Paper · 2026 · Sustainable Food Technology

Pulsed electric field-assisted copigmentation via endogenous phenolic acids enhances the chemical stability of anthocyanins in pomegranate juice

Iuri Procopio Castro Brito; Eric Keven Silva

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Open access · cc-by-nc

Abstract

Continuous-flow pulsed electric field processing of pomegranate juice promotes electric field-induced copigmentation, enhancing anthocyanin interactions and intensifying color without thermal damage.

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