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Effects of High-Intensity Pulsed Electric Fields Processing Parameters on the Chlorophyll Content and Its Degradation Compounds in Broccoli Juice

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Abstract

The influence of high-intensity pulsed electric fields (HIPEF) parameters including electric field strength (15–35 kV/cm), treatment time (500–2,000 μs), and polarity (monopolar or bipolar mode) on the content of chlorophylls (Chls), pheophytin (Phe), chlorophyllide (Chlide), and pheophorbide (Phb) and chlorophyllase activity (Chlase) in broccoli juice were assessed. A significant effect of HIPEF parameters on Chlase, Chls, and Chls degradation compounds was observed through a response surface methodology design. However, polarity did not exert influence neither on Chl a nor on Chl b. The optimum HIPEF treatment was found to be 35 kV/cm for 1,980 μs in bipolar mode, where the highest content of Chls was kept, the lowest Chlase residual activity was reached, and the minimal quantities of Chls degradation compounds content were formed. Additionally, at these HIPEF conditions, broccoli juice exhibited greater content of Chls than thermally treated or untreated juice. These outcomes demonstrated that HIPEF processing could be a suitable technology to maintain the Chls content in broccoli juice.

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Acknowledgments

This study has been carried out with the financial support from the Commission of the European Communities, Framework 6, Priority 5 “Food Quality and Safety,” Integrated Project NovelQ FP6-CT-2006-015710. The ICREA Academia Award is also acknowledged by O. Martín-Belloso. R. Sánchez-Vega thanks the Consejo Nacional de Ciencia y Tecnología (CONACYT) of México for the predoctoral grant.

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  1. Department of Food Technology, University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain

    Rogelio Sánchez-Vega, Pedro Elez-Martínez & Olga Martín-Belloso

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  1. Rogelio Sánchez-Vega
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Correspondence to Olga Martín-Belloso.

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Sánchez-Vega, R., Elez-Martínez, P. & Martín-Belloso, O. Effects of High-Intensity Pulsed Electric Fields Processing Parameters on the Chlorophyll Content and Its Degradation Compounds in Broccoli Juice. Food Bioprocess Technol 7, 1137–1148 (2014). https://doi.org/10.1007/s11947-013-1152-2

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