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Red cherries (Prunus avium var. Stella) processed by pulsed electric field - Physical, chemical and microbiological
Kristine A G Sotelo1, Nazimah Hamid1, Indrawati Oey2
1School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand.
Abstract:
This study examined, for the first time, the effect of mild or moderate intensity pulsed electric field (PEF) processing on cherries, in particular changes in physicochemical properties, release of anthocyanins and polyphenols, and the potential growth of lactic acid bacteria. Cherry samples were treated at a constant pulse frequency of 100Hz and a constant pulse width of 20μs with different electric field strengths between 0.3 and 2.5kV/cm. Titratable acidity and total soluble solids values of most PEF samples stored for 24h significantly decreased compared to other samples. Stored samples also had increased cyanidin glucoside content. However, concentration of rutin, 4-hydroxybenzoic acid and isorhamnetin rutinoside significantly decreased in samples stored for 24h. In conclusion, sweet cherries were only influenced by storage after PEF processing. PEF processing did not affect the growth of probiotic bacteria.
