Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6664499 | Journal of Food Engineering | 2018 | 36 Pages |
Abstract
In this study, pulsed electric field (PEF) was coupled with vacuum infusion (VI) to impregnate strawberries with cryoprotectants. Electroporation of fruits was reached with 5 bi-polar, rectangular pulses of 100 μs width with a nominal electric ï¬eld strength of 850â¯V/cm. After PEF treatment, the strawberries were vacuum infused with a cryoprotective solution (12â¯g/100â¯g trehalose and 0.2â¯g/100â¯g acclimated winter wheat extract containing antifreeze proteins) for 14â¯min. The strawberries were frozen in liquid nitrogen and thawed in air at 20â¯Â°C. Cell survival, texture and color were evaluated before and after freezing and thawing cycle. The fruit pre-treated with PEF prior to VI exhibited higher cell viability in epidermal layer and 30% more red color retention compared to just VI samples. However, no further improvement on strawberry quality in terms of drip loss and texture was observed upon the application of PEF.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Elena Velickova, Urszula Tylewicz, Marco Dalla Rosa, Eleonora Winkelhausen, Slobodanka Kuzmanova, Santina Romani,