Innovative Food Science and Emerging Technologies 65 (2020) 102446

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Innovative Food Science and Emerging Technologies

journal homepage: www.elsevier.com/locate/ifset

The impact of pulsed electric field pretreatment of bell pepper on the T

selected properties of spray dried juice
Katarzyna Rybaka, Katarzyna Samborskaa, Aleksandra Jedlinskaa, Oleksii Parniakovb,
Malgorzata Nowackaa, Dorota Witrowa-Rajcherta, Artur Wiktora,
⁎

a
Department of Food Engineering and Process Management, Institute of Food Sciences, Wearsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c,
Warsaw, Poland
b
Elea Vertriebs- und Vermarktungsgesellschaft mbH, Prof. von Klitzing Str. 9, 49610 Quakenbrück, Germany

ARTICLE INFO ABSTRACT

Keywords: The aim of this study was to analyze the quality of red bell pepper juice pressed from pulsed electric field (PEF)
Electroporation treated vegetables and to evaluate the quality of spray dried powders obtained from this juice. The juices pressed
Drying from PEF treated material were characterized by similar total soluble solids, lower electrical conductivity and
PEF pH, higher turbidity and viscosity in comparison to the untreated material. The juice from PEF pretreated bell
Pulsed electric field
pepper exhibited higher vitamin C and lower total phenolics content. The powders obtained from PEF treated
Dehydration
material showed higher retention of vitamin C, similar retention of carotenoids but lower level of total phenolics.
Microencapsulation
The particles of powder obtained from bell pepper treated by 3 kJ/kg had significantly bigger diameters in
comparison to the control material. Only powders obtained from the material pretreated by 1 kJ/kg exhibited
lower hygroscopicity in comparison to the reference material.
Industrial relevance: Spray drying belongs to one of the most important technologies used in food industry to
produce powders. Performed research, for the first time ever, demonstrated that PEF treatment applied before
juice pressing, can improve the retention of vitamin C, the storage behavior (decrease the hygroscopicity) and
lightness of spray dried bell pepper powders while keeping almost unchanged vast majority of other properties.

1. Introduction
Drying is one of the oldest food preservation and processing method
that can be used to preserve, process food and deliver products that are
highly desired by the market (Arenas-Jal et al., 2019). On the other
hand, it belongs to one of the most energy consuming unit operations
used by the food industry. It is estimated that dehydration processes
account for 12–20% of the total energy consumption of whole industry
(Stojceska et al., 2019). Therefore, engineers and scientists all over the
world seek different solutions to reduce energy consumption of drying
and/or to improve the quality of dried products (Ratti, 2001). Pulsed
electric field (PEF) treatment, because of its mechanism and impact on
cellular structure of biological cells, has been demonstrated by dozens
of different scientific articles as a very promising tool to enhance drying
kinetic and to improve (or maintain) the physical and chemical prop-
erties of dried products (Witrowa-Rajchert et al., 2014). Electropora-
tion, which is one of the main consequences of PEF application, leads to
the perforation of the cell membrane and thus, it removes one of the
main limiting factor of the mass and heat transfer based processes – the
presence of cellular structure (Barba et al., 2015). However, PEF impact
on drying has been mainly demonstrated for tissue fruits and vege-
tables. There are no reports on utilization of PEF in combination with
spray drying, though some papers indicate that this technology can
modify the properties of liquid foods, such as juices (Kantar et al., 2020;
Pataro et al., 2017), which further can be spray-dried. Spray drying is a
very popular drying method used in food and pharmaceutical powders
industry (Chever et al., 2017; Jafari et al., 2017). It is a process which
converts liquid, in a single-step procedure, into a powder. It is con-
sidered as 4–5 times more economic than a freeze-drying which, in
turn, is more efficient in nutrients preservation (Shishir & Chen, 2017).
During the spray drying an atomized liquid stays in a contact for a very
short time with an air that has very high temperature (up to
220–250 °C). The outlet temperature is usually oscillating near 100 °C
(Phisut, 2012) which means that sensitive compounds, even if a drying
contact time is very short, can be damaged. Therefore, the role of juice
(feed) properties is of paramount importance when it comes to the

⁎
Corresponding author at: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences,
Nowoursynowska 159c, Warsaw, Poland.
E-mail address: artur_wiktor@sggw.pl (A. Wiktor).

