Abstract
A fruit juice-stevia beverage was processed using pulsed electric fields (PEF), a non-thermal preservation technology, with the purpose of investigating the feasibility of PEF for bioactive compounds and steviol glycosides enhancement and its impact on physicochemical properties. Variable ranges of response surface methodology were 20–40kV/cm (electric field strength), 100–360μs (treatment time) and 0–2.5% (w/v) stevia. After PEF, ascorbic acid was retained by more than 74%. Some of the analyzed PEF treatments resulted in an enhancement of total anthocyanins and carotenoids. The best results for rebaudioside A/stevioside ratio were obtained when PEF was applied at 30kV/cm for 230μs. Hydroxymethylfurfural content and total color differences were maximum at the highest electric field strength assayed (40kV/cm). PEF conducted at 21kV/cm during 360μs with 2.5% stevia led to the beverage with the greatest content in bioactive compounds and sweetening properties with minimal color changes.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
