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

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

scholarly journals A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 169 ◽  
Author(s):  
Biniam Kebede ◽  
Pui Lee ◽  
Sze Leong ◽  
Vidya Kethireddy ◽  
Qianli Ma ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
High Pressure Processing ◽  
Life Changes ◽  
Processing Technologies ◽  
Promotion Strategies ◽  
Thermal Pasteurization ◽  
Insight Into

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.

Effect of pulsed electric fields and high pressure on improved recovery of high‐added‐value compounds from olive pomace

2020 ◽  
Vol 85 (5) ◽  
pp. 1500-1512
Author(s):  
Varvara Andreou ◽  
Marios Psarianos ◽  
George Dimopoulos ◽  
Dimitrios Tsimogiannis ◽  
Petros Taoukis
Keyword(s):  
High Pressure ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Added Value ◽  
Olive Pomace
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