Influence of different pulsed electric field strengths on the quality of the grapefruit juice

Abstract

SummaryGrapefruit juice was investigated using pulsed electric fields (PEF) with (electric field strengths: 0, 5, 10, 15, 20 and 25 kV cm−1; flow rate: 80 mL min−1; pulse frequency: 1 kHz at 40 °C for 600 μs). Total phenolics, DPPH, total antioxidant capacity (TAC), total anthocyanins, total carotenoids, sugars and physicochemical properties of grapefruit juice were studied. In addition, the effect of PEF treatment on micro‐organisms was also observed. Results indicated that no significant change was observed in pH, Brix, titratable acidity, sugars, total anthocyanins and colour attributes with the increase in pulsed electric strength as compared to control treatment. However, significant decrease in nonenzymatic browning (NEB) and viscosity while an increase in cloud value, DPPH, TAC, total phenolics and total carotenoids, while reduction in the activity of micro‐organisms, was also observed with the increase in pulsed electric strength as compared to control treatment. This study suggested that PEF at 25 kV cm−1 could improve the quality of grapefruit juice.