Pulsed electric field-assisted copigmentation via endogenous phenolic acids enhances the chemical stability of anthocyanins in pomegranate juice

Sustainable Food Technology 2026 Open access

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Authors: Iuri Procopio Castro Brito, Eric Keven Silva
DOI: 10.1039/d5fb00657k
Cited by: 3
References: 25

Abstract

Continuous-flow pulsed electric field processing of pomegranate juice promotes electric field-induced copigmentation, enhancing anthocyanin interactions and intensifying color without thermal damage.

Fields of Study & Subjects

Microbial Inactivation Methods Food Drying and Modeling Postharvest Quality and Shelf Life Management

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
2
Pages
1774–1788
Publication date
1 January 2026
Language
EN