Carotenoid Profile Modification during Refrigerated Storage in Untreated and Pasteurized Orange Juice and Orange Juice Treated with High-Intensity Pulsed Electric Fields
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- 作者：Clara Corté ; s ; Francisco Torregrosa ; Marí ; a J. Esteve ; Ana Frí ; gola
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2006
- 出版时间：August 23, 2006
- 年：2006
- 卷：54
- 期：17
- 页码：6247 - 6254
- 全文大小：135K
- 年卷期：v.54,no.17(August 23, 2006)
- ISSN：1520-5118
文摘
A comparative study was made of the evolution and modification of various carotenoids and vitaminA in untreated orange juice, pasteurized orange juice (90 
C, 20 s), and orange juice processed withhigh-intensity pulsed electric fields (HIPEF) (30 kV/cm, 100 
s), during 7 weeks of storage at 2 and10 C. The concentration of total carotenoids in the untreated juice decreased by 12.6% when thejuice 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 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 orangejuices stored at 2 C.
C, 20 s), and orange juice processed withhigh-intensity pulsed electric fields (HIPEF) (30 kV/cm, 100 s), during 7 weeks of storage at 2 and10 C. The concentration of total carotenoids in the untreated juice decreased by 12.6% when thejuice 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 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 orangejuices stored at 2 C.