LWT - Food Science and Technology 156 (2022) 113021

Contents lists available at ScienceDirect

LWT
journal homepage: www.elsevier.com/locate/lwt

Influence of mild electric field (MEF) on polyphenol oxidase and quality

attributes of pineapple juice during ohmic heating
H.A. Makroo a, b, **, B. Srivastava a, *, A. Jabeen c
a
Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, 784028, India
b
Department of Food Technology, Islamic University of Science and Technology, J&K, 192122, India
c
Division of Food Science and Technology, SKUAST, Shalimar, J&K, 190025, India

A R T I C L E I N F O A B S T R A C T

Keywords: Fresh pineapple juice was ohmically heated up to 80 ± 2 ◦ C (held for 1 min), followed by cooling. The voltage
Electric field gradient (VG) of 16 V/cm was kept constant for the come-up period to maintain an identical thermal history. The
Thermal treatment effect of VG on Polyphenoloxidase (PPO), color, hydroxymethylfurfural (HMF), and total phenolic content (TPC)
Hydroxymethyl furfural
was evaluated by maintaining 16–36 V/cm at the temperature (80 ± 2 ◦ C). The PPO activity was reduced to
Enzyme inactivation
50.06 and 56.67% by hot water (HWT) and ohmic heating (OH) (16 V/cm) treatment, respectively. PPO inac­
tivation showed exponential (k = − 0.342; R2 = 0.965) relationship with the VG (16–36 V/cm). The a* value
(redness) increased with the VG, whereas the b* (blue-yellow) and hue value remained unchanged up to 16-32V/
cm. Both OH and HWT treatments caused an increase in HMF content from 0.145 to 0.351 and 0.233 mg/100
mL, respectively. The TPC content reduced by 18% in HWT, while only 7–10% losses were observed in OH within
16–24 V/cm. The development of HMF with VG was best expressed by the polynomial model (R2 =
0.976–0.994), whereas the TPC degradation followed quadratic relation (R2 = 0.856 ± 0.906). Therefore, it was
observed that VG plays an important role in OH-based enzyme inactivation method for pineapple juice.

1. Introduction processing while as per the Published literature on OH treatment for

Over the past decades, novel nonthermal techniques like micro­
filtration, high-pressure processing, dense-phase CO2, ultrasound,
pulsed electric field, ultraviolet treatment, etc. (Carneiro, dos Santos Sa,
dos Santos Gomes, Matta, & Cabral, 2002; Chakraborty, Rao, & Mishra,
2015; Costa et al., 2013; Guo et al., 2014; Sew, Ghazali, Martín-Belloso,
& Noranizan, 2014) and advanced thermal technologies (electro-­
heating methods) such as ohmic heating, microwave heating, and
radiofrequency heating (Castro, Oliveira, Domingues, Teixeira, &
Vicente, 2012; Pham, Jittanit, & Sajjaanantakul, 2014) have been
studied as alternatives to conventional processing methods of various
food products including pineapple juice and its products. Ohmic heating
(OH) is an alternative heating method during which electric current is
passed through a food material with the help of electrodes. The resis­
tance to the current flow causes the conversion of electric energy into
heat resulting in the uniform heating of the material. Padmavati and
Anandharamakrishnan (2013) have reported that residence time and
processing temperature are the only variables in conventional thermal
food materials other than time and temperature, the variables include
electric field, use of continuous or pulsed OH, frequency, type of current
and signal. The effect of a voltage gradient on ascorbic acid and carot­
enoid degradation in acerola pulp (Jaeschke, Marczak, & Mercali,
2016), ascorbic acid degradation, and other properties in strawberry
products (Castro, Teixeira, Salengke, Sastry, & Vicente, 2004) inacti­
vation of A. acidoterrestris spores in an orange juice (Baysal & Icier,
2010), enzymes important in the food industry (Castro, Macedo, Teix­
eira, & Vincente, 2004), polyphenol oxidase inactivation in grape and
sugarcane juice (Icier, Yildiz, & Baysal, 2008) and (Brochier & Dome­
neghini, 2016), pH of pomegranate juice (Darvishi, Khostaghaza, &
Najafi, 2013) have been reported in the literature.
Pineapple (Ananas cosmosus) is one of the most important commer­
cial fruits consumed fresh or processed (Chakraborty, Rao, & Mishra,
2016). Pineapple juice is a popular product in south-east Asian markets
due to its pleasant aroma and flavor. The juice shelf-life is extended by
employing thermal processing to inactivate spoilage-causing microor­
ganisms and polyphenol oxidase (PPO) that catalyzes the browning

* Corresponding author. Department of Food Engineering and Technology, Tezpur University, Assam, India.
** Corresponding author. Department of Food Technology, IUST Awantipora, Kashmir, India.
E-mail addresses: hilalmakroo@gmail.com, hilalmakroo@islamicuniversity.edu.in (H.A. Makroo), brijesh@tezu.ernet.in (B. Srivastava).

