The Impact of Pulsed Electric Field Treatment and Shelf Temperature on Quality of Freeze-Dried Pumpkin

Abstract

Pulsed electric field (PEF) treatment is known as a method that can intensify heat- and mass-transfer-based processes such as osmotic dehydration, drying, or freeze-drying. However, the literature about its impact on quality of freeze-dried products is limited to a few raw materials. The aim of this study was to analyze the effect of PEF on the cell disintegration index, selected bioactive compounds, and physical quality parameters of freeze-dried pumpkin. The final quality of the freeze-dried product was evaluated by residual moisture content, color analysis, total phenolic content, total carotenoid content, sugars content, and hygroscopic properties. The application of PEF treatment induced the disintegration of pumpkin cells even at low energy input (0.11 kJ/kg), and the saturation level of electroporation was reached after 4 kJ/kg. PEF treatment at 2 kJ/kg allowed 40% more total carotenoids to be retained in comparison to the untreated sample. Furthermore, all PEF-treated freeze-dried pumpkin samples exhibited lower sucrose content but had higher glucose and fructose contents in comparison to the reference samples. However, this effect was more pronounced when the shelf temperature was equal to 40 °C.

Keywords

• PEF
• electroporation
• lyophilization
• freeze drying
• pumpkin