Carotenoid profile modification during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with high-intensity pulsed electric fields

A comparative study was made of the evolution and modification of various carotenoids and vitamin A in untreated orange juice, pasteurized orange juice (90 degrees C, 20 s), and orange juice processed with high-intensity pulsed electric fields (HIPEF) (30 kV/cm, 100 micros), during 7 weeks of storage at 2 and 10 degrees C. The concentration of total carotenoids in the untreated juice decreased by 12.6% when the juice was pasteurized, whereas the decrease was only 6.7% when the juice was treated with HIPEF. Vitamin A was greatest in the untreated orange juice, followed by orange juice treated with HIPEF (decrease of 7.52%) and, last, pasteurized orange juice (decrease of 15.62%). The decrease in the concentrations of total carotenoids and vitamin A during storage in refrigeration was greater in the untreated orange juice and the pasteurized juice than in the juice treated with HIPEF. During storage at 10 degrees C, auroxanthin formed in the untreated juice and in the juice treated with HIPEF. This carotenoid is a degradation product of violaxanthin. The concentration of antheraxanthin decreased during storage, and it was converted into mutatoxanthin, except in the untreated and pasteurized orange juices stored at 2 degrees C.     

Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing

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 degrees C/1 min), pulsed electric fields (PEF) (35 kVcm(-1)/750 micros), low pasteurization (LPT) (70 degrees C/30 s), high pasteurization (HPT) (90 degrees C/1 min), HPT plus freezing (HPT+F) (-38 degrees C/15 min), and freezing (F) were studied. Among the treatments assayed, even though the losses in total vitamin C were < 9%, treatments with the higher temperatures tended to show the higher decrease in the content of both forms of vitamin C. HP treatment led to an increased (P < 0.05) carotenoid release (53.88%) and vitamin A value (38.74%). PEF treatment did not modify individual or total carotenoids content. Traditional thermal treatments did not exert any effect on total carotenoid content or vitamin A value. With regard to individual carotenoid extraction, HPT and HPT+F led to different releases of carotenoids. With respect to flavanones, HP treatment led to increased (P < 0.05) naringenin (20.16%) and hesperetin (39.88%) contents, whereas PEF treatment did not modify flavanone content. In general, pasteurization and freezing process led to a diminished (P < 0.05) naringenin content (16.04%), with no modification in hesperetin. HP and PEF treatments did not modify DPPH* RSC. In the case of traditional thermal technologies, HPT treatment showed a decrease (P < 0.05) in RSC (6.56%), whereas LPT, HPT+F, and F treatments did not modify RSC. Vitamin C modulated RSC, in terms of antioxidant concentration (EC50) and kinetics (AE = 1/EC50TEC50), in the treated and untreated OJ. In summary, HP and PEF technologies were more effective than HPT treatment in preserving bioactive compounds and RSC of freshly squeezed orange juice.     

Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids

Liquid chromatography (LC) was the method of choice for quantification of carotenoids (including geometrical isomers) to evaluate the effects of high-intensity pulsed electric field (HIPEF), a nonthermal preservation method, with different parameters (electric field intensities and treatment times), on an orange-carrot juice mixture (80:20, v/v). In parallel, a conventional heat treatment (98 degrees C, 21 s) was applied to the juice. HIPEF processing generally caused a significant increase in the concentrations of the carotenoids identified as treatment time increased. HIPEF treatment at 25 and 30 kV/cm provided a vitamin A concentration higher than that found in the pasteurized juice.     

高压脉冲电场对鲜榨梨汁的杀菌效果及其对产品品质的影响

为了采用非热杀菌技术以生产高质量的果汁,研究了高压脉冲电场（PEF）对梨汁的杀菌效果及其对产品品质的影响。结果表明,当电场频率、电场强度和处理时间、温度分别为200 Hz、30 kV/cm和240 μs、10℃时,梨汁中接种的大肠杆菌、酿酒酵母的数量分别下降4.6、2.7个数量级。温度具有辅助杀菌效应,相同频率和场强下处理时间200 μs,当样品温度从10℃上升致40℃时,大肠杆菌致死率提高了1.4个数量级,酿酒酵母致死率提高了2.0个数量级,未接种鲜榨梨汁的细菌致死率提高了2.0个数量级,霉菌酵母致死率提高了1.0个数量级。PEF处理后梨汁理化性质、营养成分比热处理更接近原样。气相色谱－质谱（GC-MS）对梨汁风味物质进行检测的结果表明,梨汁中含量最多的挥发性风味物质为酯类,与传统热处理相比,PEF处理对梨汁风味物质的影响较小。因此脉冲电场不仅有较好的杀菌作用,并且最大限度地保证了梨汁的品质。     

