Study type: Medical/biological study (experimental study)

Lycopene, vitamin C, and antioxidant capacity of tomato juice as affected by high-intensity pulsed electric fields critical parameters med./bio.

By: Odriozola-Serrano I, Aguilo-Aguayo I, Soliva-Fortuny R, Gimeno-Ano V, Martin-Belloso O
Published in: J Agric Food Chem 2007; 55 (22): 9036-9042
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Aim of study (acc. to author)

To study the effects of high-intensity pulsed electric field treatment variables (frequency, pulse width, and pulse polarity) on the lycopene, vitamin C, and antioxidant capacities of tomato juice.

Background/further details

High-intensity pulsed electric fields is a nonthermal technology in which the food industry is increasingly interested because it can lead to high inactivation levels (of spoilage and pathogenic microorganisms) while maintaining the quality and freshness of juices. An optimization of the treatment conditions was carried out to obtain tomato juice with the highest content of bioactive compounds possible.

Endpoint

Exposure

Exposure Parameters
Exposure 1: 50–250 Hz
Modulation type: pulsed
Exposure duration: 1 ms

General information

All experiments were conducted a) with monpolar pulses b) with bipolar pulses

Exposure 1

Main characteristics
Frequency 50–250 Hz
Type
Waveform
  • rectangular
Exposure duration 1 ms
Modulation
Modulation type pulsed
Additional info

pulse width: 1 - 7 µs
Exposure setup
Exposure source
  • two stainless steel electrodes with a gap of 0.29 cm
Parameters
Measurand Value Type Method Mass Remarks
electric field strength 35 kV/cm - - - -

Reference articles

Exposed system:

Methods Endpoint/measurement parameters/methodology

Investigated system:
Time of investigation:
  • after exposure

Main outcome of study (acc. to author)

Pulse frequency, pulse width, and polarity significantly affected the lycopene, vitamin C, and antioxidant capacities of exposed tomato juice. Maximal relative lycopene content (131.8%), vitamin C content (90.2%), and antioxidant capacity retention (89.4%) were attained with high-intensity pulsed electric field treatments of a 1 µs pulse duration applied at 250 Hz in bipolar mode. Therefore, the application of high-intensity pulsed electric field may be appropriate to achieve nutritious tomato juice.

Study character:

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