Skip to main content

Advertisement

SpringerLink
Log in

Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

A better knowledge of the effect of refrigerated storage on the nutritional and antioxidant characteristics of foods processed by emerging technologies with regard to thermal traditional technology is necessary. Thus, freshly squeezed orange juice was processed by high-pressure (HP) (400 MPa/40 °C/1 min), pulsed electric fields (PEF) (35 kV/cm/750 μs) and low pasteurization (LPT) (70 °C/30 s). The stability of vitamin C and antioxidant activity was studied just after treatment and during 40 days of refrigerated storage at 4 °C. The determination of total vitamin C (ascorbic acid plus dehydroascorbic acid) was achieved by HPLC whereas the antioxidant activity was assessed by the measurement of the DPPH• radical scavenging. Just after treatment, all treated orange juices showed a decrease lower than 8% in vitamin C content compared with the untreated one. At the end of refrigerated storage, HP and LPT juices showed similar vitamin C losses (14 and 18%, respectively) in relation to untreated juice, although HP juices maintained better the vitamin C content during more days than LPT juices. Regarding antioxidant activity, after 40 days at 4 °C, differences among treated juices were no significant in terms of antiradical efficiency (AE=1/EC50TEC50). HP and PEF may be technologies as effective as LPT to retain antioxidant characteristics of orange juice during refrigerated storage.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. Bazzano LA, He J, Ogden LG, Loria CM, Vupputuri S, Myers L, Whelton PK (2002) Am J Clin Nutr 76:93–99

    CAS  Google Scholar 

  2. Sauvaget C, Nagano J, Hayashi M, Spencer E, Shimizu Y, Allen N (2003) Br J Cancer 88:689–694

    Article  CAS  Google Scholar 

  3. The WHO Report (2002) Reducing risks, promoting healthy life. World Health Organization, Geneva

  4. Joint WHO/FAO Expert Consultation (2003) Diet, nutrition and the prevention of chronic diseases. WHO Technical Report Series 916, World Health Organization, Geneva

  5. Tucker KL, Hallfrisch J, Qiao N, Muller D, Andres R, Fleg JL (2005) J Nutr 135:556–561

    CAS  Google Scholar 

  6. Liu RH (2004) J Nutr 134:3479S–3485S

    CAS  Google Scholar 

  7. Kitts DD (1997) Trends Food Sci Technol 8:198–203

    Article  CAS  Google Scholar 

  8. Zanoni B, Pagliarini E, Galli A, Laureati M (2005) J Food Eng 70:512–517

    Google Scholar 

  9. Polydera AC, Stoforos NG, Taoukis PS (2003) J Food Eng 60:21–29

    Article  Google Scholar 

  10. Plaza L, Muñoz M, De Ancos B, Cano MP (2003) Eur Food Res Technol 216:514–519

    CAS  Google Scholar 

  11. Erkmen O, Dogan C (2004) Int J Food Sci Technol 39:91–97

    Article  CAS  Google Scholar 

  12. Heinz V, Toepfl S, Knorr D (2003) Innov Food Sci Emerg Technol 4:167–175

    Article  Google Scholar 

  13. Cano MP, Hernández A, De Ancos B (1997) J Food Sci 62:85–88

    Article  CAS  Google Scholar 

  14. Elez-Martínez P, Suárez-Recio M, Espachs-Barroso A, Barbosa-Cánovas GV, Martín-Belloso O (2003) High-intensity pulsed electric field inactivation of pectin methyl esterase in orange juice. Presented at the 12th World Congress of Food Science and Technology, 7E-9, Chicago IL

  15. Elez-Martínez P, Aguiló-Aguayo I, Martín-Belloso O (2005) J Sci Food Agric, 86:71–81

    Google Scholar 

  16. Sánchez-Moreno C, Plaza L, De Ancos B, Cano MP (2003) Eur Food Res Technol 216:18–22

    Google Scholar 

  17. Sánchez-Moreno C, Plaza L, Elez-Martínez P, De Ancos B, Martín-Belloso O, Cano MP (2005) J Agric Food Chem 53:4403–4409

    Article  Google Scholar 

  18. Min S, Jin ZT, Min SK, Yeom H, Zhang QH (2003) J Food Sci 68:1265–1271

    Article  CAS  Google Scholar 

  19. Sánchez-Moreno C, Cano MP, De Ancos B, Plaza L, Olmedilla B, Granado F, Martín A (2003) J Nutr 133:2204–2209

    Google Scholar 

  20. Sánchez-Moreno C, Cano MP, De Ancos B, Plaza L, Olmedilla B, Granado F, Elez-Martínez P, Martín-Belloso O, Martín A (2004) J Nutr Biochem 15:601–607

    Article  Google Scholar 

  21. Sánchez-Moreno C, Plaza L, De Ancos B, Cano MP (2003) J Agric Food Chem 51:647–653

    Article  Google Scholar 

  22. Hernández A (1998) Study of the use of combined treatments high-pressure/temperature for the stabilization of fruit derived products. Ph.D. thesis, Agricultural Engineering School of Madrid, Spain

