Pulsed electric field processing of a pomegranate (Punica granatum L.) fermented beverage

The aim of this study was to evaluate the effect of pulsed electric field (PEF) (11.7 or 18 kV/cm) and pasteurization (batch or slow (VAT) and high-temperature-short time (HTST)) on the microbial, physicochemical, bioactive and sensory characteristics of a pomegranate (Punica granatum) fermented beverage (PFB) through storage at 4 °C. Bioactive compounds (antioxidant capacity, phenolic compounds, flavonoids, anthocyanins content) and color were measured. The microbiological counts (initial mesophilic aerobic bacteria (MAB) of 9.77 × 103 CFU/mL and initial molds plus yeasts (MY) of 2.04 × 103 CFU/mL) showed that applying 6 ms of bipolar PEFs at 18 kV/cm with 200 Hz repetition frequency reduced the microbial loads in approximately 4-log cycles, remaining <10 CFU/mL of both types of microorganisms in the PFB. PEF barely affected the total soluble solids, pH, ethanol, total acidity and color. All PEF-treated and pasteurization samples showed a slight reduction in bioactive compounds during storage. In sensory acceptability, the lowest score was given to the VAT pasteurized sample; however, still acceptable (between like slightly and like moderately). This research provides essential information on the microbiological, physicochemical, bioactive and sensory characteristics of a pomegranate fermented beverage processed with pulsed electric fields. The pulsed electric field processing of fermented beverages may provide criteria to the processing industry to use this novel technology as a processing method for delivering a microbiological safe beverage with good sensory and antioxidant characteristics to consumers.