https://doi.org/10.1016/j.ifset.2020.102446
Received 28 February 2020; Received in revised form 17 June 2020; Accepted 2 July 2020
Available online 11 July 2020
1466-8564/ © 2020 Elsevier Ltd. All rights reserved.
K. Rybak, et al.
physical and chemical quality of spray dried powders. Based on the
knowledge about the mechanism of PEF and its impact on drying,
pressing and extraction it may be anticipated that it will influence spray
drying process.
Red bell pepper is one of the most popular vegetables consumed all
over the world. In 2018 the total world production of peppers reached
36.8 Mt. Red bell pepper, due to its unique chemical composition and
specific color (El-Ghorab et al., 2013), is highly appreciated by the
industry, with drying as one of the most popular processing methods
(Vega-Gálvez et al., 2008). As aforementioned, specific chemical char-
acteristic of bell pepper, and especially high concentration of car-
otenoids in bell pepper makes it a perfect source to produce natural
food pigments and coloring foodstuff. In turn, spray drying of red bell
pepper juice offers such products to be processed into convenient,
stable and powdered form.
Therefore, the aim of this study was i) to analyze the quality of red
bell pepper juice pressed from pulsed electric field (PEF) treated red
bell pepper and ii) to evaluate the selected physical and chemical
properties of spray dried powders obtained from this juice.
2. Material and methods
2.1. Raw materials
Commercial red bell peppers (Capsicum annum) were purchased
from a wholesale store (Warsaw, Poland). The materials were stored at
4 °C in dark, cooled compartment until needed (up to 3 days), washed
with potable water and dried with clean cloth directly before each
experiment. Only fruits with similar size, texture, color and no visible
defects were subjected to further experiments. Maltodextrin MALTOS-
WEET180 (Tate&Lyle, Slovakia) characterized by DE (dextrose
equivalents) 17.0–19.9 was used as a carrier to prepare feed solutions
before spray drying (Samborska, Wiktor, et al., 2019).
2.2. Pulsed electric field treatment and electrical conductivity measurement
PEF treatment was performed in a pilot scale PEF unit (PEF Pilot™)
(Elea GmbH, Germany) which worked in a batch mode. The device
provided voltage up to 30 kV and monopolar-, exponential decay pulses
with pulse width of 40 ms. The interval between the pulses was set at
0.5 s (2 Hz). The gap between the electrodes (made of stainless steel)
was 280 mm. Bell peppers were weighed and placed inside the treat-
ment chamber. Tap water (σ = 220 μS/cm and T = 21 ± 1 °C) was
added until the samples were completely immersed. The total mass of
the product was 200 ± 5 g and the product water ratio was 1:24,
respectively. By taking the total mass of the cell content into account
the required specific energy intake (kJ/kg) was adjusted by adapting
the number of pulses (6–44 pulses). The trials were done by applying
specific energies within a range of 0–4 kJ/kg and a field strength of
1.07 kV/cm. The specific energy intake Wspec (kJ/kg) and electric field
strength E (kV/cm) were calculated according to the following Eqs. (1)
and (2).
Wspec =
U 2C n
2m (1)
U
E=
d (2)
where n is the number of pulses (–); m is the mass of the treated samples
(kg); U is the voltage (kV) and d is the distance between electrodes
(cm); C – is the capacitance (F).
For juice pressing and subsequent spray drying the specific energy
intake Wspec of 1 and 3 kJ/kg were selected as explained and discussed
further. PEF pretreatment was performed 3 times for each variant of
experiment.
Electrical Conductivity of red bell pepper tissues before and after
2
Innovative Food Science and Emerging Technologies 65 (2020) 102446
PEF treatment was measured using a conductometer (CPC-505,
Elmetron, Poland) equipped in a self-constructed dual-needle probe
made from platinum and it was used to assess the efficiency of elec-
troporation.
2.3. Juice preparation
Red bell pepper (200 ± 5 g) was subjected to juice pressing im-
mediately after PEF treatment using single-screw commercial presser
(D9900, Kuvings). The juice pressing was repeated three times, for each
batch of the product.
2.4. Juice characterization
Total soluble solids (TSS) of juices was determined using a re-
fractometer (PAL-3, ATAGO) by placing small amount of juice on a
measurement glass of the device. pH was measured using a laboratory
