Impact of high-pressure processing on vitamin E (α-, γ-, and δ-tocopherol), vitamin D (cholecalciferol and ergocalciferol), and fatty acid profiles in liquid foods.
Identifieur interne : 000F50 ( Ncbi/Checkpoint ); précédent : 000F49; suivant : 000F51Impact of high-pressure processing on vitamin E (α-, γ-, and δ-tocopherol), vitamin D (cholecalciferol and ergocalciferol), and fatty acid profiles in liquid foods.
Auteurs : Francisco J. Barba [Espagne] ; Maria J. Esteve ; Ana FrigolaSource :
- Journal of agricultural and food chemistry [ 1520-5118 ] ; 2012.
English descriptors
- KwdEn :
- Beverages (analysis), Cholecalciferol (analysis), Citrus sinensis, Ergocalciferols (analysis), Fatty Acids (analysis), Food Handling (methods), Fruit (chemistry), Lysergic Acid Diethylamide (analogs & derivatives), Lysergic Acid Diethylamide (chemistry), Oleic Acid (analysis), Pressure, Tocopherols (analysis), Vegetables (chemistry), Vitamin D (analysis).
- MESH :
- chemical , analogs & derivatives : Lysergic Acid Diethylamide.
- chemical , analysis : Cholecalciferol, Ergocalciferols, Fatty Acids, Oleic Acid, Tocopherols, Vitamin D.
- analysis : Beverages.
- chemistry : Fruit, Lysergic Acid Diethylamide, Vegetables.
- methods : Food Handling.
- Citrus sinensis, Pressure.
Abstract
In the present study, four high-pressure (HP) treatments (100, 200, 300, and 400 MPa) of 9 min duration were evaluated to assess their effect on the lipid fraction (fat-soluble vitamins and fatty acid profile) of an orange juice-milk and a vegetable beverage. After HP treatment, nonsignificant changes in vitamin D(2) and D(3) contents were observed for both beverages. An increase in vitamin E activity was observed in HP beverages when pressures >100 MPa were applied, mainly due to an increase in α-tocopherol content. Only a small reduction in fat content was found for the orange juice-milk beverage, but no changes were observed for the vegetable beverage. A significant decrease in SFA levels was observed in HP-treated (300-400 MPa) orange juice-milk. With regard to MUFA, a significant increase in oleic acid (C(18:1)) was found in both liquid foods. Nonsignificant differences in the PUFA profiles were observed after HP processing.
DOI: 10.1021/jf205355h
PubMed: 22440111
Affiliations:
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pubmed:22440111Le document en format XML
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Esteve</name></author><author><name sortKey="Frigola, Ana" sort="Frigola, Ana" uniqKey="Frigola A" first="Ana" last="Frigola">Ana Frigola</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2012">2012</date><idno type="RBID">pubmed:22440111</idno><idno type="pmid">22440111</idno><idno type="doi">10.1021/jf205355h</idno><idno type="wicri:Area/PubMed/Corpus">000623</idno><idno type="wicri:Area/PubMed/Curation">000623</idno><idno type="wicri:Area/PubMed/Checkpoint">000623</idno><idno type="wicri:Area/Ncbi/Merge">000F50</idno><idno type="wicri:Area/Ncbi/Curation">000F50</idno><idno type="wicri:Area/Ncbi/Checkpoint">000F50</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Impact of high-pressure processing on vitamin E (α-, γ-, and δ-tocopherol), vitamin D (cholecalciferol and ergocalciferol), and fatty acid profiles in liquid foods.</title><author><name sortKey="Barba, Francisco J" sort="Barba, Francisco J" uniqKey="Barba F" first="Francisco J" last="Barba">Francisco J. Barba</name><affiliation wicri:level="1"><nlm:affiliation>Department of Nutrition and Food Chemistry, Universitat de València, Burjassot, Spain.</nlm:affiliation><country xml:lang="fr">Espagne</country><wicri:regionArea>Department of Nutrition and Food Chemistry, Universitat de València, Burjassot</wicri:regionArea><wicri:noRegion>Burjassot</wicri:noRegion></affiliation></author><author><name sortKey="Esteve, Maria J" sort="Esteve, Maria J" uniqKey="Esteve M" first="Maria J" last="Esteve">Maria J. Esteve</name></author><author><name sortKey="Frigola, Ana" sort="Frigola, Ana" uniqKey="Frigola A" first="Ana" last="Frigola">Ana Frigola</name></author></analytic><series><title level="j">Journal of agricultural and food chemistry</title><idno type="eISSN">1520-5118</idno><imprint><date when="2012" type="published">2012</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (analysis)</term><term>Cholecalciferol (analysis)</term><term>Citrus sinensis</term><term>Ergocalciferols (analysis)</term><term>Fatty Acids (analysis)</term><term>Food Handling (methods)</term><term>Fruit (chemistry)</term><term>Lysergic Acid Diethylamide (analogs & derivatives)</term><term>Lysergic Acid Diethylamide (chemistry)</term><term>Oleic Acid (analysis)</term><term>Pressure</term><term>Tocopherols (analysis)</term><term>Vegetables (chemistry)</term><term>Vitamin D (analysis)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analogs & derivatives" xml:lang="en"><term>Lysergic Acid Diethylamide</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Cholecalciferol</term><term>Ergocalciferols</term><term>Fatty Acids</term><term>Oleic Acid</term><term>Tocopherols</term><term>Vitamin D</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Fruit</term><term>Lysergic Acid Diethylamide</term><term>Vegetables</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Citrus sinensis</term><term>Pressure</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">In the present study, four high-pressure (HP) treatments (100, 200, 300, and 400 MPa) of 9 min duration were evaluated to assess their effect on the lipid fraction (fat-soluble vitamins and fatty acid profile) of an orange juice-milk and a vegetable beverage. After HP treatment, nonsignificant changes in vitamin D(2) and D(3) contents were observed for both beverages. An increase in vitamin E activity was observed in HP beverages when pressures >100 MPa were applied, mainly due to an increase in α-tocopherol content. Only a small reduction in fat content was found for the orange juice-milk beverage, but no changes were observed for the vegetable beverage. A significant decrease in SFA levels was observed in HP-treated (300-400 MPa) orange juice-milk. With regard to MUFA, a significant increase in oleic acid (C(18:1)) was found in both liquid foods. Nonsignificant differences in the PUFA profiles were observed after HP processing.</div></front></TEI><affiliations><list><country><li>Espagne</li></country></list><tree><noCountry><name sortKey="Esteve, Maria J" sort="Esteve, Maria J" uniqKey="Esteve M" first="Maria J" last="Esteve">Maria J. Esteve</name><name sortKey="Frigola, Ana" sort="Frigola, Ana" uniqKey="Frigola A" first="Ana" last="Frigola">Ana Frigola</name></noCountry><country name="Espagne"><noRegion><name sortKey="Barba, Francisco J" sort="Barba, Francisco J" uniqKey="Barba F" first="Francisco J" last="Barba">Francisco J. Barba</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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