Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain

2007

Abstract The growing interest in new functional foods with special characteristics and health properties has led to the development of new beverages based on fruit juice–skim milk mixtures. The proliferation of ready-to-drink beverages has caused the market to focus its interest on these products. Commercial conventionally pasteurized or sterilized beverages based on a mixture of fruit juice and skim milk were evaluated nutritionally for their concentrations of vitamin C, vitamin A and phenolic compounds and their total antioxidant capacity, taking the influence of physicochemical parameters into account. The main contribution to the total antioxidant capacity (TEAC, trolox equivalent antio…

Bioactive Components from Leaf Vegetable Products

2014

Abstract Traditionally, plant-based products have been used for different purposes. From ancient times, people on all continents have long applied poultices and imbibed infusions of indigenous plants. Numerous reports regarding the use of leaf vegetable products for the treatment of many human diseases have been made. Proven medicinal properties include antioxidant, anti-inflammatory, antiallergic, antibacterial, and antiviral effects. Most of these properties can be attributed to its high content in bioactive compounds. Bioactive compounds are secondary metabolites of plants, which are extra nutritional constituents that typically occur in small quantities in foods. They are being intensiv…

Kinetics of Ascorbic Acid Degradation in Green Asparagus during Heat Processing

1998

The effect of heating on ascorbic acid in green asparagus during a simulated retort operation was investigated. The asparagus was heated in trays of ethylene-vinyl alcohol copolymer for selected time intervals at four temperatures ranging from 110 to 125 degrees C. It was found that the rate of degradation followed first-order kinetics. Kinetic parameters were obtained by using two least squares methods. The activation energy and z value were 35 kcal/mol and 20 degrees C, respectively.

Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage

2010

Abstract The degradation of ascorbic acid was determined in a ready-to-drink orange juice–milk beverage treated by high intensity pulsed electric fields (PEF). The effects of PEF treatment were compared to those of heat pasteurization (90 oC, 20 s). Four electric field strengths (15, 25, 35, 40 kV/cm) and six treatment times for each field (from 40 µs to 700 µs) were studied. Ascorbic acid degradation was adjusted to an exponential model. The obtained ascorbic acid degradation rate constants (kE) were − 0.11·10− 3 ± 0.03·10− 3 μs− 1, − 0.23·10− 3 ± 0.07·10− 3 μs− 1, − 0.42·10− 3 ± 0.09·10− 3 μs− 1 and − 0.60·10− 3 ± 0.06·10− 3 μs− 1 for field strengths of 15, 25, 35 and 40 kV/cm, respective…

Refrigerated Fruit Juices: Quality and Safety Issues

2007

Fruit juices are an important source of bioactive compounds, but techniques used for their processing and subsequent storage may cause alterations in their contents so they do not provide the benefits expected by the consumer. In recent years consumers have increasingly sought so-called "fresh" products (like fresh products), stored in refrigeration. This has led the food industry to develop alternative processing technologies to produce foods with a minimum of nutritional, physicochemical, or organoleptic changes induced by the technologies themselves. Attention has also focused on evaluating the microbiological or toxicological risks that may be involved in applying these processes, and t…

Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana

2017

Abstract A fruit juice-stevia beverage was processed using pulsed electric fields (PEF), a non-thermal preservation technology, with the purpose of investigating the feasibility of PEF for bioactive compounds and steviol glycosides enhancement and its impact on physicochemical properties. Variable ranges of response surface methodology were 20–40 kV/cm (electric field strength), 100–360 μs (treatment time) and 0–2.5% (w/v) stevia. After PEF, ascorbic acid was retained by more than 74%. Some of the analyzed PEF treatments resulted in an enhancement of total anthocyanins and carotenoids. The best results for rebaudioside A/stevioside ratio were obtained when PEF was applied at 30 kV/cm for 23…

Effects of ultrasound-assisted extraction on physicochemical properties, bioactive compounds, and antioxidant capacity for the valorization of hybrid…

2021

Samples of tree hybrid mandarins (´Clemenvilla`, ´Ortanique` and ´Nadorcott`) were employed to determine the physicochemical properties (increase of conductivity, brix° and pH), bioactive compounds (total phenolic, flavonoid, ascorbic acid and carotenoids content) and antioxidant capacity (DPPH and TEAC) of peels. Mandarin peel extracts were prepared employing ultrasound assisted extraction (400 W, 80% v/v duty cycle, 40ºC). The results were compared to the values of control extraction method. Aqueous ethanol solution (50%, v/v) was used as solvent in solid-liquid ratio of 1:10 (w/v). A 5, 15 and 30 min were applied in both methods to stablish the most effective extraction time. The increas…