https://doi.org/10.1016/j.lwt.2021.113021
Received 18 July 2021; Received in revised form 30 November 2021; Accepted 22 December 2021
Available online 28 December 2021
0023-6438/© 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license
(http://creativecommons.org/licenses/by-nc-nd/4.0/).
H.A. Makroo et al.
reactions in the juice after extraction (Costa et al., 2013).
Polyphenol-oxidase, also known as tyrosinase, o-diphenol oxidase, or
catechol oxidase, is one of the prime enzymes present in many fruits and
vegetables responsible for enzymatic browning. PPO causes oxidation of
phenols to quinones in the presence of oxygen; consequently, these
quinones condense and react non-enzymatically with other compounds
such as amino acids and phenolics, generating complex brown polymers
(Queiroz, Mendes Lopes, Fialho, & Valente-Mesquita, 2008). Browning
is not merely a change of color but also a degradation of the nutrition
and flavor quality of the product. Therefore, enzyme inactivation of
quality degrading enzymes is one of the main objectives of processing
fruits and vegetables (Costa et al., 2013). High temperature and long­
time thermal treatment cause quality degradation in pineapple juice,
which includes an undesirable change in color flavor and aroma, loss of
heat-labile vitamins, such as vitamin C, reduction in phenolic com­
pounds. Hydroxymethyl furfural (HMF) formation occurs due to exces­
sive thermal processing or during the storage of fruit products. HMF is
one of the prime non-enzymatic color development phenomena and,
thus, is recognized as an indicator of non-enzymatic browning (Simsek,
Poyrazoglu, Karacan, & Velioglu, 2007). HMF is formed by
acid-catalyzed dehydration of hexoses and is associated with chemical
properties like pH, acidity, water activity, and food material’s ion and
mineral content (Simsek et al., 2007).
Some studies have reported pineapple juice processing by the
application of novel processing technologies such as High-intensity ul­
trasound (Costa et al., 2013)) tangential microfiltration (Carneiro et al.,
2002), thermo-sonication (Mala, Sadiq, & Anal, 2021), and
high-pressure processing (Alemán et al., 1996; Vollmer et al., 2021).
These processes were found to have many limitations. As ultrasound was
unable to achieve the total inactivation of PPO, at the highest temper­
ature reached due to juice sonication, fouling, and clogging in the
membrane was an issue with the tangential microfiltration process,
thermo-sonication is a multiple-step process, thus making it complex for
industrial application and the high-pressure processing is a
time-consuming and expensive process. Considering the rapid and uni­
form nature of ohmic heating, it can be a potential alternative method to
overcome the demerits of traditional thermal processing of the pine­
apple juice. However, the voltage gradient (V/cm) is a critical process
parameter during OH in addition to time and temperature. Therefore,
the present study aimed to verify the effects of mild electric field on PPO
inactivation and important quality characteristics of freshly extracted
pineapple juice during the OH process.
2. Materials and methods
2.1. Experimental design
Juices are usually pasteurized at 80–95 ◦ C for 1–10 min for preser­
vation (Shamsudin, Ling, Adzahan, & Daud, 2013). Therefore, in the
present study, heating of the juice sample at 80 ± 2 ◦ C for 1 min and
immediate cooling was considered a processing condition of the juice.
The effect of a voltage gradient on characteristics of the Pineapple juice
during ohmic heating (80 ± 2 ◦ C for 1 min) (Section 2.3.2) was studied
by changing the voltage gradient from 16 to 36 V/cm at an interval of 4
V/cm. A sample was also treated with conventional hot water treatment
(Section 2.3.1) of a similar thermal history as that of OH to compare the
effects of OH and conventional heat treatment.
2.2. Sample preparation
Fully ripe pineapples (Ananas comosus L. Cv. Queen) were purchased
from a local market near Tezpur, Sonitpur, Assam. The variety of
pineapple was cultivated in the Karbi Anglong district (25.8457◦ N,
93.4378◦ E) of Assam, India, where the temperature ranges from 6 to
32 ◦ C and the average rainfall are about 24.16 cm. Fruits were peeled
manually and diced, followed by 2 min crushing in a mixer grinder
2
LWT 156 (2022) 113021
(Usha, model: FP2663, India). The clear juice was obtained by filtering
the crushed slurry through a fourfold muslin cloth, and the fresh juice
was considered a control in the present study.
2.3. Thermal treatment
To evaluate the effects of voltage on juice parameters moderate level
of temperature (80 ± 2 ◦ C) was selected in the present study. Hot water
treatment (HWT) of similar thermal history was applied for comparison.
2.3.1. Hot water treatment (HWT)
Hot water treatment (HWT) was given to the sample following
Saxena, Makroo, Bhattacharya, and Srivastava (2018) method with
desired modification. In this study, 50 mL of juice was heated in a metal
canister using a modified electric water bath (BW-20G, JEIOTech,
Korea). Thermal history was studied in the juice kept in hot water to
achieve a constant temperature of 80 ± 2 ◦ C. The juice was held at 80 ±
2 ◦ C for 1 min, and to avoid the post-treatment effects of heat accu­
mulation, juice samples were cooled in an ice-water bath immediately
after the treatment.
2.3.2. Ohmic heating (OH)
2.3.2.1. Ohmic heating (OH) setup. Ohmic treatment was carried out in
a lab-scale setup given by Makroo et al. (2017a) and Makroo, Prabhakar,
Rastogi, and Srivastava (2019). Two disc-shaped titanium-based
platinized-electrodes having a diameter of 25.5 mm and 2 mm thickness
with 100 μm coating of platinum (TI-Anode Fabricators Pvt. Ltd,
Chennai India) were consoled in a 100 mm long cylindrical Teflon casing
(65 mm outer dia. and 25 mm inner dia.) with the help of screw caps.
The volumetric capacity of the OH chamber was 50 mL. Domestic
electricity supply (AC, 50 Hz) was given to the electrodes via a variac
transformer (Servo Star India Pvt Ltd., Delhi India) to regulate and
control the voltage gradient (V/cm). The temperature at the geometrical
center was maintained by a relay-based temperature indicator cum
controller (Selec TC513, Selec Controls Pvt Ltd, Mumbai-India). The
assembly was connected to a computer through a multi-channel data
logger (Research and Design Laboratories, Bangalore India) for
measuring and storing the data of temperature (◦ C), voltage (v), and
current (A) simultaneously.
2.3.2.2. Ohmic heating (OH) treatment. Ohmic heating experiments
were conducted at various voltage gradients to match the come-up time
of HWT discussed in section 2.1, similarly to Sun et al. (2011). After
completing multiple trials, the rate of temperature change similar to that
of come-up time during HWT was achieved at 16 V/cm. Then the electric
field for a come-up time was kept constant as 16 V/cm in all the OH
treatments, as the treatment temperature (80 ± 2 ◦ C) was achieved at 16
V/cm, power supply was cut off using PID based temperature controller.
The juice was held at 80 ± 2 ◦ C for 1 min under different voltage gra­
dients of 16, 20, 24, 28, 32, and 36 V/cm coded as OH-16 V, OH-20 V,
OH-24 V, OH-28 V, OH-32 V, and OH-36 V, respectively. The samples
were subsequently cooled in an ice-water bath and kept at 4 ◦ C until
further analysis.
After cooling, all the treated (HWT and OH) samples were further
analyzed in triplicates for various biochemical parameters explained in
sections 2.3 and further.
2.4. Electrical conductivity (EC)
The data (voltage V and current, I) obtained during OH treatment of
pineapple juice was used to calculate electrical conductivity (EC) by Eq.
(1) (Icier and Ilicali (2004).
( )
1 l
EC = × (1)
R A
H.A. Makroo et al. LWT 156 (2022) 113021

