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Changes of Antioxidant Compounds in a Fruit Juice-Stevia rebaudiana Blend Processed by Pulsed Electric Technologies and Ultrasound

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Abstract

The purpose of this study was to compare the effects of the non-thermal technologies of pulsed electric fields (PEF), high-voltage electrical discharges (HVED) and ultrasound (USN) on bioactive compounds (ascorbic acid, total carotenoids, total phenolic compounds and total anthocyanins) and antioxidant capacity of a fruit juice (papaya and mango) blend sweetened with Stevia rebaudiana. Experiments were carried out at two equivalent energy inputs (32–256 kJ/kg) for each technology. Principal component analysis (PCA) was used to understand the contribution of ascorbic acid, total carotenoids and oxygen radical absorbance capacity (ORAC) values. These parameters were better retained with PEF treatments. Nevertheless, the use of HVED and USN technologies cannot be ruled out, as they may enhance the contents of other bioactive compounds such as total phenolic compounds when HVED technology is applied at an energy input of 256 kJ/kg. The obtained data can contribute to the determination of optimum processing conditions for production of high nutritional quality liquid foods.

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Acknowledgments

This research project was supported by the Spanish Ministry of Science and Technology and European Regional Development Funds (AGL2010-22206-C02-01) in the framework of the COST Action TD1104: European network for development of electroporation-based technologies and treatments (EP4Bio2Med). Carbonell-Capella, J.M. holds an award from the Spanish Ministry of Education (AP2010-2546). Buniowska, M. thanks Podkarpacie Marshal’s Office for Ph.D. scholarship number 8.2.2/IV.26/217/11/U/155/12 of RSI Project for Podkarpacie Region, and Poland. Barba, F.J. wishes to thank the Valencian Autonomous Government (Consellería d’Educació, Cultura i Esport. Generalitat Valenciana) for the postdoctoral fellowship of the VALi+d programme (APOSTD/2013/092).

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Authors and Affiliations

  1. Nutrition and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100, Burjassot, València, Spain

    Juana M. Carbonell-Capella, Magdalena Buniowska, María J. Esteve & Ana Frígola

  2. Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, Université de Technologie de Compiègne, BP 20529, 60205, Compiègne Cedex, France

    Francisco J. Barba, Nabil Grimi & Eugène Vorobiev

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  1. Juana M. Carbonell-Capella
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  2. Magdalena Buniowska
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  3. Francisco J. Barba
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  4. Nabil Grimi
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  5. Eugène Vorobiev
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  6. María J. Esteve
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  7. Ana Frígola
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Correspondence to Ana Frígola.

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Carbonell-Capella, J.M., Buniowska, M., Barba, F.J. et al. Changes of Antioxidant Compounds in a Fruit Juice-Stevia rebaudiana Blend Processed by Pulsed Electric Technologies and Ultrasound. Food Bioprocess Technol 9, 1159–1168 (2016). https://doi.org/10.1007/s11947-016-1706-1

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