Fatty acid profile changes during orange juice‐milk beverage processing by high‐pulsed electric field

2007

High-intensity pulsed electric fields (HIPEF) is an emerging non-thermal food preservation technology which has the potential to pasteurize pumpable liquid foods. Its application is being studied to evaluate it as potential alternative or complementary process to thermal pasteurization. Orange juice-milk beverage with added bioactive components is a ready-to-drink beverage developed as an alternative to traditional soft drinks. In the present work, two HIPEF treatments (35 and 40 kV/cm) and six different treatment times (from 40 to 180 µs) were evaluated to assess their effect on the fatty acid profile of an orange juice-milk beverage fortified with n-3 fatty acids and oleic acid. The effec…

Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization

2013

Response surface methodology was used to evaluate the optimal high pressure processing treatment (300-500 MPa, 5-15 min) combined with Stevia rebaudiana (Stevia) addition (0-2.5% (w/v)) to guarantee food safety while maintaining maximum retention of nutritional properties. A fruit extract matrix was selected and Listeria monocytogenes inactivation was followed from the food safety point of view while polyphenoloxidase (PPO) and peroxidase (POD) activities, total phenolic content (TPC) and antioxidant capacity (TEAC and ORAC) were studied from the food quality point of view. A combination of treatments achieved higher levels of inactivation of L. monocytogenes and of the oxidative enzymes, s…

Food Allergy Knowledge, Attitudes and Practices: A Pilot Study of the General Public and Food Handlers

2016

Objective: We have assessed the factors that might improve the free food allergen at the restaurants. In addition, we have compared food handlers knowledge with the general public knowledge about food allergens. Design: Cross-sectional, via questionnaires. Participants: A total of 182 participants (80 food handlers and 102 of general public). Main Outcome Measures: Dependent variables: Food allergy knowledge, attitudes and practices. Analysis: The analysis of variance (ANOVA) and independent t-test. Questionnaires were hand coded and data was analyzed using Statistical Package for Social Sciences (SPSS) version 19.0. Results: The survey showed that food handlers and general public had some …

Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed wi…

2015

In order to determine the impact of Stevia rebaudiana (SR) addition on bioactive compounds bioaccessibility of a new developed functional beverage based on exotic fruits (mango juice, papaya juice and acai) mixed with orange juice and oat, an in vitro gastrointestinal digestion was performed. Ascorbic acid, total carotenoids, total phenolics, total anthocyanins, total antioxidant capacity and steviol glycosides were evaluated before and after a simulated gastrointestinal digestion. Salivary and gastric digestion had no substantial effect on any of the major phenolic compounds, ascorbic acid, total antioxidant capacity and steviol glycosides, whereas carotenoids and anthocyanins diminished s…

Steviol glycosides and bioactive compounds of a beverage with exotic fruits and Stevia rebaudiana Bert. as affected by thermal treatment

2020

The aim of this study was to investigate the effects of thermal processing on physicochemical properties, steviol glycosides, bioactive compounds, and antioxidant capacity degradation of a beverage based on exotic fruit juices, orange juice, açaí, and oat and sweetened with Stevia rebaudiana water extracts at different concentrations. The experimental design comprised a response surface methodology according to a central composite face-centered design. The variable ranges were 60–99°C, 0.25–15 min, 0–2.5% Stevia percentage. This design was used to determine the optimal thermal processing-Stevia concentration in order to obtain the best retention of bioactive compounds and physicochemical pr…

Dietary Assesment of Free-Living Elderly Spanish People with Disabilities.

2017

Nutritional research in elderly disabled is difficult in noninstitutionalized people. The dietary intake of a noninstitutionalized disabled population of the eastern region of Spain was evaluated to detect possible nutritional deviations. A total of 329 participants aged 65 and over were recruited. Most participants were overweight. Carbohydrates did not reach 50% of total Kcal/day. Insufficient micronutrient intakes and high consumption of simple carbohydrates and saturated fats (SFA) were found. A decreasing trend of water intake (p < .05) as well as an increasing trend of alcohol consumption (p < .05) with increasing age was found. The area of residence had a relevant impact on nutrition…

Comparison of voltammetric and high performance liquid chromatographic methods for ascorbic acid determination in infant formulas

