Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice
Watermelon juice was subjected to high-intensity pulsed electric fields (HIPEF). The effects of process parameters including electric field strength (30–35 kV/cm), pulse frequency (50–250 Hz), treatment time (50–2050 μs), pulse width (1–7 μs) and pulse polarity (monopolar/bipolar) on lycopene, vitam...
| Autores: | , , , |
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| Formato: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2009 |
| País: | España |
| Recursos: | Universitat de Lleida (UdL) |
| Repositorio: | Repositori Obert UdL |
| OAI Identifier: | oai:repositori.udl.cat:10459.1/58737 |
| Acesso em linha: | https://doi.org/10.1016/j.foodchem.2009.01.049 http://hdl.handle.net/10459.1/58737 |
| Access Level: | acceso abierto |
| Palavra-chave: | High-intensity pulsed electric field Watermelon juice Lycopene Vitamin C |
| Resumo: | Watermelon juice was subjected to high-intensity pulsed electric fields (HIPEF). The effects of process parameters including electric field strength (30–35 kV/cm), pulse frequency (50–250 Hz), treatment time (50–2050 μs), pulse width (1–7 μs) and pulse polarity (monopolar/bipolar) on lycopene, vitamin C and antioxidant capacity were studied using a response surface methodology. Lycopene content was measured spectrophotometrically, vitamin C was determined by HPLC and antioxidant capacity through the inhibition of DPPHradical dot (1,1-diphenyl-2-picrylhydrazyl) radical. Watermelon juice exhibited high retention of lycopene and antioxidant capacity when high electric field strengths, frequencies and pulse widths were applied. However, severe HIPEF treatments reduced vitamin C content. Maximal relative lycopene content (113%), vitamin C (72%) and antioxidant capacity retention (100%) were obtained when HIPEF treatments were set up at 35 kV/cm for 50 μs using 7 μs bipolar pulses at 200 Hz. |
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