高压脉冲电场对石榴汁杀菌的研究

该文研究了高压脉冲电场(PEF)对石榴汁的杀菌效果和对石榴汁的理化性质的影响。结果表明,电场强度和处理时间是影响PEF杀菌效果的主要因素。在频率为100 Hz时,当电场强度达到35 kV/cm,处理时间达到200 μs时,石榴汁中接种的大肠杆菌、酵母菌和霉菌的数量分别下降3.62、2.34、0.74个lg值,处理过程中样品温度≤18℃,霉菌对PEF的抵抗力最强。当处理频率增加为333 Hz,电场强度为35 kV/cm,处理时间为200 μs时,霉菌数量的下降增加到1.82个lg值,此时处理温度(处理腔内温度)提高到50℃。经PEF处理的石榴汁的理化性质基本不发生改变。     

Effects of sonication on the kinetics of orange juice quality parameters

The effects of sonication on pH, degrees Brix, titratable acidity (TA), cloud, browning index, and color parameters ( L*, a*, and b*) of freshly squeezed orange juice samples were studied. Ultrasonic intensity (UI) levels of 8.61, 9.24, 10.16, 17.17, and 22.79 W/cm2 and treatment times of 0 (control), 2, 4, 6, 8, and 10 min were investigated. No significant changes in pH, degrees Brix, and TA ( p < 0.05) were found. Cloud value, browning index, and color parameters were significantly affected by ultrasonic intensity and treatment time. Changes in cloud value followed first-order kinetics, whereas browning index, L*, a*, and b* values followed zero-order kinetics. Reaction rate constants were linearly correlated ( R2 > 0.90) to ultrasonic intensity.     

Effects of pulsed electric fields and heat treatment on stability and secondary structure of bovine immunoglobulin G

Bovine immunoglobulin G (IgG) solutions were subjected to pulsed electric fields (PEF) or heat treatment to investigate the effect of processing on secondary structure monitored using circular dichroism spectrometry. Under heat treatment, the critical temperature for bovine IgG to change secondary structure at neutral pH in borate buffer is 72 degrees C. A conversion of the secondary structure from beta-sheets into random coils along with the loss of immunoactivity of bovine IgG was observed when heated at 82 degrees C for 120 s. In contrast, PEF treatment at 41.1 kV/cm for 54 mus with bipolar pulses (outlet at 43.8 degrees C) caused no detectable changes in the secondary structure or the thermal stability of secondary structure. A shape factor, S (200nm) over (217nm), ratio of magnitude of the positive CD band at 200 nm to that of the negative CD band at 217 nm, was closely correlated to the immunoactivity of bovine IgG (r(2) = 0.99) and quantifies changes of secondary structure.     

Effects of pulsed electric fields on the activity and structure of pepsin

A continuous pulsed electric field (PEF) system integrated with six co-field flow PEF treatment chambers was used to study the inactivation of pepsin. The inactivation of pepsin activity was a function of applied electric field strength, electrical conductivity, and pH. The inactivation of pepsin by PEF followed a first-order model. The first-order inactivation kinetic constant of pepsin was 0.012 (1/mus) in 7.5 mM HCl (pH 2.0) at 34.2 kV/cm. Aggregation of pepsin was observed during PEF treatment; however, the inactivation took place before the formation of aggregates. Circular dichroism analysis showed that inactivation of pepsin by PEF was correlated to the loss of beta-sheet structure in a pepsin molecule. The relative residual activity of PEF-treated pepsin was correlated to the relative molar ellipticity at 215 nm. Both PEF- and heat-induced inactivation of pepsin were correlated with the alteration of the secondary structure (beta-sheet dominant structure) of pepsin.     

