Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

“…By the mechanism of electropermeabilization, pulsed electrical fields have proved a valid technology for the production of safe beverage products and shown a positive influence in the texture of solid plant foods, leading to enhanced yields of extraction of metabolites, as well as increased juice yields. One of the principal differences in the use of PEF consists of the intensity of the field used, as higher intensity fields (15-40 kV/cm, 5-100 pulses, 40 to 700 μs 1.1 to 100 Hz) (Zulueta, Esteve, & Frígola, 2010) are more effective towards microbial inactivation, while low and medium intensity fields (0.6-2.6 V/cm, 5-100 pulses, short treatment time within 10 − 4 -10 − 2 s; 1 Hz) have been successfully used for enhancing mass transfer in solid foods (Corrales, Toepfl, Butz, Knorr, & Tauscher, 2008).With increasing interest in availability of bioactive compounds from fresh and processed foods, the effect of this processing technology in relation to the different bioactive compounds present in fruit has been reviewed comprehensively by Soliva-Fortuny et al (2009). While the effects on bioactive compounds in products such as orange juice and grape juice have been extensively investigated, there is limited amount of literature available in relation to bioactive compounds present in exotic fruit and fruit juices.…”

The Effects of Non-Thermal Technologies on Phytochemicals

“…Initial degradation of ascorbic acid was less in orange juice-milk beverages treated by PEF (25 kV/cm and 280 µs) than in a heat-treated (90 ºC, 20 s) juice (Zulueta et al, 2010a). During storage, total carotenoid content of untreated and treated blend of fruit juice-soymilk beverage tended to decrease as the storage time increased (Morales et al, 2011).…”

Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages

“…In this study, the authors concluded that pulses in bipolar mode and lower electric field strength, treatment time, pulse frequency and width led to a product with a higher concentration of vitamin C (84.5%-97.1%). Likewise, Zulueta et al [71], Salvia-Trujillo et al [37], and Morales-de la Peña et al [42] reported that HIPEF treated orange juice-milk, fruit juice-milk and fruit juice-soymilk beverages, respectively, at different processing conditions, had a higher retention of vitamin C compared to the heat processed ones. In a recent study, Carbonell-Capella et al [72] compared the effects of HIPEF and US processing on ascorbic acid of a fruit juice blend (mango and papaya) sweetened with Stevia rebaudiana.…”