device (CPC-505, Elmetron, Poland) equipped with a combination pH
electrode (IJ44A, Elmetron, Poland). For the viscosity measurement
Haake MARS 40 rheometer (Thermo Scientific, Japan) with coaxial
cylinders geometry CC25 was used. Measurements were performed at a
temperature of 25 °C and at shear rates that ranged between 0 and
100 s−1. Rheograms were analyzed according to empirical models and
an apparent viscosity was calculated as the relationship between shear
stress and shear rate. Electrical conductivity of juices was determined
using the same device as for bell peppers but connected with different
sensor devoted for measurement of liquid samples (EC-60, Elmetron,
Poland). The particle size distribution of cloudy juices was determined
by a laser light diffraction method (1190, CILAS, France) after sus-
pension of juice in water at obscuration of 10%. The particle size dis-
tribution was presented graphically and expressed as the median value
of D50 and D90. Turbidity of juices, expressed in nephelometric tur-
bidity units (NTU), was measured with a TL2360 ISO turbidimeter
(Hach Lange).
2.5. Feed solution preparation and spray drying
Feed solution was prepared by mixing the maltodextrin with the red
bell pepper juice in a solids ratio of 1:2. After mechanical mixing a
rotor-stator system (IKA, Germany) was also used (20,000 rpm for
2 min).
Laboratory spray dryer MOBILE MINOR (GEA, Denmark), equipped
with rotating disc for feed solution atomization working with the speed
of 26,000 rpm, was used to perform experiments. Nominal main process
air flow of the utilized device was equal to 100 kg/h. Additionally, the
device was coupled with an air dehumidification system that supplied
the air with humidity of x < 1.5 g/m3. Detailed description of the
device was reported previously in the literature (Jedlińska et al., 2019).
Such configuration of the system gave the potential to work with the
reduced inlet (Ti = 120 °C) and outlet (To = 55 °C) air temperature in
comparison to traditionally used temperatures (Ti = 180–200 °C;
To = 100–120 °C). Feed solution was pumped to the disc by a peristaltic
pump (Watson Marlow) at feed rate 0.25 ml/s. Spray drying of the feed
solution was performed in two independent replicates for each variant
of the experiment (Samborska, Jedli, et al., 2019).
2.6. Characterization of physical and chemical properties of powders
2.6.1. Water content
Water content (WC) was determined by the oven method (ca. 1 g of
powder was dried at 105 °C during 4 h) and expressed in percentage
(Chegini & Ghobadian, 2005; Samborska & Bieńkowska, 2013).
2.6.2. Particle morphology
Randomly selected small amount of powder was put on the con-
ductive carbon adhesive tape using laboratory spatula and flushed with
K. Rybak, et al.
compressed air in order to remove any non-attached particles.
Afterwards, it was coated with gold (Cressington 108auto, UK) and
subjected to the morphology of using scanning electron microscope
(TM-3000, HITACHI) at 1500 magnification and 15 kV.
2.6.3. Particle size
The particle size distribution of powders and juices was determined
instrumentally by a laser light diffraction method (1190, CILAS,
France). The powder was suspended in ethanol to obtain an obscuration
of 10%. The particle size distribution was presented graphically and
expressed as the median value of D50 and D90.
2.6.4. Color
Color of the powders was assessed using CIE L*a*b* scale. The
measurements were done using the chromameter (CR-5, KONICA-
MINOLTA, Japan) working in the reflectance mode. The CIE D65
Illuminate, d:0 (diffuse illumination/0 °C viewing angle), CIE: 2°
Standard Observer and the 30 mm measuring area were used.
L*, a* and b* parameters were used to calculate the total color
difference (ΔE), according to the following equation:
E= ( L )2 + ( a )2 + ( b )2 (3)
where: L* is a lightness, a* is a chromatic parameter that specifies the
red (+a*) or green (−a*) color, b* is a chromatic parameter, which
specifies the yellow (+b*) or blue (−b*), C* is color saturation. ΔL*,
Δa*, Δb* are the differences between L*, a* and b* measured for the
powders obtained from untreated material and the powders from PEF
treated bell peppers.
2.6.5. Hygroscopicity
Hygroscopicity was determined based on a sorption of water vapor
by samples placed in the environment of 0.75 water activity. Powders
were weighed and located in a desiccator above the saturated solution
