Effect of Pulsed Electric Field Pretreatment of Date Palm Fruits on Free Amino Acids, Bioactive Components, and Physicochemical Characteristics of the Alcoholic Beverage.
alcoholic beverage
date palm fruits
physicochemical properties
pulsed electric field (PEF)
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Nov 2019
Nov 2019
Historique:
received:
07
04
2019
revised:
17
08
2019
accepted:
28
08
2019
pubmed:
11
10
2019
medline:
22
1
2020
entrez:
11
10
2019
Statut:
ppublish
Résumé
This research is aimed to observe the impact of pulsed electric field (PEF) application on the free amino acids, physicochemical characteristics, and bioactive components of alcoholic beverages processed from date palm fruits. The fruits were treated by PEF (frequency: 10 Hz, treatment time: 100 µs, pulses number: 40 µs for electric field: 1.38, 2.02, and 2.92 kV/cm, respectively). A significant increase (P < 0.05) in the total free amino acids and phenolic and flavonoid contents (2.92 > 2.02 > 1.38 kV/cm) was observed. There was a minor significant difference among the treated samples in the total soluble solid, alcohol, and total sugar contents, while there were no significant changes in the other parameters, including the color attributes. PRACTICAL APPLICATION: This study observed whether PEF treatment has a positive impact on the processing of alcoholic beverages of date palm fruits. PEF was found to improve the bioactive components and nutritional value of alcoholic beverages processed from date palm fruits. This finding suggests that PEF can be a better technique to enhance the quality characteristics of date palm fruit alcoholic beverages.
Identifiants
pubmed: 31599973
doi: 10.1111/1750-3841.14825
doi:
Substances chimiques
Amino Acids
0
Flavonoids
0
Phenols
0
Phytochemicals
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3156-3162Subventions
Organisme : National Natural Science Foundation of China
ID : 21576099
Informations de copyright
© 2019 Institute of Food Technologists®.
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