Pulsed Electric Field Treatment Application to Improve Product Yield and Efficiency of Bioactive Compounds through Extraction from Peels in Kiwifruit Processing

• Published in: Journal of food processing and preservation 2023-05, Vol.2023, p.1-11
• Main Authors: Shorstkii, Ivan, Stuehmeier-Niehe, Corinna, Sosnin, Maxim, Mounassar, Emad Hussein Ali, Comiotto-Alles, Martina, Siemer, Claudia, Toepfl, Stefan
• Format: Article
• Language: English
• Subjects: Antioxidants; Electric fields; Fruit industry; Product enhancement; Quality management
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1155/2023/8172255

The kiwifruit processing industry is focused on product yield maximization and keeping energy costs and waste effluents to a minimum while maintaining high product quality. In our study, pulsed electric field (PEF) pretreatment enhanced kiwifruit processing to facilitate peelability and specific peeling process and enhanced valorization of kiwifruit waste. PEF optimization was applied to obtain the best treatment parameters. A 32 factorial design of response surface methodology was applied to find the effect of time elapsed after PEF treatment and the PEF-specific energy input on specific peeling force and kiwifruit firmness as response criteria. Under the optimized condition, the specific peeling force decreased by 100, and peelability increased by 2 times. The phenolic content and antioxidant capacity of PEF-treated kiwifruit bagasse were 5.1% and 260% richer than the control sample. Overall, the optimized PEF pretreatments incorporated into kiwifruit processing led to decreased energy demand and increased productivity.