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Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing.
J Agric Food Chem. 2005 Jun 01; 53(11):4403-9.JA

Abstract

Bioactive compounds (vitamin C, carotenoids, and flavanones) and DPPH* radical scavenging capacity (RSC) were measured in orange juice (OJ) subjected to different technologies. High pressure (HP) (400 MPa/40 degrees C/1 min), pulsed electric fields (PEF) (35 kVcm(-1)/750 micros), low pasteurization (LPT) (70 degrees C/30 s), high pasteurization (HPT) (90 degrees C/1 min), HPT plus freezing (HPT+F) (-38 degrees C/15 min), and freezing (F) were studied. Among the treatments assayed, even though the losses in total vitamin C were < 9%, treatments with the higher temperatures tended to show the higher decrease in the content of both forms of vitamin C. HP treatment led to an increased (P < 0.05) carotenoid release (53.88%) and vitamin A value (38.74%). PEF treatment did not modify individual or total carotenoids content. Traditional thermal treatments did not exert any effect on total carotenoid content or vitamin A value. With regard to individual carotenoid extraction, HPT and HPT+F led to different releases of carotenoids. With respect to flavanones, HP treatment led to increased (P < 0.05) naringenin (20.16%) and hesperetin (39.88%) contents, whereas PEF treatment did not modify flavanone content. In general, pasteurization and freezing process led to a diminished (P < 0.05) naringenin content (16.04%), with no modification in hesperetin. HP and PEF treatments did not modify DPPH* RSC. In the case of traditional thermal technologies, HPT treatment showed a decrease (P < 0.05) in RSC (6.56%), whereas LPT, HPT+F, and F treatments did not modify RSC. Vitamin C modulated RSC, in terms of antioxidant concentration (EC50) and kinetics (AE = 1/EC50TEC50), in the treated and untreated OJ. In summary, HP and PEF technologies were more effective than HPT treatment in preserving bioactive compounds and RSC of freshly squeezed orange juice.

Authors+Show Affiliations

Sánchez-Moreno C
Department of Plant Foods Science and Technology, Instituto del Frío, CSIC, C/José Antonio Novais 10, Ciudad Universitaria, E-28040 Madrid, Spain.
Plaza L
No affiliation info available
Elez-Martínez P
No affiliation info available
De Ancos B
No affiliation info available
Martín-Belloso O
No affiliation info available
Cano MP
No affiliation info available

MeSH

AntioxidantsAscorbic AcidBeveragesCarotenoidsCitrus sinensisElectricityFlavanonesFood HandlingFruitHot TemperaturePressureVitamin A

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15913302

Citation

Sánchez-Moreno, Concepción, et al. "Impact of High Pressure and Pulsed Electric Fields On Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison With Traditional Thermal Processing." Journal of Agricultural and Food Chemistry, vol. 53, no. 11, 2005, pp. 4403-9.
Sánchez-Moreno C, Plaza L, Elez-Martínez P, et al. Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. J Agric Food Chem. 2005;53(11):4403-9.
Sánchez-Moreno, C., Plaza, L., Elez-Martínez, P., De Ancos, B., Martín-Belloso, O., & Cano, M. P. (2005). Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. Journal of Agricultural and Food Chemistry, 53(11), 4403-9.
Sánchez-Moreno C, et al. Impact of High Pressure and Pulsed Electric Fields On Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison With Traditional Thermal Processing. J Agric Food Chem. 2005 Jun 1;53(11):4403-9. PubMed PMID: 15913302.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. AU - Sánchez-Moreno,Concepción, AU - Plaza,Lucía, AU - Elez-Martínez,Pedro, AU - De Ancos,Begoña, AU - Martín-Belloso,Olga, AU - Cano,M Pilar, PY - 2005/5/26/pubmed PY - 2005/7/6/medline PY - 2005/5/26/entrez SP - 4403 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 11 N2 - Bioactive compounds (vitamin C, carotenoids, and flavanones) and DPPH* radical scavenging capacity (RSC) were measured in orange juice (OJ) subjected to different technologies. High pressure (HP) (400 MPa/40 degrees C/1 min), pulsed electric fields (PEF) (35 kVcm(-1)/750 micros), low pasteurization (LPT) (70 degrees C/30 s), high pasteurization (HPT) (90 degrees C/1 min), HPT plus freezing (HPT+F) (-38 degrees C/15 min), and freezing (F) were studied. Among the treatments assayed, even though the losses in total vitamin C were < 9%, treatments with the higher temperatures tended to show the higher decrease in the content of both forms of vitamin C. HP treatment led to an increased (P < 0.05) carotenoid release (53.88%) and vitamin A value (38.74%). PEF treatment did not modify individual or total carotenoids content. Traditional thermal treatments did not exert any effect on total carotenoid content or vitamin A value. With regard to individual carotenoid extraction, HPT and HPT+F led to different releases of carotenoids. With respect to flavanones, HP treatment led to increased (P < 0.05) naringenin (20.16%) and hesperetin (39.88%) contents, whereas PEF treatment did not modify flavanone content. In general, pasteurization and freezing process led to a diminished (P < 0.05) naringenin content (16.04%), with no modification in hesperetin. HP and PEF treatments did not modify DPPH* RSC. In the case of traditional thermal technologies, HPT treatment showed a decrease (P < 0.05) in RSC (6.56%), whereas LPT, HPT+F, and F treatments did not modify RSC. Vitamin C modulated RSC, in terms of antioxidant concentration (EC50) and kinetics (AE = 1/EC50TEC50), in the treated and untreated OJ. In summary, HP and PEF technologies were more effective than HPT treatment in preserving bioactive compounds and RSC of freshly squeezed orange juice. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15913302/Impact_of_high_pressure_and_pulsed_electric_fields_on_bioactive_compounds_and_antioxidant_activity_of_orange_juice_in_comparison_with_traditional_thermal_processing_ DB - PRIME DP - Unbound Medicine ER -