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Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice

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Issue date
2009-01
Author
Odriozola Serrano, Isabel
Soliva-Fortuny, Robert
Martín Belloso, Olga
Suggested citation
Odriozola Serrano, Isabel; Soliva-Fortuny, Robert; Martín Belloso, Olga; . (2009) . Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice. Lwt-Food Science And Technology, 2009, vol. 42, num. 1, p. 93-100. https://doi.org/10.1016/j.lwt.2008.05.008.
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Abstract
A response surface methodology was used to determine the combined effect of HIPEF critical processing conditions on vitamin C, anthocyanins and antioxidant capacity of strawberry juice. Keeping constant the electric field strength at 35 kV/cm and the treatment time at 1000 mu s, the treatments were set at frequencies from 50 to 250 Hz, pulse width from 1 to 7 mu s using monopolar or bipolar mode. A second order response function covering the whole range of experimental conditions was obtained for each health-related compound. Strawberry juice antioxidant potential was affected linearly by frequency, pulse width and pulse polarity. The quadratic term of frequency and the combined effect of frequency and pulse width were also significant. HIPEF treatments conducted at 232 Hz with bipolar pulses of 1 mu s led to strawberry juices with the greatest presence of health-related compounds. The evaluation of the HIPEF critical parameters influence on health-related compounds can contribute to achieve optimal processing conditions to obtain strawberry juices with high antioxidant potential
URI
http://hdl.handle.net/10459.1/48856
DOI
https://doi.org/10.1016/j.lwt.2008.05.008
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Lwt-Food Science And Technology, 2009, vol. 42, num. 1, p. 93-100
European research projects
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  • Articles publicats (Tecnologia dels Aliments) [495]
  • Publicacions de projectes de recerca del Plan Nacional [2215]

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  • Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments 

    Odriozola Serrano, Isabel; Soliva-Fortuny, Robert; Martín Belloso, Olga (Springer-Verlag, 2008-12)
    The 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 ...
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    Oms Oliu, Gemma; Odriozola Serrano, Isabel; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2009)
    Watermelon juice was subjected to high-intensity pulsed electric fields (HIPEF). The effects of process parameters including electric field strength (30–35 kV/cm), pulse frequency (50–250 Hz), treatment time (50–2050 μs), ...
  • Influence of storage temperature on the kinetics of the changes in anthocyanins, vitamin C, and antioxidant capacity in fresh-cut strawberries stored under high-oxygen atmospheres 

    Odriozola Serrano, Isabel; Soliva-Fortuny, Robert; Martín Belloso, Olga (Wiley, 2009)
    Changes in the main antioxidant properties of fresh-cut strawberries stored under high-oxygen atmospheres (80 kPa O2) were studied at selected temperatures (5 to 20 °C). The suitability of zero- and 1st-order kinetics as ...

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