Antioxidant and antimicrobial properties of organic fruits subjected to PEF assisted osmotic dehydration
Journal article, 2020

The effect of PEF pre-treatment prior to osmotic dehydration on mass transfer parameters, colour, antioxidant and antimicrobial properties in organic strawberries and kiwifruits was evaluated. An increase of water loss in both fruits upon the application of combined processes was noticed (up to 21.6%), while a decrease of solid gain was observed only in kiwifruit samples dehydrated in sucrose (about 45%). In general, the combined treatments were beneficial for colour maintenance in both fruit tissues. The antioxidant capacity (DPPH) and activity (ORAC) increased after PEF treatment, however, all the combined treatments reduced significantly these values (of about 20 and 28% for strawberry and of about 56 and 35% for kiwifruit, respectively for DPPH and ORAC methods). In general, PEF treatment alone was also effective with regard to an increase in the antimicrobial activity of the samples against the tested microorganisms (B. subtilis, E.coli, S. cerevisiae)

Antioxidant capacity

Antimicrobial activity

Pulsed electric field

Osmotic dehydration

Organic fruit

Author

Urszula Tylewicz

University of Bologna

Gabriel Oliveira

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Marie Alminger

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Liisa Nohynek

Technical Research Centre of Finland (VTT)

Marco Dalla Rosa

University of Bologna

Santina Romani

University of Bologna

Innovative Food Science and Emerging Technologies

1466-8564 (ISSN)

Vol. 62 1-10 102341

EcoBerries part 1

Formas, 2014-12-01 -- 2018-12-31.

Driving Forces

Sustainable development

Innovation and entrepreneurship

Subject Categories

Biochemistry and Molecular Biology

Food Engineering

Areas of Advance

Health Engineering

Life Science Engineering (2010-2018)

DOI

10.1016/j.ifset.2020.102341

More information

Latest update

6/10/2020