naa a22 4500 510726305 CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-011-0731-3 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0731-3 A Comparison of the Effects of Pulsed Electric Field and Thermal Treatments on Grape Juice [Elektronische Daten] [Á. Marsellés-Fontanet, Anna Puig-Pujol, Paola Olmos, Santiago Mínguez-Sanz, Olga Martín-Belloso] The work was aimed at comparing the effect of pulsed electric field (PEF) and thermal technologies on physical, chemical, microbiological, and nutritional properties of freshly squeezed grape juice of different varieties when they are applied using continuous flow systems. It has been evidenced that grape variety is a factor to be taken into account when comparing the processing effects of PEF and heat treatments. Nevertheless, results of general and specific microbial populations were not affected by it and followed a very similar trend with each processing treatment. Soluble solids, pH, acidity, and the electrical conductivity of grape juice were not affected by PEF processing. On average, PEF treatment reduced the radical scavenging activity a 9% in front of the 13% of the heat treatment whereas both treatments halved the protein content. Data of vitamin C, total polyphenol, cinnamic acid, free catechin and non-flavonoid content were not enough to show differences between both treatments. However, all these nutritionally related properties share the same behaviour, PEF processing yielded milder values than heat processed samples. Information comparing PEF and thermal processes on food products help to clarify the advantages and disadvantages of each technology even though the disparity in development and use of each one. Springer Science+Business Media, LLC, 2011 Pulsed electric fields (PEF) nationallicence Thermal processing nationallicence Treatment comparison nationallicence Grape juice nationallicence Nutritional properties nationallicence Marsellés-Fontanet Á. Department of Food Technology, University of Lleida, Alcalde Rovira Roure, 191, 25198, Lleida, Spain aut Puig-Pujol Anna Secció d'Investigació Enològica, Institut Català de la Vinya, i el Vi (INCAVI), Plaça Ágora, 2. Polígon Industrial Domenys II, 08720, Vilafranca del Penedès, Spain aut Olmos Paola Secció d'Investigació Enològica, Institut Català de la Vinya, i el Vi (INCAVI), Plaça Ágora, 2. Polígon Industrial Domenys II, 08720, Vilafranca del Penedès, Spain aut Mínguez-Sanz Santiago Secció d'Investigació Enològica, Institut Català de la Vinya, i el Vi (INCAVI), Plaça Ágora, 2. Polígon Industrial Domenys II, 08720, Vilafranca del Penedès, Spain aut Martín-Belloso Olga Department of Food Technology, University of Lleida, Alcalde Rovira Roure, 191, 25198, Lleida, Spain aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 978-987 1935-5130 6:4<978 2013 6 11947 https://doi.org/10.1007/s11947-011-0731-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0731-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Marsellés-Fontanet Á. Department of Food Technology, University of Lleida, Alcalde Rovira Roure, 191, 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Puig-Pujol Anna Secció d'Investigació Enològica, Institut Català de la Vinya, i el Vi (INCAVI), Plaça Ágora, 2. Polígon Industrial Domenys II, 08720, Vilafranca del Penedès, Spain aut NATIONALLICENCE 700 1- Olmos Paola Secció d'Investigació Enològica, Institut Català de la Vinya, i el Vi (INCAVI), Plaça Ágora, 2. Polígon Industrial Domenys II, 08720, Vilafranca del Penedès, Spain aut NATIONALLICENCE 700 1- Mínguez-Sanz Santiago Secció d'Investigació Enològica, Institut Català de la Vinya, i el Vi (INCAVI), Plaça Ágora, 2. Polígon Industrial Domenys II, 08720, Vilafranca del Penedès, Spain aut NATIONALLICENCE 700 1- Martín-Belloso Olga Department of Food Technology, University of Lleida, Alcalde Rovira Roure, 191, 25198, Lleida, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 978-987 1935-5130 6:4<978 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer