a cryoprotective solution (12 g/100 g trehalose and 0.2 g/100 g acclimated winter wheat extract containing antifreeze proteins) for 14 min. The strawberries were frozen in liquid nitrogen and thawed in air at 20 °C. Cell survival, texture and color were evaluated before and after freezing and thawing cycle. The fruit pre-treated with PEF prior to VI exhibited higher cell viability in epidermal layer and 30% more red color retention compared to just VI samples. However, no further improvement on strawberry quality in terms of drip loss and texture was observed upon the application of PEF. |
| Databáze: | OpenAIRE |
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