Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage

A. Rivas, D. Rodrigo, B. Company, F. Sampedro, M. Rodrigo

Research output: Contribution to journalArticle

33 Citations (Scopus)

Abstract

The effects of pulsed electric fields technology (15-40 kV/cm; 0-700 μs) and thermal processing (84 °C and 95 °C, 15-120 s) were studied on an orange juice and milk mixed beverage fortified with water-soluble vitamins (biotin, folic acid, pantothenic acid and riboflavin) and angiotensin-I-converting enzyme (ACE) inhibitory peptides. The evaluation of the technologies was carried out from two points of view: effect of treatments and effect of storage (4 °C, 81 days). The results confirmed the stability of the vitamins and the ACE inhibitory activity after the PEF treatment and during storage.

Original languageEnglish (US)
Pages (from-to)1550-1559
Number of pages10
JournalFood Chemistry
Volume104
Issue number4
DOIs
StatePublished - May 30 2007

Fingerprint

water-soluble vitamins
pulsed electric fields
Beverages
orange juice
peptidyl-dipeptidase A
Peptidyl-Dipeptidase A
Vitamins
beverages
Milk
Electric fields
peptides
Pantothenic Acid
Technology
milk
pantothenic acid
Peptides
Riboflavin
Water
Enzyme activity
biotin

Keywords

  • ACE inhibitor peptides
  • Biotin
  • Folic acid
  • Orange juice-milk beverage
  • Pantothenic acid
  • Pasteurization
  • Pulsed electric fields
  • Riboflavin
  • Storage

Cite this

Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage. / Rivas, A.; Rodrigo, D.; Company, B.; Sampedro, F.; Rodrigo, M.

In: Food Chemistry, Vol. 104, No. 4, 30.05.2007, p. 1550-1559.

Research output: Contribution to journalArticle

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