Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments

2008 ◽  
Vol 228 (2) ◽  
pp. 239-248 ◽  
Author(s):  
Isabel Odriozola-Serrano ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Electric Fields ◽  
Phenolic Acids ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Heat Treatments

Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice

LWT ◽  
2009 ◽  
Vol 42 (1) ◽  
pp. 93-100 ◽  
Author(s):  
Isabel Odriozola-Serrano ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Strawberry Juice

Lycopene, Vitamin C, and Antioxidant Capacity of Tomato Juice as Affected by High-Intensity Pulsed Electric Fields Critical Parameters

2007 ◽  
Vol 55 (22) ◽  
pp. 9036-9042 ◽  
Author(s):  
Isabel Odriozola-Serrano ◽  
Ingrid Aguiló-Aguayo ◽  
Robert Soliva-Fortuny ◽  
Vicente Gimeno-Añó ◽  
Olga Martín-Belloso
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Tomato Juice ◽  
Critical Parameters

Kinetic Study of Anthocyanins, Vitamin C, and Antioxidant Capacity in Strawberry Juices Treated by High-Intensity Pulsed Electric Fields

2008 ◽  
Vol 56 (18) ◽  
pp. 8387-8393 ◽  
Author(s):  
Isabel Odriozola-Serrano ◽  
Robert Soliva-Fortuny ◽  
Vicente Gimeno-Añó ◽  
Olga Martín-Belloso
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Kinetic Study ◽  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields

Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments

2009 ◽  
Vol 89 (15) ◽  
pp. 2636-2642 ◽  
Author(s):  
Luciano José Quitão-Teixeira ◽  
Isabel Odriozola-Serrano ◽  
Robert Soliva-Fortuny ◽  
Afonso Mota-Ramos ◽  
Olga Martín-Belloso
Keyword(s):  
Comparative Study ◽  
Electric Fields ◽  
High Intensity ◽  
Antioxidant Properties ◽  
Pulsed Electric Fields ◽  
Heat Treatments ◽  
Carrot Juice

High intensity pulsed electric fields and heat treatments applied to a protease from Bacillus subtilis. A comparison study of multiple systems

2005 ◽  
Vol 69 (3) ◽  
pp. 317-323 ◽  
Author(s):  
Sílvia Bendicho ◽  
A. Robert Marsellés-Fontanet ◽  
Gustavo V. Barbosa-Cánovas ◽  
Olga Martín-Belloso
Keyword(s):  
Bacillus Subtilis ◽  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Heat Treatments ◽  
Comparison Study ◽  
Multiple Systems

Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage

Food Control ◽  
2011 ◽  
Vol 22 (12) ◽  
pp. 1975-1983 ◽  
Author(s):  
M. Morales-de la Peña ◽  
L. Salvia-Trujillo ◽  
M.A. Rojas-Graü ◽  
O. Martín-Belloso
Keyword(s):  
Fatty Acid ◽  
Electric Fields ◽  
High Intensity ◽  
Fruit Juice ◽  
Pulsed Electric Fields ◽  
Heat Treatments

Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments

LWT ◽  
2009 ◽  
Vol 42 (4) ◽  
pp. 813-818 ◽  
Author(s):  
Ingrid Aguiló-Aguayo ◽  
Gemma Oms-Oliu ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Quality Attributes ◽  
Heat Treatments ◽  
Strawberry Juice

scholarly journals Comparative Study of Phenolic Profile and Content in Infusions and Concentrated Infusions of Buddleja Scordioides Treated by High-Intensity Pulsed Electric Fields (HiPEF)

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 81
Author(s):  
Jesús Díaz-Rivas ◽  
José Gallegos-Infante ◽  
Aurora Valdez-Fragoso ◽  
Nuria Rocha-Guzmán ◽  
Rubén González-Laredo ◽  
...  
Keyword(s):  
Electric Fields ◽  
Phenolic Acids ◽  
High Intensity ◽  
Radical Scavenging ◽  
Pulsed Electric Fields ◽  
Falling Film ◽  
Phenolic Profile ◽  
A Minor ◽  
Herbal Infusions ◽  
Dpph Radical Scavenging

The effect of high-intensity pulsed electric fields (HiPEF) has been reported on the microbial resistance of fruit juices and beverages. However, the influence of HiPEF on bioactive compounds in herbal infusions is still limited. The objective of the present work was to evaluate chemical stability of polyphenols of infusions from Buddleja scordioides or Salvilla under thermal processing (concentrates) followed by HiPEF treatments. Buddleja infusions were prepared at 1% w/v of salvilla, heated, filtered and concentrated in a thin falling film evaporator. Three different HiPEF treatments were applied to Buddleja scordioides concentrated beverages. The percentage of pulse rate was 25 and 90%; output temperature, 18.3 ± 1 °C; and the frequency range, 100, 300 and 400 Hz. The feed flow was 0.5 L/h. DPPH radical scavenging assay, inhibition of Nitric Oxide activity and analysis of phenolic acids and flavonoids by UPLC-ESI-MS/MS were determined. ANOVA one-way analysis and Tukey test (p < 0.05) were used to analyze results. Concentration process increases the amount of flavonols; however, the use of HiPEF produces a minor reduction on antioxidant capacity. The use of HiPEF at 1000 kJ/kg and 1100 kJ/kg displays a similar profile on phenolic acids between HiPEF-treated beverages and concentrates, showing that the use of HiPEF may be a promissory technology in the processing practices of herbal infusions.

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