European Food Research and Technology

, Volume 227, Issue 2, pp 599–606 | Cite as

Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat

  • Ingrid Aguiló-Aguayo
  • Robert Soliva-Fortuny
  • Olga Martín-Belloso
Original Paper


The effects of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,500 μs using bipolar 4-μs pulses at 100 Hz) on color parameters and viscosity, as well as peroxidase (POD), pectin methylesterase (PME) and polygalacturonase (PG), were evaluated during 77 days of storage at 4 °C and compared to thermal treatments at 90 °C for 1 min or 30 s for unprocessed tomato juice. HIPEF-treated tomato juice showed higher values of lightness than the thermally processed and the untreated juice throughout storage time (< 0.05). Viscosity of HIPEF-treated tomato juice was also greater than both thermally treated and untreated for the first 35 days of storage. POD of HIPEF-treated tomato juice was inactivated by 97% whereas in the case of the thermally treated, 90 and 79% inactivation was achieved after 1 min and 30 s, respectively. The highest PME inactivation in tomato juice was obtained by PEF (82%) and heat treatment at 90 °C for 1 min (96%). PG of PEF-treated tomato juice was inactivated by 12% whereas thermal treatments at 90 °C for 1 min or 30 s achieved 44 and 22%, respectively. Despite the low rates of PG inactivation obtained, the pattern followed in the residual activity along the storage time was similar in the tomato juice treated by HIPEF than the thermally processed.


High-intensity pulsed electric fields Tomato juice Shelf life Enzymatic stability Physical parameters 



This work was supported by the Ministerio de Ciencia y Tecnología (Spain) through the Project ALI 2005-05768. This study has also been carried out with financial support from the Commission of the European Communities, Framework 6, Priority 5 ‘Food Quality and Safety’, Integrated Project NovelQ FP6-CT-2006-015710 that also financed a pre-doctoral grant for author Aguiló-Aguayo.


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Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  • Ingrid Aguiló-Aguayo
    • 1
  • Robert Soliva-Fortuny
    • 1
  • Olga Martín-Belloso
    • 1
  1. 1.Department of Food TechnologyUTPV-CeRTA, University of LleidaLleidaSpain

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