0000000000114677
AUTHOR
Isabel Frasquet
Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain
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…
Fatty acid profile changes during orange juice‐milk beverage processing by high‐pulsed electric field
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…