Assessing impacts of pulsed electric fields on quality attributes and furfural and hydroxymethylfurfural formations in apple juice.

Effects of pulsed electric fields (PEF) processing on physical properties, bioactive compounds, and formations of furfural and hydroxylmethylfurfural (HMF) were determined for apple juice. A central composite design to determine the optimal number and order of experimental runs and the best-fit multiple nonlinear regression (BF-MNLR) models to quantify and predict rates of change in the response variables as a function of the PEF processing were used. No significant difference was detected between the control and PEF-treated apple juice in terms of physical properties, organic acids, and polyphenols of (−)-epicatechin, caffeic acid, p-coumaric acid, ferrulic acid, quercetin, and gallic acid. The highest predictive power ( [ABSTRACT FROM AUTHOR]