Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing

2005 ◽  
Vol 53 (11) ◽  
pp. 4403-4409 ◽  
Author(s):  
Concepción Sánchez-Moreno ◽  
Lucía Plaza ◽  
Pedro Elez-Martínez ◽  
Begoña De Ancos ◽  
Olga Martín-Belloso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Electric Fields ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
Orange Juice ◽  
Pulsed Electric Fields

Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization

2006 ◽  
Vol 223 (4) ◽  
pp. 487-493 ◽  
Author(s):  
Lucía Plaza ◽  
Concepción Sánchez-Moreno ◽  
Pedro Elez-Martínez ◽  
Begoña de Ancos ◽  
Olga Martín-Belloso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Vitamin C ◽  
Electric Fields ◽  
Orange Juice ◽  
Pulsed Electric Fields ◽  
Refrigerated Storage

scholarly journals Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines

Beverages ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 69
Author(s):  
Sanelle van Wyk ◽  
Lewis Hong ◽  
Filipa V. M. Silva
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Total Phenolic ◽  
Wine Quality ◽  
Processing And Storage ◽  
And Storage

Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and two months storage. For each wine, the pH, colour density, total phenolic content and antioxidant activity quality parameters were determined and the different treatments were compared. The pH of the untreated and treated wines generally remained unchanged after processing and storage. The antioxidant activity of the wines decreased after processing and storage. Generally, non-thermal processing did not affect the wine quality parameters during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on the quality parameters assessed in five different wines.

scholarly journals The Effects of non-Thermal Processing on Carotenoids in Orange Juice

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S304-S306 ◽  
Author(s):  
M. J Esteve ◽  
F. J Barba ◽  
S. Palop ◽  
A. Frígola
Keyword(s):  
Hydrostatic Pressure ◽  
Electric Fields ◽  
Thermal Processing ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
Sensory Quality ◽  
Pulsed Electric Fields ◽  
Thermal Treatments ◽  
Total Carotenoid ◽  
Carotenoid Concentration

New non-thermal technologies are emerging, such as pulsed electric fields (PEF) and high hydrostatic pressure (HHP), in order to provide a response to the need for greater nutritional and sensory quality in some manufactured foods in which the characteristics of freshness are especially affected by thermal treatments. The effect of non-thermal processing (PEF, 30 kV/cm, 100 μs and HHP, 4000 bars, 5 min) and pasteurisation (90°C, 20 s) on carotenoids of orange juice was studied. The total carotenoid concentration in the pasteurised juice (1195.4 ± 31.6 μg/100 ml) decreased significantly in comparison with the fresh juice (1367.2 ± 64.7 μg/100 ml), and the decrease was less in the juice treated by PEF (1275.2 ± 56.3 μg/100 ml). The decrease in the juice treated by HHP (1309.2 ± 46.7 μg/100 ml) was no significant in the conditions selected. Only the differences between the untreated orange juice and the pasteurised orange juice were significant. Thus, in refrigerated orange juice, the concentration of carotenoids is affected less by non-thermal treatments (PEF and HHP) than by conventional thermal treatments.

Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice

2013 ◽  
Vol 18 ◽  
pp. 89-94 ◽  
Author(s):  
R.M. Velázquez-Estrada ◽  
M.M. Hernández-Herrero ◽  
C.E. Rüfer ◽  
B. Guamis-López ◽  
A.X. Roig-Sagués
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Bioactive Compounds ◽  
Orange Juice ◽  
High Pressure Homogenization ◽  
Ultra High Pressure

Effects of Pulsed Electric Fields on Antioxidant Activity and Microbial Activity in Orange Juice

2018 ◽  
Author(s):  
Tomasz Dróżdż ◽  
Paweł Kiełbasa ◽  
Agnieszka Nawirska-Olszańska ◽  
Kinga Dziadek ◽  
Ewelina Kukiełka ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cell Membrane ◽  
Electric Fields ◽  
Orange Juice ◽  
High Intensity ◽  
Low Temperatures ◽  
Pulsed Electric Fields ◽  
Food Samples ◽  
Polyphenolic Compounds ◽  
Study Results