1995

Abstract Two methods — voltammetric and high performance liquid Chromatographic (HPLC) — useful for determining ascorbic acid in foods, were compared to ascertain which of them could be used for routine determination of ascorbic acid in infant formulas. Both methods were used to assay 10 identical samples of an adapted cow's milk infant formula and 10 samples of soya protein formula. Precision was determined, the variance of each method was measured, and the methods were compared with each other. The variances of the two methods were not statistically different nor was there any significant difference between the results from the two methods. Therefore, it was concluded that both methods ca…

Carotenoid Profile Modification during Refrigerated Storage in Untreated and Pasteurized Orange Juice and Orange Juice Treated with High-Intensity Pu…

2006

A comparative study was made of the evolution and modification of various carotenoids and vitamin A in untreated orange juice, pasteurized orange juice (90 degrees C, 20 s), and orange juice processed with high-intensity pulsed electric fields (HIPEF) (30 kV/cm, 100 micros), during 7 weeks of storage at 2 and 10 degrees C. The concentration of total carotenoids in the untreated juice decreased by 12.6% when the juice was pasteurized, whereas the decrease was only 6.7% when the juice was treated with HIPEF. Vitamin A was greatest in the untreated orange juice, followed by orange juice treated with HIPEF (decrease of 7.52%) and, last, pasteurized orange juice (decrease of 15.62%). The decreas…

Nutritional assessment of the school menus offered in Spain's Mediterranean area.

2019

Abstract Objectives The aim of this study was to perform a nutritional assessment of the menus served in school canteens and to verify their effects on the nutrition of schoolchildren. Methods We selected three collective catering companies that offered ~53 500 menus/d in 369 schools in Spain's Mediterranean area (Valencian Community). The study included four public schools with different management models as well as different supply patterns. Considering the weight of the servings, the caloric contribution of the menus was estimated. Results Great diversity was seen both in the same school throughout the week and between the four schools (School 1: 298–946 kcal; School 2: 465–1185 kcal; Sc…

Determination of ascorbic acid in asparagus by differential pulse polarography

1995

A useful method for the determination of ascorbic acid in a vegetable product (asparagus) by differential pulse polarography has been set up and evaluated. Extraction and instrumental conditions were optimized. The analytical parameters are: linearity (0–18.18 μg/ml); detection limit (0.182 μg/ml); instrumental and method precision (2.77% and 4%, respectively); accuracy (96.9–113.4%). These data show that the method is sufficiently sensitive, reliable and accurate. It was also compared with the official fluorometric AOAC method.

Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana

2017

Abstract A comparative study of the bioaccessibility of bioactive compounds and antioxidant capacity in a fruit juice-Stevia rebaudiana mixture processed by pulsed electric fields (PEF), high voltage electrical discharges (HVED) and ultrasound (USN) technology at two equivalent energy inputs (32–256 kJ/kg) was made using an in vitro model. Ascorbic acid was not detected following intestinal digestion, while HVED, PEF and USN treatments increased total carotenoid bioaccessibility. HVED at an energy input of 32 kJ/kg improved bioaccessibility of phenolic compounds (34.2%), anthocyanins (31.0%) and antioxidant capacity (35.8%, 29.1%, 31.9%, for TEAC, ORAC and DPPH assay, respectively) compared…

Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life

2005

Abstract The application of pulsed electric fields (PEF) is one of the new non-thermal technologies being studied to evaluate their potential as alternative or complementary processes to thermal pasteurization. “Horchata de chufa” (tiger nut milk or earth almond milk) is of high nutritional quality and therefore has great potential in the food market, limited by its very short shelf-life. The present work studies whether PEF can be used to obtain a quality horchata and increase its shelf-life while maintaining its organoleptic characteristics. In order to do so we determined pH, total fat, peroxide index, thiobarbituric acid-reactive substances index, formol index, and peroxidase activity i…

ORAC and TEAC assays comparison to measure the antioxidant capacity of food products

2009

Abstract Oxygen radical antioxidant capacity (ORAC) and trolox equivalent antioxidant capacity (TEAC) assays were compared to estimate the total antioxidant capacity (TAC) of orange juice, milk, and an orange juice-milk beverage. When the TEAC method was used with this beverage, an increase in the concentration of orange juice corresponded to an increase in TAC, but increasing the percentage of milk did not increase the TAC value. When the ORAC method was applied, it was seen that increased concentrations of juice or milk corresponded to greater antioxidant capacity. An evaluation was also made of the influence of certain compounds (ascorbic acid, gallic acid, β-carotene, lutein, zeaxanthin…

