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Title: The effect of High Pressure and High Temperature processing on carotenoids and chlorophylls content in some vegetables
Authors: Sanchez, Celia; Beatriz Baranda, Ana; Martinez de Maranon, Inigo
Citation: FOOD CHEMISTRY, 2014, 163, 37-45
Abstract: The effect of High Pressure (HP) and High Pressure High Temperature (HPHT) processing on carotenoid and chlorophyll content of six vegetables was evaluated. In general, carotenoid content was not significantly influenced by HP or HPHT treatments (625 MPa; 5 min; 20, 70 and 117 degrees C). Regarding chlorophylls, HP treatment caused no degradation or slight increases, while HPHT processes degraded both chlorophylls. Chlorophyll b was more stable than chlorophyll a at 70 degrees C, but both of them were highly degraded at 117 degrees C. HPHT treatment at 117 degrees C provided products with a good retention of carotenoids and colour in the case of red vegetables. Even though the carotenoids also remained in the green vegetables, their chlorophylls and therefore their colour were so affected that milder temperatures need to be applied. As an industrial scale equipment was used, results will be useful for future industrial implementation of this technology. (C) 2014 Elsevier Ltd. All rights reserved.
Keywords: High Pressure processing; High Pressure High Temperature processing; Pressure Assisted Thermal processing; Carotenoids; Chlorophylls; Vegetables; HIGH HYDROSTATIC-PRESSURE; LIQUID-CHROMATOGRAPHY; ANTIOXIDANT ACTIVITY; STORAGE-STABILITY; ARRAY DETECTION; BETA-CAROTENE; CARROT JUICE; DEGRADATION; QUALITY; DERIVATIVES
Issue Date: 2014
Publisher: ELSEVIER SCI LTD
Type: Article
Language: English
DOI: 10.1016/j.foodchem.2014.04.041
URI: http://dspace.azti.es/handle/24689/317
ISSN: 0308-8146
E-ISSN: 1873-7072
Funder: Basque Government Department of Environment, Planning, Agriculture and Fisheries
Basque Government Department of Economic Development and Competitiveness, Ministry of Fisheries and Food Industries
Appears in Publication types:Artículos científicos



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