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Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices.
Food Chem Toxicol. 2006 Nov; 44(11):1932-9.FC

Abstract

Liquid chromatography (LC) was the method chosen to evaluate the effects of high intensity pulsed electric fields (HIPEF), with different electric field intensities (25, 30, 35 and 40 kV/cm) and different treatment times (30-340 micros), on orange juice cis/trans carotenoid contents. In parallel, a conventional heat treatment (90 degrees C, 20 s) was applied to the orange juice in order to compare the effect on the carotenoid contents. HIPEF processing of orange juice is an alternative to the thermal treatment of pasteurization, provided that it is kept refrigerated, because, when the most extreme conditions of this kind of treatment are applied, the decrease in the concentration of carotenoids with vitamin A activity is very small, and also most of the carotenoids identified have a slightly increased concentration after application of the most intense treatments, although always less than in untreated fresh juice. In any case, pasteurization treatment causes a greater decrease in the concentration of most of the carotenoids identified and the carotenoids with vitamin A activity. The total carotenoid concentration decreased by 12.6% in pasteurized orange juice with respect to untreated fresh orange juice, as opposed to decreases of 9.6%, 6.3% or 7.8% when fields of 25, 30 or 40 kV/cm were applied. Orange juice treated with HIPEF shows a greater tendency towards the colour yellow and a lesser tendency towards red with respect to untreated orange juice, while the luminance of the juice remains practically invariable. This tendency is less than in pasteurized orange juice.

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Authors+Show Affiliations

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

MeSH

BeveragesCarotenoidsChromatography, High Pressure LiquidCitrusColorElectricityFood Preservation

Pub Type(s)

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

Language

eng

PubMed ID

16914247

Citation

Cortés, C, et al. "Changes of Colour and Carotenoids Contents During High Intensity Pulsed Electric Field Treatment in Orange Juices." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 44, no. 11, 2006, pp. 1932-9.
Cortés C, Esteve MJ, Rodrigo D, et al. Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices. Food Chem Toxicol. 2006;44(11):1932-9.
Cortés, C., Esteve, M. J., Rodrigo, D., Torregrosa, F., & Frígola, A. (2006). Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 44(11), 1932-9.
Cortés C, et al. Changes of Colour and Carotenoids Contents During High Intensity Pulsed Electric Field Treatment in Orange Juices. Food Chem Toxicol. 2006;44(11):1932-9. PubMed PMID: 16914247.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices. AU - Cortés,C, AU - Esteve,M J, AU - Rodrigo,D, AU - Torregrosa,F, AU - Frígola,A, Y1 - 2006/07/15/ PY - 2005/07/25/received PY - 2006/03/01/revised PY - 2006/06/16/accepted PY - 2006/8/18/pubmed PY - 2006/11/9/medline PY - 2006/8/18/entrez SP - 1932 EP - 9 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem Toxicol VL - 44 IS - 11 N2 - Liquid chromatography (LC) was the method chosen to evaluate the effects of high intensity pulsed electric fields (HIPEF), with different electric field intensities (25, 30, 35 and 40 kV/cm) and different treatment times (30-340 micros), on orange juice cis/trans carotenoid contents. In parallel, a conventional heat treatment (90 degrees C, 20 s) was applied to the orange juice in order to compare the effect on the carotenoid contents. HIPEF processing of orange juice is an alternative to the thermal treatment of pasteurization, provided that it is kept refrigerated, because, when the most extreme conditions of this kind of treatment are applied, the decrease in the concentration of carotenoids with vitamin A activity is very small, and also most of the carotenoids identified have a slightly increased concentration after application of the most intense treatments, although always less than in untreated fresh juice. In any case, pasteurization treatment causes a greater decrease in the concentration of most of the carotenoids identified and the carotenoids with vitamin A activity. The total carotenoid concentration decreased by 12.6% in pasteurized orange juice with respect to untreated fresh orange juice, as opposed to decreases of 9.6%, 6.3% or 7.8% when fields of 25, 30 or 40 kV/cm were applied. Orange juice treated with HIPEF shows a greater tendency towards the colour yellow and a lesser tendency towards red with respect to untreated orange juice, while the luminance of the juice remains practically invariable. This tendency is less than in pasteurized orange juice. SN - 0278-6915 UR - https://www.unboundmedicine.com/medline/citation/16914247/Changes_of_colour_and_carotenoids_contents_during_high_intensity_pulsed_electric_field_treatment_in_orange_juices_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(06)00174-8 DB - PRIME DP - Unbound Medicine ER -