Enhancing Plum Wine Safety and Aroma Using Pulsed Electric Field Pretreatment

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 soaking in the new process. In addition, the PEF pretreatment also increased the amount of benzaldehyde extracted by 4.63% compared to the control group and resulted in a 10.53% reduction in equilibration time. Moreover, compared to the previous whole-fruit maceration process, the new process resulted in a 37.5% reduction in the final plum wine production cycle. This study provides a practical solution for improving the safety and efficiency of plum wine production and supports the industrial application of PEF technology.