|
Title:
|
Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments
|
|
Author:
|
Odriozola Serrano, Isabel; Soliva-Fortuny, Robert; Hernández-Jover, Teresa; Martín Belloso, Olga
|
|
Notes:
|
The effect of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1500 ls of overall
treatment time with bipolar pulses of 4-ls at 100 Hz) and heat pasteurisation (90 C for 30 s or 60 s)
on carotenoids and phenolic compounds as well as on some quality attributes (pH, soluble solids and colour
parameters) of tomato juice was evaluated and compared, having the untreated juice as a reference.
Processing enhanced some carotenoids (lycopene, b-carotene and phytofluene) and the red colour of
juices, whereas no significant changes in phenolic compounds, pH and soluble solids were observed
between treated and untreated juices. A slight decrease in overall health-related compounds was
observed over time, with the exception of some carotenoids (b-carotene and phytoene) and caffeic acid.
However, HIPEF-processed tomato juices maintained higher content of carotenoids (lycopene, neurosporene
and c-carotene) and quercetin through the storage time than thermally and untreated juices. Hence,
the application of HIPEF may be appropriate to achieve not only safe but also nutritious and fresh like
tomato juice.
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. |
|
Subject(s):
|
-High intensity pulsed electric fields
-Thermal treatment
-Tomato juice
-Carotenoids and phenolic compounds |
|
Rights:
|
(c) Elsevier Ltd., 2009
info:eu-repo/semantics/restrictedAccess |
|
Document type:
|
article
publishedVersion |
|
Published by:
|
Elsevier
|
|
Share:
|
|
