title: The effect of High Pressure and High Temperature processing on carotenoids and chlorophylls content in some vegetables.
abstract: The effect of High Pressure (HP) and High Pressure High Temperature (HPHT) processing on carotenoid and chlorophyll content of six vegetables was evaluated. In general, carotenoid content was not significantly influenced by HP or HPHT treatments (625 MPa; 5 min; 20, 70 and 117 °C). Regarding chlorophylls, HP treatment caused no degradation or slight increases, while HPHT processes degraded both chlorophylls. Chlorophyll b was more stable than chlorophyll a at 70 °C, but both of them were highly degraded at 117 °C. HPHT treatment at 117 °C provided products with a good retention of carotenoids and colour in the case of red vegetables. Even though the carotenoids also remained in the green vegetables, their chlorophylls and therefore their colour were so affected that milder temperatures need to be applied. As an industrial scale equipment was used, results will be useful for future industrial implementation of this technology.
authors.affiliation: AZTI-Tecnalia Food Research Institute, Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain.
authors.forename: Celia
authors.initials: C
authors.lastname: Sánchez
authors.affiliation: AZTI-Tecnalia Food Research Institute, Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain. Electronic address: abaranda@azti.es.
authors.forename: Ana Beatriz
authors.initials: AB
authors.lastname: Baranda
authors.affiliation: AZTI-Tecnalia Food Research Institute, Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain.
authors.forename: Iñigo
authors.initials: I
authors.lastname: Martínez de Marañón
mesh_terms: D002338:Carotenoids / Q000032:analysis*; D002734:Chlorophyll / Q000032:analysis*; D006358:Hot Temperature; D011312:Pressure; D014675:Vegetables / Q000737:chemistry*
chemical_list: D002734:Chlorophyll; D002338:Carotenoids
keywords: Carotenoids; Chlorophylls; High Pressure High Temperature processing; High Pressure processing; Pressure Assisted Thermal processing; Vegetables