Pulsed electric fields affect endogenous enzyme activities, respiration and biosynthesis of phenolic compounds in carrots

López‐Gámez, Gloria; Elez-Martı́nez, Pedro; Martı́n-Belloso, Olga; Soliva‐Fortuny, Robert

doi:10.1016/j.postharvbio.2020.111284

Cited by 56 publications

(28 citation statements)

References 61 publications

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“…Apart from microbial inactivation, PEF is also effective in the deactivation of food spoilage enzymes. Similar studies are reported for the inactivation of enzymes in apple and carrot juice (142) and pine nut (143). López-Gámez et al (144) investigated PEF treatment of 580 J/kg on carrot, which showed enhanced anabolism for the production of phenolic compounds over a storage period of 36 h. PEF is also extensively used in the extraction of bioactives from many natural sources.…”

Section: Applicationsmentioning

confidence: 60%

“…Similar studies are reported for the inactivation of enzymes in apple and carrot juice ( 142 ) and pine nut ( 143 ). López-Gámez et al ( 144 ) investigated PEF treatment of 580 J/kg on carrot, which showed enhanced anabolism for the production of phenolic compounds over a storage period of 36 h. PEF is also extensively used in the extraction of bioactives from many natural sources. A recent study was reported by Käferböck et al ( 145 ) on the extraction of functional components from microalgae using PEF with a frequency of 300 Hz and pulse width of 4–32 μs.…”

Section: Non-thermal Technologiesmentioning

confidence: 99%

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Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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Section: Applicationsmentioning

confidence: 60%

Section: Non-thermal Technologiesmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

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“…Hence, the application of PEF to whole carrots did not affect most of the compounds from both purees obtained from such carrots, although the juices had lower contents of coumaric, ferulic, and caffeic acid derivatives (e.g., 5caffeoylquinic (68.5%)) (Table 3). The selected PEF treatment was based on previous results obtained by López-Gámez et al [70] in which the total phenolic content of whole carrots was enhanced. Nevertheless, such an increase was not observed in derived products obtained from PEF-treated whole carrots.…”

Section: Phenolic Contentmentioning

confidence: 99%

Applying Pulsed Electric Fields to Whole Carrots Enhances the Bioaccessibility of Carotenoid and Phenolic Compounds in Derived Products

López‐Gámez

Elez-Martı́nez

Martı́n-Belloso

et al. 2021

Foods

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We propose the application of pulsed electric fields (PEF) to carrots to obtain derived products with increased phenolic and carotenoid bioaccessibility. For this purpose, juices, purees, and oil-added purees were obtained from whole PEF-treated carrots (five pulses of 3.5 kV cm−1; 0.61 kJ kg−1). In order to obtain shelf-stable products, the effect of a thermal treatment (70 °C for 10 min) was also studied. Carrot juices exhibited the highest carotenoid (43.4 mg/100 g fresh weight) and phenolic (322 mg kg−1 dry weight) contents. However, caffeic and coumaric acid derivatives were highly sensitive to PEF. The phenolic bioaccessibility reached 100% in purees obtained from the PEF-treated carrots, whereas the further thermally treated oil-added purees exhibited the greatest carotenoid bioaccessibility (7.8%). The increase in carotenoid bioaccessibility could be related to their better release and solubilization into micelles. The results suggest that food matrix aspects apart from particle size (e.g., pectin characteristics) are involved in phenolic bioaccessibility.

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“…The effect of moderate-intensity pulsed electric fields (MIPEF) on the accumulation of health-promoting compounds has been evaluated in fruits and vegetables such as apple [ 38 ], tomato [ 39 , 40 , 41 ], and carrot [ 42 , 43 ] ( Table 3 ).…”

Section: Scientific Evidence For Non-thermal Technologies (Ntts) That Emulate Wound-induced Biosynthesis Of Bioactive Compounds In Whole mentioning

confidence: 99%

“…Similarly, López-Gámez et al [ 43 ] processed whole carrots in a PEF batch system with five pulses of 350 kV m −1 (580 ± 80 J kg −1 ) and evaluated the treatment effect on the phenolic profile, respiration rate, and color during storage (36 h at 4 °C) of the tissue. Immediately after PEF treatment, the whole carrots showed a decrease in p -coumaric acid (42.3%), protocatechuic acid (−78.1%), and ferulic acid (−56.3%).…”

Section: Scientific Evidence For Non-thermal Technologies (Ntts) That Emulate Wound-induced Biosynthesis Of Bioactive Compounds In Whole mentioning

confidence: 99%

Non-Thermal Technologies as Tools to Increase the Content of Health-Promoting Compounds in Whole Fruits and Vegetables While Retaining Quality Attributes

Jacobo‐Velázquez

Benavides

2021

Foods

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Fruits and vegetables contain health-promoting compounds. However, their natural concentration in the plant tissues is low and in most cases is not sufficient to exert the expected pharmacological effects. The application of wounding stress as a tool to increase the content of bioactive compounds in fruits and vegetables has been well characterized. Nevertheless, its industrial application presents different drawbacks. For instance, during the washing and sanitizing steps post-wounding, the primary wound signal (extracellular adenosine triphosphate) that elicits the stress-induced biosynthesis of secondary metabolites is partially removed from the tissue. Furthermore, detrimental reactions that affect the quality attributes of fresh produce are also activated by wounding. Therefore, there is a need to search for technologies that emulate the wound response in whole fruits and vegetables while retaining quality attributes. Herein, the application of non-thermal technologies (NTTs) such as high hydrostatic pressure, ultrasound, and pulsed electric fields are presented as tools for increasing the content of health-promoting compounds in whole fruits and vegetables by inducing a wound-like response. The industrial implementation and economic feasibility of using NTTs as abiotic elicitors is also discussed. Whole fruits and vegetables with enhanced levels of bioactive compounds obtained by NTT treatments could be commercialized as functional foods.

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Pulsed electric fields affect endogenous enzyme activities, respiration and biosynthesis of phenolic compounds in carrots

Cited by 56 publications

References 61 publications

Non-thermal Technologies for Food Processing

Non-thermal Technologies for Food Processing

Applying Pulsed Electric Fields to Whole Carrots Enhances the Bioaccessibility of Carotenoid and Phenolic Compounds in Derived Products

Non-Thermal Technologies as Tools to Increase the Content of Health-Promoting Compounds in Whole Fruits and Vegetables While Retaining Quality Attributes

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