Impact of high-intensity pulsed electric fields or thermal treatment on the quality attributes of date juice through storage

摘要

The effects of high-intensity pulsed electric fields (HIPEF) processing (35 kV/cmfor 1,000 ms using pulses of 4 ms pulses at 100 Hz in bipolar mode) or thermaltreatment (90C for 60 s) on total phenols composition, color parameters, 5-(Hydroxymethyl)furfural (HMF), pH, soluble solids and turbidity were assessedin date juice for five weeks under refrigeration storage (4–5C), having as referencethe untreated date juice. After processing, HIPEF treated date juice exhibitedlower HMF concentration than pasteurized one. HIPEF treatment did not affectcolor parameters with respect to other date juices after treatments. Turbidity,soluble solids and pH were more preserved in HIPEF treated date juice comparedto heated one after processing and along storage. The content of total phenolsincreased after HIPEF compared to untreated juice.The HIPEF contributed to the maintain of quality attributes of date juice alongrefrigeration storage. This process was much better than heat.