Flavor, Color, and Vitamin C Retention of Pulsed Electric Field Processed Orange Juice in Different Packaging Materials

2001 ◽  
Vol 49 (2) ◽  
pp. 669-674 ◽  
Author(s):  
Zehra Ayhan ◽  
Hye Won Yeom ◽  
Q. Howard Zhang ◽  
David B. Min
Keyword(s):  
Vitamin C ◽  
Electric Field ◽  
Orange Juice ◽  
Pulsed Electric Field ◽  
Packaging Materials

Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice

2009 ◽  
Vol 115 (4) ◽  
pp. 1312-1319 ◽  
Author(s):  
Gemma Oms-Oliu ◽  
Isabel Odriozola-Serrano ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Vitamin C ◽  
Electric Field ◽  
Antioxidant Capacity ◽  
High Intensity ◽  
Pulsed Electric Field ◽  
Processing Conditions ◽  
Watermelon Juice

Commercial-Scale Pulsed Electric Field Processing of Orange Juice

2003 ◽  
Vol 68 (4) ◽  
pp. 1265-1271 ◽  
Author(s):  
S. Min ◽  
Z.T. Jin ◽  
S.K. Min ◽  
H. Yeom ◽  
Q.H. Zhang
Keyword(s):  
Electric Field ◽  
Orange Juice ◽  
Pulsed Electric Field ◽  
Commercial Scale

Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée (Daucus carotacv. Nantes)

2015 ◽  
Vol 50 (8) ◽  
pp. 1757-1763 ◽  
Author(s):  
Sze-Ying Leong ◽  
Indrawati Oey ◽  
Danielle Clapperton ◽  
Kemal Aganovic ◽  
Stefan Toepfl
Keyword(s):  
Vitamin C ◽  
Electric Field ◽  
Pulsed Electric Field ◽  
Low Intensity ◽  
Carrot Puree

Inactivation of Salmonella Typhimurium in Orange Juice Containing Antimicrobial Agents by Pulsed Electric Field

2002 ◽  
Vol 65 (7) ◽  
pp. 1081-1087 ◽  
Author(s):  
ZIWEI LIANG ◽  
GAURI S. MITTAL ◽  
MANSEL W. GRIFFITHS
Keyword(s):  
Cell Death ◽  
Electric Field ◽  
Cell Viability ◽  
Salmonella Typhimurium ◽  
Orange Juice ◽  
Antimicrobial Agents ◽  
Ph Value ◽  
Pulsed Electric Field ◽  
Pulse Number ◽  
Significant Difference

Combinations of different hurdles, including moderately high temperatures (<60°C), antimicrobial compounds, and pulsed electric field (PEF) treatment, to reduce Salmonella in pasteurized and freshly squeezed orange juices (with and without pulp) were explored. Populations of Salmonella Typhimurium were found to decrease with an increase in pulse number and treatment temperature. At a field strength of 90 kV/cm, a pulse number of 20, and a temperature of 45°C, PEF treatment did not have a notable effect on cell viability or injury. At and above 46°C, however, cell death and injury were greatly increased. Salmonella numbers were reduced by 5.9 log cycles in freshly squeezed orange juice (without pulp) treated at 90 kV/cm, 50 pulses, and 55°C. When PEF treatment was carried out in the presence of nisin (100 U/ml of orange juice), lysozyme (2,400 U/ml), or a mixture of nisin (27.5 U/ml) and lysozyme (690 U/ml), cell viability loss was increased by an additional 0.04 to 2.75 log cycles. The combination of nisin and lysozyme had a more pronounced bactericidal effect than did either nisin or lysozyme alone. An additional Salmonella count reduction of at least 1.37 log cycles was achieved when the two antimicrobial agents were used in combination. No significant difference (P > 0.05) in cell death was attained by lowering the pH value; only cell injury increased. Inactivation by PEF was significantly more extensive (P < 0.05) in pasteurized orange juice than in freshly squeezed orange juice under the same treatment conditions. This increase might be due to the effect of the chemical composition of the juices.

scholarly journals The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4287
Author(s):  
Katarzyna Rybak ◽  
Artur Wiktor ◽  
Dorota Witrowa-Rajchert ◽  
Oleksii Parniakov ◽  
Małgorzata Nowacka
Keyword(s):  
Vitamin C ◽  
Electric Field ◽  
Bioactive Compounds ◽  
Sugar Content ◽  
Combined Treatment ◽  
Pulsed Electric Field ◽  
Bell Pepper ◽  
Thermal Treatments ◽  
Total Carotenoids ◽  
Bell Peppers

The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combination were used in this experiment. The red bell peppers were evaluated based on quality attributes such as: total carotenoids content; polyphenols; vitamin C; antioxidant activity and sugars content. Vitamin C and sugar content were analyzed using liquid chromatography and other measurements were determined based on the spectrophotometric method. Results showed that the blanching in water or in steam reduced bioactive compounds concentration; whereas non-thermal treatments as pulsed electric field (PEF) applied separately or in combination with ultrasound (US + PEF) let to obtain similar or slightly lower content of bioactive compounds in comparison to untreated peppers. When sonication (US) and combined treatment as PEF + US were applied; in most cases reduction of bioactive compounds concentration occurred. This effect was probably related to the effect of relatively long (30 min) ultrasound treatment. The application of appropriate parameters of non-thermal processing is crucial for the high quality of processed material.

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