Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment
The aim of this study was to obtain a beverage with a high content of bioactive compounds. Therefore, a mixture of orange juice and milk was prepared. The effect of high-pressure processing (HPP), four different pressures (100, 200, 300, and 400 MPa), four treatment times for each pressure (120, 300...
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| Veröffentlicht in: | Food and bioprocess technology 2012-08, Vol.5 (6), p.2222-2232 |
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| container_title | Food and bioprocess technology |
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| creator | Barba, Francisco J. Cortés, Clara Esteve, María J. Frígola, Ana |
| description | The aim of this study was to obtain a beverage with a high content of bioactive compounds. Therefore, a mixture of orange juice and milk was prepared. The effect of high-pressure processing (HPP), four different pressures (100, 200, 300, and 400 MPa), four treatment times for each pressure (120, 300, 420, and 540 s) on antioxidant compounds, and quality parameters was studied. The effects of HPP treatment were compared with those of thermal treatment (90 °C for 15, 21 s and 98 °C for 15, 21 s). Ascorbic acid retention in the orange juice–milk beverage was higher than 91% in all cases after HPP. There was a significant increase (
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| doi_str_mv | 10.1007/s11947-011-0570-2 |
| format | Article |
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p
< 0.05) in phenolic compounds at 100 MPa/420 s, however at 400 MPa/540 s, it was observed a non-significant decrease. Total carotenoid content was significantly higher in all samples treated by HPP when treatment time was 420 and 540 s. Color changes increased when pressure and treatment times were higher, with the highest difference appearing at 400 MPa/540 s, but HPP had a smaller effect on total color changes than thermal processing. A 5-log reduction of
Lactobacillus plantarum
CECT 220 was obtained in the orange juice–milk beverage after HPP (200 MPa, 300 s), and this was compared with treatment at 90 °C (15 s), the heat treatment most effective at preserving ascorbic acid.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-011-0570-2</identifier><language>eng</language><publisher>New York: Springer-Verlag</publisher><subject>Agriculture ; Antioxidants ; Ascorbic acid ; Bioactive compounds ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Color ; Food Science ; Fruit juices ; Fruits ; Heat treatment ; Heat treatments ; Juices ; Milk ; Oranges ; Original Paper ; Parameters ; Phenolic compounds ; Phenols ; Pressure ; Pressure effects ; Vitamin C</subject><ispartof>Food and bioprocess technology, 2012-08, Vol.5 (6), p.2222-2232</ispartof><rights>Springer Science + Business Media, LLC 2011</rights><rights>Springer Science + Business Media, LLC 2011.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-6ca0457d397fb24cbf0a145ef8f56bbafe16de44381912379553f74bae0134aa3</citedby><cites>FETCH-LOGICAL-c316t-6ca0457d397fb24cbf0a145ef8f56bbafe16de44381912379553f74bae0134aa3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-011-0570-2$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-011-0570-2$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Barba, Francisco J.</creatorcontrib><creatorcontrib>Cortés, Clara</creatorcontrib><creatorcontrib>Esteve, María J.</creatorcontrib><creatorcontrib>Frígola, Ana</creatorcontrib><title>Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>The aim of this study was to obtain a beverage with a high content of bioactive compounds. Therefore, a mixture of orange juice and milk was prepared. The effect of high-pressure processing (HPP), four different pressures (100, 200, 300, and 400 MPa), four treatment times for each pressure (120, 300, 420, and 540 s) on antioxidant compounds, and quality parameters was studied. The effects of HPP treatment were compared with those of thermal treatment (90 °C for 15, 21 s and 98 °C for 15, 21 s). Ascorbic acid retention in the orange juice–milk beverage was higher than 91% in all cases after HPP. There was a significant increase (
p
< 0.05) in phenolic compounds at 100 MPa/420 s, however at 400 MPa/540 s, it was observed a non-significant decrease. Total carotenoid content was significantly higher in all samples treated by HPP when treatment time was 420 and 540 s. Color changes increased when pressure and treatment times were higher, with the highest difference appearing at 400 MPa/540 s, but HPP had a smaller effect on total color changes than thermal processing. A 5-log reduction of
Lactobacillus plantarum