V Table 1
R= (2) Models used to evaluate effect of EFS on 5-Hydroxymethylfurfural (HMF) and
I
Total phenolic content (TPC) during OH of Pineapple juice.
where: R is electrical resistance (Ohms), ‘V’ is applied voltage (Volt), ‘I’ Juice Parameter Model Model Equation Equation number
is electrical current induced (Amp), ‘l’ is the distance between electrodes HMF Linear HMF = a + bx Eq. 10
(cm), and ‘A’ is the area of the electrodes (cm2). Quadratic Eq. 11
HMF = a + b1 x + b2 x2
n-Polynomial HMF = a + bxn Eq. 12
TPC Quadratic TPC = a + b1 x − b2 x2 Eq. 13
2.5. Total soluble solids (TSS) and percent titratable acidity (% TA)
Where a is intercept and b, b1 and b2 are coefficients of voltage gradient (x).
TSS was measured using a handheld refractometer (ERMA Tokyo
Japan 0–30 ◦ Brix) calibrated with distilled water before each measure­
√̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅
̅
ment. Percent titratable acidity (%TA) in terms of citric acid was [( )2 ( )2 ( )2 ]
L*1 − L*2 + a*1 − a*2 + b*1 − b*2 (7)
2
ΔE ​ =
determined by titration (against 0.05 N NaOH) using phenolphthalein as
an indicator (Saxena, Makroo, & Srivastava, 2016). TSS and % TA
measurements were conducted at room temperature (25 ± 2 ◦ C). where L1, a1, b1 are the values for standard (control sample) and L2, a2,
b2 values represent the instantaneous individual readings during
treatment.
2.6. Polyphenol oxidase enzyme assay [ ∗]
b
Hue ​ angle ​ (h◦ ) = tan− 1 ∗ (8)
a
The enzyme assay was carried out as described by Saxena et al.
(2016). A half milliliter of the sample was added with 1 and 2 mL of 0.2 [ ]1/2
M catechol solution and phosphate buffer (pH 6.5), respectively. Chroma = a∗2 + ​ b∗2 (9)
Absorbance was observed for 10 min at an interval of 1 min at 420 nm
using a spectrophotometer (Shimadzu Model UV-2101 PC, Japan). 2.8. 5-Hydroxymethyl furfural (HMF)
Change in absorbance with time was plotted and the linear portion of the
plot was considered for estimating the enzyme activity. The enzyme HMF content was determined by following the method of Rattana­
activity was expressed as enzyme units. The one unit of the activity was thanalerk, Chiewchan, and Srichumpoung (2005). The sample was
defined as 0.001 A420/min. The enzyme activity is presented as percent diluted in a 1:1 ratio with ethanol (95%), 2 mL of the mixture was added
residual activity (RA), as shown in Eq. (3). with 2 mL of 12% (w/w) trichloroacetic acid and 2 mL of thiobarbituric
acid in a screw cap tube and mixed thoroughly. The tubes were incu­
Current ​ enzyme ​ activity
Residual ​ activity ​ (RA) = (3) bated for 50 min in a water bath (BW-20G, JEIOTech, Korea) set at
Initial ​ enzyme ​ activity
40 ◦ C, following which they were cooled immediately using tap water.
The effect of VG on PPO inactivation was analyzed by linear (zero- Absorbance was measured at 443 nm using a spectrophotometer. HMF
order) and exponential (first-order) relation using Eqs. (4) and (5), content was quantified using a calibration curve of 0–200 μg/100 mL
respectively. HMF solution.
The effect of the VG on the development of HMF in pineapple juice
PPORA = ​ k0 (VG) + C0 (4)
during OH treatment was evaluated for linear, quadratic, and nth
polynomial models (Eq. 10–13) listed in Table 1 with the help of Origin
PPORA = ​ C1 .ek1 (VG) (5)
Pro 8.5 software. The best fit was decided based on the least root mean
square error (RMSE) and highest coefficient of determination (R2) value.
where PPORA is the residual PPO activity; VG is voltage gradient; C0 and
C1 is the initial PPO activity, ‘k0’ and ‘k1’ are the rate constants of the
2.9. Total phenolic content (TPC)
zero and first-order model. The rate constant of the best fit model was
used to calculate the change in VG causing one decimal reduction (DVG)
The total phenolic content in the samples was determined according
in PPO activity using Eq. (6).
to the method followed by Farias, Rodrigues, and Fernandes (2020). A
2.303 juice sample of 20 mL was centrifuged (Sigma 3–18K, Germany) at 4 ◦ C
DVG = (6)
k and 13000 rpm for 2 min. An aliquot of 0.5 mL was mixed with 2.5 mL of
10-fold diluted Folin–Ciocalteu reagent and 2 mL of 7.5% sodium car­
where ‘k’ is the rate constant best fit model of PPO inactivation. bonate. The mixture was kept standing for 30 min at room temperature
and absorbance was measured at 760 nm using a spectrophotometer
(Shimadzu Model UV-2101 PC, Japan). Gallic acid (0–40 mg/mL) was
2.7. Color parameters
used to plot a standard curve (R2 = 0.998). The equation (Eq. (14)) was
obtained after linear regression of the absorbance versus concentration
The color of the juice samples was measured as per the method fol­
which was further used to calculate the TPC in the samples. Results were
lowed by Saxena, Ahmad Makroo, and Srivastava (2017) using Ultra
calculated as mg of Gallic acid equivalent per 100 mL (mg GAE/100
Scan Vis. Hunter Lab colorimeter (Hunter Lab, USA). The Hunter Lab
mL). The effect of VG on TPC quantity was modeled with the quadratic
colorimeter was calibrated with standard white tile (L* 99.30 ± 0.01, a*
model (Eq. 10) as listed in Table 1. Statistical parameters were deter­
− 0.10 ± 0.02, and b* 0.21 ± 0.01*) supplied with the instrument before
mined by Origin Pro 8.5 software.
every analysis. Nearly 40 mL sample was filled into an optically clear
( ) ( )
glass cell having a path length of 20 mm, which was then placed in the μg ​ GAE A760 − 0.0573
Total ​ phenolic ​ content ​ = × 100 (14)
transmittance compartment of the equipment. The color parameters L* 100mL 0.0134
(darkness to lightness), a* (green to red), and b* (blue to yellow) were
recorded in triplicates, further the parameters (L*, a*, and b*) were used where: A760 is the absorbance at 760 nm.
for the calculations of total color change (ΔE), Hue angle (h◦ ) and
Chroma as described by Saxena et al. (2017) using Eqs. (7)–(9),
respectively.

