scholarly journals Impact of High-Intensity Pulsed Electric Fields on Bioactive Compounds in Mediterranean Plant-based Foods

2009 ◽  
Vol 4 (5) ◽  
pp. 1934578X0900400 ◽  
Author(s):  
Pedro Elez-Martínez ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
Bioactive Compounds ◽  
High Intensity ◽  
Processing Parameters ◽  
Heat Treatments ◽  
Processing Technologies ◽  
Nonthermal Processing ◽  
Liquid Products ◽  
Health Related ◽  
Mediterranean Plant

Novel nonthermal processing technologies such as high-intensity pulsed electric field (HIPEF) treatments may be applied to pasteurize plant-based liquid foods as an alternative to conventional heat treatments. In recent years, there has been an increasing interest in HIPEF as a way of preserving and extending the shelf-life of liquid products without the quality damage caused by heat treatments. However, less attention has been paid to the effects of HIPEF on minor constituents of these products, namely bioactive compounds. This review is a state-of–the-art update on the effects of HIPEF treatments on health-related compounds in plants of the Mediterranean diet such as fruit juices, and Spanish gazpacho. The relevance of HIPEF-processing parameters on retaining plant-based bioactive compounds will be discussed.

scholarly journals The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit

2020 ◽  
Vol 10 (23) ◽  
pp. 8432
Author(s):  
Cinzia Mannozzi ◽  
Urszula Tylewicz ◽  
Silvia Tappi ◽  
Marco Dalla Rosa ◽  
Pietro Rocculi ◽  
...  
Keyword(s):  
Electric Fields ◽  
Bioactive Compounds ◽  
Osmotic Dehydration ◽  
Drying Time ◽  
Production Chain ◽  
Processing Technologies ◽  
Dpph Method ◽  
Nutritional Characteristics ◽  
Different Temperatures ◽  
Good Retention

Undersized kiwifruits are considered waste; therefore, there is a need to develop sustainable processing technologies for their valorization, in order to have a positive economic impact on their entire production chain. Therefore, the aim of this study was to apply pulsed electric fields (PEF) combined with osmotic dehydration (OD) and air drying (AD) to develop a novel yellow kiwifruit dried snack with high nutritional functionality. In particular, the effect of the different pre-treatments, PEF (200 V/cm) and/or OD (trehalose at 40%), on the color, bioactive compounds content and antioxidant activity (AA) was evaluated on kiwifruit chips air-dried at three different temperatures (50, 60, 70 °C). The results showed that better color maintenance was observed at the drying temperature of 60 °C. Concerning the bioactive compounds, a good retention in total polyphenols (TP), vitamin C content and AA with the DPPH method was obtained on OD and PEF kiwifruit dried snacks, similar to that of control samples. Instead, the ABTS method showed the best AA in PEF and OD/PEF samples. In general, a shorter drying time in the OD- and PEF-treated samples could contribute to the higher sustainability of the process.

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

Modeling changes in health-related compounds of tomato juice treated by high-intensity pulsed electric fields

2008 ◽  
Vol 89 (2) ◽  
pp. 210-216 ◽  
Author(s):  
Isabel Odriozola-Serrano ◽  
Robert Soliva-Fortuny ◽  
Vicente Gimeno-Añó ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Tomato Juice ◽  
Health Related ◽  
Related Compounds

scholarly journals Recent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Products

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1538
Author(s):  
Gloria López-Gámez ◽  
Pedro Elez-Martínez ◽  
Olga Martín-Belloso ◽  
Robert Soliva-Fortuny
Keyword(s):  
High Pressure ◽  
Bioactive Compounds ◽  
Food Processing ◽  
Thermal Processing ◽  
Plant Stress ◽  
High Pressure Processing ◽  
Future Research ◽  
Processing Technologies ◽  
Positive Effects ◽  
Health Related

Fruits and vegetables are rich sources of bioactive compounds and micronutrients. Some of the most abundant are phenols and carotenoids, whose consumption contributes to preventing the occurrence of degenerative diseases. Recent research has shown the potential of non-thermal processing technologies, especially pulsed electric fields (PEF), ultrasounds (US), and high pressure processing (HPP), to trigger the accumulation of bioactive compounds through the induction of a plant stress response. Furthermore, these technologies together with high pressure homogenization (HPH) also cause microstructural changes in both vegetable tissues and plant-based beverages. These modifications could enhance carotenoids, phenolic compounds, vitamins and minerals extractability, and/or bioaccessibility, which is essential to exert their positive effects on health. Nevertheless, information explaining bioaccessibility changes after non-thermal technologies is limited. Therefore, further research on food processing strategies using non-thermal technologies offers prospects to develop plant-based products with enhanced bioaccessibility of their bioactive compounds and micronutrients. In this review, we attempt to provide updated information regarding the main effects of PEF, HPP, HPH, and US on health-related compounds bioaccessibility from different vegetable matrices and the causes underlying these changes. Additionally, we propose future research on the relationship between the bioaccessibility of bioactive compounds and micronutrients, matrix structure, and non-thermal processing.

Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods

2021 ◽  
Author(s):  
Gustavo V. Barbosa-Cánovas ◽  
Francesco Donsì ◽  
Semanur Yildiz ◽  
Kezban Candoğan ◽  
Prashant Raj Pokhrel ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Processing Technologies ◽  
Nonthermal Processing

Effect of high intensity pulsed electric fields and heat treatments on vitamins of milk

2002 ◽  
Vol 69 (1) ◽  
pp. 113-123 ◽  
Author(s):  
SILVIA BENDICHO ◽  
ALEXANDRE ESPACHS ◽  
JAVIER ARÁNTEGUI ◽  
OLGA MARTÍN
Keyword(s):  
Ascorbic Acid ◽  
Electric Fields ◽  
High Intensity ◽  
Skim Milk ◽  
Heat Treatments ◽  
Water Soluble ◽  
Moderate Temperature ◽  
Thermal Treatments ◽  
Order Kinetic ◽  
First Order

The effects of high intensity pulsed electric field (HIPEF) treatments at room or moderate temperature on water-soluble (thiamine, riboflavin, ascorbic acid) and fat-soluble vitamins (cholecalciferol and tocopherol) were evaluated and compared with conventional thermal treatments. Vitamin retention was determined in two different substrates, milk and simulated skim milk ultrafiltrate (SMUF). Samples were subjected to HIPEF treatments of up to 400 μs at field strengths from 18·3 to 27·1 kV/cm and to heat treatments of up to 60 min at temperatures from 50 to 90 °C. No changes in vitamin content were observed after HIPEF or thermal treatments except for ascorbic acid. Milk retained more ascorbic acid after a 400 μs-treatment at 22·6 kV/cm (93·4%) than after low (63 °C-30 min; 49·7% retained) or high (75 °C-15 s; 86·7% retained) heat pasteurisation treatments. Retention of ascorbic acid fitted a first-order kinetic model for both HIPEF and thermal processes. First-order constant values varied from 1·8×10−4 to 1·27×10−3 μs−1 for the HIPEF treatments (18·3–27·1 kV/cm) and, for thermal processing ranged from 5×10−3 to 8×10−2 min−1 (50–90 °C). No significant differences were found between the results obtained after applying HIPEF treatments at room or moderate temperature. However, results depended on the treatment media. A beneficial effect of natural skim milk components, mainly proteins, was observed on the preservation of ascorbic acid, since skim milk retained more ascorbic acid than SMUF after HIPEF treatments.

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
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