A comparative study was made of the evolution and modification of various carotenoids and vitaminA in untreated orange
juice, pasteurized orange
juice (90
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C, 20 s), and orange
juice processed withhigh-intensity pulsed electric fields (HIPEF) (30 kV/cm, 100
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s), during 7 weeks of storage at 2 and10
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C. The concentration of total carotenoids in the untreated
juice decreased by 12.6% when the
juice was pasteurized, whereas the decrease was only 6.7% when the
juice was treated with HIPEF.Vitamin A was greatest in the untreated orange
juice, followed by orange
juice treated with HIPEF(decrease of 7.52%) and, last, pasteurized orange
juice (decrease of 15.62%). The decrease in theconcentrations of total carotenoids and vitamin A during storage in refrigeration was greater in theuntreated orange
juice and the pasteurized
juice than in the
juice treated with HIPEF. During storageat 10
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C, auroxanthin formed in the untreated
juice and in the
juice treated with HIPEF. This carotenoidis a degradation product of violaxanthin. The concentration of antheraxanthin decreased duringstorage, and it was converted into mutatoxanthin, except in the untreated and pasteurized orange
juices stored at 2
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C.