The impact of pulsed electric field pretreatment of bell pepper on the selected properties of spray dried juice

Abstract

The aim of this study was to analyze the quality of red bell pepper juice pressed from pulsed electric field (PEF) treated vegetables and to evaluate the quality of spray dried powders obtained from this juice. The juices pressed from PEF treated material were characterized by similar total soluble solids, lower electrical conductivity and pH, higher turbidity and viscosity in comparison to the untreated material. The juice from PEF pretreated bell pepper exhibited higher vitamin C and lower total phenolics content. The powders obtained from PEF treated material showed higher retention of vitamin C, similar retention of carotenoids but lower level of total phenolics. The particles of powder obtained from bell pepper treated by 3 kJ/kg had significantly bigger diameters in comparison to the control material. Only powders obtained from the material pretreated by 1 kJ/kg exhibited lower hygroscopicity in comparison to the reference material. Industrial relevanceSpray drying belongs to one of the most important technologies used in food industry to produce powders. Performed research, for the first time ever, demonstrated that PEF treatment applied before juice pressing, can improve the retention of vitamin C, the storage behavior (decrease the hygroscopicity) and lightness of spray dried bell pepper powders while keeping almost unchanged vast majority of other properties.