高压脉冲电场对乳铁蛋白铁结合能力的影响(简报)

为了探讨高压脉冲电场(PEF)处理对生物活性蛋白功能性质的影响,为这种新型的冷杀菌技术的实践应用提供理论指导,该文选取乳铁蛋白(LF)为研究对象,采用分光光度法测定其铁结合能力,分析了PEF处理中各处理参数对乳铁蛋白铁结合性能的影响.研究结果表明,在该试验设定条件下,LF的铁结合能力大体随电场强度、处理时间和脉冲宽度增加而降低.电场强度为35 kV/cm时,LF的铁结合能力降低至对照样的57%左右.随处理时间的增加,LF铁结合能力下降.脉冲宽度为4 pμs时,LF的铁结合能力下降为48%.当脉冲数为256时,LF的铁结合能力达到对照样的3.8倍.当处理温度上升到55℃时,LF铁结合能力为对照样的1.2倍.可见,PEF处理会对生物活性蛋白的功能性质产生正面或负面的影响,选择适宜的操作参数,有望提高其生物活性功能.     

Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg white

Ovalbumin solutions (2%, pH 7.0, 200 ohm.cm) and dialyzed fresh egg white (pH 9.2, 200-250 ohm.cm) were subjected to 50-400 exponential decay pulses with an electric field strength of 27-33 kV/cm. The pulse width was ca. 0.3 micros (at a capacitance of 20 nF) or 0.9 micros (at 80 nF), and the corresponding dissipated energy was 0.7 or 2.3 J/(pulse.mL) of solution. The sample temperature was maintained below 29 degrees C. While the four sulfhydryl groups of native ovalbumin did not react with DTNB, they became reactive immediately after pulse processing, indicating either partial protein unfolding or enhanced SH ionization. The extent of SH reactivity increased with dissipated energy, 3.7 SH groups becoming reactive after 100 or 200 pulses at 31.5 kV/cm and 80 nF. However, SH reactivity was reversible, since only 0.79 or 0.2 SH group was found to remain reactive 30 min or 8 h after pulse processing. The fourth derivatives of UV spectra of ovalbumin were determined, before and 15-30 min after pulse processing, to assess possible polarity and conformation changes in the environment of tyrosine and tryptophan. No differences were observed. Thermal gels prepared from fresh or dialyzed egg white had markedly different mechanical and water retention characteristics. Pulse processing of dialyzed egg white (200 pulses, 30 kV/cm, 80 nF) only slightly reduced its gelling properties. Thus electric pulses known to induce significant microbial inactivation did not cause notable changes in the proteins investigated.     

Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation

As an alternative to thermal pasteurization, pulsed electric fields (PEF) were applied to apple juices on laboratory and pilot plant scale, investigating the effects on juice quality. PEF application still falls under the EU Novel Food Regulation. Consequently, extensive investigation of quality parameters is a prerequisite to prove substantial equivalence of juices resulting from the novel process and conventional production, respectively. Juice composition was not affected by PEF treatment. However, browning of the juices provided evidence of residual enzyme activities. On laboratory scale, complete deactivation of peroxidase (POD) and polyphenoloxidase (PPO) was achieved when PEF treatment and preheating of the juices to 60 degrees C were combined. Under these conditions, a synergistic effect of heat and PEF was observed. On pilot plant scale, maximum PPO deactivation of 48% was achieved when the juices were preheated to 40 degrees C and PEF-treated at 30 kV/cm (100 kJ/kg). Thus, minimally processed juices resulted from PEF processing, when applied without additional conventional thermal preservation. Since this product type was characterized by residual native enzyme activities and nondetectable levels of 5-hydroxymethylfurfural, also when preheating up to 40 degrees C was included, it ranged between fresh and pasteurized juices regarding consumers' expectation of freshness and shelf life. Consistent with comparable iron contents among all juice samples, no electrode corrosion was observed under the PEF conditions applied.     

