Effects on the carotenoid pattern and vitamin A of a pulsed electric field-treated orange juice–milk beverage and behavior during storage

Abstract

The effect of pulsed electric fields (PEF; electric field intensities 15, 25, 35, and 40 kV/cm, and treatments times from 40 to 700 μs) on the carotenoid and vitamin A profile of an orange juice–milk beverage was evaluated and compared with a pasteurization treatment (90 °C, 20 s). Subsequently, the evolution of these parameters during storage of the beverage at 4 and 10 °C was studied. The results obtained indicate that the application of the electric field influenced the concentration of the extracted carotenoids producing a slight increase at 15 kV/cm and a slight decrease at 40 kV/cm. On the other hand, when pasteurization was applied, it was found a reduction in total carotenoid concentration. The reductions in carotenoids with provitamin A activity were very small after pasteurization, the decreases in lutein and zeaxanthin must be taken into account. The degradation kinetics of the carotenoids during storage were similar for the pasteurized and PEF-treated beverages. However, they were less affected initially in the beverages treated by the new technology and were therefore maintained in greater quantities throughout the storage period.