Effects of high-intensity pulsed electric fields processing parameters on the chlorophyll content and its degradation compounds in broccoli juice
MetadataShow full item record
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
Is part ofFood And Bioprocess Technology, 2014, vol. 7, num. 4, p. 1137-1148
European research projects
Showing items related by title, author, creator and subject.
Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin García Parra, Jesús Javier; González-Cebrino, F.; Delgado Adámez, Jonathan; Cava López, Ramón; Martín Belloso, Olga; Elez Martínez, Pedro; Ramírez Bernabé, María Rosario (Elsevier, 2018)The application of novel technologies such as moderate-intensity pulsed electricfields (MIPEF) and/or highpressure thermal (HPT) treatments improved the quality of processed pumpkin. MIPEF was applied to wholepumpkin in ...
Effects of pulsed electric fields processing strategies on Health-related compounds of plant-based foods Elez Martínez, Pedro; Odriozola Serrano, Isabel; Oms Oliu, Gemma; Soliva-Fortuny, Robert; Martín Belloso, Olga (Springer Verlag, 2017-06-01)In the last decades, pulsed electric fields (PEF) have been proposed as alternative or complementary to traditional food processing technologies in order to improve the competitiveness of the food industry. PEF has been ...
Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga (Wiley, 2010)The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV cm−1 for 1500 μs, using 4 μs bipolar pulses at 100 Hz) on the production of volatile compounds and flavour-related enzymes in tomato juice were ...