Effects of high intensity pulsed electric fields or thermal treatments and refrigerated storage on antioxidant compounds of fruit juice-milk beverages. Part II: Carotenoids
Morales de la Peña, Mariana
Salvia Trujillo, Laura
Rojas Grau, María Alejandra
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Effects of high intensity pulsed electric fields (HIPEF) or thermal treatments over carotenoids of mixed beverages were evaluated after processing and during refrigerated storage. Nine carotenoids were identified in all samples, being β‐carotene the major compound. Just after processing, concentration of most individual carotenoids diminished around 6-30% in fruit juice‐skim milk (FJ‐SM) and fruit juice‐whole milk (FJ‐WM) beverages; except, 9‐cis‐violaxanthin‐neoxanthin, antheraxanthin and phytoene‐phytofluene which increased in the thermally treated FJ‐SM (5-19%) and 9‐cis‐violaxanthin‐neoxanthin which also augmented in HIPEF processed FJ‐SM (24%). Total carotenoid (TC) content decreased (6-13%) in both beverages, irrespectively of the treatment applied. Through the storage, individual carotenoid concentration varied widely in all beverages, depending on the carotenoid structure; however, TC tended to decrease. Nonetheless, changes observed HIPEF‐treated beverages were less than those in the conventionally pasteurized ones. Hence, HIPEF is as effective treatment, or even more, than heat processing to preserve bioactive compounds in mixed beverages.
Is part ofJournal of Food Processing and Preservation, 2017, vol. 41, num. 5 Art. e-13143, p. 1-11
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