Impact of High-Pressure Processing on Vitamin E (α-, γ-, and δ-Tocopherol), Vitamin D (Cholecalciferol and Ergocalciferol), and Fatty Acid Profiles in Liquid Foods
2012
Barba, Francisco J. | Esteve, Maria J. | Frigola, Ana
In the present study, four high-pressure (HP) treatments (100, 200, 300, and 400 MPa) of 9 min duration were evaluated to assess their effect on the lipid fraction (fat-soluble vitamins and fatty acid profile) of an orange juice–milk and a vegetable beverage. After HP treatment, nonsignificant changes in vitamin D₂ and D₃ contents were observed for both beverages. An increase in vitamin E activity was observed in HP beverages when pressures >100 MPa were applied, mainly due to an increase in α-tocopherol content. Only a small reduction in fat content was found for the orange juice–milk beverage, but no changes were observed for the vegetable beverage. A significant decrease in SFA levels was observed in HP-treated (300–400 MPa) orange juice–milk. With regard to MUFA, a significant increase in oleic acid (C₁₈:₁) was found in both liquid foods. Nonsignificant differences in the PUFA profiles were observed after HP processing.
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