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Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids.
J Agric Food Chem. 2005 Nov 30; 53(24):9519-25.JA

Abstract

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 degrees 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.

Authors+Show Affiliations

Torregrosa F
Area de Nutrición y Bromatología, Facultat de Farmàcia, Universitat de València, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot (Valencia), Spain.
Cortés C
No affiliation info available
Esteve MJ
No affiliation info available
Frígola A
No affiliation info available

MeSH

BeveragesCarotenoidsCitrus sinensisDaucus carotaElectricityFood HandlingFruitHot Temperature

Pub Type(s)

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

Language

eng

PubMed ID

16302771

Citation

Torregrosa, Francisco, et al. "Effect of High-intensity Pulsed Electric Fields Processing and Conventional Heat Treatment On Orange-carrot Juice Carotenoids." Journal of Agricultural and Food Chemistry, vol. 53, no. 24, 2005, pp. 9519-25.
Torregrosa F, Cortés C, Esteve MJ, et al. Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids. J Agric Food Chem. 2005;53(24):9519-25.
Torregrosa, F., Cortés, C., Esteve, M. J., & Frígola, A. (2005). Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids. Journal of Agricultural and Food Chemistry, 53(24), 9519-25.
Torregrosa F, et al. Effect of High-intensity Pulsed Electric Fields Processing and Conventional Heat Treatment On Orange-carrot Juice Carotenoids. J Agric Food Chem. 2005 Nov 30;53(24):9519-25. PubMed PMID: 16302771.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids. AU - Torregrosa,Francisco, AU - Cortés,Clara, AU - Esteve,María J, AU - Frígola,Ana, PY - 2005/11/24/pubmed PY - 2006/2/4/medline PY - 2005/11/24/entrez SP - 9519 EP - 25 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 24 N2 - 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 degrees 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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16302771/Effect_of_high_intensity_pulsed_electric_fields_processing_and_conventional_heat_treatment_on_orange_carrot_juice_carotenoids_ DB - PRIME DP - Unbound Medicine ER -