  23. Elez-Martínez P, Escolá-Hernández J, Soliva-Fortuny RC, Martín-Belloso O (2004) J Food Prot 67:2596–2602

    Google Scholar 

  24. Elez-Martínez P, Escolá-Hernández J, Soliva-Fotuny RC, Martín-Belloso O (2005) Food Microbiol 22:311–319

    Article  Google Scholar 

  25. Sánchez-Moreno C, Plaza L, De Ancos B, Cano MP (2003) J Sci Food Agric 83:430–439

    Article  Google Scholar 

  26. Sánchez-Mata MC, Cámara-Hurtado M, Diez-Marques C, Torija-Isasa ME (2000) Eur Food Res Technol 210:220–225

    Article  Google Scholar 

  27. Sánchez-Moreno C, Larrauri JA, Saura-Calixto F (1998) J Sci Food Agric 76:270–276

    Article  Google Scholar 

  28. Tannebaum SR, Archer MC, Young VR (1985) In: Fennema OR (ed) Food chemistry. Marcel Dekker, New York, pp 488–493

  29. Sancho F, Lambert Y, Demazeau G, Largeteau A, Bouvier JM, Narbonne JF (1999) J Food Eng 39:247–253

    Article  Google Scholar 

  30. Fernández-García A, Butz P, Bognàr A, Tauscher B (2001) Eur Food Res Technol 213:290–296

    Article  Google Scholar 

  31. Van den Broeck I, Ludikhuyze L, Weemaes C, Van Loey A, Hendrickx ME (1998) J Agric Food Chem 46:2001–2006

    Article  CAS  Google Scholar 

  32. Bull MK, Zerdin K, Howe E, Goicoechea D, Paramanandhan P, Stockman R, Sellahewa J, Szabo EA, Johnson RL, Stewart CM (2004) Innov Food Sci Emerg Technol 5:135–149

    Article  CAS  Google Scholar 

  33. Torregrosa F, Esteve MJ, Frígola A, Cortés C (2006) J Food Eng 73:339–345

    Article  CAS  Google Scholar 

  34. Polydera AC, Stoforos NG, Taoukis PS (2005) Innov Food Sci Emerg Technol 6:1–9

    Article  Google Scholar 

  35. Davey MW, Van Montagu M, Inzé D, Sanmartin M, Kanellis A, Smirnoff N, Benzie IJJ, Strain JJ, Favell D, Fletcher J (2000) J Sci Food Agric 80:825–860

    Article  CAS  Google Scholar 

  36. Burdurlu HS, Koca N, Karadeniz F (2005) J Food Eng, in press, published online 11 May 2005

  37. Ayhan Z, Yeom HW, Zhang QH, Min DB (2001) J Agric Food Chem 49:669–674

    Article  CAS  Google Scholar 

  38. Nienaber U, Shellhammer TH (2001) J Food Sci 66:332–336

    Article  CAS  Google Scholar 

  39. Yeom HW, Streaker CB, Zhang OH, Min DB (2000) J Agric Food Chem 48:4597–4605

    Article  CAS  Google Scholar 

  40. Polydera AC, Stoforos NG, Taoukis PS (2004) Int J Food Sci Technol 39:783–791

    Article  CAS  Google Scholar 

  41. Del Caro A, Piga A, Vacca V, Agabbio M (2004) Food Chem 84:99–105

    Article  CAS  Google Scholar 

  42. Young AJ, Lowe GM (2001) Arch Biochem Biophys 385:20–27

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by funding from Comunidad Autónoma de Madrid (07G/0040/2000, 07G/0053/2003) and the Ministry of Science and Technology (AGL2002-04059-C02-02).

Author information

Authors and Affiliations

  1. Department of Plant Foods Science and Technology, Instituto del Frío, Consejo Superior de Investigaciones Científicas (CSIC), C/ José Antonio Novais 10, Ciudad Universitaria, 28040, Madrid, Spain

    Lucía Plaza, Concepción Sánchez-Moreno, Begoña de Ancos & M. Pilar Cano

  2. Department of Food Technology, UTPV-CeRTA, University of Lleida, Avda. Alcalde Rovira Roure 191, 25198, Lleida, Spain

    Pedro Elez-Martínez & Olga Martín-Belloso

Authors
  1. Lucía Plaza
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Concepción Sánchez-Moreno
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Pedro Elez-Martínez
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Begoña de Ancos
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Olga Martín-Belloso
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. M. Pilar Cano
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to M. Pilar Cano.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Plaza, L., Sánchez-Moreno, C., Elez-Martínez, P. et al. Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization. Eur Food Res Technol 223, 487–493 (2006). https://doi.org/10.1007/s00217-005-0228-2

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-005-0228-2

Keywords

Search

Navigation