Carotenoids and Color of Fruit Juice and Milk Beverage Mixtures

2007

Seventeen commercially available, "ready to drink" fortified beverages consisting of mixtures of fruit juices and milk were analyzed to evaluate their carotenoid profile (including their Z/E stereoisomers) and color during their commercial shelf life. Lightness (L*) was found to be correlated with the content of milk in the mixtures (r= 0.649) whereas red-yellow colors were correlated with the contents of alpha-carotene, beta-cryptoxanthin, and beta-carotene supplied by the fruit. The beverages stored under refrigeration (4 +/- 2 degrees C) showed higher luminosity (L*) and higher saturation of color (C*) and yellowness (b*). Differences (P < 0.05) in the levels of carotenoids were found am…

High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review

2012

Abstract:  Consumers demand foods that are easy to consume and that are of high nutritional and sensory quality. Therefore, they appreciate the similarity of minimally processed products to fresh products. In recent years, the food industry has shown increased interest in nonthermal preservation technologies, because they provide products of proven quality and can be an alternative to traditional thermal methods, thus increasing added value. This review examines the effects of high pressure processing (HPP) on the nutritional and physicochemical parameters of fluid foods. While some general trends can be observed, the effects of HPP differ not only according to treatment intensity, but also…

Use of polarography as a quality-control method for determining diacetyl in citrus and vegetable juices, yoghurt and butter

2002

The determination of diacetyl permits the detection of microbial growth in the processing of citrus fruit before the appearance of other organoleptic, chemical or microbiological changes. It also makes it possible to detect a break in the cold chain during distribution and sale. The study proposed a polarographic method for the determination of diacetyl that allowed routine analysis with the aim of detecting possible contamination in the citrus juice manufacturing chain (orange and orange-carrot). The analytical performance of the method in terms of a linearity from 0 to 960 microg ml(-1), a recovery of 97 to 98%, a precision of 3.2 to 4.8%, and a sensitivity of 0.2 ng ml(-1) for juices ind…

Antioxidant capacity of cow milk, whey and deproteinized milk

2009

The total antioxidant capacity (hydrophilic plus lipophilic) of sixteen different commercial samples of pasteurized and ultra high temperature (UHT) treated milk was determined using the oxygen radical absorbance capacity assay using fluorescein as a fluorescent probe. A significant correlation between the percentage of fat and the value of the total antioxidant capacity was found in milk samples obtained from the same batch of raw milk. Analyses of the whole milk, whey and deproteinized milk showed that the major contributor to the total antioxidant capacity of whole milk was the casein fractions, while albumin was the major contributor to the total antioxidant capacity of whey protein. Hy…

Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice

2006

Abstract The degradation kinetics of ascorbic acid was determined in orange–carrot juice treated by PEF in order to establish its shelf life. Different electric field intensities (25, 30, 35, and 40 kV/cm) and different treatment times (from 30 to 340 μs) were studied. The ascorbic acid degradation rate (k) obtained was −0.009 ± 0.0008 μs−1, −0.0140 ± 0.0009 μs−1, −0.0220 ± 0.0023 μs−1 and −0.0187 ± 0.0049 μs−1 for fields of 25, 30, 35, and 40 kV/cm, respectively. The treatment selected was 25 kV/cm. The shelf life of the orange–carrot juice treated by pulses at 25 kV/cm for two times (280 μs and 330 μs) was compared with a heat-treated juice (98 °C, 21 s) kept in refrigerated storage at 2 …

Steviol Glycosides Stability after Pulsed Electric Technologies and Ultrasounds Treatments in Fruit Juice Blend Sweetened with Stevia rebaudiana

2016

Stevia rebaudiana bartoni due to its high content in steviol glycosides and the ability to serve as a natural antimicrobial to complement the effectiveness of pulsed electric technologies for food preservation, has been used more frequently to improve sensorial properties of liquid foods.

Quality parameters, bioactive compounds and their correlation with antioxidant capacity of commercial fruit-based baby foods

2013

Comprehensive research is required to achieve the optimization of the antioxidant protection through baby foods, in particular, the commercially available fruit-based baby foods. This study investigated the physicochemical properties, ascorbic acid (AA), total carotenoids (TC), total phenolic content (TPC), trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) of 23 different commercially available fruit-based baby foods. The main contribution to the total antioxidant capacity (trolox equivalent antioxidant capacity and oxygen radical absorbance capacity) was provided by ascorbic acid, followed by phenolic compounds, in accordance with a mathematical e…

Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing

2012

Abstract A better knowledge of the effect of refrigerated storage on the nutritional and physicochemical characteristics of foods processed by emerging technologies with regard to unprocessed juices is necessary. Thus, blueberry juice was processed by high pressure (HP) (600 MPa/42 °C/5 min) and pulsed electric fields (PEF) (36 kV/cm, 100 μs). The stability of physicochemical parameters, antioxidant compounds (ascorbic acid, total phenolics, total anthocyanins) and antioxidant capacity was studied just after treatment and during 56 days at refrigerated storage at 4 °C. Just after treatment, all treated blueberry juices showed a decrease lower than 5% in ascorbic acid content compared with t…

Determination of Cd, Cu, Pb and Zn content of infant formulas by differential pulse anodic stripping voltammetry (DPASV).

1994

The differential pulse anodic stripping voltammetry (DPASV) method described is based on the one reported by Hasse et al., but adapted to normal laboratory conditions. The values obtained in the estimation of the analytical parameters (linearity, detection and quantification limits, precision and accuracy) show that in the conditions described the method is sensitive enough, reliable and useful for determining these elements in infant formulas. A comparison between DPASV and atomic absorption spectroscopy (AAS) methods in the conditions described here shows that the former is less sensitive but that they are similar in precision. The cadmium, copper, lead and zinc contents of different type…

Dimensions of household food waste focused on family and consumers

2020

Food waste produced in homes represents the largest fraction of food waste generated along the food chain. Therefore, adequate prevention measures based on the quantitative and qualitative dimensions of the problem need to be put in place to reduce waste. The objective of the review was to identify areas of interest in relation to the food waste in households, considering the family unit as a whole as well as individual family members. Quantifying the problem is an important aspect in order to know its scope and dimension, but prevention also involves knowing the causes in a home. This is a complex issue, which, on a family level, is related to socioeconomic status, educational level, compo…

Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries

2015

Abstract A better knowledge of the effect of non-conventional extraction technologies, which can avoid the use of high temperatures and toxic solvents, on the antioxidant compounds recovery from blackberries, is necessary. Thus, high voltage electrical discharges (HVED), pulsed electric fields (PEF), and ultrasounds (USN) treatments were applied in order to evaluate the effects of processing on protein, total phenolics and anthocyanins extraction from blackberries. Moreover, two-stage extraction involving the use of HVED, PEF and USN as pre-treatments and supplementary extraction during 5 h with hot water at mild temperature (50 °C) or an hydroalcoholic solution (30% ethanol, w/w) was evalu…

Ascorbic Acid Is the Only Bioactive That Is Better Preserved by High Hydrostatic Pressure than by Thermal Treatment of a Vegetable Beverage

2010

Variations in levels of antioxidant compounds (ascorbic acid, total phenolics, and total carotenoids), total antioxidant capacity, and color changes in a vegetable (tomato, green pepper, green celery, onion, carrot, lemon, and olive oil) beverage treated by high hydrostatic pressure (HHP) were evaluated in this work. The effects of HHP treatment, four different pressures (100, 200, 300, and 400 MPa) and four treatment times for each pressure (from 120 to 540 s) were compared with those of thermal treatment (90-98 °C for 15 and 21 s). High pressure treatment retained significantly more ascorbic acid in the vegetable beverage than thermal treatment. However, no significant changes in total ph…

The effects of non-thermal processing on carotenoids in orange juice

2009

New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory quality in some manufactured foods in which the characteristics of freshness are especially affected by thermal treatments. The effect of non-ther - mal processing (PEF, 30 kV/cm, 100 µs and HHP, 4000 bars, 5 min) and pasteurisation (90°C, 20 s) on carotenoids of orange juice was studied. The total carotenoid concentration in the pasteurised juice (1195.4 ± 31.6 µg/100 ml) decreased significantly in comparison with the fresh juice (1367.2 ± 64.7 µ g/100 ml), and the decrease was less in the juice t…

Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices

2005

The effects of the physicochemical and quality characteristics of various minimally pasteurized refrigerated orange Spanish juices and their changes with storage time and temperature were investigated. Essential oils, acidity, conductivity, diacetyl index, hydroxymethylfurfural, formol index, viscosity and ascorbic acid varied with storage time more significantly at 10 degrees C than at 4 degrees C. Density, colour and pectinmethylesterase did not vary at 4 degrees C. Some of the parameters could be used as indicators of quality loss or spoilage of the juices. The degradation kinetics of the concentration of remaining ascorbic acid against time follows a straight line whose slope indicates …

Ascorbic acid degradation kinetics in mushrooms in a high-temperature short-time process controlled by a thermoresistometer

2004

Abstract The degradation of ascorbic acid was studied in mushrooms heated at temperatures between 110 and 140°C, high-temperature short-time conditions, in a five-channel computer-controlled thermoresistometer. The kinetics parameters were calculated on the assumption that there are 2 degradation mechanisms, one aerobic (during the first few seconds of the process) and the other anaerobic. The 2 stages followed first-order reaction kinetics, with E a =46.36 kJ/mol for aerobic degradation and E a =49.57 kJ/mol for anaerobic degradation.

