Document Detail

Impact of High Pressure Processing on Vitamin E (α-, δ- and γ-Tocopherol), D (Cholecalciferol and Ergocalciferol) and Fatty Acid Profile in Liquid Foods.
MedLine Citation:
PMID:  22440111     Owner:  NLM     Status:  Publisher    
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.
Francisco Jose Barba; Maria Jose Esteve; Ana Frígola
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-3-22
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2012 Mar 
Date Detail:
Created Date:  2012-3-23     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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