Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields.
A kinetic study of anthocyanins, vitamin C, and antioxidant capacity was carried out in strawberry juice treated with high-intensity pulsed electric fields. Samples were subjected to electric field strengths from 20 to 35 kV/cm for up to 2000 mus applying 1 mus bipolar pulses at 232 Hz. The suitability of simple first-order kinetics and an empirical model based on Weibull distribution function to describe changes in experimental data are discussed. In addition, different secondary models relating the antioxidant property retention to the electric field strength and treatment time are given. The Weibull kinetic model was the most accurate ( R (2) adj >or= 0.727) to predict anthocyanins, vitamin C, and antioxidant capacity changes in strawberry juice through the HIPEF treatment time. The combined effect of treatment time and electric field strength on health-related compounds of strawberry juice was successfully predicted (R(2) adj >or= 0.874) through secondary expressions. The proposed models are useful to predict the variation of the antioxidant potential of strawberry juice with the key parameters involved in HIPEF treatments.
Odriozola-Serrano
Isabel
I
Department of Food Technology UTPV-CeRTA, University of Lleida Rovira Roure 191, 25198 Lleida, Spain.
Soliva-Fortuny
Robert
R
Gimeno-Añó
Vicente
V
Martín-Belloso
Olga
O