Enhancing juice yield and bioactive compounds in red dragon fruit juice through pulsed electric field and ultrasonic pre-treatments: process optimization and comparative evaluation

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-10 DOI:10.1016/j.foodchem.2025.146709

Nithya C , Sudheer K.P , S Abdullah , Lakshmi EJ

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Abstract

This study optimized pulsed electric field (PEF) and ultrasonic (US) pretreatments for enhancing juice extraction from red dragon fruit (Hylocereus polyrhizus). PEF parameters were varied using a Box-Behnken design, while US conditions were optimized using a 3-level factorial design. The impact of pretreatments on juice yield, betacyanin content, total phenolics, and antioxidant activity was evaluated. Optimal PEF conditions were 10 kV/cm, 20 μs pulse width, and 50 pulses (40 kJ/kg), while the best US treatment used 40 % amplitude (300 W output power) for 10 min. US pretreatment significantly improved juice yield (72.83 %), betacyanin content (10.08 %), total phenolic content (19.13 %), and DPPH radical scavenging activity (12.33 %) compared to untreated control juice. When directly comparing the two treatments, US pretreatment resulted in a 21.73 % higher juice yield, 6.67 % higher betacyanin content, 12.35 % higher TPC, and 3.08 % higher DPPH activity than PEF treatment, indicating its superior effectiveness in enhancing both quality and nutritional attributes of the juice. SEM analysis confirmed structural modifications, indicating enhanced cell disruption. The study demonstrates that US pretreatment is more effective than PEF in improving juice yield and bioactive retention, offering a promising non-thermal approach for juice processing industries.

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脉冲电场和超声预处理提高红龙果汁的出汁率和活性成分：工艺优化与比较评价

研究了脉冲电场（PEF）和超声波（US）预处理对红火果（Hylocereus polyrhizus）果汁提取率的影响。使用Box-Behnken设计改变PEF参数，而使用3水平析因设计优化US条件。评价了预处理对甜菜汁产量、甜菜花青素含量、总酚类物质和抗氧化活性的影响。最佳脉冲功率条件为10 kV/cm、20 μs脉宽和50个脉冲（40 kJ/kg），而最佳脉冲功率处理为40 %振幅（300 W输出功率）10 min。与未处理的对照果汁相比，美国预处理显著提高了果汁产量（72.83 %）、甜菜花青素含量（10.08 %）、总酚含量（19.13 %）和DPPH自由基清除能力（12.33 %）。直接比较两种处理，与PEF处理相比，US处理的果汁产量提高了21.73 %，甜菜菁苷含量提高了6.67 %，TPC提高了12.35 %，DPPH活性提高了3.08 %，表明US处理在提高果汁品质和营养属性方面都有明显的效果。扫描电镜分析证实了结构修饰，表明细胞破坏增强。研究表明，在提高果汁产量和生物活性保留率方面，US预处理比PEF更有效，为果汁加工行业提供了一种有前途的非热方法。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.