Effect of High-Intensity Pulsed Electric Fields Processing and Conventional Heat Treatment on Orange−Carrot Juice Carotenoids
- 29 October 2005
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 53 (24), 9519-9525
- https://doi.org/10.1021/jf051171w
Abstract
Liquid chromatography (LC) was the method of choice for quantification of carotenoids (including geometrical isomers) to evaluate the effects of high-intensity pulsed electric field (HIPEF), a nonthermal preservation method, with different parameters (electric field intensities and treatment times), on an orange−carrot juice mixture (80:20, v/v). In parallel, a conventional heat treatment (98 °C, 21 s) was applied to the juice. HIPEF processing generally caused a significant increase in the concentrations of the carotenoids identified as treatment time increased. HIPEF treatment at 25 and 30 kV/cm provided a vitamin A concentration higher than that found in the pasteurized juice. Keywords: Carotenoid; high-intensity pulsed electric field; heat treatment; orange−carrot juiceThis publication has 30 references indexed in Scilit:
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