3
H.A. Makroo et al. LWT 156 (2022) 113021

Fig. 1. [a] Time-temperature and electric field history during ohmic (OH) treatment where EF-XX indicates the Electric field in V/cm and Temp EF-XX indicates the
temperature at the specific (XX) electric field. [b] Change in the electrical conductivity (EC) with the temperature during ohmic heating of pineapple juice.

2.10. Statistical and data analysis
All the experiments were conducted in triplicates. SPSS software
16.0 was used for the statistical analysis of the experimental data. A
significant difference was estimated at a 95% confidence level (p = 0.05)
using Analysis of Variance (ANOVA) and Duncan’s multiple range test.
3. Results and discussion
3.1. Ohmic heating (OH) behavior and electrical conductivity (EC)
The temperature increased linearly with a constant gradient of
10.66 ◦ C/min during OH at 16 V/cm. A similar increase in temperature
with constant gradient was observed during OH of fruit purée and
orange juice concentrate (Icier & Ilicali, 2005a; 2005b); acerola pulp
(Mercali, Schwartz, Marczak, Tessaro, & Sastry, 2014); sugarcane juice
(Saxena et al., 2016) and mango purée (Makroo et al., 2019). The
applicability of OH treatment depends on the EC of the food material.
Fruit juices contain a good amount of free water with dissolved ionic
salts that allow the electric current to conduct adequately and make
them suitable for the ohmic effect. EC of the pineapple juice was found
to be 0.55 S per meter (S/m) at room temperature (25 ± 1 ◦ C) and it
increased linearly up to 1.14 (S/m) (Fig. 1b) with the temperature
during OH. Similar observations have been reported for different fruit
products such as apple and strawberry pieces (Sarang, Sastry, & Knipe,
2008); fruit purée (Icier & Ilicali, 2005a); orange juice concentrate and
sour cherry juice (Icier & Ilicali, 2004; 2005b), and grape juice (Icier
et al., 2008). An increase in EC with temperature has been attributed to

4
H.A. Makroo et al. LWT 156 (2022) 113021

enzyme units, while Pham et al. (2014) reported PPO activity of 27.25 ±
3.54 enzyme units in fresh pineapple. A slightly higher value compared
to our results may be due to seasonal or demographic variation in fruits
and or variation in the juice extraction process (such as extraction time
and temperature). Hot water treatment (HWT) and OH (16–36 V/cm)
caused a significant (p < 0.05) reduction in the PPO activity of pineapple
juice, as indicated in Fig. 2. The residual PPO activity achieved after
HWT and OH–16V were found to be 50.00 and 56.67%, respectively,
even at similar time-temperature history among the two treatments. The
slight significantly (p < 0.05) higher residual PPO activity in the
OH–16V sample may be due to increased enzyme-substrate interaction
caused by the conformational modifications in the enzyme leading to
optimum substrate consumption.
Additionally, the presence of an electric field may have influenced
biochemical reactions by changing the molecular spacing and increasing
inter-chain reactions (Castro, Macedo, Teixeira, & Vicente, 2004; Mak­
roo, Rastogi, & Srivastava, 2020). Icier et al. (2008) and Saxena et al.
Fig. 2. Effect of hot water (HWT) and ohmic heat (OH) treatment on the Pol­ (2017) have reported similar observations during PPO inactivation by
yphenoloxidase residual activity and effect of the voltage gradient on Poly­
OH in grape juice and sugarcane juice, respectively. As the voltage
phenoloxidase residual activity zero order [__ _ __] and first-order […..].
gradient was increased (16–36 V/cm) during the holding period, a
higher degree of PPO inactivation was achieved (Fig. 2), suggesting
Table 2
additional effects of electric field on PPO inactivation.
Model parameters of polyphenoloxidase inactivation with voltage gradient Additionally, the OH is one of the most promising thermal technol­
during ohmic heat treatment. ogies for effectively inactivating foodborne pathogens. Park, Ha, and
Kang (2017) reported that the OH process is highly effective with respect
Parameter Zero-order First-order
to Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium,
K − 8.972 − 0.342 and Listeria monocytogenes in apple juice samples.
C 59.51 78.53
R2 0.916 0.965
During the data fitting, the model parameters obtained are shown in
Std error 0.0084 0.0045 Table 2. The higher value of determination coefficient (R2 = 0.965)
(range) and lower value of SE (0.0045) suggested that the PPO inacti­
vation followed first-order inactivation (exponentially) with respect to
the VG (16–36 V/cm) during OH (Fig. 2).
Table 3
Effects of hot water (HWT) and ohmic heat (OH) treatment on total soluble
solids and acidity of the pineapple juice. 3.2.1. Decimal reduction voltage (DVG) for PPO inactivation
The rate constant (k1) of the first-order model was used to calculate
Treatment Total Soluble Solids (TSS) (at Percent Titerable acidity (citric
25 ◦ C) acid)
the change in VG causing one decimal reduction (DVG) in PPO activity
using Eq. (6) (Saxena et al., 2017). The present investigation found that
Control 16.00 ± 0.10a 0.82 ± 0.01a
DVG for PPO inactivation in pineapple juice at the processing tempera­
HWT 15.80 ± 0.15a 0.78 ± 0.02a
OH–16V 15.90 ± 0.00a 0.79 ± 0.04a ture of 80 ± 2 ◦ C was 6.73 V/cm. DVG value indicates the susceptibility
OH–20V 15.80 ± 0.20a 0.81 ± 0.02a of PPO towards the change in VG during OH. The sensitivity of PPO
OH–24V 15.80 ± 0.10a 0.79 ± 0.00a towards VG has been attributed to its large and complex structure and
OH–28V 15.80 ± 0.15a 0.79 ± 0.03a
due to the prosthetic metal ion (Copper) present in its structure (Makroo
OH–32V 15.80 ± 0.00a 0.81 ± 0.01a
OH–36V 15.80 ± 0.20a 0.81 ± 0.00a
et al., 2020). Nonthermal effects of OH on PPO inactivation may be
attributed to the loss of metallic ions, changes in inter-molecular
x Values reported as mean ± SD, values in the same column with different al­ spacing, and substrate-enzyme interaction, as reported by Castro et al.
phabet were significantly different at (p < 0.05).
(2004).

the reduction of drag for the movement of ions or increase in the di­
rection of charged ions in liquid food material (Icier & Ilicali, 2005b;
Sarang et al., 2008).
3.2. Polyphenol-oxidase inactivation
PPO activity in fresh pineapple juice was observed to be 18.65 ± 0.53
3.3. Effects on quality attribute
3.3.1. Total soluble solids (TSS) and percent titratable acidity (%TA)
The ratio of TSS to acid content is one of the primary quality pa­
rameters for processed fruit juices. Therefore, it is important to measure
any change occurring in these parameters during juice processing.

