Efecto de la aplicación de pulsos eléctricos en la reducción de la microbiota del mosto de uva (Vitis vinífera) y caña de azúcar (Saccharum officinarum)

Abstract

This research evaluates the effect of applying pulsed electric fields (PEF) on reducing the microbiota present in grape must (Vitis vinifera) and sugarcane juice (Saccharum officinarum), two raw materials of industrial importance in the production of wines, spirits, and derivatives. PEF treatment is presented as an innovative alternative to conventional thermal techniques, allowing microorganisms to be inactivated by cell electroporation without significantly affecting the nutritional, sensory, and physicochemical properties of food. The study was carried out by applying an electric field of 5 kV cm-1, with 60 pulses lasting between 1-10 min on standardized samples. Microbiological analyses were performed before and after treatment, showing a significant reduction in aerobic mesophilic microorganisms and yeasts, particularly Saccharomyces cerevisiae, in both types of must. At the same time, physicochemical parameters such as pH, Brix Gegrees, Density, Electrical Conductivity, and color index (CI) were evaluated, confirming that PEF treatment maintained or improved these properties. An increase in process efficiency was also demonstrated by reducing treatment time and improving the extraction of phenolic compounds, thus promoting the stability and quality of the final product. The results confirm that the use of electric pulses can be an effective, sustainable, and environmentally friendly technology for the food industry, reducing the need for chemical preservatives and maintaining the natural properties of the product. This research provides knowledge applicable on an industrial scale, promoting the development of innovative processes in the agri-food sector.