Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Department of Packaging Engineering, Jiangnan University, 1800 Li Hu Avenue, Wuxi 214122, Jiangsu, China.
Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Li Hu Avenue, Wuxi 214122, Jiangsu, China.
Food Chem. 2025 Jan 15;463(Pt 1):141100. doi: 10.1016/j.foodchem.2024.141100. Epub 2024 Sep 2.
Low voltage electrostatic field (LVEF), a novel non-thermal processing technology, shows promise for food preservation. However, the absence of clear definition and quantification of the core concept "low voltage" obstructs the effective application of LVEF. This study assessed the efficiency of various LVEF intensities (100, 200, 300 V) on cherry tomato preservation, revealing significant differences in preservation efficiency. Compared to the control, samples treated with different intensities showed varied reductions in weight loss (6.26-25.45 %), firmness changes (5.17-28.91 %), and decay incidence (47.91-70.89 %). Quantitative analysis elucidated that the differential preservation efficiency may arise from a dose-response relationship between electric field strength and hydrogen peroxide (HO) content， identifying an optimal HO content range of 21.18-27.01 mmol kg for the effective preservation of cherry tomatoes under LVEF. These findings highlight the importance of precise LVEF intensity control for effective food preservation and offer insights for developing optimal LVEF treatment intensities for diverse produce.
低压静电场（LVEF）是一种新型非热加工技术，在食品保鲜方面具有广阔的应用前景。然而，由于缺乏对核心概念“低电压”的明确定义和量化，限制了 LVEF 的有效应用。本研究评估了不同 LVEF 强度（100、200、300V）对樱桃番茄保鲜的效果，结果表明不同的 LVEF 强度对保鲜效率有显著影响。与对照组相比，经不同强度处理的样品的失重率（6.26-25.45%）、硬度变化（5.17-28.91%）和腐烂发生率（47.91-70.89%）均有不同程度的降低。定量分析表明，保鲜效率的差异可能源于电场强度与过氧化氢（HO）含量之间的剂量-反应关系，确定了 LVEF 条件下樱桃番茄有效保鲜的最佳 HO 含量范围为 21.18-27.01mmolkg。这些发现强调了精确控制 LVEF 强度对于有效食品保鲜的重要性，并为开发针对不同农产品的最佳 LVEF 处理强度提供了参考。
