High-intensity pulsed electric fields is a nonthermal technology in which the food industry is increasingly interested because it can lead to high inactivation levels (of spoilage and pathogenic microorganisms) while maintaining the quality and freshness of juices. An optimization of the treatment conditions was carried out to obtain tomato juice with the highest content of bioactive compounds possible.
|Exposure duration||1 ms|
|electric field strength||35 kV/cm||-||-||-||-|
Pulse frequency, pulse width, and polarity significantly affected the lycopene, vitamin C, and antioxidant capacities of exposed tomato juice. Maximal relative lycopene content (131.8%), vitamin C content (90.2%), and antioxidant capacity retention (89.4%) were attained with high-intensity pulsed electric field treatments of a 1 µs pulse duration applied at 250 Hz in bipolar mode. Therefore, the application of high-intensity pulsed electric field may be appropriate to achieve nutritious tomato juice.