J. Agric. Food Chem. 2005, 53, 4403−4409
4403
Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing CONCEPCIOÄ N SAÄ NCHEZ-MORENO,† LUCIÄA PLAZA,† PEDRO ELEZ-MARTIÄNEZ,§ BEGON˜ A DE ANCOS,† OLGA MARTIÄN-BELLOSO,§ AND M. PILAR CANO*,† Department of Plant Foods Science and Technology, Instituto del Frı´o, CSIC, C/Jose´ Antonio Novais 10, Ciudad Universitaria, E-28040 Madrid, Spain, and Department of Food Technology, UTPV-CeRTA, University of Lleida, Avenida Alcalde Rovira Roure 191, E-25198 Lleida, Spain
Bioactive compounds (vitamin C, carotenoids, and flavanones) and DPPH• radical scavenging capacity (RSC) were measured in orange juice (OJ) subjected to different technologies. High pressure (HP) (400 MPa/40 °C/1 min), pulsed electric fields (PEF) (35 kVcm-1/750 µs), low pasteurization (LPT) (70 °C/30 s), high pasteurization (HPT) (90 °C/1 min), HPT plus freezing (HPT+F) (-38 °C/15 min), and freezing (F) were studied. Among the treatments assayed, even though the losses in total vitamin C were
