Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup

被引：114

作者：

Elez-Martinez, Pedro ^{[1
]}

Martin-Belloso, Olga ^{[1
]}

机构：

[1] Univ Lleida, CeRTA, UTPV, Dept Food Technol, Lleida 25198, Spain

来源：

FOOD CHEMISTRY | 2007年 / 102卷 / 01期

关键词：

high intensity pulsed electric fields; orange juice; gazpacho vitamin C; antioxidant capacity;

D O I：

10.1016/j.foodchem.2006.04.048

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Orange juice and gazpacho, a cold vegetable soup, were submitted to high intensity pulsed electric fields (HIPEF). The effects of electric field strength, treatment time, pulse frequency, width and polarity, as process parameters, on vitamin C retention and antioxidant capacity of both products were evaluated and compared to those in a heat pasteurization. Vitamin C was determined by HPLC and antioxidant capacity through the inhibition of the DPPH. (1,1-diphenyl-2-picrylhydrazyl) radical. Orange juice and gazpacho retained a 87.5-98.2% and 84.3-97.1% of vitamin C, respectively, after HIPEF treatments. Pulses applied in bipolar mode, as well as a lower electric field strength, treatment time, pulse frequency and width, led to higher levels of vitamin C retention (p < 0.05). HIPEF-treated orange juice and gazpacho always showed a vitamin C retention higher than that of the heat-pasteurized products. There were no differences (p < 0.05) in antioxidant capacity between HIPEF-treated and untreated products, whereas heat-treated foods showed lower values of antioxidant capacity. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：201 / 209

页数：9

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