We’re excited to share some groundbreaking news from the Italian research organization CREA (Council for Agricultural Research and Economics). They’ve confirmed significant improvements in shelf life and quality for freshly pressed juice using OptiCept’s PEF technology. Thanks to this innovation, blood orange juice now enjoys an extended shelf life of 15-20 days, with enhanced nutritional values. Check out our interview with senior researcher and Ph.D., Simona Fabroni, for an in-depth look at these remarkable findings.
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For this reason, the Italian research institute CREA conducted experiments with OptiCept’s PEF (Pulsed Electric Field) system to extend the shelf life of juices. These tests, carried out at their Research Center for Olive, Fruit, and Citrus Crops in Acireale, Sicily, Italy, used blood orange juice and found significant improvements in shelf life while maintaining nutritional values.
Have a look at the video below as their senior researcher and PH.d, Simona Fabroni, explains the trials and results!
Dr.Fabroni’s specific research field is in fresh fruit and processed products. Particularly in the implementation and validation of innovative non-thermal technologies, such as PEF.
Some results achieved for freshly squeezed blood orange juice using PEF are:
“PEF treatment has proven to be very effective in inactivating microorganisms, leading to longer shelf life. Additionally, it improves the nutritional and health properties of fresh blood orange juice. This demonstrates the great potential of OptiCept’s PEF technology to produce freshly pressed juices with better health quality and longer shelf life. OptiCept’s technology is particularly suitable for the industry as it can easily be integrated into existing processing lines”
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Traditionnellement, l’extraction du jus des écorces d’agrumes nécessite de fortes doses d’enzymes et des temps d’incubation prolongés pour décomposer la structure dure de l’écorce. Cependant, l’extraction assistée par PEF représente une avancée dans ce processus en réduisant le besoin de traitements enzymatiques et en accélérant l’ensemble du processus.
Le jus de gingembre est de plus en plus demandé pour son utilisation dans les boissons, les produits alimentaires et les compléments de bien-être. En appliquant le PEF, il est possible d'extraire plus de jus.
Achieving high juice yields while minimizing waste can be challenging when producing pineapple juice. We explore the benefits of treating pineapple juice with PEF and why it will be the go-to method for healthier and tastier juice production.
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