Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple

• Published in: Food research international Vol. 121; pp. 433 - 440
• Main Authors: Ribas-Agustí, Albert, Martín-Belloso, Olga, Soliva-Fortuny, Robert, Elez-Martínez, Pedro
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.07.2019
• Subjects: 5-Caffeoylquinic acid; Antioxidant capacity; Apple; HPLC-DAD-MS; Phenolic compounds; Procyanidin B2; Pulsed Electric Fields; Quality attributes; HPLC-DAD-MS; Apple; Procyanidin B2; Antioxidant capacity; Pulsed Electric Fields; Quality attributes; Phenolic compounds; 5-Caffeoylquinic acid

Pulsed electric fields (PEF) have arisen as a promising tool for enhancing plant-based food bioactive compounds, although side effects on quality attributes might compromise consumer acceptance. This work was aimed at filling the gap in the understanding of whole effects of PEF on apple phenolic com...