Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180...

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Bibliographic Details
Published in:Foods 2021-08, Vol.10 (8), p.1943
Main Authors: Wiktor, Artur, Landfeld, Aleš, Matys, Aleksandra, Novotná, Pavla, Dadan, Magdalena, Kováříková, Eliška, Nowacka, Malgorzata, Mulenko, Martin, Witrowa-Rajchert, Dorota, Strohalm, Jan, Houška, Milan
Format: Article
Language:English
Subjects:
Apples
Browning
Cavitation
Color
Drinking water
Electric fields
electroporation
Food
Food science
Fruits
high hydrostatic pressure
High pressure
HPP
Hygroscopicity
Methods
Parameters
PEF
Permeability
Phenolic compounds
Phenols
Physicochemical properties
Porous materials
Pretreatment
Reference materials
Rehydration
sonication
Ultrasonic imaging
Water uptake
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Summary:The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10081943