Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach

• Published in: Foods Vol. 13; no. 9; p. 1410
• Main Authors: Dimopoulos, George, Katsimichas, Alexandros, Balachtsis, Konstantinos, Dermesonlouoglou, Efimia, Taoukis, Petros
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.05.2024
• Subjects: Acceptability; Backup software; Chilling storage; Chloride; Dehydration; Electric field; Electric fields; Flavonoids; Food products; Fruits; Glycerin; Glycerol; leafy vegetables; Leaves; Mathematical models; Microorganisms; nonthermal processing; osmotic dehydration; Plant tissues; Product quality; pulsed electric fields; Room temperature; Shelf life; shelf-life study; Spinach; Spinacia oleracea; Storage life; Vegetable juices; Vegetables; Vitamin C; Water activity; nonthermal processing; leafy vegetables; osmotic dehydration; pulsed electric fields; Spinacia oleracea; shelf-life study

This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 kV/cm, 0-200 pulses) spinach leaves were osmotically dehydrated at room temperature for up to 120 min. The application of PEF...