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 language | English (US) |
|---|---|
| Pages (from-to) | 1550-1559 |
| Number of pages | 10 |
| Journal | Food Chemistry |
| Volume | 104 |
| Issue number | 4 |
| DOIs | |
| State | Published - 2007 |
Bibliographical note
Funding Information:The authors thank Drs. Marco Antonio Delgado and Elena Sánchez, of Leche Pascual, for the peptide samples received and for their collaboration, Drs. Salvador Vallés and Paloma Manzanares for the facilities provided for analysis of ACE activity, and Drs. Miguel Blasco and Roberto Melis of AINIA. We would also like to thank the Consejo Superior de Investigaciones Científicas for providing a grant to A. Rivas, and the Spanish Ministry of Science and Education for funding the contract of D. Rodrigo as part of the Juan de la Cierva programme. This study was carried out with funds from CICYT project no. AGL 2003-05236-C02-01.
Keywords
- ACE inhibitor peptides
- Biotin
- Folic acid
- Orange juice-milk beverage
- Pantothenic acid
- Pasteurization
- Pulsed electric fields
- Riboflavin
- Storage