of sodium chloride. The samples were withdrawn from the vessel after
0.5, 1, 3, 5, 24, and 48 h and the mass was recorded. Hygroscopicity (H)
was expressed as:
u u0
H=
(4)
DM
where uτ is the moisture content of the material at τ time of the hy-
groscopic properties measurement [kg H2O], u0 is the initial moisture
content of the analyzed material [kg H2O], DM is the dry matter content
of the analyzed sample [kg].
2.6.6. Vitamin C content
Determination of vitamin C content was carried out using ultra-
performance liquid chromatography (UPLC) with a PAD detector. A
mixture of 3% meta-phosphoric acid, 8% acetic acid and 1 mM EDTA
was used as the extraction reagent. Separation was carried out on an
Acquity (Waters) HSS T3 analytical column (1.8 μm particle size,
100 × 2.1 mm). The isocratic elution proceeded at room temperature
with a mobile phase (water with 0,1% formic acid) flow of 0.25 ml/
min. Quantitative analysis was performed by comparing the peak area
with the signal from the L-ascorbic acid standard (Sigma Aldrich)
(Nowacka et al., 2019).
2.6.7. Total phenolics content (TPC)
The total phenolic content (TPC) determination in the samples was
performed according to the spectrophotometric Folin-Ciocalteu (F-C)
routine assay (Nowacka et al., 2019). Extractions were carried out using
an 80% ethyl alcohol solution. Obtained absorbance values were in-
terpolated on the calibration curve determined for the gallic acid
standard. The results were expressed as mg of gallic acid per 100 g of
powder dry matter (mg GAE/100 g DM).
3
Innovative Food Science and Emerging Technologies 65 (2020) 102446
2.6.8. Total carotenoid content (TCC)
The total carotenoid content (TCC) in the samples was determined
by the spectrophotometric method based on the Polish Standard
Method (PN-EN-12136). Sample extraction was carried out in two
stages: firstly, with acetone (100%) and afterwards the petroleum ether
(100%), which is more specific solvent for carotenoids extraction, was
added into the mixture whereas acetone fraction was discarded. The
absorbance of collected ether petroleum fraction was measured at
450 nm. TCC was expressed as mg β-carotene per 100 g of DM.
2.7. Statistical analysis
All measurements were done in triplicate and the results were ex-
pressed as average ± SD. The ANOVA procedure at α = 0.05 and the
Tukey test was applied to assess significant differences between in-
vestigated parameters. The statistical analysis was done with STATIS-
TICA 13 (Statsoft, USA) and Excel (Microsoft, USA) software.
3. Results and discussions
3.1. The efficiency of PEF treatment of red bell pepper
The electrical conductivity of untreated red bell pepper was equal to
35 μS/cm and it was comparable to electrical conductivities of other
plant origin materials reported in the literature (Lebovka et al., 2001;
Wiktor et al., 2014). PEF treatment resulted in an increment of the
electrical conductivity of the red bell pepper that ranged from 44 to
593 μS/cm, for the samples treated by 0.5 and 4 kJ/kg, respectively
(Fig. 1). The increase of the electrical conductivity of the red bell
pepper subjected to PEF treatment was also demonstrated by Ade-
Omowaye et al. (2003). Such results, clearly though indirectly, provide
evidence for electroporation phenomenon and rupture of cellular
membrane integrity which is a consequence of PEF treatment of plant
origin materials (Dellarosa et al., 2018). The obtained results stay in
accordance with the theory of electroporation saturation level pre-
sented for instance by Bazhal et al. (2003). This theory states that there
is a threshold level of energy input above which electroporation does
not proceed or proceeds very slowly despite a further energy input
increment. In the literature, there are some other works that confirm
that explanation using different plant matrices as an example
(Roohinejad et al., 2014; Wiktor et al., 2015).
In the current work, a statistical analysis proved that there was no
relevant (p < .05) differences between the electrical conductivity of
the samples treated by 3, 3.5 and 4 kJ/kg. What more, the electrical
conductivity of red bell peppers subjected to PEF treatment with energy
input of 0.5 kJ/kg was the same (p > .05), from statistical point of
Fig. 1. The electrical conductivity of red bell peppers treated by PEF at different
level of energy input.
K. Rybak, et al. Innovative Food Science and Emerging Technologies 65 (2020) 102446

