کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4565005 | 1330956 | 2009 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments](/preview/png/4565005.png)
چکیده انگلیسی
The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV/cm for 1700 μs applying 4-μs pulses at 100 Hz in bipolar mode) on color, viscosity and PME and PG activities in strawberry juice were studied and compared to those of heat treatments (90 °C for 60 s or 30 s) through 63 days of storage. Lâ and viscosity values of the HIPEF-processed juices were higher than those found in the thermally treated. In addition, HIPEF-treated juice exhibited lower 5-(hydroxymethyl)-2-furfural (HMF) concentration and browning index than heat-treated juices throughout storage. On the other hand, HIPEF-treated juice maintained low residual pectin methylesterase (PME) activity (13.1%) for 63 days, whereas in the case of the thermally treated, 22.2 and 48.8% was retained after 60 s and 30 s, respectively. Strawberry juice treated by HIPEF achieved lower residual polygalacturonase (PG) activity (73.3%) than those of heat-processed at 90 °C for 60 s (76.2%) or 30 s (96.8%). Thus, HIPEF could be a feasible alternative to thermal processing to minimize browning and viscosity loss in strawberry juice during storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 42, Issue 4, May 2009, Pages 813-818
Journal: LWT - Food Science and Technology - Volume 42, Issue 4, May 2009, Pages 813-818
نویسندگان
Ingrid Aguiló-Aguayo, Gemma Oms-Oliu, Robert Soliva-Fortuny, Olga MartÃn-Belloso,