Effect of Pulsed Electric Field Pretreatment of Date Palm Fruits on Free Amino Acids, Bioactive Components, and Physicochemical Characteristics of the Alcoholic Beverage. Issue 11 (10th October 2019)

• Record Type: Journal Article
• Authors: Siddeeg, Azhari; Zeng, Xin‐An; Rahaman, Abdul; Manzoor, Muhammad Faisal; Ahmed, Zahoor; Ammar, Al‐Farga
• Is Part Of: Journal of food science. Volume 84:Issue 11(2019)
• Page Start: 3156
• Page End: 3162
• Publication Date: 2019-10-10
• Subjects: alcoholic beverage -- date palm fruits -- physicochemical properties -- pulsed electric field (PEF); Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.14825
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: This research is aimed to observe the impact of pulsed electric field (PEF) application on the free amino acids, physicochemical characteristics, and bioactive components of alcoholic beverages processed from date palm fruits. The fruits were treated by PEF (frequency: 10 Hz, treatment time: 100 µs, pulses number: 40 µs for electric field: 1.38, 2.02, and 2.92 kV/ cm, respectively). A significant increase ( P < 0.05) in the total free amino acids and phenolic and flavonoid contents (2.92 > 2.02 > 1.38 kV/ cm) was observed. There was a minor significant difference among the treated samples in the total soluble solid, alcohol, and total sugar contents, while there were no significant changes in the other parameters, including the color attributes. Practical Application: This study observed whether PEF treatment has a positive impact on the processing of alcoholic beverages of date palm fruits. PEF was found to improve the bioactive components and nutritional value of alcoholic beverages processed from date palm fruits. This finding suggests that PEF can be a better technique to enhance the quality characteristics of date palm fruit alcoholic beverages.