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The impact of pulsed electric fields on quality parameters of freeze-dried red beets and pineapples |
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| Authors: | Dagmar Ammelt Alica Lammerskitten Artur Wiktor Francisco J Barba Stefan Toepfl Oleksii Parniakov |
| Affiliation: | 1. Elea Vertriebs- und Vermarktungsgesellschaft mbH, Prof.-von-Klitzing Str. 9, Quakenbrück, D-49610 Germany
Contribution: Methodology (equal), Writing - original draft (lead);2. Elea Vertriebs- und Vermarktungsgesellschaft mbH, Prof.-von-Klitzing Str. 9, Quakenbrück, D-49610 Germany;3. Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warszawa, 02-787 Poland Contribution: Formal analysis (lead), Writing - review & editing (equal);4. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, València, 46100 Spain;5. Elea Vertriebs- und Vermarktungsgesellschaft mbH, Prof.-von-Klitzing Str. 9, Quakenbrück, D-49610 Germany Contribution: Funding acquisition (equal), Project administration (equal), Resources (lead), Supervision (lead);6. Elea Vertriebs- und Vermarktungsgesellschaft mbH, Prof.-von-Klitzing Str. 9, Quakenbrück, D-49610 Germany Contribution: Conceptualization (lead), ?Investigation (equal), Supervision (equal), Validation (equal), Visualization (equal), Writing - review & editing (equal) |
| Abstract: | The effect of pulsed electric fields (PEF) on the cell disintegration index (Zp), the freeze-drying process and the final product quality of red beet and pineapple tissue was studied. Red beets and pineapples were PEF-treated at an electric field strength of 1.07 kV/cm and specific energy inputs of 1 kJ/kg and 4 kJ/kg (PEF1 and PEF2, respectively). Freeze-drying was performed at a pressure of 1 mbar and heating plate temperature of 50 °C for red beet and 40 °C for pineapple. The quality of freeze-dried tissue was evaluated by the analysis of residual moisture content, macrostructure, texture, colour and rehydration properties. For freeze-dried red beets, the betalain content from extracts was studied. It could be stated that PEF pre-treatment had no significant influence on drying time reduction, however significantly improved the final quality of freeze-dried product. Moreover, the effect of PEF was strongly depending on type of plant material used. |
| Keywords: | Betalains dehydration freeze-drying pulsed electric field (PEF) quality |
