Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice
MetadataShow full item record
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), pulse width (1–7 μs) and pulse polarity (monopolar/bipolar) on lycopene, vitamin C and antioxidant capacity were studied using a response surface methodology. Lycopene content was measured spectrophotometrically, vitamin C was determined by HPLC and antioxidant capacity through the inhibition of DPPHradical dot (1,1-diphenyl-2-picrylhydrazyl) radical. Watermelon juice exhibited high retention of lycopene and antioxidant capacity when high electric field strengths, frequencies and pulse widths were applied. However, severe HIPEF treatments reduced vitamin C content. Maximal relative lycopene content (113%), vitamin C (72%) and antioxidant capacity retention (100%) were obtained when HIPEF treatments were set up at 35 kV/cm for 50 μs using 7 μs bipolar pulses at 200 Hz.
Is part ofFood Chemistry, 2009, vol. 115, núm. 4, p. 1312-1319
European research projects
Showing items related by title, author, creator and subject.
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 ...
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 ...
Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice Odriozola Serrano, Isabel; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2009-01)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 ...