Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments

Authors

  • Luciano José Quitão-Teixeira,

    1. Department of Food Technology, DTA/UFV, Universidade Federal de Viçosa, Campus universitário, Cep. 36571-000 Viçosa, MG, Brazil
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  • Isabel Odriozola-Serrano,

    1. Department of Food Technology, TPV-XaRTA, Universitat de Lleida, Av. Alcalde Rovira Roure, 191. 25198 Lleida, Spain
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  • Robert Soliva-Fortuny,

    1. Department of Food Technology, TPV-XaRTA, Universitat de Lleida, Av. Alcalde Rovira Roure, 191. 25198 Lleida, Spain
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  • Afonso Mota-Ramos,

    1. Department of Food Technology, DTA/UFV, Universidade Federal de Viçosa, Campus universitário, Cep. 36571-000 Viçosa, MG, Brazil
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  • Olga Martín-Belloso

    Corresponding author
    1. Department of Food Technology, TPV-XaRTA, Universitat de Lleida, Av. Alcalde Rovira Roure, 191. 25198 Lleida, Spain
    • Department of Food Technology, TPV-XaRTA, Universitat de Lleida, Av. Alcalde Rovira Roure, 191.25198 Lleida, Spain.
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Abstract

BACKGROUND: The effect of high-intensity pulsed electric field (HIPEF) processing (35 kV cm−1 for 1500 µs using 6-µs bipolar pulses at 200 Hz) on the antioxidant features (vitamin C, β-carotene, total phenolic compounds and antioxidant capacity) of carrot juice as well as on peroxidase activity was investigated and compared to the observed in heat pasteurised juices (90 °C for 60 s or 30 s) having the fresh juice as a reference.

RESULTS: HIPEF and heat-treated carrot juices had higher β-carotene and lower vitamin C contents than the untreated juices immediately after processing. The antioxidant capacity of the juices was significantly modified neither by HIPEF nor by thermal treatments. POD activity decreased drastically (≥93.3%) after processing irrespective of the treatment applied. Vitamin C and β-carotene content decreased throughout the storage following an exponential trend (R2 = 0.801–0.984) with degradation rates between 1.7 × 10−2 and 3.5 × 10−2 day−1. Vitamin C and β-carotene contents were better maintained in HIPEF-treated than in heat-pasteurised juices throughout the storage. Total phenolic content and the antioxidant capacity of the HIPEF-treated juice did not substantially differ from that of the thermally treated juice for 56 days.

CONCLUSION: HIPEF processing may help to achieve fresh-like carrot juices with increased amounts of health-related phytochemicals. Copyright © 2009 Society of Chemical Industry

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