Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids.
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.
Torregrosa
Francisco
F
Area de Nutrición y Bromatología, Facultat de Farmàcia, Universitat de València, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot (Valencia), Spain.
Cortés
Clara
C
Esteve
María J
MJ
Frígola
Ana
A
D001628:Beverages / Q000032:analysis*; D002338:Carotenoids / Q000032:analysis*; D032084:Citrus sinensis / Q000737:chemistry*; D018552:Daucus carota / Q000737:chemistry*; D004560:Electricity; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D006358:Hot Temperature
D002338:Carotenoids