CECT 220 was obtained in the orange juice–milk beverage after HPP (200 MPa, 300 s), and this was compared with treatment at 90 °C (15 s), the heat treatment most effective at preserving ascorbic acid.</description><subject>Agriculture</subject><subject>Antioxidants</subject><subject>Ascorbic acid</subject><subject>Bioactive compounds</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Color</subject><subject>Food Science</subject><subject>Fruit juices</subject><subject>Fruits</subject><subject>Heat treatment</subject><subject>Heat treatments</subject><subject>Juices</subject><subject>Milk</subject><subject>Oranges</subject><subject>Original Paper</subject><subject>Parameters</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Pressure</subject><subject>Pressure effects</subject><subject>Vitamin C</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kMtOwzAQRSMEEs8PYGeJdcATO69lqYCCiiiirK1JMi6GNim2g-iOf-AP-RJcFcGK1VyNzp2RThQdAz8FzvMzB1DKPOYAMU9zHidb0R6UIo1TkOX2bxZ8N9p37pnzjEsQe9HHg--bFes0G7TedO-mwdazIS6xNn7FsG3YfY_zdZ6gxQV5so6ZNuDszmI7I3bTm5q-Pj5vzfyFndMbWQzbgQ4kG5nZUzyx5FxviU1sV4do2hmbWkK_oNYfRjsa546OfuZB9Hh5MR2O4vHd1fVwMI5rAZmPsxq5TPNGlLmuEllXmiPIlHSh06yqUBNkDUkpCighEXmZpkLnskLiICSiOIhONneXtnvtyXn13PW2DS9VIoHnRcGhCBRsqNp2zlnSamnNAu1KAVdr0WojWgXRai1aJaGTbDousEGI_bv8f-kbCReCgQ</recordid><startdate>20120801</startdate><enddate>20120801</enddate><creator>Barba, Francisco J.</creator><creator>Cortés, Clara</creator><creator>Esteve, María J.</creator><creator>Frígola, Ana</creator><general>Springer-Verlag</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope></search><sort><creationdate>20120801</creationdate><title>Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment</title><author>Barba, Francisco J. ; Cortés, Clara ; Esteve, María J. ; Frígola, Ana</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-6ca0457d397fb24cbf0a145ef8f56bbafe16de44381912379553f74bae0134aa3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Agriculture</topic><topic>Antioxidants</topic><topic>Ascorbic acid</topic><topic>Bioactive compounds</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Color</topic><topic>Food Science</topic><topic>Fruit juices</topic><topic>Fruits</topic><topic>Heat treatment</topic><topic>Heat treatments</topic><topic>Juices</topic><topic>Milk</topic><topic>Oranges</topic><topic>Original Paper</topic><topic>Parameters</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Pressure</topic><topic>Pressure effects</topic><topic>Vitamin C</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Barba, Francisco J.</creatorcontrib><creatorcontrib>Cortés, Clara</creatorcontrib><creatorcontrib>Esteve, María J.</creatorcontrib><creatorcontrib>Frígola, Ana</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Barba, Francisco J.</au><au>Cortés, Clara</au><au>Esteve, María J.</au><au>Frígola, Ana</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2012-08-01</date><risdate>2012</risdate><volume>5</volume><issue>6</issue><spage>2222</spage><epage>2232</epage><pages>2222-2232</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>The aim of this study was to obtain a beverage with a high content of bioactive compounds. Therefore, a mixture of orange juice and milk was prepared. The effect of high-pressure processing (HPP), four different pressures (100, 200, 300, and 400 MPa), four treatment times for each pressure (120, 300, 420, and 540 s) on antioxidant compounds, and quality parameters was studied. The effects of HPP treatment were compared with those of thermal treatment (90 °C for 15, 21 s and 98 °C for 15, 21 s). Ascorbic acid retention in the orange juice–milk beverage was higher than 91% in all cases after HPP. There was a significant increase (
p
< 0.05) in phenolic compounds at 100 MPa/420 s, however at 400 MPa/540 s, it was observed a non-significant decrease. Total carotenoid content was significantly higher in all samples treated by HPP when treatment time was 420 and 540 s. Color changes increased when pressure and treatment times were higher, with the highest difference appearing at 400 MPa/540 s, but HPP had a smaller effect on total color changes than thermal processing. A 5-log reduction of
Lactobacillus plantarum
CECT 220 was obtained in the orange juice–milk beverage after HPP (200 MPa, 300 s), and this was compared with treatment at 90 °C (15 s), the heat treatment most effective at preserving ascorbic acid.</abstract><cop>New York</cop><pub>Springer-Verlag</pub><doi>10.1007/s11947-011-0570-2</doi><tpages>11</tpages></addata></record> |
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| subjects | Agriculture Antioxidants Ascorbic acid Bioactive compounds Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Color Food Science Fruit juices Fruits Heat treatment Heat treatments Juices Milk Oranges Original Paper Parameters Phenolic compounds Phenols Pressure Pressure effects Vitamin C |
| title | Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment |
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