高压脉冲电场对酿酒酵母蛋白质及DNA的影响

为探究高压脉冲电场（PEF）对微生物的钝化机理,本实验主要采用Lowry法、SDS-PAGE电泳、APIZYM试剂盒、流式细胞仪等方法测定PEF处理对酿酒酵母蛋白质含量、胞内酶活性和DNA等的影响。结果显示：PEF处理后,酿酒酵母胞内蛋白质含量显著降低(p<0.05),SDS-PAGE 电泳图分析发现酿酒酵母胞内蛋白谱图不清晰,且有小分子和 60 KDa 以上大分子蛋白谱带缺失,酿酒酵母细胞内 13 种酶的活性均有不同程度的下降,细胞DNA含量降低,部分DNA变性。结论：PEF钝化微生物与其胞内酶失活、蛋白质和DNA发生外泄或变性有关。     

Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials

Effects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed orange juice were investigated. Single-strength orange juice was treated with PEF at an electric field strength of 35 kV/cm for 59 micros using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of eight orange juice aroma compounds, color, and vitamin C in glass, polyethylene terephthalate (PET), high-density polyethylene, and low-density polyethylene were evaluated at 4 and 22 degrees C for 112 days. Packaging material had a significant effect (p < or = 0.05) on the retention of orange juice aroma compounds, color, and vitamin C. PEF-treated orange juice had a shelf life of >16 weeks in glass and PET at 4 degrees C.     

Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit

The effect of moderate intensity pulsed electric fields (MIPEF) on the bioactive compounds (total polyphenol, lycopene, and vitamin C content) as well as on the antioxidant capacity of tomato fruit was studied. The MIPEF treatment conditions were optimized to obtain tomato fruit with a high content of bioactive compounds. Tomato fruits were subjected to different electric field strengths (from 0.4 to 2.0 kV/cm) and number of pulses (from 5 to 30) and then immediately refrigerated at 4 °C for 24 h. A concentration of bioactive compounds higher than that of untreated tomatoes was obtained in MIPEF-treated tomatoes. A 44% increase in total polyphenol content was achieved under 30 pulses at 1.2 kV/cm. The hydrophilic antioxidant capacity was also enhanced by 44% applying 18 pulses at 1.2 kV/cm, and the lipophilic antioxidant capacity was increased by 37% under 5 pulses at 1.2 kV/cm. The maximum overall level of bioactive compounds and antioxidant capacity in the treated tomatoes was obtained under 16 pulses at 1 kV/cm. Therefore, MIPEF treatments could be considered an effective method to enhance the bioactive compound content and antioxidant potential of tomatoes.     

高压脉冲电场对酿酒酵母钝化机理研究

为探究高压脉冲电场（PEF）对微生物的钝化机理,该试验主要采用Lowry法、SDS-PAGE电泳、APIZYM试剂盒、流式细胞仪等方法测定PEF处理对酿酒酵母蛋白质含量、胞内酶活性和DNA等的影响。结果显示：PEF处理后,酿酒酵母胞内蛋白质含量显著降低（p<0.05）,SDS-PAGE 电泳图分析发现酿酒酵母胞内蛋白谱图不清晰,且有小分子和 60 KDa 以上大分子蛋白谱带缺失,酿酒酵母细胞内13种酶的活性均有不同程度的下降,细胞DNA含量降低,部分DNA变性。PEF钝化微生物与其胞内酶失活、蛋白质和DNA发生外泄或变性有关。     

Commercial scale pulsed electric field processing of tomato juice

Effects of commercial scale pulsed electric field (PEF) processing on the quality of tomato juice were studied and compared with those of thermal processing. Tomato juice was prepared by hot break at 88 degrees C for 2 min or by cold break at 68 degrees C for 2 min and then thermally processed at 92 degrees C for 90 s or PEF processed at 40 kV/cm for 57 micros. Thermally processed, PEF processed, and unprocessed control juices were packed into 50 mL sterilized polypropylene tubes in a sanitary glovebox and stored at 4 degrees C for 112 days. Both thermally and PEF processed juices showed microbial shelf life at 4 degrees C for 112 days. The lipoxygenase activities of thermally and PEF processed juices were 0 and 47%, respectively. PEF processed juice retained more ascorbic acid than thermally processed juice at 4 degrees C for 42 days (p < 0.05). No significant differences were observed in the concentration of lycopene, degrees Brix, pH, or viscosity between thermally and PEF processed juices during the storage (p > 0.05). Sensory evaluations indicated that flavor and overall acceptability of PEF processed juice were preferred to those of thermally processed juice (p < 0.05).     

