Effects of high-intensity pulsed electric fields processing parameters on the chlorophyll content and its degradation compounds in broccoli juice

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2014-04-00
Author
Sánchez Vega, Rogelio
Elez Martínez, Pedro
Martín Belloso, Olga
Suggested citation
Sánchez Vega, Rogelio; Elez Martínez, Pedro; Martín Belloso, Olga; . (2014) . Effects of high-intensity pulsed electric fields processing parameters on the chlorophyll content and its degradation compounds in broccoli juice. Food And Bioprocess Technology, 2014, vol. 7, num. 4, p. 1137-1148. https://doi.org/10.1007/s11947-013-1152-2.
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Abstract
The influence of high-intensity pulsed electric fields (HIPEF) parameters including electric field strength (15-35 kV/cm), treatment time (500-2,000 mu s), and polarity (monopolar or bipolar mode) on the content of chlorophylls (Chls), pheophytin (Phe), chlorophyllide (Chlide), and pheophorbide (Phb) and chlorophyllase activity (Chlase) in broccoli juice were assessed. A significant effect of HIPEF parameters on Chlase, Chls, and Chls degradation compounds was observed through a response surface methodology design. However, polarity did not exert influence neither on Chl a nor on Chl b. The optimum HIPEF treatment was found to be 35 kV/cm for 1,980 mu s in bipolar mode, where the highest content of Chls was kept, the lowest Chlase residual activity was reached, and the minimal quantities of Chls degradation compounds content were formed. Additionally, at these HIPEF conditions, broccoli juice exhibited greater content of Chls than thermally treated or untreated juice. These outcomes demonstrated that HIPEF processing could be a suitable technology to maintain the Chls content in broccoli juice
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http://hdl.handle.net/10459.1/48759
DOI
https://doi.org/10.1007/s11947-013-1152-2
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Food And Bioprocess Technology, 2014, vol. 7, num. 4, p. 1137-1148
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