Changes of carotenoid content in carrots after application of pulsed electric field treatments

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dc.contributor.authorLópez-Gámez, Gloria
dc.contributor.authorElez Martínez, Pedro
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorSoliva-Fortuny, Robert
dc.date.accessioned2021-07-15T12:01:37Z
dc.date.available2022-04-01T22:15:43Z
dc.date.issued2021-04-01
dc.date.updated2021-07-15T12:01:37Z
dc.description.abstractUnder 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 the extraction of intracellular compounds. The objective of this study was to evaluate the main causes driving the increase in carotenoids content in PEF-treated carrots and to study the impact of those treatments on their relevant quality attributes. Carrots were treated with PEF differing in electric field strength (E) (0.8, 2 and 3.5 kV/cm) and number of pulses (5, 12 and 30). Individual carotenoids content, colour, pH and total soluble solids (TSS) were determined after 0 h and 24 h after PEF treatment. Total and individual carotenoid contents (phytoene and β-carotene) increased just after applying E ≥ 2 kV/cm, whereas lutein concentration decreased, and that of α-carotene remained similar to that found in untreated carrots. After applying 2 and 3.5 kV/cm, TSS and pH remained unaltered, but cortical browning index increased, which was correlated to carotenoid content. Increase in total carotenoid content is likely related to better extractability, but differences in the content of individual compounds suggest that PEF may also act by modulating their biosynthesis or causing their degradation.
dc.description.sponsorshipThis research has been financed by the Ministerio de Economía y Competitividad (Spain) reference AGL 2013-44851-R. López-Gámez, G. thanks the Agència de Gestió d’Ajuts Universitaris i de Recerca (AGAUR) for the predoctoral grant.
dc.format.mimetypeapplication/pdf
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2021.111408
dc.identifier.idgrec031332
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10459.1/71641
dc.language.isoeng
dc.publisherElsevier
dc.relationinfo:eu-repo/grantAgreement/MINECO//AGL2013-44851-R/ES/ESTRATEGIAS INNOVADORAS PARA EL DESARROLLO DE ALIMENTOS VEGETALE
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.lwt.2021.111408
dc.relation.ispartofLwt-Food Science And Technology, 2021, vol. 147, 111408
dc.rightscc-by-nc-nd (c) Elsevier, 2021
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectCarrot
dc.subjectCarotenoids
dc.subjectPulsed electric fields
dc.subjectQuality attributes
dc.titleChanges of carotenoid content in carrots after application of pulsed electric field treatments
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
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