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RESEARCH PRODUCT

Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage

A RivasD RodrigoB CompanyF SampedroM Rodrigo

subject

VitaminOrange juiceFood preservationPasteurizationRiboflavinGeneral MedicineAnalytical Chemistrylaw.inventionchemistry.chemical_compoundchemistryBiotinlawPantothenic acidWater-Soluble VitaminFood scienceFood Science

description

Abstract The effects of pulsed electric fields technology (15–40 kV/cm; 0–700 μs) and thermal processing (84 °C and 95 °C, 15–120 s) were studied on an orange juice and milk mixed beverage fortified with water-soluble vitamins (biotin, folic acid, pantothenic acid and riboflavin) and angiotensin-I-converting enzyme (ACE) inhibitory peptides. The evaluation of the technologies was carried out from two points of view: effect of treatments and effect of storage (4 °C, 81 days). The results confirmed the stability of the vitamins and the ACE inhibitory activity after the PEF treatment and during storage.

https://doi.org/10.1016/j.foodchem.2007.02.034