Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage

Peña, Mariana Morales-de la; Salvia‐Trujillo, Laura; Rojas‐Graü, María Alejandra; Martı́n-Belloso, Olga

doi:10.1016/j.foodcont.2011.05.015

Cited by 28 publications

(6 citation statements)

References 49 publications

(46 reference statements)

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“…According to Morales-de la Peña et al [36], the consumption of monounsaturated fatty acids (MUFA), especially oleic acid ( -9), has been shown to decrease plasma triacylglycerol and cholesterol concentrations in healthy normolipidemic subjects. In this aspect the use of cashew apple, papaya, and pineapple extracts may be indicated.…”

Section: Resultsmentioning

confidence: 99%

Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements

Sancho

Silva

Dantas

et al. 2015

Journal of Chemistry

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Seven residues from tropical fruit (acerola, cashew apple, guava, mango, papaya, pineapple, and sapota) processing were prospected for physicochemical parameters (pH, total soluble solids, water activity, reducing sugar, acidity, protein, moisture, ash, and lipids), functional compounds (total phenolic content, anthocyanins, ascorbic acid, and free radical scavenging activity-DPPH), fatty acid profile, and mineral content. Prospection of these industrial residues aimed its use as potential sources for food supplementation. Acerola residue was found to be a valuable source of anthocyanins, phenolics, and vitamin C; cashew apple residue could be a source of unsaturated fatty acids; pineapple and papaya residues could be used, respectively, as manganese and phosphorous source.

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Section: Resultsmentioning

confidence: 99%

Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements

Sancho

Silva

Dantas

et al. 2015

Journal of Chemistry

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“…Neither PEF nor thermal treatment affected free fatty acids concentration in whole milk since the concentration of shortchain fatty acids was maintained after treatments [46,84]. On the other hand, the initial total fatty acid content of PEFprocessed orange juice-milk [89] and fruit juice-soymilk [42] beverages, as well as grape juice [23] was slightly lower than in untreated samples. The depletion in beverages can be related to the decrease of the polyunsaturated fatty acids such as eicosanoipentanoic, docohexanoic, and linolenic acids concentration after PEF processing [42], whereas the reduction of lauric acid concentration by the action of PEF seemed to negatively affect the total content of fat in grape juices.…”

Section: Fatty Acidsmentioning

confidence: 86%

“…The authors attributed these changes to the presence of the spoilage of milk by microorganism that would contribute to an increase in fat degradation. In addition, Morales-de la Peña et al [42] suggested that the enhancement of free fatty acids of PEF (35 kv/cm with 4 μs bipolar pulses at 200 Hz for 800 or 1400 μs) and heat-treated (90°C for 60 s) fruit juice-soymilk beverage over storage time (56 days at 4°C) might be possible related to biochemical changes of volatile compounds throughout the time. Contrarily, Zeng et al [83] reported that the content and profile of saturated and unsaturated fatty acids in PEFtreated peanut oils decreased in a lesser extent than in untreated oil during the storage at 40°C for 100 days due to oxidation processes.…”

Section: Fatty Acidsmentioning

confidence: 99%

Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods

et al. 2017

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In the last decades, pulsed electric fields (PEF) have been proposed as alternative or complementary to traditional food processing technologies in order to improve the competitiveness of the food industry. PEF has been suggested as a technology of choice to obtain safe and high-quality plant-based foods with a shelf-life similar to the attained with mild heat pasteurization treatments. On the other hand, the application of PEF as a pretreatment for the permeabilization of vegetable tissues has been demonstrated to enhance the efficiency of mass transfer of water or of valuable compounds from biological matrices in drying, extraction, and diffusion processes. Moreover, PEF treatments are currently under study to prospect their potential to induce stress reactions in plant systems, so that bioproduction of certain compounds can be enhanced or stimulated. However, the impact of different PEF processing strategies on health-related compounds of plan-based foods has not been always considered. These review aims to present recent results regarding the effects of PEF on health-related properties of plant-based foods, including those preserved by PEF and those obtained from PEF-assisted and PEF-stressed processing.

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“…However, after 7 days of storage, the MDA values of the treated samples were higher than the control but still acceptable from a quality point of view (lower than 2 mg MDA/kg sample). No significant changes were found in the concentration of saturated and unsaturated fatty acids after PEF treatment using bipolar square-wave pulses of 4 μs, at 35 kV/cm field strength and a frequency of 200 Hz for a fruit juice-soymilk beverage during 800 and 1400 μs treatments . The authors reported that the treatment led to a greater reduction of the total fatty acid content.…”

Section: Pulsed Electric Fieldsmentioning

confidence: 91%

Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies

Pérez-Andrés

Charoux

Cullen

et al. 2018

J. Agric. Food Chem.

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A range of nonthermal techniques have demonstrated process efficacy in ensuring product safety, extension of shelf life, and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on macro and micro nutrients are evident, leading to both desirable and undesirable changes in food products. The objective of this review is to outline the effects of nonthermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by nonthermal techniques. Degradation of key macromolecules largely depends on the processing conditions employed. Various extrinsic and intrinsic control parameters of high-pressure processing, pulsed electric field, ultrasound processing, and cold atmospheric plasma on chemistry of processed food are outlined. Proposed mechanisms and associated degradation of macromolecules, i.e., proteins, lipids, and bioactive molecules resulting in food quality changes are also discussed.

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Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage

Cited by 28 publications

References 49 publications

Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements

Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements

Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods

Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies

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