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Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

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Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

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dc.contributor.author Benlloch Tinoco, María es_ES
dc.contributor.author Kaulmann, Anouk es_ES
dc.contributor.author Corte-Real, Joana es_ES
dc.contributor.author Rodrigo Aliaga, María Dolores es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.contributor.author Bohn, Torsten es_ES
dc.date.accessioned 2016-04-25T09:45:42Z
dc.date.available 2016-04-25T09:45:42Z
dc.date.issued 2015-11
dc.identifier.issn 0308-8146
dc.identifier.uri http://hdl.handle.net/10251/62879
dc.description.abstract [EN] The impact of microwave (1000 W – 340 s) and conventional heat (97 C – 30 s) pasteurisation and storage (4, 10, 22 C for up to 63 d) on total and individual carotenoids and chlorophylls in kiwifruit puree was evaluated. Bioaccessibility of carotenoids, before and after pasteurisation and storage, was also studied. Microwaves and conventional heating led to marked changes in the chlorophyll (42–100% losses) and carotenoid (62–91% losses) content. First- and second-order kinetics appropriately explained the degradation of total carotenoids and chlorophylls over time, respectively. Pasteurised samples showed significantly (p < 0.05) enhanced stability of these pigments, with microwaves (k = 0.007– 0.031 100 g mg1 day1 at 4–22 C) promoting chlorophyll stability to a greater extent than conventional heating (k = 0.0015–0.034 100 g mg1 day1 at 4–22 C). Bioaccessibility of carotenoids remained (p < 0.05) unaffected by processing and storage. These results highlighted that the pigment composition of microwaved kiwifruit was more similar to that of the fresh fruit and better preserved during storage. 2015 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The authors thank the Ministerio de Educacion y Ciencia for the financial support given through the Projects AGL 2010-22176 and AGL 2013-48993-C2-2-R and the Generalitat Valenciana for the Grant awarded to the author Maria Benlloch-Tinoco. The authors also thank the Luxembourg Institute of Science and Technology for access to their materials, methods and laboratories. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Educacion y Ciencia AGL 2010-22176 es_ES
dc.relation Ministerio de Educacion y Ciencia AGL 2013-48993-C2-2-R es_ES
dc.relation Generalitat Valenciana es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Microwave heating es_ES
dc.subject Conventional heating es_ES
dc.subject Pheophytin es_ES
dc.subject Lutein es_ES
dc.subject Bioaccessibility es_ES
dc.subject Degradation kinetics es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2015.04.052
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Benlloch Tinoco, M.; Kaulmann, A.; Corte-Real, J.; Rodrigo Aliaga, MD.; Martínez Navarrete, N.; Bohn, T. (2015). Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage. Food Chemistry. 187:254-262. doi:10.1016/j.foodchem.2015.04.052 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodchem.2015.04.052 es_ES
dc.description.upvformatpinicio 254 es_ES
dc.description.upvformatpfin 262 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 187 es_ES
dc.relation.senia 307631 es_ES
dc.identifier.eissn 1873-7072


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