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

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

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.

• Jezik: Angleški jezik
• Ključne besede: anthocyanins, berry pomace, bioactive compounds, electroporation, innovative technologies, process optimization
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2026
• Št. strani: 16 str.
• Številčenje: Vol. 91, Iss. 7, art. e71292
• PID: 20.500.12556/RUL-186951
• UDK: 634
• ISSN pri članku: 0022-1147
• DOI: 10.1111/1750-3841.71292
• COBISS.SI-ID: 289811203
• Datum objave v RUL: 07.09.2026

Gradivo je del revije

• Naslov: Journal of food science
• Skrajšan naslov: J. food sci.
• Založnik: Institute of food technologists
• ISSN: 0022-1147
• COBISS.SI-ID: 5266181

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: Lonicera caerulea, sibirska borovnica, kemična sestava, fenolne spojine, elektroporacija, inovativne tehnologije

Projekti

• Financer: EC - European Commission
• Številka projekta: 956257
• Naslov: Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing
• Akronim: HiStabJuice

• Financer: ARIS - Javna agencija za znanstvenoraziskovalno in inovacijsko dejavnost Republike Slovenije
• Številka projekta: P4-0013
• Naslov: Hortikultura