Assessment of changes in vitamin content and morphological characteristics in strawberries modified with a pulsed electric field using chromatography and optical coherence tomography

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2025-01-23 DOI:10.1016/j.nfs.2025.100217

Ewa Korzeniewska , Ilona Gałązka-Czarnecka , Joanna Sekulska-Nalewajko , Jarosław Gocławski , Tomasz Dróźdż , Paweł Kiełbasa

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引用次数: 0

Abstract

Vitamins B and C are crucial for maintaining human health, so it is important to develop effective methods to support their extraction from products of plant origin. The research conducted by the authors focused on modifying the content of these vitamins in dessert strawberries using a pulsed electric field (PEF) with an intensity of 1, 3 or 5 kV/cm. Experiments have shown that PEF treatment with an intensity of 1 kV/cm and 10 pulses for 10 s resulted in a significant improvement in vitamin content and extraction efficiency of vitamin C by 22 %, folic acid by 24 %, thiamine by more than 50 % and riboflavin by more than 60 %.

Optical coherence tomography imaging revealed texture changes in fruit pulp under the influence of PEF, related to the release of additional vitamins detected by chromatography methods.

Additionally, PEF treatment offers significant benefits in fruit processing, including improved dehydration characteristics, reduced time and energy required for freeze-drying, increased extraction efficiency, and potential improvements in bioactive compound content and antioxidant properties.

The research results may have practical applications in the analytical determination of vitamins C and B by improving the extraction efficiency. Moreover, the use of the PEF method can be important for producers of fruit products (including strawberries), as it enables them to improve the nutritional value of their products.

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利用色谱和光学相干层析技术评价脉冲电场修饰草莓中维生素含量和形态特征的变化

维生素B和C对维持人体健康至关重要，因此开发有效的方法来支持从植物源产品中提取维生素B和C是很重要的。作者进行的研究重点是使用强度为1、3或5千伏/厘米的脉冲电场（PEF）来改变甜点草莓中这些维生素的含量。实验表明，以1 kV/cm的脉冲强度和10个脉冲处理10 s的PEF处理可显著提高维生素含量和维生素C的提取效率，维生素C提高22%，叶酸提高24%，硫胺素提高50%以上，核黄素提高60%以上。光学相干断层成像揭示了果肉在PEF作用下的质地变化，这与色谱法检测到的额外维生素的释放有关。此外，PEF处理在水果加工中有显著的好处，包括改善脱水特性，减少冷冻干燥所需的时间和能量，提高提取效率，以及潜在的生物活性化合物含量和抗氧化性能的改善。研究结果可提高维生素C和维生素B的提取效率，对维生素C和维生素B的分析测定具有实际应用价值。此外，PEF方法的使用对水果产品（包括草莓）的生产者可能很重要，因为它使他们能够提高产品的营养价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production