Table 4
Change in the color parameters of the pineapple juice during hot water (HWT) and ohmic heat (OH) treatment.
Treatment L* a* b* Hue angle (h◦ ) Chroma ΔE

Control 23.01 ± 0.76a − 0.57 ± 0.01a 0.55 ± 0.03a − 43.96 ± 0.76b 0.79 ± 0.03a 0.00 ± 00a
HWT 26.67 ± 0.42c − 0.76 ± 0.04d 0.76 ± 0.04b − 45.00 ± 3.20b 1.08 ± 0.00d 3.67 ± 0.34c
OH–16V 24.07 ± 0.72a − 0.68 ± 0.00b 0.54 ± 0.03a − 38.60 ± 0.06a 0.87 ± 0.01b 1.07 ± 0.29b
OH–20V 24.04 ± 0.57a − 0.68 ± 0.01b 0.56 ± 0.03a − 39.72 ± 1.05a 0.88 ± 0.02bc 1.04 ± 0.19b
OH–24V 24.01 ± 0.93a − 0.68 ± 0.01bc 0.57 ± 0.03a − 39.90 ± 1.17a 0.89 ± 0.02bc 1.01 ± 0.04b
OH–28V 24.19 ± 1.22a − 0.69 ± 0.00bc 0.58 ± 0.03a − 40.19 ± 1.02a 0.90 ± 0.02bc 1.19 ± 0.18b
OH–32V 24.29 ± 0.47ab − 0.71 ± 0.00bc 0.58 ± 0.00a − 39.27 ± 1.61a 0.92 ± 0.02c 1.29 ± 0.46b
OH–36V 25.95 ± 0.17bc − 0.72 ± 0.00c 1.17 ± 0.01c − 58.37 ± 0.28c 1.37 ± 0.00e 3.01 ± 0.58c

x Values reported as mean ± SD values in the same column with different small alphabet were significantly different at (p < 0.05).

5
H.A. Makroo et al.
Fig. 3. The total phenolic content and relative 5-Hydroxymethylfurfural content of untreated (UT) and treated pineapple juice samples.
Evaporation of water from fruit juices during thermal processing may
lead to changes in the TSS of the juices. At the same time, the acid
content of fruit juices may get altered due to the thermal degradation of
acids. The effect of heat treatment (HWT and OH) on TSS and % TA of
pineapple juice is presented in Table 3. The treatment had no significant
(p < 0.05) effect on the % TA and TSS of the juice samples. Santhir­
asegaram, Razali, and Somasundram (2013) also reported that the
voltage gradient did not cause any significant (p < 0.05) change in % TA
or TSS of the juice.
3.3.2. Color parameters
The L*, a*, and b* of untreated fresh pineapple juice were recorded
as 23.01 ± 0.76, − 0.57 ± 0.01, and 0.55 ± 0.03, respectively. The
negative value of a* represents the slight green tinge in the pineapple
juice. Similar observations are reported by Chakraborty et al. (2016) in
pineapple purée. Enzymes causing a change in the color of pineapple
juice are susceptible to inactivation at a temperature greater than 50 ◦ C
(Rattanathanalerk et al., 2005). Therefore, the non-enzymatic color
changes and pigment destruction due to the thermal effects of treat­
ments (HWT and OH) and additional non-thermal effects of OH were
considered the key cause for the color change of the pineapple juice.
6
LWT 156 (2022) 113021
Color parameters of untreated and treated juice samples are presented in
Table 4. L* value increased significantly (p < 0.05) in OH–32V, OH–36V
and HWT treated samples compared to untreated samples. This indicates
the possible destruction of sensitive pigments in fruit juice due to the
thermal and electrical effects. Saxena et al. (2017) also reported
increased lightness in sugarcane juice during OH using VG of 24–48
V/cm. However, in the present study, VG of 16–28 V/cm during OH
treatment was observed to have a non-significant (p < 0.05) effect on the
L* value of the pineapple juice. The a* value showed a significant (p <
0.05) change during HWT and OH treatment (Table 4). The value of
(negative) a* was found to increase in both treatments regardless of the
method employed, and it increased with VG during OH. The b* values
were found to be affected by the HWT and OH–36V only, whereas no
significant (p < 0.05) change was observed in samples heated ohmically
at 16–32 V/cm when compared with the fresh or untreated pineapple
juice. The increase in b* may be due to non-enzymatic reactions such as
caramelization and/or Maillard reactions (Chakraborty et al., 2015),
formation of hydroxymethylfurfural, or isomerization of naturally
occurring pigments in the pineapple juice (Gomes, Sarkis, & Marczak,
2018), and/or aerobic and anaerobic degradation of the ascorbic acid
and ultimately reactions of the carbonyl compounds to produce brown
H.A. Makroo et al. LWT 156 (2022) 113021

Table 5
Model parameters of effects of voltage gradient (V/cm) on 5-Hydroxymethyl
furfural (HMF) and total phenolic content (TPC).
Juice Model Model Value RMSE ( × R2
Parameter Parameter 10− 3)

HMF Linear a 0.224 ± 13.36–6.09 0.926–0.974

0.001
b 0.003 ±
0.001
Quadratic a 0.232 ± 3.22–6.23 0.978–0.996
0.01
b1 0.001 ±
0.001
b2 (0.050
±
0.0483)
× 10− 3
n- a − 0.231 3.62–4.96 0.976–0.994
Polynomial ± 0.680
b 0.389 ±
0.550
n 1.071 ±
1.401
TPC Quadratic a 83.421 5.036 ± 0.856–0.906
± 4.193 3.874
b1 1.612 ±
0.249
b2 0.058 ±
0.005

Mercali, & Marczak, 2018). Rattanathanalerk et al. (2005) have also

observed a change in color of the pineapple juice during thermal
treatment for 80 min at 55–95 ◦ C using the conventional heating
method.

