Development of a new beetroot snack: impact of pulsed electric fields (PEF) pretreatment on the physicochemical and bioactive properties

Telma Orvalho; Sara Dias; Daniela Machado; Inês Soares; Rita Vedor; Ana Gomes; Marco Alves

Development of a new beetroot snack: impact of pulsed electric fields (PEF) pretreatment on the physicochemical and bioactive properties

Telma Orvalho, Sara Dias, Daniela Machado, Inês Soares, Rita Vedor, Ana Gomes, Marco Alves^*

^*Corresponding author for this work

Research output: Contribution to conference › Poster › peer-review

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Abstract

Introduction: Low-caliber vegetables are used to produce juices, flours and dried snacks. The valorization of non-marketable products through the development of new high value-added food products is aligned with current trends and contributes for a more sustainable and circular food sector. PEF is an emerging and promising technology with the potential to reduce freeze-drying time and improve the quality characteristics of processed fruit and vegetables. Objectives: This study evaluated the impact of PEF pretreatment on the physicochemical and bioactive properties of a freeze-dried snack made from low-caliber beetroot.

Original language	English
Number of pages	1
Publication status	Published - 2 Apr 2025
Event	Dare2Change: Innovation-Driven Agrifood Business - Centro de Congressos Super Bock Arena, Porto, Portugal Duration: 2 Apr 2025 → 2 Apr 2025 https://dare2change.pt/

Conference

Conference	Dare2Change
Country/Territory	Portugal
City	Porto
Period	2/04/25 → 2/04/25
Internet address	https://dare2change.pt/

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118688324Final published version, 578 KBLicence: Unspecified

http://hdl.handle.net/10400.14/53244Licence: Unspecified

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title = "Development of a new beetroot snack: impact of pulsed electric fields (PEF) pretreatment on the physicochemical and bioactive properties",

abstract = "Introduction: Low-caliber vegetables are used to produce juices, flours and dried snacks. The valorization of non-marketable products through the development of new high value-added food products is aligned with current trends and contributes for a more sustainable and circular food sector. PEF is an emerging and promising technology with the potential to reduce freeze-drying time and improve the quality characteristics of processed fruit and vegetables. Objectives: This study evaluated the impact of PEF pretreatment on the physicochemical and bioactive properties of a freeze-dried snack made from low-caliber beetroot.",

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T1 - Development of a new beetroot snack

T2 - Dare2Change

AU - Orvalho, Telma

AU - Dias, Sara

AU - Machado, Daniela

AU - Soares, Inês

AU - Vedor, Rita

AU - Gomes, Ana

AU - Alves, Marco

PY - 2025/4/2

Y1 - 2025/4/2

N2 - Introduction: Low-caliber vegetables are used to produce juices, flours and dried snacks. The valorization of non-marketable products through the development of new high value-added food products is aligned with current trends and contributes for a more sustainable and circular food sector. PEF is an emerging and promising technology with the potential to reduce freeze-drying time and improve the quality characteristics of processed fruit and vegetables. Objectives: This study evaluated the impact of PEF pretreatment on the physicochemical and bioactive properties of a freeze-dried snack made from low-caliber beetroot.

AB - Introduction: Low-caliber vegetables are used to produce juices, flours and dried snacks. The valorization of non-marketable products through the development of new high value-added food products is aligned with current trends and contributes for a more sustainable and circular food sector. PEF is an emerging and promising technology with the potential to reduce freeze-drying time and improve the quality characteristics of processed fruit and vegetables. Objectives: This study evaluated the impact of PEF pretreatment on the physicochemical and bioactive properties of a freeze-dried snack made from low-caliber beetroot.

M3 - Poster

Y2 - 2 April 2025 through 2 April 2025

ER -

Development of a new beetroot snack: impact of pulsed electric fields (PEF) pretreatment on the physicochemical and bioactive properties

Abstract

Conference

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