Journal
FOOD CHEMISTRY
Volume 115, Issue 4, Pages 1312-1319Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.01.049
Keywords
High-intensity pulsed electric field; Watermelon juice; Lycopene; Vitamin C; Antioxidant capacity
Funding
- Ministerio de Ciencia y Tecnologia (Spain) [ALI 2005-05768]
- Commission of the European Communities
- Framework 6, Priority 5 'Food Quality and Safety' [FP6-CT-2006-015710]
- Agencia de Gestio d'Ajuts Universitaris i de Recerca of the Generalitat de Catalunya (Spain)
- European Social Fund
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Watermelon juice was subjected to high-intensity pulsed electric fields (HIPEF). The effects of process parameters including electric field strength (30-35 kV/cm), pulse frequency (50-250 Hz), treatment time (50-2050 mu s), pulse width (1-7 mu s) and pulse polarity (monopolar/bipolar) on lycopene, vitamin C and antioxidant capacity were studied using a response surface methodology. Lycopene content was measured spectrophotometrically, vitamin C was determined by HPLC and antioxidant capacity through the inhibition of DPPH center dot (1,1-diphenyl-2-picrylhydrazyl) radical. Watermelon juice exhibited high retention of lycopene and antioxidant capacity when high electric field strengths, frequencies and pulse widths were applied. However, severe HIPEF treatments reduced vitamin C content. Maximal relative lycopene content (113%), vitamin C (72%) and antioxidant capacity retention (100%) were obtained when HIPEF treatments were set up at 35 kV/cm for 50 mu s using 7 mu s bipolar pulses at 200 Hz. (C) 2009 Elsevier Ltd. All rights reserved.
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