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
MetadataShow full item record
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
Showing items related by title, author, creator and subject.
Effects of high intensity pulsed electric fields or thermal treatments and refrigerated storage on antioxidant compounds of fruit juice-milk beverages. Part I: Phenolic acids and flavonoids Morales de la Peña, Mariana; Salvia Trujillo, Laura; Rojas Grau, María Alejandra; Martín Belloso, Olga (Wiley Periodicals, 2017)The effects of high intensity pulsed electric fields (HIPEF) or thermal pasteurization (TP) over phenolic compounds in mixed beverages were evaluated after processing and during chilled storage, having untreated beverage ...
Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration Salvia Trujillo, Laura; Morales de la Peña, Mariana; Rojas Grau, María Alejandra; Welti-Chanes, Jorge; Martín Belloso, Olga (Elsevier, 2017)The influence of High Intensity Pulsed Electric Fields (HIPEF) or Thermal Treatment (TT) on minerals and fatty acids of fruit juice-whole (FJ-WM) or skimmed milk (FJ-SM) beverages was assessed after processing and during ...
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 García Parra, Jesús Javier; González-Cebrino, F.; Delgado Adámez, Jonathan; Cava López, Ramón; Martín Belloso, Olga; Elez Martínez, Pedro; Ramírez Bernabé, María Rosario (Elsevier, 2018)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 ...