Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization

2006 ◽  
Vol 223 (4) ◽  
pp. 487-493 ◽  
Author(s):  
Lucía Plaza ◽  
Concepción Sánchez-Moreno ◽  
Pedro Elez-Martínez ◽  
Begoña de Ancos ◽  
Olga Martín-Belloso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Vitamin C ◽  
Electric Fields ◽  
Orange Juice ◽  
Pulsed Electric Fields ◽  
Refrigerated Storage

Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing

2005 ◽  
Vol 53 (11) ◽  
pp. 4403-4409 ◽  
Author(s):  
Concepción Sánchez-Moreno ◽  
Lucía Plaza ◽  
Pedro Elez-Martínez ◽  
Begoña De Ancos ◽  
Olga Martín-Belloso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Electric Fields ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
Orange Juice ◽  
Pulsed Electric Fields

Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization

LWT ◽  
2011 ◽  
Vol 44 (4) ◽  
pp. 834-839 ◽  
Author(s):  
Lucía Plaza ◽  
Concepción Sánchez-Moreno ◽  
Begoña De Ancos ◽  
Pedro Elez-Martínez ◽  
Olga Martín-Belloso ◽  
...  
Keyword(s):  
High Pressure ◽  
Electric Fields ◽  
Orange Juice ◽  
Pulsed Electric Fields ◽  
Refrigerated Storage

Pulsed electric fields–processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans

2004 ◽  
Vol 15 (10) ◽  
pp. 601-607 ◽  
Author(s):  
Concepción Sánchez-Moreno ◽  
M.Pilar Cano ◽  
Begoña de Ancos ◽  
Lucía Plaza ◽  
Begoña Olmedilla ◽  
...  
Keyword(s):  
Vitamin C ◽  
Electric Fields ◽  
Orange Juice ◽  
Pulsed Electric Fields ◽  
Plasma Vitamin ◽  
Healthy Humans

scholarly journals Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines

Beverages ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 69
Author(s):  
Sanelle van Wyk ◽  
Lewis Hong ◽  
Filipa V. M. Silva
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Total Phenolic ◽  
Wine Quality ◽  
Processing And Storage ◽  
And Storage

Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and two months storage. For each wine, the pH, colour density, total phenolic content and antioxidant activity quality parameters were determined and the different treatments were compared. The pH of the untreated and treated wines generally remained unchanged after processing and storage. The antioxidant activity of the wines decreased after processing and storage. Generally, non-thermal processing did not affect the wine quality parameters during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on the quality parameters assessed in five different wines.

Effects of Pulsed Electric Fields on Antioxidant Activity and Microbial Activity in Orange Juice

2018 ◽  
Author(s):  
Tomasz Dróżdż ◽  
Paweł Kiełbasa ◽  
Agnieszka Nawirska-Olszańska ◽  
Kinga Dziadek ◽  
Ewelina Kukiełka ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cell Membrane ◽  
Electric Fields ◽  
Orange Juice ◽  
High Intensity ◽  
Low Temperatures ◽  
Pulsed Electric Fields ◽  
Food Samples ◽  
Polyphenolic Compounds ◽  
Study Results

The present study was conducted on the Ertec SU-1 sterilizer, a device designed to test sterilization processes of food samples using pulsed electric fields (PEF) of high intensity and for rapid sterilization of biological samples at low temperatures. The operation of the sterilizer is based on electro-perforation of the cell membrane. The aim of the paper is to show that the PEF method increases the concentration of polyphenolic compounds and decreases the antioxidant activity. Orange juice was used as a material to eliminate growth of microorganisms contained in it. The microorganisms were exposed to pulsed electric fields. The study results proved that a certain number of PEF pulses definitively eliminated microorganisms in the examined material.

scholarly journals Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
Monika Mieszczakowska-Frąc ◽  
Karolina Celejewska ◽  
Witold Płocharski
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Electric Fields ◽  
New Technologies ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Fruit And Vegetable ◽  
Negative Effects ◽  
Minimal Processing ◽  
Processing Technologies

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

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