Contents of vitamins B1, B2, B6, and B12 in pork and meat products

2001

The concentration of B vitamins (B(1), B(2), B(6), and B(12)) was determined in three pork muscles (Longissimus dorsi, loin; Biceps femoris, ham; and Triceps brachii, shoulder) and in pork and other meat products (cooked, pickled, and cured), of importance because they are consumed in high quantities. The results were compared with values reported by other authors and their contribution to the daily intake of these vitamins estimated. This showed that pork provides, on average, 97, 25.8, 35/43.7 (men/women), and 37% of the RDA (Recommended Dietary Allowances) for vitamins B(1), B(2), B(6), and B(12), respectively.

High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality

2013

Abstract The impact of high pressure processing (HPP) technology on physicochemical properties (color, browning index, turbidity index), bioactive compounds (ascorbic acid, total phenolic compounds, total anthocyanins, total carotenoids) and antioxidant capacity of a fruit juice mixture (papaya (32.5%, v/v), mango (10%, v/v) and orange (7.5%, v/v)) sweetened with Stevia rebaudiana Bertoni at different percentages was studied. The experimental design comprised a response surface methodology according to a central composite face-centered design. The variable ranges were 300–500 MPa (pressure), 5–15 min (time), 0–2.5% Stevia percentage. This design was used to determine the optimal high pressu…

Study of the habits and food waste production of young university students.

2020

espanolIntroduccion: la modernizacion de la sociedad ha supuesto una serie de cambios en los habitos alimentarios y la practica de actividad fisica de la poblacion, asi como una mayor generacion de desperdicios alimentarios en los hogares. Objetivo: estudiar el desperdicio de alimentos en el hogar, valorando al mismo tiempo los habitos alimentarios y estilos de vida de la poblacion estudiante universitaria. Material y metodos: los datos se recopilaron mediante una encuesta estructurada y autoadministrada online en la que se midieron los habitos alimentarios (cuestionario de frecuencia) y el nivel de actividad fisica (IPAQ-Short) de los sujetos participantes, asi como el desperdicio de alime…

Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

2008

Abstract High Intensity Pulsed Electric Field (HIPEF) is one of the nonthermal minimal processing technologies interesting for scientists and food industry as a new, alternative (preservation) process for liquid food. We have evaluated the effect on color, browning and hydroxymethylfurfural (HMF) of a pasteurized orange juice and the same orange juice treated by HIPEF, during 7 weeks stored in refrigeration at 2 °C and 10 °C. Pasteurized orange juice presents greater yellow tendency ( b ∗ ) and less red tendency ( a ∗ ) than the untreated orange juice, while HIPEF orange juice presents a coloration more similar to the untreated orange juice. Color variations (Δ E ) during storage are greate…

Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments.

2019

The consumption of a varied diet rich in fruit and vegetables helps prevent and treat certain chronic diseases. The development of smoothies based on derivatives from fruit and vegetables rich in bioactive compounds can help increase the consumption of these foods, and therefore, contribute to the prevention of various health problems. However, during the processing of the fruit and vegetable smoothies, these properties may change. The elaboration of smoothies is based on fruits and vegetables rich in carotenoids: Carrot juice-papaya-mango (smoothie A) and carrot juice-pumpkin-mango (smoothie B). The objective of this study is to evaluate the impact of the application of different thermal t…

Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids.