Table 1
The characteristic of juices obtained from untreated (0 kJ/kg) and PEF treated (1 and 3 kJ/kg) red bell peppers.
Sample TSS pH EC Turbidity Viscosity D50 D90 TPC TCC Vitamin C
[°Bx] [μS/cm] [NTU] [mPa·s] [μm] [μm] [mg GAE/ [mg β-carotene/ [mg/100 g
100 g DM] 100 g DM] DM]

0 kJ/kg 8.43 ± 0.06 a 4.56 ± 0.01 a 532.3 ± 0.7 a 5075 ± 9.6 a 1.99 ± 0.03 a 13.6 ± 0.3 a 29.7 ± 1.0 a 2984 ± 124 a 1225 ± 6 a 34 ± 1 a
1 kJ/kg 8.60 ± 0.10 a 4.29 ± 0.01 b 507.3 ± 1.1 b 7518 ± 2.6 b 2.38 ± 0.01 b 4.6 ± 0.1 b 11.8 ± 0.3 b 2994 ± 15 a 1431 ± 18 b 42 ± 1 b
3 kJ/kg 8.47 ± 0.12 a 4.37 ± 0.01 c 477.4 ± 3.3 c 6373 ± 5.2 c 2.48 ± 0.01 c 4.0 ± 0.8 b 8.9 ± 0.4 c 2824 ± 47 b 1171 ± 12 c 40 ± 1 b

