0000000000297175
AUTHOR
Juana M. Carbonell-capella
Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana
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…
Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion.
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
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…
Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana
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…
Steviol Glycosides Stability after Pulsed Electric Technologies and Ultrasounds Treatments in Fruit Juice Blend Sweetened with Stevia rebaudiana
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
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…
“Ice” juice from apples obtained by pressing at subzero temperatures of apples pretreated by pulsed electric fields
Abstract The impact of apple pretreatment by pulsed electric field (PEF) on juice extraction using the freezing-assisted pressing was studied. Apple discs were PEF pretreated at electric field strength of E = 800 V/cm and then air blast frozen inside the freezer (− 40 °C). Then, pressing experiments in a laboratory-pressing chamber (2–5 bars) were started at sub-zero temperature (− 5 °C). Time evolution of juice yield and its nutritional qualities were compared for PEF and untreated apple samples. High improvements of juice yield were obtained for freeze-thawed (FT) and PEF + FT samples. The combination of PEF + pressing (5 bar) at sub-zero temperature gave optimum results for juice extrac…
High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality
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…
Pulsed Electric Field Processing Optimization of Ascorbic Acid in a Mango and Papaya Beverage Sweetened with Stevia Rebaudiana
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…
Electrotechnologies, microwaves, and ultrasounds combined with binary mixtures of ethanol and water to extract steviol glycosides and antioxidant compounds from Stevia rebaudiana leaves
The aim of this work was to investigate the potential use of non-conventional technologies (microwaves, ultrasounds, pulsed electric fields, and high voltage electrical discharges) to enhance the extraction of high-added value compounds (mainly stevioside and rebaudioside A), and antioxidants (total phenolic compounds, flavonoids, chlorophylls, and carotenoids), from Stevia rebaudiana leaves. After treatment at equivalent energy, a supplementary diffusion was performed until 1 h. Results demonstrated that when water (100%) was used as solvent, the maximum recovery of stevioside (50.8 ± 0.1 mg/g) was obtained after ultrasound-assisted extraction, while microwave allowed the highest yields of…