Influence of high-intensity pulsed electric field processing parameters on antioxidant compounds of broccoli juice

Sánchez‐Vega, Rogelio; Elez-Martı́nez, Pedro; Martı́n-Belloso, Olga

doi:10.1016/j.ifset.2014.12.002

Cited by 75 publications

(31 citation statements)

References 63 publications

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“…High-intensity pulsed electric field processing was carried out through a continuous-flow laboratory-scale system (OSU-4F, The Ohio State University, Columbus), which was described in detail by Sánchez-Vega, Elez-Martínez, and Martín-Belloso (2015). Broccoli juice temperature in the outlet chamber never surpassed 35°C during HIPEF processing.…”

Section: Hipef Equipmentmentioning

confidence: 99%

Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

Sánchez‐Vega

Rodríguez‐Roque

Elez-Martı́nez

et al. 2019

J Food Process Preserv

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This research evaluated the influence of high‐intensity pulsed electric field (HIPEF) processing parameters, electric field strength, treatment time, and polarity on color difference (∆E*), polyphenol oxidase (PPO), and lipoxygenase (LOX) activities in broccoli juice. An optimization of HIPEF processing was accomplished and compared with thermal treatment (90°C/60 s). The lowest RALOX (68.71%) and RAPPO (36.11%) were reached at the strongest HIPEF conditions (35 kV/cm for 2,000 µs in bipolar mode). Bipolar mode pulses showed lower RALOX and RAPPO than monopolar mode. However, polarity did not show a significant effect on ∆E*. LOX was always more resistant to HIPEF treatment than PPO. The optimization process (26.35 kV/cm for 1,235 μs in bipolar mode) showed around 60% of enzyme inactivation and ∆E* = 0.69. Thermally processed broccoli juice exhibited the greatest color difference (∆E* = 7.89). HIPEF processing could be an appropriate technology to preserve the color properties and reduce the enzyme activity of broccoli juice. Practical applications Vegetable juices, in particular broccoli juice is attracting the food industry attention because it contains high amounts of nutrients; however, this fact increase their susceptibility to endogenous enzymes. HIPEF is a nonthermal technology for liquid food preservation that inactivates microorganisms and enzymes without compromising the nutritional and sensorial features of foods. Consequently, this technology could be used in the food industry as an alternative for thermal treatment to inactivate deteriorative enzymes in vegetable juices, offering to consumers a high quality product.

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Section: Hipef Equipmentmentioning

confidence: 99%

Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

Sánchez‐Vega

Rodríguez‐Roque

Elez-Martı́nez

et al. 2019

J Food Process Preserv

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“…The main advantage of this technique is to maintain or marginally modify natural dietary, sensorial, and health aspects of foods demanded by consumers during purchase of fruits, vegetables, and various liquid products (Cserhalmi, Sass‐Kiss, Tóth‐Markus, & Lechner, ; Sánchez‐Vega, Elez‐Martínez, & Martín‐Belloso, ). Temperature increases with PEF are low and normally not more than 40 °C, but if needed, cooling systems can be attached to the usual equipment.…”

Section: Introductionmentioning

confidence: 99%

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

Gabrić

Barba²,

Roohinejad

et al. 2017

J Food Process Engineering

135

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Fruit juices and other beverages constitute an important source of bioactive compounds, but thermal processing may reduce their contents thus decreasing natural nutritive value of foods. This has been recently led to the use of non‐thermal technologies, especially pulsed electric fields (PEF) as an interesting alternative to thermal pasteurization of beverages. Reported results show that PEF is a useful for pasteurization of fruit juices that can minimize changes in physicochemical and nutritional properties with retention of higher amounts of health‐related phytochemicals. This study presents an overview of the effect of PEF on the physicochemical (e.g., Brix, pH, viscosity, acidity, color, aroma, and flavor, etc.) and nutritional (e.g., fatty acids and free amino acids, bioactive compounds, antioxidant capacity, etc.) properties of beverages. Practical applications Pulsed electric fields is suitable technological option for pasteurization, able to preserve valued bioactive compounds in beverages. Over the last decade, PEF has attracted a significant interest from various food industries and found numerous applications. However, chemical profile of food matrices has great influence on PEF, hence success of the treatment has to be evaluated and reported for each particular food. Accordingly, this review made systematic overview of the effects of PEF processing on the physicochemistry and nutrition with focus on beverages manufactured from various raw materials. Provided data can be applied for steering future uses of the PEF in processing, as well as directions of the future research with this useful technology.

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“…Generally, thermal treatments are used for inactivation of enzymes; however, enzymes such as PME are inactivated at high temperatures (70–80°C) which cause the degradation of important nutrients from the juice, like vitamins and antioxidante compounds (Sanchez‐Vega, Elez‐Martinez, & Martin‐Belloso, ).…”

Section: Fundamentals and Applicationsmentioning

confidence: 99%

Discussion between alternative processing and preservation technologies and their application in beverages: A review

Escajeda

Hernandez

Rodríguez-Jasso

et al. 2017

J Food Process Preserv

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The alternative technologies discussed in this review are able to eliminate pathogenic bacteria while retaining bioactive compounds such as anthocyanins, phenols, pigments, and vitamins, improve the extraction processes of fruit or vegetable juices. The use of nonthermal processing technologies in beverages might provide a higher quality value to the final product and consumers tended to prefer more natural products with minimum preservative substances. This review is analyze and discuss the advantages and disadvantages of alternative technologies applied in beverages, evaluating the parameters that can optimize beverage processing such as time, temperature, pressure, frequency, tension, among others. Additionally, finding solutions to beverage processing issues will be considered analyzing the results obtained with other applied methods, and an overview of new strategies such as microfiltration or the combination of two alternative technologies to improve the quality of the final product will also be evaluated. Practical applications The applications of alternative technologies mentioned in this article, are a feasible option for the preservation of beverages in the area of industry. The capacity of each of them has been demonstrated, in addition to the use of microfiltration and ultrafiltration, but the combination between them sounds very encouraging to achieve the quality and safety of beverages, with an extended shelf life and greater protection of its main components. This provides a wide range of research opportunities for any type of beverage.

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Influence of high-intensity pulsed electric field processing parameters on antioxidant compounds of broccoli juice

Cited by 75 publications

References 63 publications

Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

Discussion between alternative processing and preservation technologies and their application in beverages: A review

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