Pulsed electric field-assisted recovery of phenolic compounds from haskap (Lonicera caerulea L.) pomace : influence of processing parameters and cell disintegration

Puzović, Alema (author), Rinaldi, Massimiliano (author), Mikulič Petkovšek, Maja (author)

This study investigated the effect of pulsed electric field (PEF) treatment on cell disintegration and phenolic extractability fromhaskap (Lonicera caerulea L.) pomace generated after juice processing. Pomace samples were subjected to 16 PEF conditionscombining electric field strengths of 1.0 and 1.5 kV/cm, pulse frequencies of 5 and 10 Hz, and specific energy ranging from1 to 12.3 kJ/kg. Cell membrane permeabilization was quantified using the cell disintegration index (Zp ), whereas phenoliccompounds were profiled by HPLC–PDA–mass spectrometer (MS). One-way analysis of variance (ANOVA) revealed significantdifferences among treatments for Zp and all phenolic groups. Moderate to high-intensity treatments (1.5 kV/cm, 5–10 Hz, 5–12.3 kJ/kg) produced the highest Zp values (0.10–0.12) and resulted in the greatest enhancement of phenolic extraction, particularlyanthocyanins, flavonols, flavanols, and hydroxycinnamic acids. Anthocyanins exhibited the strongest response, with up to a 2.6-fold increase compared to the untreated control. Multivariate and regression analyses identified electric field strength and pulsefrequency as the main factors influencing cell disintegration and phenolic extraction. In contrast, specific energy showed mainlynonsignificant or negative regression coefficients, suggesting it was not a relevant predictor of phenolic extractability under thetested conditions. These findings provide quantitative insight into PEF process optimization for enhanced phenolic extractionfrom haskap berry pomace.

• Language: English
• Keywords: anthocyanins, berry pomace, bioactive compounds, electroporation, innovative technologies, process optimization
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2026
• Number of pages: 16 str.
• Numbering: Vol. 91, Iss. 7, art. e71292
• PID: 20.500.12556/RUL-186951
• UDC: 634
• ISSN on article: 0022-1147
• DOI: 10.1111/1750-3841.71292
• COBISS.SI-ID: 289811203
• Publication date in RUL: 07.09.2026

Record is a part of a journal

• Title: Journal of food science
• Shortened title: J. food sci.
• Publisher: Institute of food technologists
• ISSN: 0022-1147
• COBISS.SI-ID: 5266181

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

Secondary language

• Language: Slovenian
• Keywords: Lonicera caerulea, sibirska borovnica, kemična sestava, fenolne spojine, elektroporacija, inovativne tehnologije

Projects

• Funder: EC - European Commission
• Project number: 956257
• Name: Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing
• Acronym: HiStabJuice

• Funder: ARIS - Slovenian Research and Innovation Agency
• Project number: P4-0013
• Name: Hortikultura