2005

Liquid chromatography (LC) was the method of choice for quantification of carotenoids (including geometrical isomers) to evaluate the effects of high-intensity pulsed electric field (HIPEF), a nonthermal preservation method, with different parameters (electric field intensities and treatment times), on an orange−carrot juice mixture (80:20, v/v). In parallel, a conventional heat treatment (98 °C, 21 s) was applied to the juice. HIPEF processing generally caused a significant increase in the concentrations of the carotenoids identified as treatment time increased. HIPEF treatment at 25 and 30 kV/cm provided a vitamin A concentration higher than that found in the pasteurized juice. Keywords: …

Anteroxanthin concentration during refrigerated storage in orange juice treated by PEF

2009

Pulsed Electric Field (PEF) processing inactivates microorganisms without significant adverse effects on flavor and nutrients. In this work was studied the transformations of antheraxanthin and mutatoxanthin when natural orange juice is treated by pasteurisation (90°C, 20 s) or PEF (30 kV/cm, 100 µs), and also its evolution during seven weeks of storage in refrigeration at two different temperatures (2°C and 10°C). The results showed that antheraxanthin concentration decreased during the storage. The decrease was greater in the untreated, pasteurised and PEF-treated orange juices stored at 10°C and this carotenoid was not detected from the 6 th week onwards. The same result was observed in …

Ascorbic Acid Stability in Ground Asparagus Samples and in Oxalic Acid Extracts

1995

To establish the storage conditions for asparagus preparation before ascorbic acid determination, samples were ground, the mass was divided into three aliquots that were, respectively, stored at 4°C, – 18°C, or extracted with 1% oxalic acid. The extract was further split into aliquots and stored at 25°, 4°, –18° and -75°C. Ascorbic acid content was measured at different times of storage by a polarographic method. The rate of degradation increased with storage temperature; the degradation rate was higher in ground samples than in extracts; no significant changes in ascorbic acid content were observed in extracts stored for 7 days at -18° or for 90 days at -75°C.

Identification and quantification of carotenoids including geometrical isomers in fruit and vegetable juices by liquid chromatography with ultraviole…

2004

A method was established for the identification and quantification of carotenoids including geometrical isomers in fruit and vegetable juices by liquid chromatography with an ultraviolet−diode array detector, using a C18 Vydac 201TP54 column. The mobile phase used was the ternary methanol mixture (0.1 M ammonium acetate), tert-butyl methyl ether and water, in a concentration gradient, and a temperature gradient was applied. Retinol palmitate was added as an internal standard. An extraction process (ethanol/hexane, 4:3, v/v) was performed, followed by saponification with diethyl ether/methanolic KOH (0.1%, w/v, BHT) (1:1, v/v) for 0.5 h at room temperature. Seventeen different (cis and trans…

Impact of high-pressure processing on vitamin E (α-, γ-, and δ-tocopherol), vitamin D (cholecalciferol and ergocalciferol), and fatty acid profiles i…

2012

In the present study, four high-pressure (HP) treatments (100, 200, 300, and 400 MPa) of 9 min duration were evaluated to assess their effect on the lipid fraction (fat-soluble vitamins and fatty acid profile) of an orange juice-milk and a vegetable beverage. After HP treatment, nonsignificant changes in vitamin D(2) and D(3) contents were observed for both beverages. An increase in vitamin E activity was observed in HP beverages when pressures >100 MPa were applied, mainly due to an increase in α-tocopherol content. Only a small reduction in fat content was found for the orange juice-milk beverage, but no changes were observed for the vegetable beverage. A significant decrease in SFA level…

Food healthy knowledge, attitudes and practices: Survey of the general public and food handlers

2017

AbstractModifying the energy content of foods, particularly foods eaten away from home, is important in addressing the obesity epidemic. Food handlers in the restaurant industry are uniquely placed to influence the provision of reduced-calorie foods, but little is known about their opinions on this issue. The objectives of the present study were to determine the general public and food handlers׳ knowledge and opinions, issues and barriers related to providing these items on the menu, and about the influence of the calorie content of restaurant items on customer intake. The food handlers surveyed had a significantly lower food science knowledge score than the general public. There was signif…

Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices

2005

Abstract Liquid chromatography (LC) was the method chosen to evaluate the effects of high intensity pulsed electric fields (HIPEF), with different electric field intensities (25, 30, 35 and 40 kV/cm) and different treatment times (30–340 μs), on orange juice cis / trans carotenoid contents. In parallel, a conventional heat treatment (90 °C, 20 s) was applied to the orange juice in order to compare the effect on the carotenoid contents. HIPEF processing of orange juice is an alternative to the thermal treatment of pasteurization, provided that it is kept refrigerated, because, when the most extreme conditions of this kind of treatment are applied, the decrease in the concentration of caroten…

High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional Methods.

