| Title: | Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices |
| Author(s): | Aguilo-Aguayo I; Soliva-Fortuny R; Martin-Belloso O; |
| Address: | "Department of Food Technology, TPV-XaRTA, University of Lleida, Rovira Roure 191, Lleida, Spain" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV cm(-1) for 1500 micros, using 4 micros bipolar pulses at 100 Hz) on the production of volatile compounds and flavour-related enzymes in tomato juice were investigated and compared with those of thermal processing (90 degrees C for 30 or 60 s). RESULTS: Tomato juice treated by HIPEF showed lower residual lipoxygenase (LOX) activity (70.2%) than juice heated at 90 degrees C for 60 s (80.1%) or 30 s (93.2%). In contrast, hydroperoxide lyase (HPL) was almost completely inactivated when the juice was subjected to 90 degrees C for 60 s, whereas roughly 50% of the control tomato juice was depleted after HIPEF treatment or thermal processing at 90 degrees C for 30 s. A slight decrease was observed in the initial LOX activity of treated and untreated samples during storage, whereas initial HPL activity was strongly affected over time. CONCLUSION: HIPEF-treated juice exhibited higher levels of compounds contributing to tomato aroma than untreated and heat-treated juices throughout storage. Thus HIPEF processing can preserve flavour quality and stability of tomato juice compared with conventional thermal treatments" |
| Keywords: | Aldehyde-Lyases/metabolism Beverages/*standards Cold Temperature Cytochrome P-450 Enzyme System/metabolism Electricity Enzymes/*metabolism Food Handling/methods Food Preservation/*methods Fruit/*metabolism Hot Temperature Lipoxygenase/metabolism Solanum l; |
| Notes: | "MedlineAguilo-Aguayo, Ingrid Soliva-Fortuny, Robert Martin-Belloso, Olga eng Comparative Study Research Support, Non-U.S. Gov't England 2010/06/22 J Sci Food Agric. 2010 Aug 15; 90(10):1597-604. doi: 10.1002/jsfa.3984" |
