Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing
Bioactive compounds (vitamin C, carotenoids, and flavanones) and DPPH• radical scavenging capacity (RSC) were measured in orange juice (OJ) subjected to different technologies. High pressure (HP) (400 MPa/40 °C/1 min), pulsed electric fields (PEF) (35 kVcm-1/750 μs), low pasteurization (LPT) (70 °C/...
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Veröffentlicht in: | Journal of agricultural and food chemistry 2005-06, Vol.53 (11), p.4403-4409 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | Bioactive compounds (vitamin C, carotenoids, and flavanones) and DPPH• radical scavenging capacity (RSC) were measured in orange juice (OJ) subjected to different technologies. High pressure (HP) (400 MPa/40 °C/1 min), pulsed electric fields (PEF) (35 kVcm-1/750 μs), low pasteurization (LPT) (70 °C/30 s), high pasteurization (HPT) (90 °C/1 min), HPT plus freezing (HPT+F) (−38 °C/15 min), and freezing (F) were studied. Among the treatments assayed, even though the losses in total vitamin C were |
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ISSN: | 0021-8561 1520-5118 |
DOI: | 10.1021/jf048839b |