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Inactivation of Oxidative Enzymes by High-Intensity Pulsed Electric Field for Retention of Color in Carrot Juice

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Abstract

The effects of high-intensity pulsed electric fields (HIPEF) on oxidative enzymes and color of fresh carrot juice were studied. A response surface methodology (RSM) was used to evaluate the effect of pulse polarity (mono or bipolar mode), pulse width (from 1 to 7 μs), and pulse frequency (from 50 to 250 Hz) on color and peroxidase (POD) inactivation of carrot juice treated by HIPEF. The total treatment time and the electric field strength were set at 1,000 μs and 35 kV/cm, respectively, at a temperature below 35°C. The physicochemical characteristics of carrot juice were measured. There was a linear relationship between electrical conductivity and temperature of the carrot juice. The results showed that HIPEF-treated carrot juice at 35 kV/cm for 1,000 μs applying 6 μs pulse width at 200 Hz in bipolar mode led to 73.0% inactivation of POD. The color coordinates did not change significantly. Therefore, HIPEF was effective in POD inactivation and carrot juice color preservation.

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Acknowledgments

This study has 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.

We thank to “Coordenacão de Aperfeiçoamento de Pessoal de Nível Superior” (CAPES)/Brazil that awarded the author Luciano José Quintão Teixeira a predoctoral sandwich grant.

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Authors and Affiliations

  1. Department of Food Technology, DTA/UFV, Universidade Federal de Viçosa, cep. 36571-000, Viçosa, MG, Brazil

    Luciano J. Quitão-Teixeira & Afonso M. Ramos

  2. Department of Food Technology, UTPV-CeRTA, Universitat de Lleida, Av. Alcalde Rovira Roure, 191.25198, Lleida, Spain

    Ingrid Aguiló-Aguayo & Olga Martín-Belloso

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  1. Luciano J. Quitão-Teixeira
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  2. Ingrid Aguiló-Aguayo
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  3. Afonso M. Ramos
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  4. Olga Martín-Belloso
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Correspondence to Olga Martín-Belloso.

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Quitão-Teixeira, L.J., Aguiló-Aguayo, I., Ramos, A.M. et al. Inactivation of Oxidative Enzymes by High-Intensity Pulsed Electric Field for Retention of Color in Carrot Juice. Food Bioprocess Technol 1, 364–373 (2008). https://doi.org/10.1007/s11947-007-0018-x

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