High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids
| Autor: | María Janeth Rodríguez-Roque, Rogelio Sánchez-Vega, Pedro Elez-Martínez, Teresa Garde-Cerdán, Olga Martín-Belloso |
|---|---|
| Přispěvatelé: | European Commission, Consejo Nacional de Ciencia y Tecnología (México), Sánchez-Vega, Rogelio, Garde-Cerdán, Teresa, Sánchez-Vega, Rogelio [0000-0001-5940-8770], Garde-Cerdán, Teresa [0000-0002-2054-9071] |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
030309 nutrition & dietetics
Lysine chemistry.chemical_element Thermal treatment Zinc Biochemistry Industrial and Manufacturing Engineering Broccoli juice law.invention 03 medical and health sciences chemistry.chemical_compound High-intensity pulsed electric felds 0404 agricultural biotechnology Biosynthesis Magazine law Food science Histidine chemistry.chemical_classification 0303 health sciences Minerals Free amino acids 04 agricultural and veterinary sciences General Chemistry 040401 food science Amino acid Enzyme chemistry Food Science Biotechnology |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| ISSN: | 2006-0157 |
| Popis: | This research evaluated the infuence of high-intensity pulsed electric felds (HIPEF) parameters, electric feld strength (15–35 kV/cm), treatment time (500–2000 μs) and polarity (monopolar or bipolar mode) on minerals and free amino acids content of broccoli juice. Additionally, HIPEF-processed broccoli juice was compared with thermally treated (90 °C/60 s) and untreated juices. In general, HIPEF parameters signifcantly infuenced the content of minerals and free amino acids, except Cu, S, P, Trp, Ala, His, and Tyr, which were not infuenced by electric feld strength, treatment time and/or polarity. At the strongest HIPEF conditions (35 kV/cm for 2000 μs) in bipolar mode, an increment or not signifcant changes in the mineral content in comparison to fresh broccoli juice was observed. Iron (214.2%), manganesus (117.7%) and zinc (148.4%) were the minerals with the greatest relative augment. While, the highest amino acid retention was histidine (159.3%), and lysine (157.8%). Increment in mineral content was associated to electrode corrosion; while the increase in amino acid content was related to the increment in the activity of enzymes associated with their biosynthesis. Changes in the content of free amino acids depended on HIPEF treatment conditions applied and the amino acid evaluated. Signifcant losses of minerals and free amino acids were reached after thermal processing of broccoli juice. Overall, HIPEF-treated broccoli juice had superior mineral and free amino acids content than those thermally treated. This study has been carried out with the fnancial support from the Commission of the European Communities, Framework 6, Priority 5 “Food Quality and Safety,” Integrated Project NovelQ FP6-CT-2006-015710. ICREA Academia Award is also acknowledged by Martín-Belloso, O. Sánchez-Vega, R. thanks to the Consejo Nacional de Ciencia y Tecnología (CONACYT) from México for the predoctoral grant. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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