Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice

LWT ◽  
2015 ◽  
Vol 62 (1) ◽  
pp. 927-933 ◽  
Author(s):  
Xuehong Chen ◽  
Weidong Qin ◽  
Lihua Ma ◽  
Feng Xu ◽  
Peng Jin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Thermal Treatment ◽  
Volatile Compounds ◽  
Physicochemical Parameters ◽  
High Pressure Processing ◽  
Green Asparagus

scholarly journals High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3769
Author(s):  
Noelia Pallarés ◽  
Albert Sebastià ◽  
Vicente Martínez-Lucas ◽  
Mario González-Angulo ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Orange Juice ◽  
Grape Juice ◽  
Good Alternative ◽  
High Pressure Processing ◽  
Life Extension ◽  
Food Contaminants ◽  
Dispersive Liquid Liquid Microextraction ◽  
Strawberry Juice

High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, orange juice/milk beverage, strawberry juice/milk beverage and grape juice, were prepared and spiked individually with AOH and AFB1 at a concentration of 100 µg/L. After HPP and thermal treatments, mycotoxins were extracted from treated samples and controls by dispersive liquid–liquid microextraction (DLLME) and determined by HPLC-MS/MS-IT. The results obtained revealed reduction percentages up to 24% for AFB1 and 37% for AOH. Comparing between different juice models, significant differences were observed for AFB1 residues in orange juice/milk versus strawberry juice/milk beverages after HPP treatment. Moreover, HPP resulted as more effective than thermal treatment, being an effective tool to incorporate to food industry in order to reach mycotoxins reductions.

scholarly journals Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2706 ◽  
Author(s):  
Fabiana Vieira ◽  
Sónia Lourenço ◽  
Liliana Fidalgo ◽  
Sónia Santos ◽  
Armando Silvestre ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Orange Juice ◽  
High Pressure Processing ◽  
Term Effect ◽  
Carotenoid Content ◽  
Bioactive Components ◽  
Long Term Effect ◽  
Phenolic Components

The long-term effect of thermal pasteurization (TP) and high-pressure processing (HPP) of orange juices stored under refrigeration, on the bioactive components and antioxidant activity, was compared. Total phenolic content (TPC), flavonoid, anthocyanin, and carotenoid contents, the individual content of major phenolic components, and the antioxidant activity, were evaluated in TP- and HPP-treated juices over a 36-day period. At day 0, no significant differences in TPC, and a decrease in carotenoid content after both treatments, were observed. TP caused a decrease of flavonoid and anthocyanin contents, while HPP increased flavonoid content. Three major phenolic components were identified: apigenin-6,8-di-C-glucoside, naringenin-7-O-rutinoside, and hesperetin-7-O-rutinoside, the latter increasing ca. 45% immediately after HPP. During storage, a decrease in TPC, and in the anthocyanin and carotenoid contents of both treated juices was observed, with higher anthocyanin and phenolic contents in HPP juices. A significant increase of hesperetin-7-O-rutinoside content was observed in HPP juice. Both treatments caused a decrease (26% and 13%, respectively) of antioxidant activity. Most of the kinetic profiles followed zero-order patterns, with HPP juices showing a considerably higher half-life than TP ones. These results clearly demonstrate the advantages of HPP for orange juice preservation allowing, also, their nutritional benefits to be enhanced by increasing the content of some bioactive components.

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

2009 ◽  
Vol 10 (1) ◽  
pp. 16-22 ◽  
Author(s):  
Ankit Patras ◽  
Nigel Brunton ◽  
Sara Da Pieve ◽  
Francis Butler ◽  
Gerard Downey
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
High Pressure Processing

scholarly journals High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese

2013 ◽  
Vol 96 (12) ◽  
pp. 7500-7510 ◽  
Author(s):  
J. Calzada ◽  
A. Del Olmo ◽  
A. Picon ◽  
P. Gaya ◽  
M. Nuñez
Keyword(s):  
High Pressure ◽  
Volatile Compounds ◽  
High Pressure Processing

Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material

Meat Science ◽  
2009 ◽  
Vol 81 (2) ◽  
pp. 321-328 ◽  
Author(s):  
Ana Rivas-Cañedo ◽  
Estrella Fernández-García ◽  
Manuel Nuñez
Keyword(s):  
High Pressure ◽  
Volatile Compounds ◽  
Packaging Material ◽  
High Pressure Processing ◽  
Processing Effect
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