Està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 4.0 de Creative Commons Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures

This research aimed to measure the impact of novel food processing techniques, i.e. pulsed electric field (PEF), ohmic heating (OH), and high-pressure processing (HPP), on carotenoid bioaccessibility and Caco-2 cell uptake from tomato juice, and HPP and PEF on the same attributes from kale-based juices, as compared with raw (non-processed) and conventional thermal treated (TT) juices. Lycopene, β-carotene, and lutein were quantitated in juices and the micelle fraction using HPLC-DAD, and in Caco-2 cells using HPLC-MS/MS. Tomato juice results: PEF increased lycopene bioaccessibility by 150%, but reduced β-carotene bioaccessibility by 44%, relative to raw juice. All processing methods increased lutein uptake. Kale-based juice results: TT and PEF degraded βcarotene and lutein in the juice. No difference in bioaccessibility or cell uptake were observed. Total delivery of lycopene, β-carotene, and lutein was independent of type of processing. Taken together, PEF and OH enhanced total lycopene and lutein delivery from tomato juice to Caco-2 cells just as well as TT, and may produce a more desirable product due to other factors (i.e. conservation of heat-labile micronutrients, fresher organoleptic profile). HPP best conserved carotenoid content and color in kale-based juice, and merits further consideration.