Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice

LWT

Volumn 42, Issue 1, 2009, Pages 93-100

  Odriozola Serrano, Isabel ^a   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Anthocyanins; Antioxidant capacity; High intensity pulsed electric field; Strawberry juice; Vitamin C

Indexed keywords

ANTIOXIDANTS; ELECTRIC FIELDS; FRUIT JUICES; FRUITS; HEALTH;

ANTIOXIDANT CAPACITY; ANTIOXIDANT POTENTIAL; COMBINED EFFECT; HIGH-INTENSITY PULSED ELECTRIC FIELDS; PROCESSING CONDITION; PULSEWIDTHS; PULSWIDTHS; RELATED COMPOUNDS; STRAWBERRY JUICE; VITAMIN C;

ANTHOCYANINS;

FRAGARIA X ANANASSA;

EID: 52949118075     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.05.008     Document Type: Article

References (33)

1. Aguiló-Aguayo I., Sobrino-López A., Soliva-Fortuny R., and Martín-Belloso O. Influence of high-intensity pulsed electric fields processing on lipoxygenase and β-glucosidase activities in strawberry juice. Innovative Food Science and Emerging Technologies 9 (2008) 455-462
2. Brouillard R. Chemical structure of anthocyanins. In: Markakis P. (Ed). Anthocyanins as food colors. Food science and technology (1982), Academic Press, London 1-40
3. Cao G., Alessio H.M., and Cutler R.G. .Oxygen-radical absorbance capacity assay for antioxidants. Free Radical Biology and Medicine 14 (1993) 303-311
4. Cordenunsi B.R., Genovese M.I., Nascimiento J.R.O., Hassimotto N.M.A., Santos R.J., and Lajolo F.M. Effects of temperature on the chemical composition and antioxidant capacity of three strawberry cultivars. Food Chemistry 91 (2005) 113-121
5. Cortés C., Esteve M.J., and Frígola A. Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice. Food Control 19 (2008) 151-158
6. Davey M.W., Van Montagu M., Inzé D., Sanmartin M., Kanellis A., Smirnoff N., et al. Plant L-ascorbic: chemistry, function, metabolism, bioavailable and effects of processing. Journal of the Science of Food and Agriculture 80 (2000) 825-860
7. Derringer G., and Suich R. Simultaneous optimization of several response variables. Journal of Quality Technology 12 (1980) 214-219
8. Elez-Martinez P., Aguiló-Aguayo I., and Martín-Belloso O. Inactivation of orange juice peroxidase by high-intensity pulsed electric fields as influenced by process parameters. Journal of the Science of Food and Agriculture 86 (2006) 71-81
9. Elez-Martínez P., Escolà-Hernández J., Soliva-Fortuny R.C., and Martín-Belloso O. Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields. Journal of Food Protection 67 (2004) 2596-2602
10. Elez-Martínez P., and 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 Chemistry 102 (2007) 201-209
11. Elez-Martínez P., Soliva-Fortuny R.C., and Martín-Belloso O. Comparative study on shelf-life of orange juice processed by high intensity pulsed electric fields or heat treatments. European Food Research Technology 222 (2006) 321-329
12. Gahler S., Otto K., and Böhm V. Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products. Journal of Agricultural and Food Chemistry 51 (2003) 7962-7968
13. Gil M.I., Tomás-Barberán F.A., Hess-Pierce B., Holcroft M., and Kader A. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food Chemistry 48 (2000) 4581-4589
14. Hannum S.M. Potential impact of strawberries on human health: a review of the science. Critical Review in Food Science and Nutrition 44 (2004) 1-17
15. Jackman R.L., and Smith J.L. Anthocyanins and betalains. Natural Food colorants. In: Hendry G.A.F., and Houghton J.D. (Eds). Natural food colorants (1997), Blackie Academic & Professional, Chapman & Hall, London 244-309
16. Klopotek Y., Otto K., and Böhm V. Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity. Journal of Agricultural and Food Chemistry 53 (2005) 5640-5646
17. Markakis P. Anthocyanins as food colors. Food science and technology (1982), Academic Press, London
18. Marsellés-Fontanet A.R., and Martín-Belloso O. Optimization and validation of PEF processing conditions to inactivate enzymes of grape juices. Journal of Food Engineering 83 (2007) 452-462
19. Mertens B., and Knorr D. Developments of nonthermal processes for food preservation. Food Technology 46 (1992) 124-133
20. Meyers K.J., Watkins C.B., Pritts M.P., and Liu R.H. Antioxidant and antiproliferative activities of strawberries. Journal of Agricultural and Food Chemistry 51 (2003) 6887-6892
21. Múrcia M.A., López-Ayerra B., Martínez-Tomé M., Vera A.M., and García-Carmona F. Evolution of ascorbic acid and peroxidase during industrial processing of broccoli. Journal of the Science of Food and Agriculture 80 (2000) 1882-1886
22. Odriozola-Serrano I., Aguiló-Aguayo I., Soliva-Fortuny R., Gimeno-Añó V., and Martín-Belloso O. 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 55 (2007) 9036-9042
23. Odriozola-Serrano I., Hernández-Jover T., and Martín-Belloso O. Comparative evaluation of UV-HPLC methods and reducing agents to determine Vitamin C in fruits. Food Chemistry 105 (2007) 1151-1158
24. Omaye S.T., and Zhang P. Phytochemical interactions: β-carotene, tocopherol and ascorbic acid. In: Bidlack W.R., Omaye S.T., Meskin M.S., and Jahner D. (Eds). Phytochemicals, a new paradigm (1998), Technomic, Lancaster 53-75
25. Rein M.J., and Heinonen M. Stability and enhancement of berry juice color. Journal of Agricultural and Food Chemistry 52 (2004) 3106-3114
26. Ross T. Indices for performance evaluation of predictive models in food microbiology. Journal of Applied Bacteriology 81 (1996) 501-508
27. Sánchez-Moreno P., Cano M.P., De Ancos B., Plaza L., Olmedilla B., Granado F., et al. Intake of Mediterranean soup treated by pulsed electric fields affects plasma vitamin C and antioxidant biomarkers in humans. International Journal of Food Sciences and Nutrition 56 (2005) 115-124
28. Tannenbaum S.R., Archer M.C., and Young V.R. Vitamins and minerals. In: Fennema O.R. (Ed). Food chemistry (1985), Marcel Dekker Inc, New York 488-493
29. Torregrosa F., Cortés C., Esteve M.J., and Frígola A. Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids. Journal of Agricultural and Food Chemistry 53 (2005) 9519-9525
30. Torregrosa F., Esteve M.J., Frígola A., and Cortés C. Ascorbic acid stability during refrigerated storage of orange-carrot juice treated by high pulsed electric field and comparison with pasteurized juice. Journal of Food Engineering 73 (2006) 339-345
31. Wrolstad R.E. Anthocyanins. In: Lauro G.J., and Francis F.J. (Eds). Natural food colorants. Science and technology (2000), Marcel Dekker, New York 237-252
32. Zabetakis I., Leclerc N., and Kajda P. The effect of high hydrostatic pressure on the strawberry anthocyanins. Journal of Agricultural and Food Chemistry 48 (2000) 2749-2754
33. Zhang Y., Liao X.J., Ni Y.Y., Wu J.H., Hu X.S., Wang Z.F., et al. Kinetic analysis of the degradation and its color change of cyanidin-3-glucoside exposed to pulsed electric field. European Food Research and Technology 224 (2007) 597-603