a, b, c… indicate statistically homogenous groups in columns (p < .05).

view, as the untreated material. It means, that the first treatment setting
that lead to significant changes of electrical conductivity was char-
acterized by 1 kJ/kg. Therefore, only the samples pretreated by 1 and
3 kJ/kg were selected for further studies associated with the juice
pressing and spray drying.

3.2. The characteristic of juice obtained from untreated and PEF treated red
bell peppers

Table 1 presents the characteristic of a juice obtained from the

untreated (0 kJ/kg) and PEF treated (1 and 3 kJ/kg) red bell peppers.
TSS of the untreated and PEF treated juices did not differ significantly
and it was equal to 8.4–8.6°Bx. Similar results were obtained by
Schilling et al. (2007) for apple juices that were collected from un-
treated and PEF treated material.
On the contrary, pH of juices obtained from both PEF treated bell
peppers was significantly lower in comparison to the reference samples.
It indicates that more acids were released to the juice during pressing of
PEF treated material. Another explanation of these results may be
linked to the hydrolysis of pectic fraction of the polysaccharides and
liberation of more galacturonic acid into the juice as it happens during
an enzymatic maceration (Ade-Omowaye et al., 2001). Indeed, some
authors reported that electric field may influence the pectin extraction
or its physical and chemical properties (De Oliveira et al., 2015; Ma &
Wang, 2013).
Fig. 2. Particle size distribution of spray-dried juices obtained from untreated
Similarly, to pH also the electrical conductivity of the juices ob- (0 kJ/kg) and PEF treated bell peppers (1 and 3 kJ/kg) expressed as a) cu-
tained from the PEF treated bell pepper fruits was lower when com- mulative volume and b) volume.
pared to the control sample. What more, the electrical conductivity
decreased with an increasing energy input. On first sight, these results
PEF treated material ranged from 4–4.6 μm and 8.9–11.8 μm, respec-
may be considered as odd, especially when considering pH and TSS
tively. In turn, D50 and D90 of the control samples, produced without
values. However, bell pepper fruits contain a lot of non-polar com-
PEF pretreatment, were significantly bigger and it equal to 13.6 and
pounds that are responsible for their color (e.g. carotenoids) or hy-
29.7 μm, respectively. Both turbidity and particle size distribution are
drophobic ingredients of their essential oil (El-Ghorab et al., 2013;
associated with cloudiness and may be considered as a juice quality
Lebovka et al., 2001; Minguez-Mosquera & Hornero-Mendez, 1993).
factors. The cloud fraction of a juice is composed of small fragments of
These abundant lipophilic substances decrease the electrical con-
destroyed tissue and cells. Therefore, it contains cellular organelles, oil
ductivity similarly as fat impacts on the conductivity of milk because of
droplets, pectin and cellulose from cell wall or bioactive compounds
its insulating properties (Lawton & Pethig, 1993). These results and
crystals such as carotenoids (Betoret et al., 2009). It is known that PEF
explanations are in accordance with the phenomena and processes that
treatment differs mechanical properties of plant origin tissue and, for
accompany the electroporation. These processes and phenomena lead
instance, decreases compression or cutting force (Wiktor et al., 2018).
to rupture of intracellular structures used to store bioactive compounds
Thus, it may be suspected that lower resistance for mechanical load of
or pigments, such as vacuoles or some other cell membrane associated
the red bell peppers pretreated by PEF facilitated the juice pressing and
structures (Mahnic-Kalamiza et al., 2014).
lead in a consequence to origination of smaller particles as compared to
This explains also partially the differences in viscosity between the
untreated material. In fact, the median diameter of cloud particles after
untreated and the PEF treated juices. However, higher viscosity of the
PEF treatment was reduced significantly. Similarly, it was previously
PEF treated juice may be attributed to an enzymatic activity as reported
reported that PEF treatment of orange juice results in smaller particles
for tomato juice treated by PEF (Aguilo-Aguayo et al., 2008).
formation when compared to heat treatment which was related to lack
The juices pressed from PEF treated material were characterized
of heating and hence coagulation of colloidal material (Yeom et al.,
also by higher turbidity in comparison to the juice made from intact red
2000). It means that similar effect can be achieved either by the juice
bell peppers. What is interesting, the juices obtained from samples
PEF treatment in order to preserve its quality or by a pretreatment of
treated by 1 kJ/kg exhibited significantly higher turbidity in compar-
material subjected to a juice pressing. In general, cloudy juices with
ison to juices extracted from bell peppers subjected to PEF at an energy
smaller particles exhibit better stability regardless of the origin of the
input of 3 kJ/kg.
juice (Beveridge & Beveridge, 2010; Corredig et al., 2001).
The turbidity results stay in accordance with the particle size dis-
The juices made from red bell peppers subjected to the PEF
tribution (Fig. 2). D50 and D90 of particles of the juices pressed from

