Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: Effects on cell viability and quality attributes
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The impact of pulsed electric fields (PEF) and post-treatment time on the phenolic content and quality attributes of carrots was studied. Additionally, their influence on cellular permeability and viability was analyzed. Carrots were subjected to different electric field strengths (0.8, 2 and 3.5 kV·cm−1) and number of pulses (5, 12 and 30). The largest increases in phenolic content were produced 24 h after applying 30 pulses of 0.8 kV·cm−1 (40.1%) and 5 pulses of 3.5 kV·cm−1 (39.5%). At such conditions, the colour was not affected but softening occurred after applying the highest electric field strength. Moreover, the increase in the specific energy input correlated with the decrease in cell viability. Carrot weight loss over time, media conductivity increase and cell viability decrease are related to the destabilization of cell membranes, which would entail a physiological response to stress, leading to a higher content in phenolic compounds.
Is part ofInnovative Food Science & Emerging Technologies, 2020, vol. 59, num. 102252
European research projects
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Applying pulsed electric fields to whole carrots enhances the bioaccessibility of carotenoid and phenolic compounds in derived products López-Gámez, Gloria; Elez Martínez, Pedro; Martín Belloso, Olga; Soliva-Fortuny, Robert (2021-06-08)We propose the application of pulsed electric fields (PEF) to carrots to obtain derived products with increased phenolic and carotenoid bioaccessibility. For this purpose, juices, purees, and oil-added purees were obtained ...
López-Gámez, Gloria; Elez Martínez, Pedro; Martín Belloso, Olga; Soliva-Fortuny, Robert (Elsevier, 2021-04-01)Under certain conditions, pulsed electric fields (PEF) can promote the accumulation of phytochemicals through a stress-mediated response in plant tissues. Likewise, electropermeabilization of cell membranes can also improve ...
Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure López-Gámez, Gloria; Elez Martínez, Pedro; Quiles-Chuliá, Amparo; Martín Belloso, Olga; Hernando-Hernando, Isabel; Soliva-Fortuny, Robert (Royal Society of Chemistry, 2021-03-02)Phenolic compounds (PC) and carotenoids from carrots are bound to dietary fibre or stored in vacuoles and chromoplasts, respectively. To exert their antioxidant effects these compounds must be released during digestion, ...