Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes

The effect of pulsed electric fields (PEF) on the carotenoid content of tomato juices was studied. First, moderate-intensity PEF (MIPEF) was applied to raw tomatoes. Afterwards, MIPEF-treated and untreated tomatoes were immediately refrigerated at 4 °C for 24 h and then, they were separately ground...

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Autores: Vallverdú-Queralt, Anna, Odriozola Serrano, Isabel, Oms Oliu, Gemma, Lamuela-Raventós, Rosa M., Elez Martínez, Pedro, Martín Belloso, Olga, Lamuela-Raventós, Rosa M Lamuela-Raventós
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2013
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/469152
Acceso en línea:https://doi.org/10.1016/j.foodchem.2013.05.150
https://hdl.handle.net/10459.1/469152
Access Level:acceso abierto
Palabra clave:Tomato fruit
Tomato juices
Pulsed electric fields
Thermal treatment
Carotenoids profile
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spelling Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoesVallverdú-Queralt, AnnaOdriozola Serrano, IsabelOms Oliu, GemmaLamuela-Raventós, Rosa M.Elez Martínez, PedroMartín Belloso, OlgaLamuela-Raventós, Rosa M Lamuela-RaventósTomato fruitTomato juicesPulsed electric fieldsThermal treatmentCarotenoids profileThe effect of pulsed electric fields (PEF) on the carotenoid content of tomato juices was studied. First, moderate-intensity PEF (MIPEF) was applied to raw tomatoes. Afterwards, MIPEF-treated and untreated tomatoes were immediately refrigerated at 4 °C for 24 h and then, they were separately ground to produce tomato juices. Juices were treated by heat treatments or by high-intensity PEF (HIPEF) and stored under refrigeration for 56 days. MIPEF treatment of tomatoes increased the content of carotenoid compounds in tomato juices. An enhancement of 63–65% in 15-cis-lycopene was observed in juices prepared with MIPEF-treated tomatoes. A slight increase in cis-lycopene isomers was observed over time, whereas other carotenoids slightly decreased. However, HIPEF treated tomato juices maintained higher carotenoid content (10–20%) through the storage time than thermally and untreated juices. The combination of MIPEF and HIPEF treatments could be used not only to produce tomato juices with high carotenoid content but also, to maintain higher the carotenoid content during storage time.The authors express their gratitude to CICYT’s (AGL2010-22319-C03), from the Spanish Ministry of Science and Innovation (MICINN) for financial support. The CIBERobn CB06/03 is an initiative from the Instituto de Salud Carlos III, Spain. The authors also acknowledge the financial support of the Spanish Institute of Agricultural and Food Research and Technology (INIA) through the project RTA2010-00079-C02-02. ICREA Academia Award is also acknowledged by O. M-B. A.V-Q received support from MEC for the training of researchers.Elsevier2013info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1016/j.foodchem.2013.05.150https://hdl.handle.net/10459.1/469152reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/MINECO//AGL2010-22319-C03Versió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2013.05.150Food Chemistry, 2013, vol. 141, núm. 3, p. 3131-3138cc-by-nc-nd (c) Elsevier, 2013info:eu-repo/semantics/openAccessoai:repositori.udl.cat:10459.1/4691522026-06-24T12:42:17Z
dc.title.none.fl_str_mv Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes
title Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes
spellingShingle Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes
Vallverdú-Queralt, Anna
Tomato fruit
Tomato juices
Pulsed electric fields
Thermal treatment
Carotenoids profile
title_short Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes
title_full Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes
title_fullStr Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes
title_full_unstemmed Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes
title_sort Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes
dc.creator.none.fl_str_mv Vallverdú-Queralt, Anna
Odriozola Serrano, Isabel
Oms Oliu, Gemma
Lamuela-Raventós, Rosa M.
Elez Martínez, Pedro
Martín Belloso, Olga
Lamuela-Raventós, Rosa M Lamuela-Raventós
author Vallverdú-Queralt, Anna
author_facet Vallverdú-Queralt, Anna
Odriozola Serrano, Isabel
Oms Oliu, Gemma
Lamuela-Raventós, Rosa M.
Elez Martínez, Pedro
Martín Belloso, Olga
Lamuela-Raventós, Rosa M Lamuela-Raventós
author_role author
author2 Odriozola Serrano, Isabel
Oms Oliu, Gemma
Lamuela-Raventós, Rosa M.
Elez Martínez, Pedro
Martín Belloso, Olga
Lamuela-Raventós, Rosa M Lamuela-Raventós
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Tomato fruit
Tomato juices
Pulsed electric fields
Thermal treatment
Carotenoids profile
topic Tomato fruit
Tomato juices
Pulsed electric fields
Thermal treatment
Carotenoids profile
description The effect of pulsed electric fields (PEF) on the carotenoid content of tomato juices was studied. First, moderate-intensity PEF (MIPEF) was applied to raw tomatoes. Afterwards, MIPEF-treated and untreated tomatoes were immediately refrigerated at 4 °C for 24 h and then, they were separately ground to produce tomato juices. Juices were treated by heat treatments or by high-intensity PEF (HIPEF) and stored under refrigeration for 56 days. MIPEF treatment of tomatoes increased the content of carotenoid compounds in tomato juices. An enhancement of 63–65% in 15-cis-lycopene was observed in juices prepared with MIPEF-treated tomatoes. A slight increase in cis-lycopene isomers was observed over time, whereas other carotenoids slightly decreased. However, HIPEF treated tomato juices maintained higher carotenoid content (10–20%) through the storage time than thermally and untreated juices. The combination of MIPEF and HIPEF treatments could be used not only to produce tomato juices with high carotenoid content but also, to maintain higher the carotenoid content during storage time.
publishDate 2013
dc.date.none.fl_str_mv 2013
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.foodchem.2013.05.150
https://hdl.handle.net/10459.1/469152
url https://doi.org/10.1016/j.foodchem.2013.05.150
https://hdl.handle.net/10459.1/469152
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MINECO//AGL2010-22319-C03
Versió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2013.05.150
Food Chemistry, 2013, vol. 141, núm. 3, p. 3131-3138
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier, 2013
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier, 2013
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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