title: Changes in the polyphenol profile of tomato juices processed by pulsed electric fields.
abstract: The effect of pulsed electric fields on the polyphenol profile of tomato juices was studied. First, tomatoes were subjected to moderate-intensity pulsed electric fields (MIPEFs) and then were immediately refrigerated at 4 °C for 24 h. Treated and untreated juices were then subjected to high-intensity pulsed electric fields (HIPEFs) or thermal treatment (90 °C for 60 s). In comparison to references, tomatoes subjected to MIPEF treatments led to juices with a higher content of polyphenol compounds. A slight decrease in polyphenol compounds was observed over time in thermal- and HIPEF-treated juices, with the exception of caffeic acid. However, HIPEF-processed tomato juices had a higher content of polyphenol compounds (ferulic acid, caffeic-O-glucoside acid, p-coumaric acid, chlorogenic acid, rutin, and naringenin) just after processing and through storage than those thermally treated. Therefore, the combination of MIPEFs and HIPEFs could be proposed as a strategy for producing tomato juices with a higher content of phenolic compounds.
authors.affiliation: Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School,  University of Barcelona , Avinguda de Joan XXIII s/n, Barcelona 08028, Spain.
authors.forename: Anna
authors.initials: A
authors.lastname: Vallverdú-Queralt
authors.forename: Isabel
authors.initials: I
authors.lastname: Odriozola-Serrano
authors.forename: Gemma
authors.initials: G
authors.lastname: Oms-Oliu
authors.forename: Rosa Maria
authors.initials: RM
authors.lastname: Lamuela-Raventós
authors.forename: Pedro
authors.initials: P
authors.lastname: Elez-Martínez
authors.forename: Olga
authors.initials: O
authors.lastname: Martín-Belloso
mesh_terms: D001628:Beverages / Q000032:analysis*; D002726:Chlorogenic Acid / Q000032:analysis; D003373:Coumaric Acids / Q000032:analysis; D004560:Electricity; D044950:Flavanones / Q000032:analysis; D044948:Flavonols / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D061353:Food Storage; D006358:Hot Temperature; D018551:Solanum lycopersicum; D059808:Polyphenols / Q000032:analysis*; D011422:Propionates; D012431:Rutin / Q000032:analysis
chemical_list: D003373:Coumaric Acids; D044950:Flavanones; D044948:Flavonols; D059808:Polyphenols; D011422:Propionates; D002726:Chlorogenic Acid; D012431:Rutin; C004999:ferulic acid; C005273:naringenin; C495469:p-coumaric acid