声热联合杀菌对NFC橙汁低温贮藏营养和感官品质的影响

为了探究声热联合杀菌（thermosonication,TS）对非浓缩还原（not from concentrate, NFC）橙汁品质的影响,研究比较了传统巴氏杀菌（70 ℃,15 min）和TS（600 W,60 ℃,13 min）对贮藏期间NFC橙汁的微生物、色泽、柠檬苦素、诺米林、维生素C (vitamin C, Vc)、总酚、总黄酮含量,以及抗氧化活性的影响,并采用GC-MS分析评价2种杀菌方式对NFC橙汁风味的影响。结果表明,在贮藏期间,2种杀菌方式下NFC橙汁中菌落总数以及霉菌和酵母菌均符合国家标准,糖酸成分稳定,TS处理不影响NFC橙汁的酸甜口感。与传统巴氏杀菌处理NFC橙汁相比,TS处理提高了NFC橙汁的浊度稳定性和色泽,褐变指数降低了12.50% ～16.67%,Vc的损失率减少了10.52%,总酚和总黄酮含量是传统巴氏杀菌组的1.00～1.06倍,柠檬苦素含量和诺米林含量分别降低了17.37%～56.62%和9.32%～63.85%,DPPH自由基清除能力和铁离子还原能力分别是巴氏杀菌的1.09～1.21倍和1.11～1.70倍。通过GC-MS分析共鉴定出49种挥发性风味物质。NFC橙汁经传统巴氏杀菌处理后产生1-辛烯-3-醇、2-辛炔-1-醇、丁酸乙酯、反-2-辛烯醛、反-2-壬烯醛、反-2-庚烯醛、水芹醛、6-甲基-5-庚烯-2-酮以及丁酸9种挥发性成分,导致NFC橙汁产生热异味;而TS处理能够有效抑制NFC橙汁产生这些成分,从而避免NFC橙汁产生热异味。因此,声热联合杀菌是一种优于或可代替NFC橙汁传统巴氏杀菌的杀菌方式,该研究为声热联合杀菌技术在NFC橙汁的应用提供理论依据和技术参数。     

Immunoanalytical method for quality control of orange juice products

The main goal of the present study is to develop an immunoanalytical method for the quality control of orange juice products. Peptides from various parts (juice, albedo, and flavedo) of citrus fruits (orange, mandarin, grapefruit, and lemon) were analyzed and isolated by SDS-PAGE. Antisera were developed in mice against the protein pool of orange juice and peel and tested by Western blot analysis. Using these antisera, some juice- and peel-specific peptides were detected. One of the antibodies in the antiserum developed against peel proteins recognized a single peel-specific peptide with a molecular mass of 28 kDa in 10000-fold dilution. It did not give any positive reactions against the sample prepared from the juice. The 24 and 27 kDa juice-specific peptides were isolated in electrophoretically pure form, and polyclonal antibodies were developed against them in mice. The anti-27 kDa antibody reacted with a 29 kDa protein in the peel sample, and it gave a positive reaction against the 27 kDa peptide of the juice. The antibodies developed in the course of the present work seem to be useful for determining the juice content in commercial citrus beverages and for evaluating the peel contamination in them.     

Lycopene, vitamin C, and antioxidant capacity of tomato juice as affected by high-intensity pulsed electric fields critical parameters

The effects of high-intensity pulsed electric field (HIPEF) treatment variables (frequency, pulse width, and pulse polarity) on the lycopene, vitamin C, and antioxidant capacities of tomato juice were evaluated using a response surface methodology. An optimization of the HIPEF treatment conditions was carried out to obtain tomato juice with the highest content of bioactive compounds possible. Samples were subjected to an electric field intensity set at 35 kV/cm for 1000 micros using squared wave pulses, frequencies from 50 to 250 Hz, and a pulse width from 1 to 7 micros, in monopolar or bipolar mode. Data significantly fit (P < 0.001) the proposed second-order response functions. Pulse frequency, width, and polarity significantly affected the lycopene, vitamin C, and antioxidant capacities of HIPEF-treated tomato juice. Maximal relative lycopene content (131.8%), vitamin C content (90.2%), and antioxidant capacity retention (89.4%) were attained with HIPEF treatments of a 1 micros pulse duration applied at 250 Hz in bipolar mode. Therefore, the application of HIPEF may be appropriate to achieve nutritious tomato juice.