Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments
dc.contributor.author | Odriozola Serrano, Isabel | |
dc.contributor.author | Soliva-Fortuny, Robert | |
dc.contributor.author | Martín Belloso, Olga | |
dc.date.accessioned | 2016-09-21T13:11:39Z | |
dc.date.embargoEndDate | 2025-01-01 | |
dc.date.issued | 2008 | |
dc.description.abstract | The effect of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1500 μs in bipolar 4-μs pulses at 100 Hz, with an energy density of 8269 kJ/L) on the main bioactive compounds and antioxidant capacity of tomato juice was investigated and compared to heat pasteurization (90 °C for 1 min or 30 s) having the fresh juice as a reference. HIPEF and heat treated tomato juices showed higher lycopene and lower vitamin C levels than the untreated juice. However, no significant changes in the total phenolic content and antioxidant capacity were observed between treated and fresh juices just after processing. Lycopene, vitamin C and antioxidant capacity of both treated and untreated juices decreased exponentially during storage following a first order kinetics (R2= 0.763–0.987), whereas tomato juices maintained their initial phenolic content. HIPEF-treated tomato juice maintained higher lycopene and vitamin C content than the thermally treated juices during the storage time. Hence, the application of HIPEF may be appropriate to achieve nutritious and fresh like tomato juice. | ca_ES |
dc.description.sponsorship | This study has been carried out with financial support from the Commission of the European Communities, Framework 6, Priority 5 'Food Quality and Safety', Integrated Project NovelQ FP6-CT-2006-015710.This work was also supported by the Interministerial Commission for Science and Technology (CICYT) of the Ministerio de Educación y Ciencia (Spain) through the Project ALI 2005-05768. Isabel Odriozola-Serrano thanks the Agència de Gestió d'Ajuts Universitaris i de Recerca of the Generalitat de Catalunya (Spain) and the European Social Fund for the predoctoral grant. | ca_ES |
dc.identifier.doi | https://doi.org/10.1016/j.ifset.2007.07.009 | |
dc.identifier.idgrec | 011316 | |
dc.identifier.issn | 0022-5142 | |
dc.identifier.uri | http://hdl.handle.net/10459.1/57828 | |
dc.language.iso | eng | ca_ES |
dc.publisher | Elsevier | ca_ES |
dc.relation | MIECI/PN2004-2007/AGL2005-05768/ALI | ca_ES |
dc.relation.isformatof | Reproducció del document publicat a https://doi.org/10.1016/j.ifset.2007.07.009 | ca_ES |
dc.relation.ispartof | Innovative Food Science & Emerging Technologies, 2008, vol. 9, núm. 3, p. 272-279 | ca_ES |
dc.rights | (c) Elsevier, 2008 | ca_ES |
dc.rights.accessRights | info:eu-repo/semantics/restrictedAccess | ca_ES |
dc.subject | Thermal treatment | ca_ES |
dc.subject | High intensity pulsed electric fields | ca_ES |
dc.subject | Tomato juice | ca_ES |
dc.subject | Bioactive compounds | ca_ES |
dc.title | Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments | ca_ES |
dc.type | article | ca_ES |
dc.type.version | publishedVersion | ca_ES |
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