4
K. Rybak, et al.
treatment exhibited different bioactive compounds concentration than
from the non-treated material, although the extent of changes depended
on treatment parameters and type of compound alike (Table 1). TPC of
untreated juices was equal to 2984 mg GAE/100 g DM and it did not
differ from phenolic content of juices pressed from material pretreated
by 1 kJ/kg (2994 mg GAE/100 g DM). However, an increment of en-
ergy input to 3 kJ/kg decreased the phenolics content significantly to
2823 mg GAE/100 g DM. Such results may be attributed to a leakage of
polar phenolic compounds during the treatment which is performed in
water. It is worth emphasizing that decrease of TPC was found for
samples characterized by higher electroporation efficiency as expressed
by the electrical conductivity. An another possible mechanism that can
be responsible for these results is the remain of phenolics in pressing
cake (pomace) and/or a degradation of polyphenols due to a formation
of reactive oxygen species and free radicals and/or enzymatic browning
(Ribas-Agustí et al., 2019; Wiktor, Nowacka, et al., 2019). An opposite
behavior was observed when considering another water bioactive
compound, namely vitamin C. PEF improved the extractability of vi-
tamin C by 18–25% when compared to juice prepared from untreated
bell peppers. The effect of PEF was smaller when a greater energy input
was applied. Lower carotenoid content of juice pressed from bell pepper
treated by 3 kJ/kg is a good example of possibility of overtreatment of
the tissue by the PEF application. The application of PEF at 1 kJ/kg
enhanced extractability of carotenoids. Similar findings have been re-
ported for juices pressed from tomato subjected to the electric treat-
ment (Vallverdú-Queralt et al., 2013) or fresh-cuts of carrots (Wiktor
et al., 2015). On contrary, a utilization of 3 kJ/kg decreased the car-
otenoid content which most probably was related to their oxidation and
isomerization (Rodriguez & Rodriguez-Amaya, 2007). Since carotenoid
and chromoplasts are bound to lipids and proteins it may be also pos-
sible that severe PEF treatment (3 kJ/kg) induced some structural
changes in protein conformation which formed some-kind of network
that hindered extraction of carotenoid (Bot et al., 2017).
Based on the obtained results, the juice made from red bell peppers
pretreated by PEF at 1 kJ/kg seemed to be better for spray drying ap-
plications as it was characterized by particle size which were smaller
than the control material and similar to the juice made from materials
treated by PEF at 3 kJ/kg, higher turbidity and better chemical prop-
erties.
3.3. The characteristic of feed solutions and powders obtained from juice
pressed from untreated and PEF treated red bell peppers
The feed solution obtained from the untreated material had visc-
osity equal to 2.75 mPa·s, while in the case of the solutions prepared
from PEF treated materials it was 2.44 and 2.56 mPa·s, for 1 and 3 kJ/
kg samples, respectively. In each case, the value for feed solution,
which contained maltodextrin, was significantly higher than for the
juice before the addition of carrier. What is worth emphasizing in this
place, even though the viscosity of juices obtained from PEF treated red
bell peppers was higher than reference sample, in the case of feed so-
lutions the behavior was opposite and unexpected. The changes of
viscosity maybe related to the preparation of feed solutions that in-
cluded mixing of the juice with maltodextrin and stabilizing role of the
carrier in emulsions (Pycia et al., 2018). Indeed, as aforementioned red
bell pepper contained hydrophilic and hydrophobic phases.
These differences in viscosity could affect some other properties of
powders, since viscosity affects the course of the atomization of the feed
(Tontul & Topuz, 2017). However, usually higher viscosity results in a
formation of bigger particles (Mercan et al., 2018). What is interesting,
in this work, spray dried powders obtained from the feed prepared from
juice made from the untreated red bell pepper fruits and maltodextrin,
5
Innovative Food Science and Emerging Technologies 65 (2020) 102446
that were characterized by higher viscosity exhibited significantly
lower D50 and D90 (Table 2), even though the particle size distribution
looked similar (Fig. 3). It may indicate that apart of viscosity some
other factors play important role in tuning the particle size. It may be
suspected that chemical composition, and especially content of low
molecular weight compounds such as organic acids or sugars, that af-
fect glass transition temperature, influenced the particle dimensions.
Usually, during spray drying of material characterized by lower glass
transition temperature the formation of bigger particles takes place.
Lower pH of the juices pressed from PEF treated material stands be-
hinds this explanation, since the presence of higher amount of acids
could affect a decrease of glass transition temperature (Tg). Another
explanation may be attributed to higher content of hydrophobic frac-
tion, as indirectly measured by the electrical conductivity, in the juice
obtained from samples subjected to PEF treatment. It is known that
lipophilic molecules, such as oil, can act as a plasticizer and influence
the glass transition temperature and thus modify some physical and
chemical properties of powders (Madrigal et al., 2011). Similar results
were reported by Samborska et al. (2015) who investigated spray
drying of honey solutions and stated that particle size depended rather
on chemical composition than viscosity of feed solution. The micro-
scopic images (Fig. 4) also stay in accordance with data about particle
size distribution and they represent typical powders obtained using
maltodextrin as a carrier (Janiszewska-Turak, 2017). Moreover, water
content in obtained powders was typical for spray dried powders and
ranged from 1.6 to 2.4% (Tontul and Topuz, 2017). The lowest water
content and the biggest size of particles indicate that drying time of
juice made from material pretreated by 3 kJ/kg was the shortest among
all analyzed variants. Faster evaporation of water lead to faster devel-
opment of microspheres without allowing the shrinkage of the particles
(Tonon et al., 2009).
Most of the obtained particles, especially for control material and
samples marked as 1 kJ/kg, was characterized by smooth surface and
rounded shape. However, bigger number of the clumps of particles with
concavities and dents was found for powders obtained from PEF pre-
treated material. This observation stays in line with explanation about
different amount of oil fraction in PEF pretreated material. Fig. 5 re-
presents hygroscopic properties of analyzed spray dried powders.
During the first 10 h of the analysis the water sorption ability of all
variants was almost the same. The differences between individual
samples started to appear after 24 h and were more visible at the end of
measurement. After 48 h the untreated samples and material obtained
from the red bell peppers pretreated by 3 kJ/kg adsorbed significantly
more water (0.20 and 0.21 kg H2O/kg DM, respectively) than powders
produced from the fruits pretreated by 1 kJ/kg. It is worth noticing that
untreated and 3 kJ/kg samples were characterized by bigger D50 and
D90 than powder marked as 1 kJ/kg which could explain the differ-
ences in hygroscopic properties, because of different surface of mass
transfer.
The chemical properties of obtained powders differed depending on
the compound of interest (Table 2). The highest value of TPC was found
for powders produced from the control juice. TCC of powders produced
from the PEF treated bell peppers was equal to 605 and 620 mg β-
carotene/100 g DM for 1 and 3 kJ/kg samples, respectively. What is
worth mentioning, when compared to the reference powder only the
material produced from 1 kJ/kg juice was significantly different. The
content of vitamin C in spray dried bell pepper powders was small and
it ranged from 2.2 to 3.6 mg/100 g DM. In this case, powders prepared
from juices obtained from bell peppers subjected to PEF at 3 kJ/kg were
characterized by the highest content and retention alike. In this case,
greater retention was probably related to higher content of this com-
pound in juice obtained from PEF pretreated material. It is worth
K. Rybak, et al. Innovative Food Science and Emerging Technologies 65 (2020) 102446

