The use of pulsed electric fields in producing juice from paprika (Capsicum annuum L.)

Investigations were conducted on the impact of pulsed electric field (PEF) treatment on yield and some quality parameters of juice from paprika and results were compared to the results of juice obtained from enzymatically treated or untreated paprika mash. Paprika was comminuted mechanically after which the mash was subjected to either PEF (electric field strength = 1.7 kV/cm, pulse number = 30 and specific energy input per pulse = 0.5 kJ/kg) or a pectolytic enzyme preparation treatment. The extent of cell disintegration after the different pretreatments was monitored through cell disintegration index (Z) measurement prior to juice extraction through pressure (10 Mpa for 4 min). Some quality parameters (pH, soluble solids (degrees Brix), total dry matter, color, total carotenoids as beta -carotene and vitamin C) of the resultant juice samples were determined. PEF and enzyme treatments resulted in about 10% and 9% increase in juice yield, respectively. Juice from PEF treated paprika compared well in quality with enzyme treated or the untreated. And in some cases such as in color (redness, a value) of the juice, PEF treated had values (+18) higher than enzyme treated having +15.5 and also in the amount of beta -carotene extracted into the juice PEF treated juice had more than 60% as compared to about 44% from enzyme treated juice. ne pH value for enzyme treated juice was lower than the others.