The present study was conducted on the Ertec SU-1 sterilizer, a device designed to test sterilization processes of food samples using pulsed electric fields (PEF) of high intensity and for rapid sterilization of biological samples at low temperatures. The operation of the sterilizer is based on electro-perforation of the cell membrane. The aim of the paper is to show that the PEF method increases the concentration of polyphenolic compounds and decreases the antioxidant activity. Orange juice was used as a material to eliminate growth of microorganisms contained in it. The microorganisms were exposed to pulsed electric fields. The study results proved that a certain number of PEF pulses definitively eliminated microorganisms in the examined material.

Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization

LWT ◽  
2011 ◽  
Vol 44 (4) ◽  
pp. 834-839 ◽  
Author(s):  
Lucía Plaza ◽  
Concepción Sánchez-Moreno ◽  
Begoña De Ancos ◽  
Pedro Elez-Martínez ◽  
Olga Martín-Belloso ◽  
...  
Keyword(s):  
High Pressure ◽  
Electric Fields ◽  
Orange Juice ◽  
Pulsed Electric Fields ◽  
Refrigerated Storage

scholarly journals Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2706 ◽  
Author(s):  
Fabiana Vieira ◽  
Sónia Lourenço ◽  
Liliana Fidalgo ◽  
Sónia Santos ◽  
Armando Silvestre ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Orange Juice ◽  
High Pressure Processing ◽  
Term Effect ◽  
Carotenoid Content ◽  
Bioactive Components ◽  
Long Term Effect ◽  
Phenolic Components

The long-term effect of thermal pasteurization (TP) and high-pressure processing (HPP) of orange juices stored under refrigeration, on the bioactive components and antioxidant activity, was compared. Total phenolic content (TPC), flavonoid, anthocyanin, and carotenoid contents, the individual content of major phenolic components, and the antioxidant activity, were evaluated in TP- and HPP-treated juices over a 36-day period. At day 0, no significant differences in TPC, and a decrease in carotenoid content after both treatments, were observed. TP caused a decrease of flavonoid and anthocyanin contents, while HPP increased flavonoid content. Three major phenolic components were identified: apigenin-6,8-di-C-glucoside, naringenin-7-O-rutinoside, and hesperetin-7-O-rutinoside, the latter increasing ca. 45% immediately after HPP. During storage, a decrease in TPC, and in the anthocyanin and carotenoid contents of both treated juices was observed, with higher anthocyanin and phenolic contents in HPP juices. A significant increase of hesperetin-7-O-rutinoside content was observed in HPP juice. Both treatments caused a decrease (26% and 13%, respectively) of antioxidant activity. Most of the kinetic profiles followed zero-order patterns, with HPP juices showing a considerably higher half-life than TP ones. These results clearly demonstrate the advantages of HPP for orange juice preservation allowing, also, their nutritional benefits to be enhanced by increasing the content of some bioactive components.

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

2017 ◽  
Vol 41 (1) ◽  
pp. e12638 ◽  
Author(s):  
Domagoj Gabrić ◽  
Francisco Barba ◽  
Shahin Roohinejad ◽  
Seyed Mohammad Taghi Gharibzahedi ◽  
Milivoj Radojčin ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Electric Fields ◽  
Thermal Processing ◽  
Pulsed Electric Fields

scholarly journals A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 169 ◽  
Author(s):  
Biniam Kebede ◽  
Pui Lee ◽  
Sze Leong ◽  
Vidya Kethireddy ◽  
Qianli Ma ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
High Pressure Processing ◽  
Life Changes ◽  
Processing Technologies ◽  
Promotion Strategies ◽  
Thermal Pasteurization ◽  
Insight Into

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.

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