Enhancing Plum Wine Safety and Aroma Using Pulsed Electric Field Pretreatment.

ABSTRACT: Traditional soaking plum wine production is time-consuming and often results in high levels of bitter amygdalin and toxic cyanide, posing health risks. In this study, response surface methodology (RSM) with a Box-Behnken design was employed to optimize pulsed electric field (PEF) parameters, developing a novel process integrating kernel detoxification and PEF pretreatment to mitigate these hazards, enhance the characteristic aroma (benzaldehyde), and shorten the maceration cycle. The experimental results showed that the contents of bitter amygdalin and cyanide in plum kernels after detoxification and PEF pretreatment were reduced by 62.34% and 59.62%, respectively, compared with the control group, and the contents of both were further reduced with the addition of plum flesh for further soa

SUBMITTER: Li J 

PROVIDER: S-EPMC12654766 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature