dc.contributor.author |
Odriozola Serrano, Isabel |
dc.contributor.author |
Soliva-Fortuny, Robert |
dc.contributor.author |
Martín Belloso, Olga |
dc.date |
2016-09-21T13:11:39Z |
dc.date |
2008 |
dc.date |
10000-01-01 |
dc.identifier |
0022-5142 |
dc.identifier |
http://hdl.handle.net/10459.1/57828 |
dc.identifier |
https://doi.org/10.1016/j.ifset.2007.07.009 |
dc.identifier.uri |
http://hdl.handle.net/10459.1/57828 |
dc.description |
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. |
dc.description |
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. |
dc.language |
eng |
dc.publisher |
Elsevier |
dc.relation |
MIECI/PN2004-2007/AGL2005-05768/ALI |
dc.relation |
Reproducció del document publicat a https://doi.org/10.1016/j.ifset.2007.07.009 |
dc.relation |
Innovative Food Science & Emerging Technologies, 2008, vol. 9, núm. 3, p. 272-279 |
dc.rights |
(c) Elsevier, 2008 |
dc.rights |
info:eu-repo/semantics/restrictedAccess |
dc.subject |
Thermal treatment |
dc.subject |
High intensity pulsed electric fields |
dc.subject |
Tomato juice |
dc.subject |
Bioactive compounds |
dc.title |
Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments |
dc.type |
article |
dc.type |
publishedVersion |