Pulsed Electric Field (PEF) and High-Power Ultrasound (HPU) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds of Strawberry Juice—A Chemometric Evaluation—Part I

Pulsed Electric Field (PEF) and High-Power Ultrasound (HPU) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds of Strawberry Juice—A Chemometric Evaluation—Part I

This work investigated the influence of pulsed electric field (PEF) and high-power ultrasound (HPU) combined with hurdle technology to preserve the bioactive compounds (BACs) content and antioxidant activity in stored strawberry juices. PEF was performed at 30 kV cm<sup>−1</sup>, 100 Hz...

Full description

Bibliographic Details
Main Authors: Anica Bebek Markovinović, Višnja Stulić, Predrag Putnik, Anamaria Birkić, Maja Jambrović, Dolores Šaško, Josipa Ljubičić, Branimir Pavlić, Zoran Herceg, Danijela Bursać Kovačević
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
hurdle technology
non-thermal technology
functional juice
polyphenolic content
storage
Online Access:https://www.mdpi.com/2304-8158/12/17/3172

Internet

https://www.mdpi.com/2304-8158/12/17/3172

Similar Items