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RESEARCH PRODUCT

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

Ana FrígolaFrancisco TorregrosaMaría J. EsteveC. Cortés

subject

Vitaminchemistry.chemical_classificationCarrot juiceOrange juiceHot TemperatureFood HandlingHigh intensityfood and beveragesPasteurizationGeneral ChemistryOrange (colour)Carotenoidslaw.inventionDaucus carotaBeverageschemistry.chemical_compoundchemistryElectricitylawElectric fieldFruitFood scienceGeneral Agricultural and Biological SciencesCarotenoidCitrus sinensis

description

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: Carotenoid; high-intensity pulsed electric field; heat treatment; orange−carrot juice

yearjournalcountryeditionlanguage
2005-11-24Journal of agricultural and food chemistry
10.1021/jf051171whttps://pubmed.ncbi.nlm.nih.gov/16302771