3.3.3. 5-Hydroxymethyl furfural (HMF)

Fig. 4. The actual data (legends) and best fit model (dotted line) of effect of
voltage gradient on (a) 5-Hydroxymethylfurfural and (b) total phenolic content
during the ohmic treatment.
pigments (Mercali et al., 2014).
Hue angle/value demonstrates a pure spectrum color at a dominant
wavelength, while chroma indicates the strength or dominance of hue.
The hue value of untreated juice was similar to that of HWT treated
juice, but no significant hue change was caused while increasing the VG
from 16 to 32 V/cm. However, the difference in VG from 32 to 36 V/cm
caused a significant (p < 0.05) increase in the hue. Chroma increased by
thermal treatment of the juice and gradually with VG from 16 to 36 V/
cm during OH treatments.
The total color difference (ΔE) of the treated juice as compared to the
corresponding fresh sample, L*, a*, and b* parameters were used in
combination to calculate the ΔE using Eq. 11. The maximum color
change was observed in HWT and OH–36V; the value of ΔE also indi­
cated that OH treatment of 16–32 V/cm leads to significant (p < 0.05)
but relatively small color change compared to HWT and OH-36 treat­
ments. The change in color of pineapple juice may be due to various
reactions and probably these reactions may not occur simultaneously
under similar treatment conditions. Both VG and temperature may act as
a driving force for different reactions during the thermal processing of
pineapple juice. The changes may be due to non-enzymatic changes such
as Maillard reactions; degradation of some phenolic compounds during
HWT and OH treatment may also lead to color changes (Brochier,
HMF content in the fresh pineapple juice was found to be 0.145 mg/
100 mL, thermal treatments (OH and HWT) caused a significant (p <
0.05) increase in HMF content, and the increase was in the range of
0.233–0.351 mg/100 mL. However, the increased content was within
the permissible limit of 2.5 mg/100 mL (Küçük et al., 2007). As indi­
cated in Fig. 3, the relative HMF (HMF/HMF0) reached up to 1.5 times in
the HWT sample, whereas the OH at different VG revealed some exciting
results. The relative HMF content increased with the applied VG,
although the time-temperature history was constant in all the treat­
ments. Therefore, it was verified that during OH of pineapple juice, VG
assisted the HMF formation, probably due to the interactions of sugars
(hexose) with other juice components in the presence of an electric field
during OH. In another study by Rattanathanalerk et al. (2005), the HMF
increased linearly with thermal treatment of pineapple juice at
55–95 ◦ C. However, as depicted in Fig. 4a and the model parameters
presented in Table 5, a non-linear relationship with n = 1.071 ± 1.401 is
the best fit (R2 = 0.976–0.994) for HMF formation with VG during OH
treatment. The electric field applied may have instigated a
non-enzymatic reaction allowing the formation of HMF in pineapple
juice. Due to the scarcity of the related literature available, the present
investigation opens future scope to explore the mechanism and molec­
ular level science responsible for verifying the actual cause of HMF
development due to the voltage gradient during ohmic heating of
pineapple juice.
3.3.4. Total phenolic content (TPC)
The effect of HWT and OH treatment on total phenolic content (TPC)
is presented in Fig. 3. TPC of fresh pineapple juice was found to be 101.9
± 3.9 μg GAE/100 mL. The phenolic compounds deteriorated by the
thermal treatments, as shown in Fig. 3. A significant (p < 0.05) loss in
TPC is attributed to the unstable nature of phenolic compounds at
elevated temperatures and thermal treatment duration. HWT caused a
significant (p < 0.05) loss of 18% in TPC. Similar results have been

