Pulsed Electric Field Treatment Application to Improve Product Yield and Efficiency of Bioactive Compounds through Extraction from Peels in Kiwifruit Processing

<div>Influence of PEF treatment on the antioxidant capacity (<i>μ</i>mol/g) of kiwi peel and bagasse, compared to the untreated control. Statistically significant differences have been observed between the bagasse and peel samples.</div>

Journal of Food Processing and Preservation

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Figure 8

Figure 8: Pulsed Electric Field Treatment Application to Improve Product Yield and Efficiency of Bioactive Compounds through Extraction from Peels in Kiwifruit Processing 

Figure 8 | Pulsed Electric Field Treatment Application to Improve Product Yield and Efficiency of Bioactive Compounds through Extraction from Peels in Kiwifruit Processing 