| Impact of High Pressure Processing on Vitamin E (α-, δ- and γ-Tocopherol), D (Cholecalciferol and Ergocalciferol) and Fatty Acid Profile in Liquid Foods. | |
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MedLine Citation:
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PMID: 22440111 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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In the present study, four high pressure (HP) treatments (100, 200, 300 and 400 MPa) during 9 minutes were evaluated to assess their effect on lipid fraction (fat soluble vitamins and fatty acid profile) of an orange juice-milk and a vegetables beverage. After HP treatment, non-significant 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 higher than 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 but no changes were observed for vegetables beverage. A significant decrease in SFA levels was observed in HP (300-400 MPa) orange juice-milk. With regard to MUFA, a significant increase in oleic acid (C18:1) was found in both liquid foods. Non-significant differences in the PUFA profiles were observed after HP processing. |
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Authors:
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Francisco Jose Barba; Maria Jose Esteve; Ana Frígola |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-3-22 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: - ISSN: 1520-5118 ISO Abbreviation: - Publication Date: 2012 Mar |
Date Detail:
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Created Date: 2012-3-23 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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