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

doi:10.34632/ad8a5625-eaf6-4a84-b811-4958f2c0cf52

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
DOIs	https://doi.org/10.34632/ad8a5625-eaf6-4a84-b811-4958f2c0cf52
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/

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 12 Responsible Consumption and Production

Access to Document

10.34632/ad8a5625-eaf6-4a84-b811-4958f2c0cf52Licence: Unspecified

118688324Final published version, 578 KBLicence: Unspecified

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

CBQF - Centre for Biotecnology and Fine Chemistry: UID/50016/2025. Pluriannual 2025-2029
Pintado, M. M. (PI)
Fundação para a Ciência e a Tecnologia
1/01/25 → 31/12/29
Project: Research

Cite this

@conference{ad8a5625eaf64a84b8114958f2c0cf52,

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.",

author = "Telma Orvalho and Sara Dias and Daniela Machado and In{\^e}s Soares and Rita Vedor and Ana Gomes and Marco Alves",

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month = apr,

day = "2",

doi = "10.34632/ad8a5625-eaf6-4a84-b811-4958f2c0cf52",

language = "English",

note = "Dare2Change : Innovation-Driven Agrifood Business ; Conference date: 02-04-2025 Through 02-04-2025",

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TY - CONF

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.

U2 - 10.34632/ad8a5625-eaf6-4a84-b811-4958f2c0cf52

DO - 10.34632/ad8a5625-eaf6-4a84-b811-4958f2c0cf52

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

UN SDGs

Access to Document

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Projects

CBQF - Centre for Biotecnology and Fine Chemistry: UID/50016/2025. Pluriannual 2025-2029

Cite this