Show simple item record

dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorSoliva-Fortuny, Robert
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2015-10-23T12:42:40Z
dc.date.issued2008-12
dc.identifier.issn1438-2377
dc.identifier.urihttp://hdl.handle.net/10459.1/48848
dc.description.abstractThe effect of high-intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,700 mu s in bipolar 4-mu s pulses at 100 Hz) on individual phenolic compounds (phenolic acids and flavonoids), vitamin C and antioxidant capacity of strawberry juice was evaluated and compared to heat (90 degrees C for 60 or 30 s) and fresh juice as a reference. Although strawberry juice underwent a substantial depletion of health-related compounds with storage time irrespective of the treatment conducted, ellagic acid was enhanced. HIPEF-treated strawberry juice maintained higher amounts of phenolic acids (ellagic and p-coumaric acid) and total anthocyanins than the thermally treated juices during the storage period. Regarding the antioxidant capacity, similar DPPH and ABTS values were obtained so that differences among pasteurized juices were non significant. HIPEF processing may be a technology as effective as thermal treatments not only to achieve safe and stable juices, but also to obtain juices with a high content of antioxidant compounds
dc.description.sponsorshipThis study has been carried out with financial support from the Commission of the European Communities, Framework 6, Priority 5 ‘Food Quality and Safety’, Integrated Project NovelQ FP6-CT-2006-015710. This work was also supported by the Interministerial Commission for Science and Technology (CICYT) of the Ministerio de Educación y Ciencia (Spain) through the Project ALI2005-05768.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherSpringer-Verlag
dc.relationMIECI/PN2004-2007/ALI2005-05768
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1007/s00217-008-0928-5
dc.relation.ispartofEuropean Food Research and Technology, 2008, vol. 228, num. 2, p. 239-248
dc.rights(c) Springer-Verlag, 2008
dc.subject.classificationSucs de fruita
dc.subject.classificationVitamina C
dc.subject.classificationConservació d'aliments
dc.subject.otherFruit juices
dc.subject.otherVitamin C
dc.subject.otherFood preservation
dc.titlePhenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-10-23T12:42:40Z
dc.identifier.idgrec012967
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1007/s00217-008-0928-5
dc.date.embargoEndDate10000-01-01


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record