2020

Citrus fruits are extensively grown and much consumed around the world. Eighteen percent of total citrus cultivars are destined for industrial processes, and as a consequence, large amounts of waste are generated. Citrus waste is a potential source of high biological value compounds, which can be used in the food, pharmaceutical, and cosmetic industries but whose final disposal may pose a problem due to economic and environmental factors. At the same time, the emerging need to reduce the environmental impact of citrus waste and its responsible management has increased. For these reasons, the study of the use of non-conventional methods to extract high biological value compounds such as caro…

Green solvents and Ultrasound-Assisted Extraction of bioactive orange (Citrus sinensis) peel compounds.

2019

AbstractByproducts such as orange peel have potential uses because of their bioactive compounds, which are important for their potential to reduce the risk factors of diseases caused by aging. The lack of effective techniques and the high levels of pollution produced by the conventional extraction of bioactive compounds using organic solvents have highlighted the need to enhance the ‘green chemistry’ trend. This study evaluates the use of ultrasound to extract bioactive compounds from orange peel. The antioxidant capacity, phenolic content, ascorbic acid, total carotenoids, and HPLC profile of phenolic compounds from orange peel extracts were obtained by a physicochemical evaluation. The re…

Study of consumer perception of healthy menus at restaurants

2017

Abstract To improve food-away-from-home nutritional quality, not only must healthy food options be available but also consumers must respond by making those choices. However, this is not always possible, as consumers believe healthy foods are loss tasty. A new concept of gastronomy focused not only on sensations but also on nutrition and health is necessary. The aim of this research is to evaluate whether offering a healthy menu based on nutritional claims would be an interesting option for restaurants as well as to check the impact of proposed nutritional improvements on consumer’s acceptability of menus. 300 customers of a specific restaurant located in Valencia city center (Spain) partic…

Stability of ascorbic acid in orange juices after initial use at home begins

1996

Ascorbic acid (AA) stability in orange juices, both fresh and commercially packaged in different types of containers (Tetrabrik, glass and tin), was studied. The purpose was to ascertain how well AA is retained once use at home has commenced. The AA levels of the orange juices were measured at 0, 1, 3, 5, 67, 24, 48, 72 and 168h following squeezing in the case of fresh oranges and for commercially packaged juices following opening of the container. Storage was at 4 or 25C. Fresh juice was stored in an open jar; packaged juice in the container in which it came. When stored 7 days at 4C, retention ranged from 93.8 to 95%.

Determination of liposoluble vitamins in cooked meals, milk and milk products by liquid chromatography

2002

A method for the simultaneous determination of liposoluble vitamins in cooked meals was established. Saponification was performed with 50% (w/v) KOH at 80 degrees C, and ascorbic acid was added as antioxidant. The subsequent extraction was carried out with diethyl ether. This was followed by a liquid chromatographic separation on a reversed-phase C18 column with methanol-water (94:6, v/v as the mobile phase. Retinyl acetate was used as the internal standard. The analytical parameters linearity, detection limit (0.19 and 8.33 microg/100 g for retinol and alpha-tocopherol, respectively), precision of the method (RSD=5.24 and 6.99% for retinol and alpha-tocopherol, respectively) and recovery a…

Total antioxidant capacity of refrigerated orange juice treated with pulsed electric fields

2008

Pulsed Electric Field Processing Optimization of Ascorbic Acid in a Mango and Papaya Beverage Sweetened with Stevia Rebaudiana

2016

During the processing of liquid foods, ascorbic acid may be altered, thus reducing beneficial health effects. For this reason, the degradation kinetics of ascorbic acid were determined in a fruit juice mixture (papaya and mango) sweetened with Stevia rebaudiana (SR) infusion after treatment by pulsed electric field (PEF) processing. The variable ranges were 20-40 kV/cm (electric field strength, E) during 100-360 μs (time treatment, t). The degradation equation was AA (mg/100 mL) = 26.842 - 0.101·E - 0.003·t- 10.371·%Stevia + 2.865·%Stevia2, demonstrating the use of PEF as an alternative to pasteurization treatments. However, results show the need to optimize treatment conditions whenever th…

Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

2013

Abstract This study was carried out to investigate the impact of high pressure processing (HPP) at different pressure (200, 400 and 600 MPa) and treatment times (5, 9 and 15 min) on ascorbic acid, total phenolics, anthocyanin stability and total antioxidant capacity, were also studied at different physicochemical parameters such as pH, °Brix and color. HPP treatments resulted in more than 92% vitamin C retention at all treatment intensities. On the other hand, total phenolic content in the juice was increased, mainly after HPP at 200 MPa for all treatment times. The total and monomeric anthocyanin were similar or higher than the value estimated for the fresh juice being maximum at 400 MPa/1…