Tags

Type your tag names separated by a space and hit enter

Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation.
Food Chem. 2014 Jan 15; 143:354-61.FC

Abstract

Processing of orange juice by pulsed electric fields (PEF) and thermal pasteurisation was carried out to compare changes in total phenolic concentration, hydroxybenzoic acid, hydroxycinnamic acids, flavonols, flavones and flavonones before and after being stored at 4°C for 180days. Changes in the initial total phenolic concentration of the samples varied depending on the applied electric field intensity and thermal pasteurisation. Hesperidin and chlorogenic acids were detected as the most abounded flavonoid and phenolic acids in the orange juice, respectively. Except for syringic acid and neoeriocitrin, the concentration of the phenolic compounds indentified in the orange juice samples enhanced after the PEF or thermal pasteurisation. The samples treated with PEF had more stable flavonoids and phenolic acids than those treated with the thermal pasteurisation. The PEF-treated samples had higher sensory scores than the heat-treated samples.

Links

Publisher Full Text

Authors+Show Affiliations

Agcam E
Department of Food Engineering, Faculty of Agriculture, Cukurova University, Balcali Adana, Turkey. Electronic address: eagcam@cu.edu.tr.
Akyıldız A
No affiliation info available
Akdemir Evrendilek G
No affiliation info available

MeSH

BeveragesCitrus sinensisFood PreservationMagneticsPasteurization

Pub Type(s)

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

Language

eng

PubMed ID

24054251

Citation

Agcam, E, et al. "Comparison of Phenolic Compounds of Orange Juice Processed By Pulsed Electric Fields (PEF) and Conventional Thermal Pasteurisation." Food Chemistry, vol. 143, 2014, pp. 354-61.
Agcam E, Akyıldız A, Akdemir Evrendilek G. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation. Food Chem. 2014;143:354-61.
Agcam, E., Akyıldız, A., & Akdemir Evrendilek, G. (2014). Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation. Food Chemistry, 143, 354-61. https://doi.org/10.1016/j.foodchem.2013.07.115
Agcam E, Akyıldız A, Akdemir Evrendilek G. Comparison of Phenolic Compounds of Orange Juice Processed By Pulsed Electric Fields (PEF) and Conventional Thermal Pasteurisation. Food Chem. 2014 Jan 15;143:354-61. PubMed PMID: 24054251.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation. AU - Agcam,E, AU - Akyıldız,A, AU - Akdemir Evrendilek,G, Y1 - 2013/07/30/ PY - 2013/05/24/received PY - 2013/07/14/revised PY - 2013/07/20/accepted PY - 2013/9/24/entrez PY - 2013/9/24/pubmed PY - 2014/2/22/medline KW - Orange juice KW - Phenolic compounds KW - Pulsed electric fields KW - Shelf life KW - Thermal pasteurisation SP - 354 EP - 61 JF - Food chemistry JO - Food Chem VL - 143 N2 - Processing of orange juice by pulsed electric fields (PEF) and thermal pasteurisation was carried out to compare changes in total phenolic concentration, hydroxybenzoic acid, hydroxycinnamic acids, flavonols, flavones and flavonones before and after being stored at 4°C for 180days. Changes in the initial total phenolic concentration of the samples varied depending on the applied electric field intensity and thermal pasteurisation. Hesperidin and chlorogenic acids were detected as the most abounded flavonoid and phenolic acids in the orange juice, respectively. Except for syringic acid and neoeriocitrin, the concentration of the phenolic compounds indentified in the orange juice samples enhanced after the PEF or thermal pasteurisation. The samples treated with PEF had more stable flavonoids and phenolic acids than those treated with the thermal pasteurisation. The PEF-treated samples had higher sensory scores than the heat-treated samples. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24054251/Comparison_of_phenolic_compounds_of_orange_juice_processed_by_pulsed_electric_fields__PEF__and_conventional_thermal_pasteurisation_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)01044-3 DB - PRIME DP - Unbound Medicine ER -