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
MetadataShow full item record
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 as reference. Total phenolic (TPC, 57.0-58.8 mg of galic acid/100mL) and flavonoid
(TFC, 4.14-4.33 mg of quercetin/100mL) contents remained constant in fruit juice‐skim milk (FJ‐SM) and ‐whole milk (FJ‐WM) beverages just after HIPEF or TP. Nonetheless, concentration of most individual phenolics augmented. TPC in HIPEF treated beverages remained constant through storage, while in thermally pasteurized beverages tended to decrease (5-15%). No significant changes were observed in TFC in untreated and treated beverages over time. The concentration of individual phenolics in fresh and treated beverages remained constant or decrease with time, except hesperidin, which significantly increased (19-61%) after 56 days. Hence, HIPEF is a feasible technology to obtain mixed beverages with antioxidant properties.
Is part ofJournal of Food Processing and Preservation, 2017, vol. 41 , num. 3 Art. e-12912, p. 1-10
European research projects
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 II: Carotenoids Morales de la Peña, Mariana; Salvia Trujillo, Laura; Rojas Grau, María Alejandra; Martín Belloso, Olga (Wiley Periodicals, 2017)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 ...
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 ...