Energy-Dependent Effects of Pulsed Electric Field (PEF) Treatment on the Quality Attributes, Bioactive Compounds, and Microstructure of Red Bell Pepper
Katarzyna Rybak, Aleksandra Skarżyńska, Szymon Ossowski, Magdalena Dadan, Katarzyna Pobiega, Małgorzata Nowacka · 2025
Read Energy-Dependent Effects of Pulsed Electric Field (PEF) Treatment on the Quality Attributes, Bioactive Compounds, and Microstructure of Red Bell Pepper by Katarzyna Rybak, Aleksandra Skarżyńska, Szymon Ossowski, Magdalena Dadan, Katarzyna Pobiega, Małgorzata Nowacka (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12787053.txt.
Description
Six authors study pulsed electric field treatment of red bell peppers in this 2025 paper. Short electric pulses open pores in plant cells, which can change a food's texture, chemistry, and shelf life, and the dose of energy may decide whether the change helps or harms.
Peppers were treated at energy levels from one to ten kilojoules per kilogram and compared with fresh samples. Cell breakdown rose with energy, and scans showed pores and channels forming. Vitamin C and carotenoids rose at mid levels, while polyphenols and antioxidant scores fell overall, and firmness dropped. Microbe stability improved. The results map a trade-off that processors can tune.
Catalog record
| CREATOR | Katarzyna Rybak, Aleksandra Skarżyńska, Szymon Ossowski, Magdalena Dadan, Katarzyna Pobiega, Małgorzata Nowacka |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 72 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |