Abstract
Pulsed light (PL) is one of the most promising non-thermal technologies used in food preservation and processing. Its application results in reduction of microbial load as well as influences the quality of food. The data about the impact of PL on bioactive compounds is ambiguous, therefore the aim of this study was to analyze the effect of PL treatment of a gallic acid aqueous solution—as a model system of phenolic abundant liquid food matrices. The effect of PL treatment was evaluated based on colour, phenolic content concentration and antioxidant activity measured by DPPH assay using a design of experiments approach. The PL fluence (which is the cumulative energy input) was varied by varying the pulse frequency and time. Using Response Surface Methodology, prediction models were developed for the effect of fluence on gallic acid properties. It was demonstrated that PL can modify the optical properties of gallic acid and cause reactions and degradation of gallic acid. However, application of PL did not significantly alter the overall quality of the model gallic acid solution at low fluence levels. Cluster analysis revealed that below 3.82 J/cm2, changes in gallic acid were minimal, and this fluence level could be used as the critical level for food process design aiming to minimize nutrient loss.
Highlights
For a long time, the food industry has been using thermal methods like pasteurization, sterilization, etc. for preservation of foods and extension of their shelf life
The blank well consisted of HPLC grade methanol (200 μL)
The plate was incubated for 10 min at room temperature in the dark
Summary
The food industry has been using thermal methods like pasteurization, sterilization, etc. for preservation of foods and extension of their shelf life. The food industry has been using thermal methods like pasteurization, sterilization, etc. For preservation of foods and extension of their shelf life. Thermal processing operations have drawbacks associated with them. Due to the high processing temperature, the nutrients may be destroyed. The sensory characteristics may be affected [1]. Modern day consumers are more aware than ever before. They continuously demand food which is safe, of good eating quality and nutritionally sound. This has led the food processing scientists to seek and research food processing methods which can make the food safe, while keeping the nutritional properties intact
Sign-in/Register to view highlights & summary 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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
