Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage

被引：46

作者：

Rivas, A.

Rodrigo, D.

Company, B.

Sampedro, F.

Rodrigo, M.

机构：

[1] Univ Valencia, Fac Farm, Area Nutr & Bromatol, E-46100 Burjassot, Spain

[2] CSIC, Inst Agroquim & Tecnol Alimentos, E-46100 Burjassot, Spain

[3] AINIA, Valencia 46980, Spain

来源：

FOOD CHEMISTRY | 2007年 / 104卷 / 04期

关键词：

ACE inhibitor peptides; biotin; folic acid; orange juice-milk beverage; pantothenic acid; pasteurization; pulsed electric fields; riboflavin; storage;

D O I：

10.1016/j.foodchem.2007.02.034

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The effects of pulsed electric fields technology (15-40 kV/cm; 0-700 mu s) and thermal processing (84 degrees C and 95 degrees C, 15-120 s) were studied on an orange juice and milk mixed beverage fortified with water-soluble vitamins (biotin, folic acid, pantothenic acid and riboflavin) and angiotensin-I-converting enzyme (ACE) inhibitory peptides. The evaluation of the technologies was carried out from two points of view: effect of treatments and effect of storage (4 degrees C, 81 days). The results confirmed the stability of the vitamins and the ACE inhibitory activity after the PEF treatment and during storage. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1550 / 1559

页数：10

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