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dc.contributor.authorSánchez Vega, Rogelio
dc.contributor.authorElez Martínez, Pedro
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2015-09-24T11:11:57Z
dc.date.issued2014-04-00
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10459.1/48759
dc.description.abstractThe 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
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherSpringer Science
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1007/s11947-013-1152-2
dc.relation.ispartofFood And Bioprocess Technology, 2014, vol. 7, num. 4, p. 1137-1148
dc.rights(c) Springer Science, 2013
dc.subjectHigh-intensity pulsed electric fields
dc.subjectBroccoli juice
dc.subjectChlorophyll
dc.subjectChlorophyllase
dc.subjectChlorophyll degradation compounds
dc.subject.classificationClorofil·la
dc.subject.classificationSucs de fruita
dc.subject.otherChlorophyll
dc.subject.otherFruit juices
dc.titleEffects of high-intensity pulsed electric fields processing parameters on the chlorophyll content and its degradation compounds in broccoli juice
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-09-24T11:11:58Z
dc.identifier.idgrec020017
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1007/s11947-013-1152-2
dc.date.embargoEndDate10000-01-01


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