Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin

Pulsed electric fields and high pressure thermal processing are emerging non-thermal food processing technologies. Moderate-intensity pulsed electric fields (MIPEF) were applied to increase the generation of bioactive compounds in vegetables. This treatment enhanced the carotenoids content in pumpkin. High pressure thermal treatment (applied at conditions equivalent to sterilization) was the method that best preserved pumpkin purées. The application of MIPEF to pumpkin and HPT treatment to the resulting purées could be proposed as a strategy for producing and preserving vegetable products with high bioactive compounds content.