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Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage.
J Agric Food Chem. 2011 Sep 28; 59(18):10034-43.JA

Abstract

The effect of high-intensity pulsed electric fields (HIPEF) or thermal processes and refrigerated storage on water-soluble vitamins and antioxidant capacity of beverages containing fruit juices and whole (FJ-WM) or skim milk (FJ-SM) was assessed. Peroxidase (POD) and lipoxygenase (LOX) inactivation as well as color changes were also studied. High vitamin C retention was observed in HIPEF and thermally treated beverages, but a significant depletion of the vitamin during storage occurred, which was correlated with antioxidant capacity. HIPEF treatment did not affect the concentration of group B vitamins, which also remained constant over time, but thermally treated beverages showed lower riboflavin (vitamin B2) concentration. With regard to enzyme activity, thermal processing was more effective than HIPEF on POD and LOX inactivation. The color of the beverages was maintained after HIPEF processing and during storage. Consequently, HIPEF processing could be a feasible technology to attain beverages with fruit juices and milk with high vitamin content and antioxidant potential.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Salvia-Trujillo L
Department of Food Technology, University of Lleida, Avinguda Alcalde Rovira Roure 191, 25198 Lleida, Spain.
Morales-de la Peña M
No affiliation info available
Rojas-Graü A
No affiliation info available
Martín-Belloso O
No affiliation info available

MeSH

AnimalsAntioxidantsBeveragesCold TemperatureElectricityFood HandlingFood PreservationFruitHot TemperatureMilkVitamins

Pub Type(s)

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

Language

eng

PubMed ID

21846104

Citation

Salvia-Trujillo, Laura, et al. "Changes in Water-soluble Vitamins and Antioxidant Capacity of Fruit Juice-milk Beverages as Affected By High-intensity Pulsed Electric Fields (HIPEF) or Heat During Chilled Storage." Journal of Agricultural and Food Chemistry, vol. 59, no. 18, 2011, pp. 10034-43.
Salvia-Trujillo L, Morales-de la Peña M, Rojas-Graü A, et al. Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage. J Agric Food Chem. 2011;59(18):10034-43.
Salvia-Trujillo, L., Morales-de la Peña, M., Rojas-Graü, A., & Martín-Belloso, O. (2011). Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage. Journal of Agricultural and Food Chemistry, 59(18), 10034-43. https://doi.org/10.1021/jf2011497
Salvia-Trujillo L, et al. Changes in Water-soluble Vitamins and Antioxidant Capacity of Fruit Juice-milk Beverages as Affected By High-intensity Pulsed Electric Fields (HIPEF) or Heat During Chilled Storage. J Agric Food Chem. 2011 Sep 28;59(18):10034-43. PubMed PMID: 21846104.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage. AU - Salvia-Trujillo,Laura, AU - Morales-de la Peña,Mariana, AU - Rojas-Graü,Alejandra, AU - Martín-Belloso,Olga, Y1 - 2011/08/25/ PY - 2011/8/18/entrez PY - 2011/8/19/pubmed PY - 2012/1/14/medline SP - 10034 EP - 43 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 59 IS - 18 N2 - The effect of high-intensity pulsed electric fields (HIPEF) or thermal processes and refrigerated storage on water-soluble vitamins and antioxidant capacity of beverages containing fruit juices and whole (FJ-WM) or skim milk (FJ-SM) was assessed. Peroxidase (POD) and lipoxygenase (LOX) inactivation as well as color changes were also studied. High vitamin C retention was observed in HIPEF and thermally treated beverages, but a significant depletion of the vitamin during storage occurred, which was correlated with antioxidant capacity. HIPEF treatment did not affect the concentration of group B vitamins, which also remained constant over time, but thermally treated beverages showed lower riboflavin (vitamin B2) concentration. With regard to enzyme activity, thermal processing was more effective than HIPEF on POD and LOX inactivation. The color of the beverages was maintained after HIPEF processing and during storage. Consequently, HIPEF processing could be a feasible technology to attain beverages with fruit juices and milk with high vitamin content and antioxidant potential. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21846104/Changes_in_water_soluble_vitamins_and_antioxidant_capacity_of_fruit_juice_milk_beverages_as_affected_by_high_intensity_pulsed_electric_fields__HIPEF__or_heat_during_chilled_storage_ L2 - https://doi.org/10.1021/jf2011497 DB - PRIME DP - Unbound Medicine ER -