Effects of high-intensity pulsed electric fields on the bioactive compounds stability and enzymes of broccoli juice
Issue date
2016-02-04Author
Sánchez Vega, Rogelio
Other authors
Universitat de Lleida. Departament de Tecnologia d'Aliments
Suggested citation
Sánchez Vega, Rogelio.
(2016)
.
Effects of high-intensity pulsed electric fields on the bioactive compounds stability and enzymes of broccoli juice.
Universitat de Lleida.
http://hdl.handle.net/10803/383050.
Metadata
Show full item recordThis 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.
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