7
H.A. Makroo et al.
reported by Sew et al. (2014), where a combined treatment of UV and
mild heat (55–60 ◦ C) for 10–30 min resulted in a 0.7–55% loss in TPC
pineapple juice. Makroo et al. (2017b) also observed a loss in TPC in
watermelon juice during conventional and OH heat treatment. It was
found that when compared with HWT, the TPC loss was significantly (p
< 0.05) lower (6.7–10.4%) in OH treatment while applying VG of 16–24
V/cm, however, further increase in VG (28–36 V/cm) resulted in higher
TPC loss of up to 25.2–31.7%. Higher TPC degradation at elevated VG
may be attributed to electrochemical reactions due to the presence of an
electric field during OH (Brochier et al., 2018). According to Mercali,
Gurak, Schmitz, and Marczak (2015), when OH treatment is applied to
plant material (fruit juice or purée), the alignment of molecules with the
oscillating electric field could influence phytochemicals reactivity,
leading to higher degradation in phytochemicals as compared to that of
conventional heating. Yildiz, Bozkurt, and Icier (2009) also reported
significant differences in the TPC of conventionally and ohmically
heated pomegranate juice.
The quadratic model with a negative square term was found best for
reducing TPC with VG during OH, and the model parameters are pre­
sented in Table 5. In Fig. 4 (b), an increase followed by a decrease in the
TPC is depicted. The initial increase may pertain to releasing linked
phenolic acids due to thermal treatment (Brochier, Mercali, & Marczak,
2016). The large and positive coefficient of a linear term (1.612 ±
0.249) showed an initial dominant role; hence TPC increased. However,
after a particular value of VG (nearly 16 V/cm), the negative coefficient
(0.058 ± 0.005) of the second-order term came into effect and reduced
the TPC content considerably. The reduction can be due to the electro­
chemical effects of the OH on the phytochemicals of pineapple juice
(Mercali et al., 2015; Yildiz et al., 2009).
4. Conclusion
The freshly extracted pineapple juice heated rapidly during OH, and
its electric conductivity increased linearly with increasing the temper­
ature during OH (16 V/cm). PPO activity reduced exponentially with
increasing VG during OH despite the similar time-temperature history as
HWT, and it resulted in a decimal reduction voltage gradient (Dvg) of
6.73 V/cm at 80 ± 2 ◦ C. L* value showed significant change at a higher
voltage gradient>32 V/cm. The chroma and a*value changed signifi­
cantly at a lower voltage level (<32 V/cm). The presence of an electric
field during OH influenced the formation of 5-Hydroxymethyl furfural
following a non-linear relationship with voltage gradient. The loss in
total phenolic content during HWT was comparatively more than OH at
a lower voltage gradient of 16–24 V/cm. In contrast, the increase in VG
above 28 V/cm resulted in considerably higher TPC loss than HWT. The
results of the present study suggested that the OH results in rapid PPO
inactivation as compared to conventional heating. The electric field
directly relates to the PPO inactivation and the formation of HMF during
the OH process of the pineapple juice. Additionally, due to the presence
of an electric field during the OH process, non-thermal effects were
witnessed on the color parameters of the pineapple juice. Thus, further
studies to evaluate the effects of VG on many parameters, including
microbial safety, sensory characteristics, vitamin C, antioxidant poten­
tial, and β-carotenes, etc., need to be conducted before the development
and optimization of the OH-based process for pineapple juice.
CRediT authorship contribution statement
H.A. Makroo: Literature review, plan of research, experimentation,
analytical analysis, Formal analysis, manuscript preparation. B. Sri­
vastava: Supervision, experiment planning, Formal analysis, manu­
script preparation. A. Jabeen: Literature review, statistical data
analysis, manuscript preparation.
8
LWT 156 (2022) 113021
Acknowledgment
The authors are grateful to the Ministry of Minority Affairs, Govt. of
India for awarding Ph.D. scholarship to the author H A Makroo under
MANF scheme (Award no F1-17.1/2013-14/MANF-2013-14-MUS-JAM-
24351) and DST-FIST; NEQIP-AICTE and UGC-SAP for providing
financial support for infrastructure development of the Department of
Food Engineering and Technology, Tezpur University, India.
References
Alemán, G. D., Walker, M., Farkas, D. F., Torres, J. A., Ting, E. Y., Mordre, S. C., et al.
(1996). Pulsed ultra-high pressure treatments for pasteurization of pineapple juice.
Journal of Food Science, 61(2), 388–390.
Baysal, A. H., & Icier, F. (2010). Inactivation kinetics of alicyclobacillus acidoterrestris
spores in orange juice by ohmic heating: Effects of voltage gradient and temperature
on inactivation. Journal of Food Protection, 73(2), 299–304.
Brochier, B., Mercali, G. D., & Marczak, L. D. F. (2016). Influence of moderate electric
field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic
compounds of sugarcane juice treated by ohmic heating. LWT Food Science &
Technology, 74, 396–403.
Brochier, B., Mercali, D. G., & Marczak, L. D. F. (2018). Effect of ohmic heating
parameters on peroxidase inactivation, phenolic compounds degradation, and color
changes of sugarcane juice. Food and Bioproducts Processing, 111, 62–71.
Carneiro, L., dos Santos Sa, I., dos Santos Gomes, F., Matta, V. M., & Cabral, L. M. C.
(2002). Cold sterilization and clarification of pineapple juice by tangential
microfiltration. Desalination, 148(1–3), 93–98.
Castro, I., Macedo, B., Teixeira, J. A., & Vicente, A. A. (2004). The effect of electric field
on important food-processing enzymes: Comparison of inactivation kinetics under
conventional and ohmic heating. Journal of Food Science, 69(9), C696–C701.
Castro, I., Oliveira, C., Domingues, L., Teixeira, J. A., & Vicente, A. A. (2012). The effect
of the electric field on lag phase, β-galactosidase production and plasmid stability of
a recombinant Saccharomyces cerevisiae strain growing on lactose. Food and
Bioprocess Technology, 5(8), 3014–3020.
Chakraborty, S., Rao, P. S., & Mishra, H. N. (2015). Effect of combined high
pressure–temperature treatments on color and nutritional quality attributes of
pineapple (Ananas comosus L.) purée. Innovative Food Science & Emerging
Technologies, 28, 10–21.
Chakraborty, S., Rao, P. S., & Mishra, H. N. (2016). Changes in quality attributes during
storage of high-pressure and thermally processed pineapple purée. Food and
Bioprocess Technology, 9(5), 768–791.
Costa, M. G. M., Fonteles, T. V., de Jesus, A. L. T., Almeida, F. D. L., de Miranda, M. R. A.,
Fernandes, F. A. N., et al. (2013). High-intensity ultrasound processing of pineapple
juice. Food and Bioprocess Technology, 6(4), 997–1006.
Darvishi, H., Khostaghaza, M. H., & Najafi, G. (2013). Ohmic heating of pomegranate
juice: Electrical conductivity and pH change. Journal of the Saudi Society of
Agricultural Sciences, 12(2), 101–108.
Farias, T. R., Rodrigues, S., & Fernandes, F. A. (2020). Effect of dielectric barrier
discharge plasma excitation frequency on the enzymatic activity, antioxidant
