Effects of high-intensity pulsed electric fields on the bioactive compounds stability and enzymes of broccoli juice
Sánchez Vega, Rogelio
Universitat de Lleida. Departament de Tecnologia d'Aliments
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This thesis doctoral was focused on evaluating the influence of HIPEF-processing parameters (electric field strength, treatment time and polarity) on bioactive compounds (chlorophylls, carotenoids, vitamin C and total phenolic compounds), minerals, amino acids and enzymes (myrosinase, polyphenol
oxidase and lipoxygenase) of broccoli juice. Results of HIPEF-processed broccoli juice were compared with those of thermally treated (90 °C/60 s) and untreated juices. The HIPEF processing parameters significantly influenced the relative content (RC) of lutein, β-carotene, total phenolics (TP), vitamin C, minerals and amino acids, relative antioxidant capacity, as well as the RC of chlorophylls degradation compounds, the enzymes chlorophyllase, polyphenol oxidase, lipoxygenase and color difference (ΔE). However, polarity did not exert influence neither on Chl a, Chl b nor on ΔE. HIPEF-treated broccoli juice exhibited superior content of chlorophylls, carotenoids, TP, vitamin C, minerals, amino acids, and antioxidant capacity than those thermally treated or untreated juice. Also, the highest ΔE (7.89) was observed in the broccoli juice processed by heat.
- Tesis Doctorals 
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Effects of high-intensity pulsed electric fields processing parameters on the chlorophyll content and its degradation compounds in broccoli juice Sánchez Vega, Rogelio; Elez Martínez, Pedro; Martín Belloso, Olga (Springer Science, 2014-04-00)The 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 ...