Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin
Data de publicació2018
García Parra, Jesús Javier
Delgado Adámez, Jonathan
Cava López, Ramón
Ramírez Bernabé, María Rosario
MetadadesMostra el registre d'unitat complet
The application of novel technologies such as moderate-intensity pulsed electricfields (MIPEF) and/or highpressure thermal (HPT) treatments improved the quality of processed pumpkin. MIPEF was applied to wholepumpkin in order to increase the bioactive compounds content, in contrast, HPT treatment was
applied in orderto preserve the purées. Traditional thermal treatment (TT) of pasteurization and sterilization was compared withequivalent HPT treatments. The effect of processing (TT vs. HPT) in purées made from pumpkin pretreated withMIPEF was evaluated. Microbiological counts, enzyme inactivation (polyphenol oxidase, PPO) and bioactivecompounds content (carotenoids, phenolic compounds and antioxidant activity) were analyzed in all processedpurées. Regarding the pretreatment of the pumpkin, the application of MIPEF increased the content of somebioactive compounds of interest, such as carotenoids. The HPT treatment equivalent to sterilization preservedhigh levels of carotene compounds and antioxidant activity of pumpkin purée although this treatment im-portantly modified the original color of purée. However, the HPT treatment equivalent to pasteurization did notinactivate PPO enzyme in contrast to the effect reached by the equivalent TT. The bioactive compounds levels inHPT treated purée were similar or lower than those treated by TT.Industrial relevance:Pulsed electricfields and high pressure thermal processing are emerging non-thermal foodprocessing technologies. Moderate-intensity pulsed electricfields (MIPEF) were applied to increase the gen-eration of bioactive compounds in vegetables. This treatment enhanced the carotenoids content in pumpkin.High pressure thermal treatment (applied at conditions equivalent to sterilization) was the method that bestpreserved pumpkin purées. The application of MIPEF to pumpkin and HPT treatment to the resulting puréescould be proposed as a strategy for producing and preserving vegetable products with high bioactive compoundscontent.
És part deInnovative Food Science & Emerging Technologies, 2018, vol. 45, p. 53-61
Els fitxers de llicència següents estan associats amb aquest element:
Mostrant elements relacionats per títol, autor i matèria.
García Parra, Jesús Javier; González-Cebrino, F.; Delgado Adámez, Jonathan; Cava López, Ramón; Martín Belloso, Olga; Elez Martínez, Pedro; Ramírez Bernabé, María Rosario (SAGE Publications, 2018)Moderate intensity pulse electric fields were applied in plum with the aim to increase bioactive compounds content of the fruit, while high-hydrostatic pressure was applied to preserve the purées. High-hydrostatic pressure ...
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 ...
Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: effects on respiratory activity and quality attribute González Casado, Sandra; Martín Belloso, Olga; Elez Martínez, Pedro; Soliva-Fortuny, Robert (Elsevier, 2018)Pulsed electric field (PEF) may be used to elicit the accumulation of carotenoids in plant tissues. The stress-adaptive response to PEF is dependent on the treatments conditions and could lead to undesirable effects on the ...