Effect of High-Intensity Pulsed Electric Fields Processing and Conventional Heat Treatment on Orange-Carrot Juice Carotenoids
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- 作者：Francisco Torregrosa ; Clara Corté ; s ; Marí ; a J. Esteve ; and Ana Frí ; gola
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：November 30, 2005
- 年：2005
- 卷：53
- 期：24
- 页码：9519 - 9525
- 全文大小：86K
- 年卷期：v.53,no.24(November 30, 2005)
- ISSN：1520-5118
文摘
Liquid chromatography (LC) was the method of choice for quantification of carotenoids (includinggeometrical isomers) to evaluate the effects of high-intensity pulsed electric field (HIPEF), a nonthermalpreservation method, with different parameters (electric field intensities and treatment times), on anorange-carrot juice mixture (80:20, v/v). In parallel, a conventional heat treatment (98 
C, 21 s) wasapplied to the juice. HIPEF processing generally caused a significant increase in the concentrationsof the carotenoids identified as treatment time increased. HIPEF treatment at 25 and 30 kV/cm provideda vitamin A concentration higher than that found in the pasteurized juice.Keywords: Carotenoid; high-intensity pulsed electric field; heat treatment; orange-carrot juice
C, 21 s) wasapplied to the juice. HIPEF processing generally caused a significant increase in the concentrationsof the carotenoids identified as treatment time increased. HIPEF treatment at 25 and 30 kV/cm provideda vitamin A concentration higher than that found in the pasteurized juice.Keywords: Carotenoid; high-intensity pulsed electric field; heat treatment; orange-carrot juice