2026-04-14T02:18:53Zhttps://recercat.cat/oai/request

oai:recercat.cat:10459.1/4691522025-12-15T19:15:44Zcom_2072_3622col_2072_479130

00925njm 22002777a 4500 dc Vallverdú-Queralt, Anna author Odriozola Serrano, Isabel author Oms Oliu, Gemma author Lamuela-Raventós, Rosa M. author Elez Martínez, Pedro author Martín Belloso, Olga author Lamuela-Raventós, Rosa M Lamuela-Raventós author 2013 The effect of pulsed electric fields (PEF) on the carotenoid content of tomato juices was studied. First, moderate-intensity PEF (MIPEF) was applied to raw tomatoes. Afterwards, MIPEF-treated and untreated tomatoes were immediately refrigerated at 4 °C for 24 h and then, they were separately ground to produce tomato juices. Juices were treated by heat treatments or by high-intensity PEF (HIPEF) and stored under refrigeration for 56 days. MIPEF treatment of tomatoes increased the content of carotenoid compounds in tomato juices. An enhancement of 63–65% in 15-cis-lycopene was observed in juices prepared with MIPEF-treated tomatoes. A slight increase in cis-lycopene isomers was observed over time, whereas other carotenoids slightly decreased. However, HIPEF treated tomato juices maintained higher carotenoid content (10–20%) through the storage time than thermally and untreated juices. The combination of MIPEF and HIPEF treatments could be used not only to produce tomato juices with high carotenoid content but also, to maintain higher the carotenoid content during storage time. The authors express their gratitude to CICYT’s (AGL2010-22319-C03), from the Spanish Ministry of Science and Innovation (MICINN) for financial support. The CIBERobn CB06/03 is an initiative from the Instituto de Salud Carlos III, Spain. The authors also acknowledge the financial support of the Spanish Institute of Agricultural and Food Research and Technology (INIA) through the project RTA2010-00079-C02-02. ICREA Academia Award is also acknowledged by O. M-B. A.V-Q received support from MEC for the training of researchers. Tomato fruit Tomato juices Pulsed electric fields Thermal treatment Carotenoids profile Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes