Pulsed electric field processing of fruit juices with inactivation of enzymes with new inactivation kinetic model and determination of changes in quality parameters

Pulsed electric fields (PEF) processing of fresh grape, orange and tomato juices by 17.2-24.1 kV/cm electric field strengths, 130.0-1040.5 mu s treatment times and 1.43-29.13 J/kg energies with respect to determination of the changes in the physical and bioactive properties, color parameters in addition to inactivation of pectin methyl esterase (PME), polyphenol oxidase (PPO), and lipoxygenase (LOX) enzymes were studied. In general, decrease in pH, increase in conductivity (except for grape juice), total phenolic substance content, and total antioxidant capacity with no significant change (p > 0.05) in total soluble solids were observed by PEF treatment for all juices. Except for hue value for orange juice, no significant changes (p > 0.05) were observed in color values. Inactivation of the enzymes were increased with increased energy, and calculated electrical activation energies for PME, PPO, and LOX enzymes were 8.31, 7.06, and 4.31 kJ/mol, respectively. Industrial relevance: Enzymes in addition microorganisms causing quality degradation is of great concern in fruit juice industry as most of the enzymes are resistant to processing technologies. Increased PEF treatment time provided over 95% inactivation on PME, PPO, and LOX enzymes with no adverse effect on quality properties of grape, orange, and tomato juices revealing a viable alternative to juice processing industry.