Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation.
Identifieur interne : 000383 ( PubMed/Corpus ); précédent : 000382; suivant : 000384Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation.
Auteurs : E. Agcam ; A. Aky Ld Z ; G. Akdemir EvrendilekSource :
- Food chemistry [ 0308-8146 ] ; 2014.
English descriptors
- KwdEn :
- MESH :
- analysis : Beverages.
- chemistry : Citrus sinensis.
- methods : Food Preservation, Magnetics, Pasteurization.
Abstract
Processing of orange juice by pulsed electric fields (PEF) and thermal pasteurisation was carried out to compare changes in total phenolic concentration, hydroxybenzoic acid, hydroxycinnamic acids, flavonols, flavones and flavonones before and after being stored at 4°C for 180days. Changes in the initial total phenolic concentration of the samples varied depending on the applied electric field intensity and thermal pasteurisation. Hesperidin and chlorogenic acids were detected as the most abounded flavonoid and phenolic acids in the orange juice, respectively. Except for syringic acid and neoeriocitrin, the concentration of the phenolic compounds indentified in the orange juice samples enhanced after the PEF or thermal pasteurisation. The samples treated with PEF had more stable flavonoids and phenolic acids than those treated with the thermal pasteurisation. The PEF-treated samples had higher sensory scores than the heat-treated samples.
DOI: 10.1016/j.foodchem.2013.07.115
PubMed: 24054251
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pubmed:24054251Le document en format XML
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Akdemir Evrendilek</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2014">2014</date><idno type="RBID">pubmed:24054251</idno><idno type="pmid">24054251</idno><idno type="doi">10.1016/j.foodchem.2013.07.115</idno><idno type="wicri:Area/PubMed/Corpus">000383</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation.</title><author><name sortKey="Agcam, E" sort="Agcam, E" uniqKey="Agcam E" first="E" last="Agcam">E. Agcam</name><affiliation><nlm:affiliation>Department of Food Engineering, Faculty of Agriculture, Cukurova University, Balcali Adana, Turkey. Electronic address: eagcam@cu.edu.tr.</nlm:affiliation></affiliation></author><author><name sortKey="Aky Ld Z, A" sort="Aky Ld Z, A" uniqKey="Aky Ld Z A" first="A" last="Aky Ld Z">A. Aky Ld Z</name></author><author><name sortKey="Akdemir Evrendilek, G" sort="Akdemir Evrendilek, G" uniqKey="Akdemir Evrendilek G" first="G" last="Akdemir Evrendilek">G. Akdemir Evrendilek</name></author></analytic><series><title level="j">Food chemistry</title><idno type="ISSN">0308-8146</idno><imprint><date when="2014" type="published">2014</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (analysis)</term><term>Citrus sinensis (chemistry)</term><term>Food Preservation (methods)</term><term>Magnetics (methods)</term><term>Pasteurization (methods)</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Preservation</term><term>Magnetics</term><term>Pasteurization</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Processing of orange juice by pulsed electric fields (PEF) and thermal pasteurisation was carried out to compare changes in total phenolic concentration, hydroxybenzoic acid, hydroxycinnamic acids, flavonols, flavones and flavonones before and after being stored at 4°C for 180days. Changes in the initial total phenolic concentration of the samples varied depending on the applied electric field intensity and thermal pasteurisation. Hesperidin and chlorogenic acids were detected as the most abounded flavonoid and phenolic acids in the orange juice, respectively. Except for syringic acid and neoeriocitrin, the concentration of the phenolic compounds indentified in the orange juice samples enhanced after the PEF or thermal pasteurisation. The samples treated with PEF had more stable flavonoids and phenolic acids than those treated with the thermal pasteurisation. The PEF-treated samples had higher sensory scores than the heat-treated samples.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">24054251</PMID><DateCreated><Year>2013</Year><Month>9</Month><Day>23</Day></DateCreated><DateCompleted><Year>2014</Year><Month>02</Month><Day>20</Day></DateCompleted><DateRevised><Year>2013</Year><Month>9</Month><Day>23</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0308-8146</ISSN><JournalIssue CitedMedium="Internet"><Volume>143</Volume><PubDate><Year>2014</Year><Month>Jan</Month><Day>15</Day></PubDate></JournalIssue><Title>Food chemistry</Title><ISOAbbreviation>Food Chem</ISOAbbreviation></Journal><ArticleTitle>Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation.</ArticleTitle><Pagination><MedlinePgn>354-61</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodchem.2013.07.115</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0308-8146(13)01044-3</ELocationID><Abstract><AbstractText>Processing of orange juice by pulsed electric fields (PEF) and thermal pasteurisation was carried out to compare changes in total phenolic concentration, hydroxybenzoic acid, hydroxycinnamic acids, flavonols, flavones and flavonones before and after being stored at 4°C for 180days. Changes in the initial total phenolic concentration of the samples varied depending on the applied electric field intensity and thermal pasteurisation. Hesperidin and chlorogenic acids were detected as the most abounded flavonoid and phenolic acids in the orange juice, respectively. Except for syringic acid and neoeriocitrin, the concentration of the phenolic compounds indentified in the orange juice samples enhanced after the PEF or thermal pasteurisation. The samples treated with PEF had more stable flavonoids and phenolic acids than those treated with the thermal pasteurisation. The PEF-treated samples had higher sensory scores than the heat-treated samples.</AbstractText><CopyrightInformation>Copyright © 2013 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Agcam</LastName><ForeName>E</ForeName><Initials>E</Initials><AffiliationInfo><Affiliation>Department of Food Engineering, Faculty of Agriculture, Cukurova University, Balcali Adana, Turkey. Electronic address: eagcam@cu.edu.tr.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Akyıldız</LastName><ForeName>A</ForeName><Initials>A</Initials></Author><Author ValidYN="Y"><LastName>Akdemir Evrendilek</LastName><ForeName>G</ForeName><Initials>G</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D003160">Comparative Study</PublicationType><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2013</Year><Month>Jul</Month><Day>30</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Chem</MedlineTA><NlmUniqueID>7702639</NlmUniqueID><ISSNLinking>0308-8146</ISSNLinking></MedlineJournalInfo><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005519" MajorTopicYN="N">Food Preservation</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D008280" MajorTopicYN="N">Magnetics</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D061352" MajorTopicYN="N">Pasteurization</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Orange juice</Keyword><Keyword MajorTopicYN="N">Phenolic compounds</Keyword><Keyword MajorTopicYN="N">Pulsed electric fields</Keyword><Keyword MajorTopicYN="N">Shelf life</Keyword><Keyword MajorTopicYN="N">Thermal pasteurisation</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2013</Year><Month>5</Month><Day>24</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2013</Year><Month>7</Month><Day>14</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2013</Year><Month>7</Month><Day>20</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2013</Year><Month>9</Month><Day>24</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2013</Year><Month>9</Month><Day>24</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2014</Year><Month>2</Month><Day>22</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">24054251</ArticleId><ArticleId IdType="pii">S0308-8146(13)01044-3</ArticleId><ArticleId IdType="doi">10.1016/j.foodchem.2013.07.115</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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