Show simple item record

dc.contributor.authorRibas‐Agustí, Albert
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorSoliva-Fortuny, Robert
dc.contributor.authorElez Martínez, Pedro
dc.date.accessioned2020-07-27T11:07:10Z
dc.date.available2020-07-27T11:07:10Z
dc.date.issued2019
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10459.1/69376
dc.description.abstractPulsed electric fields (PEF) have arisen as a promising tool for enhancing plant-based food bioactive compounds, although side effects on quality attributes might compromise consumer acceptance. This work was aimed at filling the gap in the understanding of whole effects of PEF on apple phenolic compounds profile and quality parameters. Treatment specific energy was a critical factor affecting phenolic profile and quality attributes, which in turn varied from 0 to 24 h after treatment. Treatments at 1.8 and 7.3 kJ kg−1 (140 and 260 μs total treatment times, respectively) induced important quality changes, mainly discoloration and firmness loss, while overall phenolic contents decreased, except those of flavonols. However, 24 h after treatment at 0.01 kJ kg−1 (20 μs total treatment time), the main apple phenolic compounds as determined by HPLC-DAD-MS had enhanced contents (28% 5-caffeoylquinic acid; 35% procyanidin B2). Accordingly, total phenolics and total flavan-3-ols contents increased (26% and 35%, respectively), while physicochemical quality attributes were not affected. Therefore, 0.01 kJ kg−1 PEF treatment is proposed for obtaining apples with optimal quality and enhanced functional value.
dc.description.sponsorshipThis work was supported by the Spanish Ministry of Economy and Competitiveness [grant AGL2013-44851-R, 2013]. Albert Ribas-Agustí is holder of a post-doctoral grant Juan de la Cierva-formación from the Spanish Ministry of Economy and Competitiveness.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMINECO/PN2013-2016/AGL2013-44851-R
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.foodres.2018.11.057
dc.relation.ispartofFood Research International, 2019, vol. 121, p. 433-440
dc.rightscc-by-nc-nd (c) Elsevier, 2018
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es
dc.subjectApple
dc.subjectPulsed Electric Fields
dc.subjectPhenolic compounds
dc.subjectAntioxidant capacity
dc.subjectQuality attributes
dc.titleEnhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2020-07-27T11:07:10Z
dc.identifier.idgrec029275
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2018.11.057


Files in this item

Thumbnail
Thumbnail
Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record

cc-by-nc-nd (c) Elsevier, 2018
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2018