capacity and phenolic content of apple cubes and apple juice. Food Research
International, 136, 109617.
Gomes, C. F., Sarkis, J. R., & Marczak, L. D. F. (2018). Ohmic blanching of Tetsukabuto
pumpkin: Effects on peroxidase inactivation kinetics and color changes. Journal of
Food Engineering, 233, 74–80.
Guo, M., Jin, T. Z., Geveke, D. J., Fan, X., Sites, J. E., & Wang, L. (2014). Evaluation of
microbial stability, bioactive compounds, physicochemical properties, and consumer
acceptance of pomegranate juice processed in a commercial scale pulsed electric
field system. Food and Bioprocess Technology, 7(7), 2112–2120.
Icier, F., & Ilicali, C. (2004). Electrical conductivity of apple and sourcherry juice
concentrates during ohmic heating. Journal of Food Process Engineering, 27(3),
159–180.
Icier, F., & Ilicali, C. (2005a). Temperature-dependent electrical conductivities of fruit
purées during ohmic heating. Food Research International, 38(10), 1135–1142.
Icier, F., & Ilicali, C. (2005b). The effects of concentration on electrical conductivity of
orange juice concentrates during ohmic heating. European Food Research and
Technology, 220(3–4), 406–414.
Icier, F., Yildiz, H., & Baysal, T. (2008). Polyphenoloxidase deactivation kinetics during
ohmic heating of grape juice. Journal of Food Engineering, 85, 410–417.
Jaeschke, D. P., Marczak, L. D. F., & Mercali, G. D. (2016). Evaluation of nonthermal
effects of electricity on ascorbic acid and carotenoid degradation in acerola pulp
during ohmic heating. Food Chemistry, 199, 128–134.
Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C., & Candan, F. (2007).
Biological activities and chemical composition of three honeys of different types
from Anatolia. Food Chemistry, 100(2), 526–534.
Makroo, H. A., Prabhakar, P. K., Rastogi, N. K., & Srivastava, B. (2019). Characterization
of mango purée based on total soluble solids and acid content: Effect on physico-
chemical, rheological, thermal and ohmic heating behavior. LWT Food Science &
Technology, 103, 316–324.
Makroo, H. A., Rastogi, N. K., & Srivastava, B. (2017). Enzyme inactivation of tomato
juice by ohmic heating and its effects on physico-chemical characteristics of
concentrated tomato paste. Journal of Food Process Engineering, 40(3), Article
e12464.
H.A. Makroo et al.
Makroo, H. A., Rastogi, N. K., & Srivastava, B. (2020). Ohmic heating assisted
inactivation of enzymes and microorganisms in foods: A review. Trends in Food
Science & Technology, 97, 451–465.
Makroo, H. A., Saxena, J., Rastogi, N. K., & Srivastava, B. (2017). Ohmic heating assisted
polyphenol oxidase inactivation of watermelon juice: Effects of the treatment on pH,
lycopene, total phenolic content, and color of the juice. Journal of Food Processing and
Preservation, 41(6), Article e13271.
Mala, T., Sadiq, M. B., & Anal, A. K. (2021). Optimization of thermosonication processing
of pineapple juice to improve the quality attributes during storage. Journal of Food
Measurement and Characterization, 1–11.
Mercali, G. D., Gurak, P. D., Schmitz, F., & Marczak, L. D. F. (2015). Evaluation of
nonthermal effects of electricity on anthocyanin degradation during ohmic heating
of jaboticaba (Myrciariacauliflora) juice. Food Chemistry, 171, 200–205.
Mercali, G. D., Schwartz, S., Marczak, L. D. F., Tessaro, I. C., & Sastry, S. (2014). Ascorbic
acid degradation and color changes in acerola pulp during ohmic heating: Effect of
electric field frequency. Journal of Food Engineering, 123, 1–7.
Padmavati, R., & Anandharamakrishnan, C. (2013). Computational fluid dynamics
modeling of the thermal processing of canned pineapple slices and titbits. Food and
Bioprocess Technology, 6(4), 882–895.
Park, I. K., Ha, J. W., & Kang, D. H. (2017). Investigation of optimum ohmic heating
conditions for inactivation of Escherichia coli O157: H7, Salmonella enterica serovar
Typhimurium, and Listeria monocytogenes in apple juice. BMC Microbiology, 17(1),
1–8.
Pham, H., Jittanit, W., & Sajjaanantakul, T. (2014). Effect of indirect ohmic heating on
quality of ready-to-eat pineapple packed in plastic pouch. Songklanakarin Journal of
Science and Technology, 36(3).
Queiroz, C., Mendes Lopes, M. L., Fialho, E., & Valente-Mesquita, V. L. (2008).
Polyphenol oxidase: Characteristics and mechanisms of browning control. Food
Reviews International, 24(4), 361–375.
Rattanathanalerk, M., Chiewchan, N., & Srichumpoung, W. (2005). Effect of thermal
processing on the quality loss of pineapple juice. Journal of Food Engineering, 66(2),
259–265.
Santhirasegaram, V., Razali, Z., & Somasundram, C. (2013). Effects of thermal treatment
and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice.
Ultrasonics Sonochemistry, 20(5), 1276–1282.
LWT 156 (2022) 113021
Sarang, S., Sastry, S. K., & Knipe, L. (2008). Electrical conductivity of fruits and meats
during ohmic heating. Journal of Food Engineering, 87(3), 351–356.
Saxena, J., Ahmad Makroo, H., & Srivastava, B. (2017). Effect of ohmic heating on
Polyphenol Oxidase (PPO) inactivation and color change in sugarcane juice. Journal
of Food Process Engineering, 40(3), Article e12485.
Saxena, J., Makroo, H. A., Bhattacharya, S., & Srivastava, B. (2018). Kinetics of the
inactivation of polyphenol oxidase and formation of reducing sugars in sugarcane
juice during Ohmic and conventional heating. Journal of Food Process Engineering, 41
(3), Article e12671.
Saxena, J., Makroo, H. A., & Srivastava, B. (2016). Optimization of time-electric field
combination for PPO inactivation in sugarcane juice by ohmic heating and its shelf
life assessment. LWT-Food Science and Technology, 71, 329–338.
Sew, C. C., Ghazali, H. M., Martín-Belloso, O., & Noranizan, M. A. (2014). Effects of
combining ultraviolet and mild heat treatments on enzymatic activities and total
phenolic contents in pineapple juice. Innovative Food Science & Emerging Technologies,
26, 511–516.
Shamsudin, R., Ling, C. S., Adzahan, N. M., & Daud, W. R. W. (2013). Rheological
properties of ultraviolet-irradiated and thermally pasteurized Yankee pineapple
juice. Journal of Food Engineering, 116(2), 548–553.
Simsek, A., Poyrazoglu, E. S., Karacan, S., & Velioglu, Y. S. (2007). Response surface
methodological study on HMF and fluorescent accumulation in red and white grape
juices and concentrates. Food Chemistry, 101(3), 987–994.
Sun, H., Masuda, F., Kawamura, S., Himoto, J. I., Asano, K., & Kimura, T. (2011). Effect
of electric current of ohmic heating on nonthermal injury to Streptococcus
thermophilus in milk. Journal of Food Process Engineering, 34(3), 878–892.
Vollmer, K., Czerny, M., Vásquez-Caicedo, A. L., Iglesias, S. V., Frank, J., Carle, R., et al.
(2021). Nonthermal processing of pineapple (ananas comosus [L.] merr.) juice using
continuous pressure change technology (PCT): HS-SPME-GC–MS profiling,
descriptive sensory analysis, and consumer acceptance. Food Chemistry, 345,
128786.
Yildiz, H., Bozkurt, H., & Icier, F.İ. L.İ. Z. (2009). Ohmic and conventional heating of
pomegranate juice: Effects on rheology, color, and total phenolics. Food Science and
Technology International, 15(5), 503–512.