Pulsed Electric Field (PEF) and High-Power Ultrasound (HPU) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds of Strawberry Juice-A Chemometric Evaluation-Part I.
functional juice
hurdle technology
non-thermal technology
polyphenolic content
storage
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
23 Aug 2023
23 Aug 2023
Historique:
received:
27
07
2023
revised:
16
08
2023
accepted:
21
08
2023
medline:
9
9
2023
pubmed:
9
9
2023
entrez:
9
9
2023
Statut:
epublish
Résumé
This work investigated the influence of pulsed electric field (PEF) and high-power ultrasound (HPU) combined with hurdle technology to preserve the bioactive compounds (BACs) content and antioxidant activity in stored strawberry juices. PEF was performed at 30 kV cm
Identifiants
pubmed: 37685106
pii: foods12173172
doi: 10.3390/foods12173172
pmc: PMC10486361
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Croatian Science Foundation
ID : IP-2019-04-2105
Organisme : Republic of Croatia Ministry of Science and Education through the European Regional Develop-ment Fund
ID : KK.01.1.1.02.0001
Organisme : Croatian Science Foundation
ID : DOK-2020-01
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