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