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Enhancing Plum Wine Safety and Aroma Using Pulsed Electric Field Pretreatment
Jian Li1, Hua-Xi Huang1, Dan-Li Tang2
1Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan 528225, China.
Molecules (Basel, Switzerland)
|November 27, 2025
Summary
Pulsed electric field (PEF) technology significantly reduces toxic compounds and processing time in plum wine production. This novel method enhances safety and efficiency, making plum wine safer and faster to produce.
Area of Science:
- Food Science and Technology
- Agricultural Engineering
- Biotechnology
Background:
- Traditional plum wine production is lengthy and involves health risks due to toxic compounds like cyanide.
- Existing methods lack efficiency and can lead to undesirable byproducts, limiting industrial scalability.
Purpose of the Study:
- To optimize pulsed electric field (PEF) parameters for plum wine production.
- To develop an integrated process for kernel detoxification and PEF pretreatment.
- To mitigate health risks, enhance flavor, and reduce production time.
Main Methods:
- Response surface methodology (RSM) with a Box-Behnken design was used to optimize PEF parameters.
- A novel process integrated kernel detoxification and PEF pretreatment.
- Chemical analysis quantified amygdalin, cyanide, and benzaldehyde levels.
Main Results:
- Detoxification and PEF pretreatment reduced amygdalin by 62.34% and cyanide by 59.62%.
- PEF pretreatment increased benzaldehyde extraction by 4.63% and reduced equilibration time by 10.53%.
- The new process reduced the overall plum wine production cycle by 37.5%.
Conclusions:
- The integrated detoxification and PEF pretreatment process significantly improves plum wine safety and quality.
- PEF technology offers a viable and efficient solution for industrial plum wine production.
- This approach enhances characteristic aroma and drastically cuts down processing time.
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