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dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorSoliva-Fortuny, Robert
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2016-09-21T13:11:39Z
dc.date.issued2008
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/10459.1/57828
dc.description.abstractThe effect of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1500 μs in bipolar 4-μs pulses at 100 Hz, with an energy density of 8269 kJ/L) on the main bioactive compounds and antioxidant capacity of tomato juice was investigated and compared to heat pasteurization (90 °C for 1 min or 30 s) having the fresh juice as a reference. HIPEF and heat treated tomato juices showed higher lycopene and lower vitamin C levels than the untreated juice. However, no significant changes in the total phenolic content and antioxidant capacity were observed between treated and fresh juices just after processing. Lycopene, vitamin C and antioxidant capacity of both treated and untreated juices decreased exponentially during storage following a first order kinetics (R2= 0.763–0.987), whereas tomato juices maintained their initial phenolic content. HIPEF-treated tomato juice maintained higher lycopene and vitamin C content than the thermally treated juices during the storage time. Hence, the application of HIPEF may be appropriate to achieve nutritious and fresh like tomato juice.ca_ES
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 ALI 2005-05768. Isabel Odriozola-Serrano thanks the Agència de Gestió d'Ajuts Universitaris i de Recerca of the Generalitat de Catalunya (Spain) and the European Social Fund for the predoctoral grant.ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMIECI/PN2004-2007/AGL2005-05768/ALIca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1016/j.ifset.2007.07.009ca_ES
dc.relation.ispartofInnovative Food Science & Emerging Technologies, 2008, vol. 9, núm. 3, p. 272-279ca_ES
dc.rights(c) Elsevier, 2008ca_ES
dc.subjectThermal treatmentca_ES
dc.subjectHigh intensity pulsed electric fieldsca_ES
dc.subjectTomato juiceca_ES
dc.subjectBioactive compoundsca_ES
dc.titleChanges of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatmentsca_ES
dc.typearticleca_ES
dc.identifier.idgrec011316
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2007.07.009
dc.date.embargoEndDate2025-01-01


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