Table 2
The characteristic of spray-dried powders obtained from the juices pressed from the untreated and the PEF treated red bell peppers.
Sample WC D50 D90 L* a* b* ΔE TPC TCC Vitamin C
[%] [μm] [μm] [mg GAE/100 g DM] [mg β-carotene/100 g DM] [mg/100 g DM]

0 kJ/kg 2.4 ± 0.3 a 11.6 ± 0.2 b 22.5 ± 0.7 c 64.6 ± 0.3 b 37.2 ± 0.3 a 50.0 ± 0.1 a N/A 2535 ± 50 a 643 ± 17 a 2.2 ± 0.3 c
1 kJ/kg 2.3 ± 0.1 a 11.0 ± 0.4 b 20.7 ± 0.1 b 66.3 ± 0.2 a 36.4 ± 0.1 b 47.0 ± 0.1 b 10.9 2023 ± 65 b 605 ± 21 b 2.6 ± 0.2 b
3 kJ/kg 1.6 ± 0.1 b 12.4 ± 0.3 a 24.4 ± 0.7 a 65.7 ± 0.4 a 36.5 ± 0.1 b 46.6 ± 0.1 c 13.1 2175 ± 52 c 620 ± 8 ab 3.6 ± 0.2 a

a, b, c… indicate statistically homogenous groups in columns (p < .05).

can impact on the retention of some of bioactive compounds and tune

the antioxidant activity (Samborska et al., 2020). These results confirm
that impact of PEF on chemical properties of dried plant origin material
is complex topic that depends on many different factors.
Also data for drying of the PEF pretreated fruits and vegetables is
ambiguous – the scientific articles about bioactive compounds retention
after drying of PEF treated material are not always in a line (Fratianni
et al., 2019; Liu et al., 2020; Nowacka et al., 2019; Wiktor, Dadan,
et al., 2019). Different chemical properties of powders resulted also in
the visible and significant changes of color parameters. The materials
obtained from PEF treated fruits were characterized by greater light-
ness, and lower both a* and b* coordinates. Total color difference tends
to correspond with energy input of PEF application – higher ΔE was
stated for powders from material subjected to 3 kJ/kg prior to pressing.

4. Conclusion

Fig. 3. Particle size distribution of spray dried powders obtained from un-
treated (0 kJ/kg) and PEF treated juices (1 and 3 kJ/kg) expressed as a) cu-
mulative volume and b) volume.
noticing, that when comparing the content of bioactive compounds of
powders with juices the addition of carrier substance should be con-
sidered. It has been demonstrated in the literature that maltodextrin
It has been proved that PEF treatment of raw material affects the
properties of juice and spray-dried powdered juice as exemplified by
red bell pepper. Subjecting red bell peppers to PEF pretreatment re-
sulted in higher content of some polar (vitamin C) and nonpolar (car-
otenoids) bioactive compounds. However, the properties of juices de-
pended on the energy input of the applied PEF pretreatment – the
application of too high energy resulted in a degradation and a leakage
of these bioactive substances. The changes in physical and chemical
properties of the juice provoked by PEF altered the properties of the
obtained spray dried powders. However, the negative consequences of
the overtreatment stated for the juices from the bell peppers treated by
3 kJ/kg were overwhelmed after spray drying. The application of PEF
prior to a juice pressing may result on the one hand in better stability
during storage due to lower hygroscopicity, but on the other hand it
may lead to lower concentration of some of bioactive compounds.

Fig. 4. Microscopic images of red bell pepper spray dried powders obtained from juices pressed from untreated (0 kJ/kg) and PEF treated (1 and 3 kJ/kg) red bell
peppers (mag. ×1500). Red arrows indicate the examples of concavities and dents in the particles.

6
K. Rybak, et al.
Fig. 5. Water vapor sorption kinetics of spray dried powders obtained from juices pressed from untreated (0 kJ/kg) and PEF treated (1 and 3 kJ/kg) red bell peppers,
expressed as hygroscopicity changes during storage time.
Authors statement
Katarzyna Rybak: Investigation, Formal analysis, Writing - Original
draft preparation.
Katarzyna Samborska: Investigation, Methodology.
Aleksandra Jedlinska: Investigation.
Oleksii Parniakov: Writing - Reviewing and Editing, Resources.
Malgorzata Nowacka: Validation, Conceptualization.
Dorota Witrowa-Rajchert: Methodology, Conceptualization.
Artur Wiktor: Writing - Original draft preparation, Writing -
Reviewing and Editing, Formal analysis, Supervision.
Declaration of competing interest
The authors declare that they have no known competing financial
interests or personal relationships that could have appeared to influ-
ence the work reported in this paper.
Acknowledgment
The work was financed by a statutory activity subsidy from the
Ministry of Science and Higher Education (Poland) for the Institute of
Food Sciences of Warsaw University of Life Sciences (WULS-SGGW).
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