Lycopene, vitamin C, and antioxidant capacity of tomato juice as affected by high-intensity pulsed electric fields critical parameters

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 22, 2007, Pages 9036-9042

  Odriozola Serrano, Isabel ^a   Aguiló Aguayo, Ingrid ^a   Soliva Fortuny, Robert ^a   Gimeno Añó, Vicente ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Bioactive compounds; Carotenoids and antioxidant capacity; High intensity pulsed electric field; Tomato juice; Vitamin C

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; LYCOPENE;

ARTICLE; BEVERAGE; CHEMISTRY; ELECTRICITY; FOOD HANDLING; FRUIT; METHODOLOGY; TOMATO;

ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; CAROTENOIDS; ELECTRICITY; FOOD HANDLING; FRUIT; LYCOPERSICON ESCULENTUM;

LYCOPERSICON ESCULENTUM;

EID: 36148936788     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0709101     Document Type: Article

References (30)

1. Pellegrini, N.; Riso, P.; Porrini, M. Tomato consumption does not affect the total antioxidant capacity of plasma. Nutrition 2000, 16, 268-271.
2. Shi, J.; Le Maguer, M. Lycopene in tomatoes: Chemical and physicochemical properties affected by food processing. Crit. Rev. Food Sci. Nutr. 2000, 40, 1-42.
3. Sahlin, E.; Savage, G. P.; Lister, C. E. Investigation of the antioxidant properties of tomatoes after processing. J. Food Compos. Anal. 2004, 17, 635-647.
4. Murcia, M. A.; López-Ayerra, B.; Martinez-Tomé, M.; Vera, A. M.; García-Carmona, F. Evolution of ascorbic acid and peroxidase during industrial processing of broccoli. J. Sci. Food Agric. 2000, 80, 1882-1886.
5. Vega-Mercado, H.; Martín-Belloso, O.; Qin, B. L.; Chang, F. J.; Góngora-Nieto, M. M.; Barbosa-Cánovas, G. V.; Swanson, B. G. Non-thermal food preservation: pulsed electric fields. Trends Food Sci. Technol. 1997, 8, 151-157.
6. Qin, B. L.; Pothakamury, U. R.; Barbosa-Cánovas, G. V.; Swanson, B. G. Nonthermal pasteurization of liquid foods using high-intensity pulsed electric fields. Crit. Rev. Food Sci. Nutr. 1996, 36, 603-627.
7. Mertens, B.; Knorr, D. Developments of nonthermal processes for food preservation. Food Technol. 1992, 46, 124-133.
8. Wouters, P. C.; Smelt, J. P. P. M. Inactivation of microorganisms with pulsed electric fields: potential for food preservation. Food Biotechnol. 1997, 11, 193-229.
9. Ortega-Rivas, E.; Zarate-Rodríguez, E.; Barbosa-Cánovas, G. V. Apples juice pasteurization using ultrafiltration and pulsed electric fields. Food Bioprod. Process. 1998, 76, 193-198.
10. Elez-Martínez, P.; Escolà-Hernández, J.; Soliva-Fortuny, R. C.; Martín-Belloso, O. Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields. J. Food Prot. 2004, 67, 2596-2602.
11. Elez-Martínez, P.; Escolà-Hernández, J.; Soliva-Fortuny, R. C.; Martín-Belloso, O. Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields. Food Microbiol. 2005, 22, 311-319.
12. Giner, J.; Gimeno, V.; Espachs, A.; Elez, P.; Barbosa-Cánovas, G. V.; Martín, O. Inhibition of tomato (Licopersicon esculentum Mill.) pectin methylesterase by pulsed electric fields. Innovative Food Sci. Emerging Technol. 2000, 1, 57-67.
13. Espachs-Barroso, A.; Van-Loey, A.; Hendrickx, M.; Martin-Belloso, O. Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments. Innovative Food Sci. Emerging Technol. 2006, 7, 40-48.
