Effect of pulsed electric field processing on carotenoid extractability of carrot purée

Abstract

Summary The purpose of this research was to study the effect of electric field strength (0.1–1 kV cm−1) and frequency (5–75 Hz) during pulsed electric field (PEF) processing on the extractability of carotenoids in carrots, which was examined using different vegetable oils. Increasing electric field strengths up to 1 kV cm−1 at 5 Hz significantly (P < 0.05) increased the extraction of carotenoids from carrot pomace. Increasing frequency above 10 Hz at 1 kV cm−1 did not improve the carotenoids extraction. The yield of carotenoids extracted was dependent on the vegetable oils. Sunflower and soya bean oils had the highest carotenoid extractability, and peanut oil was the lowest for carrot pomace treated at 0.6 kV cm−1 and 5 Hz, but no significant difference was observed among vegetable oils for carrot pomace treated at 50 Hz. This study suggests that PEF can improve the carotenoids extractability of carrots depending on the electric field strength and frequency used.

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

“…The influence of processing on oil soluble vitamins is an additional aspect important for evaluating the adequacy of PEF for industrial applications. The most of the reports documented the effects of PEF on extraction of carotenoids and activity of provitamin A (Roohinejad, Everett, & Oey, ; Roohinejad, Oey, Everett, & Niven, ). Although, both of those can be easily degraded during the production, their retention can be improved with good technological practices.…”

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

“…Ohmic‐heated juice thus retained most of the sensory attributes of the initial juice and still reduced microbial and enzymatic activity to required levels. The lower initial heat load during pulsed electric field treatment might induce fewer chemical reactions, resulting in greater retention of the initial flavor compounds (Roohinejad and others ).…”

Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages

“…Likewise, Carbonell-Capella et al [72] observed that after HIPEF processing was applied in a papaya-mango blended beverage, the total carotenoid content was significantly higher than in the untreated sample. This may be due to carotenoids being released or leaching from other minerals or solid substances into the juices as a result of the pulsed electric fields [82]. However, different observations were reported by Morales-de la Peña et al [83] who mentioned that the concentration of total carotenoids in fruit juice-soymilk beverages was significantly diminished (9.8%-18.4%) immediately after HIPEF processing at 35 kV/cm during 800 and 1400 µs.…”