Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural
Küçük Resim Yok
Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
De Gruyter Open Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Impacts of pulsed electric fields (PEF) on physicochemical properties, bioactive compounds, and furfural and hydroxymethylfurfural (HMF) formations were quantified for sour cherry juice (SCJ). pH, titratable acidity (TA), total soluble solids (TSS), a?, b?, chroma, and total monomeric anthocyanin content (TMAC) were not significantly affected by 0-0.0341 J/L. The initial total antioxidant capacity (TAC) significantly rose with all the PEF treatments but initial citric, malic, fumaric, oxalic, succinic (-)-epicatechin, ferrulic, gallic, luteolin, p-coumaric, and o-coumaric acids, Cy-3-sop, and Cy-3-glu did not significantly degrade with no formations of furfural and HMF. The best-fit regression models explained 60.1, 39.7, and 36.3% of variation in TAC, TMAC, and TSS, respectively. Frequency exerted a greater impact than did electric field strength (EFS) on TA, pH, TSS, total color difference (TCD), hue, chroma, TMAC, TAC, sinapic, oxalic, quinic and tartaric acids, Cy-3-glu-rut, and furfural formation. 350.9 ?s, 6.78 kV/cm, and 98 Hz were pointed as optimal settings.
Açıklama
Anahtar Kelimeler
Furfural, HMF, Phenolic Compounds, Pulsed Electric Fields, Sour Cherry Juice
Kaynak
International Journal of Food Engineering
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
