6533b85dfe1ef96bd12bf204
RESEARCH PRODUCT
Impact of high-pressure processing on vitamin E (α-, γ-, and δ-tocopherol), vitamin D (cholecalciferol and ergocalciferol), and fatty acid profiles in liquid foods.
Ana FrígolaFrancisco J. BarbaMaría J. Estevesubject
Food Handlingmedicine.medical_treatmentTocopherolsBeverageschemistry.chemical_compoundVegetablesmedicinePressureFood scienceTocopherolVitamin DCholecalciferolchemistry.chemical_classificationVitamin EFatty Acidsfood and beveragesFatty acidGeneral ChemistryOleic acidErgocalciferolLysergic Acid DiethylamideFat-Soluble VitaminchemistryFruitErgocalciferolsGeneral Agricultural and Biological SciencesCholecalciferolPolyunsaturated fatty acidmedicine.drugCitrus sinensisOleic Aciddescription
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 levels was observed in HP-treated (300-400 MPa) orange juice-milk. With regard to MUFA, a significant increase in oleic acid (C(18:1)) was found in both liquid foods. Nonsignificant differences in the PUFA profiles were observed after HP processing.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2012-04-02 | Journal of agricultural and food chemistry |