Combining non-thermal processes assisted by pulsed electric field and ultrasound applied to natural juice stabilization

• Grant number: 23/07681-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: July 01, 2023
• End date: June 30, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Eric Keven Silva
• Grantee: Rafael Augusto Juliato
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 20/11255-3 - Pulsed electric field: design of non-thermal processes, functional foods and biomaterials, AP.JP

Abstract

The new global trends in consuming natural products, rich in health-promoting and wellness-enhancing bioactive compounds, have increased the interest of the consumer market in natural fruit and vegetable juices. In this context, the development of alternative processes to conventional thermal treatment has become a new demand in the industrialization of these products. Processing technologies based on the application of heat reduce the sensory quality of natural juices due to the formation of off-flavors, and depending on the severity, they can degrade bioactive compounds and vitamins. Therefore, this project aims to develop new non-thermal alternative processes based on the application of pulsed electric field and high-intensity ultrasound technologies for the stabilization of natural fruit juice. The effects of combined processes on safety, physicochemical and sensory quality attributes, degradation of bioactive compounds, and kinetic stability will be investigated compared to conventional thermal treatments. The main expectation of this research is to contribute to the design of new non-thermal processes capable of simultaneously preserving the functionality and sensory properties of natural fruit juices.