14. Elez-Martinez, P.; Aguiló-Aguayo, I.; Martín-Belloso, O. Inactivation of orange juice peroxidase by high-intensity pulsed electric fields as influenced by process parameters. J. Sci. Food Agric. 2006, 86, 71-81.
15. Cortés, C.; Esteve, M. J.; Rodrigo, D.; Torregrosa, F.; Frígola, A. Changes of colour and carotenoids contents during high-intensity pulsed electric field treatment in orange juices. Food Chem. Toxicol. 2006, 44, 1932-1939.
16. Torregrosa, F.; Cortés, C.; Esteve, M. J.; Frígola, A. Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids. J. Agric. Food Chem. 2005, 53, 9519-9525.
17. Elez-Martínez, P.; Martín-Belloso, O. Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup. Food Chem. 2007, 102, 201-209.
18. Diniz, F. M.; Martin, A. M. Use of response surface methodology to describe the combined effects of pH, temperature and E/S ratio on the hydrolysis of dogfish (Squalus acanthias) muscle. Int. J. Food Sci. Technol. 1996, 31, 419-426.
19. Myers, R. H.; Montgomery, C. Response surface methodology: process and product optimization using design experiments; John Wiley & Sons: New York, 2002.
20. Davis, A. R.; Fish, W. W.; Perkins-Veazie, P. A rapid spectrophotometric method for analyzing lycopene content in tomato and tomato products. Postharvest Biol. Technol. 2003, 28, 425-430.
21. Fish, W. W.; Perkins-Veazie, P.; Collins, J. K. A quantitative assay for lycopene that utilizes reduced volumes of organic solvents. J. Food Compos. Anal. 2002, 15, 309-317.
22. Odriozola-Serrano, I.; Hernández-Jover, T.; Martín-Belloso, O. Comparative evaluation of UV-HPLC methods and reducing agents to determine Vitamin C in fruits. Food Chem. 2007, 105, 1151-1158.
23. De Ancos, B.; Sgroppo, S.; Plaza, L.; Cano, M. P. Possible nutritional and health-related value promotion in orange juice preserved by high-pressure treatment. J. Sci. Food Agric. 2002, 82, 790-796.
24. Derringer, G.; Suich, R. Simultaneous optimization of several response variables. J. Qual. Technol. 1980, 12, 214-219.
25. Abushita, A. A.; Daood, H. G.; Biacs, P. Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors. J. Agric. Food Chem. 2000, 48, 2075-2081.
26. Sánchez-Moreno, P.; Cano, M. P.; De Ancos, B.; Plaza, L.; Olmedilla, B.; Granado, F.; Elez-Martínez, P.; Martín-Belloso, O.; Martín, A. Intake of Mediterranean soup treated by pulsed electric fields affects plasma vitamin C and antioxidant biomarkers in humans. Int. J. Food Sci. Nutr. 2005, 56, 115-124.
27. Bramley, P.; Teuliers, C.; Blain, I.; Bird, C.; Schuch, W. Biochemical characterization of transgenic tomato plants in which carotenoids synthesis has been inhibited through the expression of antisense RNA to p TOM5. Plant J. 1992, 2, 343-349.
28. Dumas, Y.; Dadomo, M.; Di Lucca, G.; Grolier, P. Review: Effects of environmental factors and agricultural techniques on antioxidant content of tomatoes. J. Sci. Food Agric. 2003, 83, 369-382.
29. Torregrosa, F.; Esteve, M. J.; Frígola, A.; Cortés, C. Ascorbic acid stability during refrigerated storage of orange-carrot juice treated by high pulsed electric field and comparison with pasteurized juice. J. Food Eng. 2006, 73, 339-345.
30. Davey, M. W.; Van Montagu, M.; Inze, D.; Sanmartin, M.; Kanellis, A.; Smirnoff, N.; Benzie, I. J. J.; Strain, J. J.; Favell, D.; Fletcher, J. Plant L-ascorbic: chemistry, function, metabolism, bioavailable and effects of processing. J. Sci. Food Agric. 2000, 80, 825-860.