Abstract
Summary Effects of chilling (5 °C) prior to low intensity pulsed electric fields ( PEF ) (0.1–1.1 kV cm −1 ) on vitamin C and activity of peroxidase ( POD ) and ascorbic acid oxidase ( AAO ) in carrot purée were studied. The effect of PEF on carotenoids extractability was evaluated and compared to that of purée pre‐conditioned at 20 °C (control). PEF enhanced carotenoids extractability for purée with and without pre‐chilling, up to 25% and 66%, respectively. Vitamin C content decreased after PEF but combined pre‐chilling and PEF maintained vitamin C stability and reduced AAO and POD activities. AAO and the heat‐stable POD fraction were found to be more thermolabile (i.e. higher k ref value) after PEF , particularly at 0.6 kV cm −1 , which implies elimination of their enzymatic action towards oxidation of bioactive compounds. It was suggested that chilling prior to low intensity PEF modified enzyme properties and secured the stability of vitamin C and carotenoids.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 7
Claim · model-written summary
PEF increased carotenoid extractability in carrot puree with pre-chilling by up to 25%.
- Taxon
- carrot
Daucus carotat0 - Treatment
- PEFe1
- Outcome
- carotenoids extractabilitye1
- Direction
- enhancede1
- Value
- 25%e1
- Qualifier
- with and without pre‐chillinge1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“PEF enhanced carotenoids extractability for purée with and without pre‐chilling, up to 25% and 66%, respectively”
t0“Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée”
Claim · model-written summary
PEF increased carotenoid extractability in carrot puree without pre-chilling by up to 66%.
- Taxon
- carrotDaucus carotat0
- Treatment
- PEFe1
- Outcome
- carotenoids extractabilitye1
- Direction
- enhancede1
- Value
- 66%e1
- Qualifier
- with and without pre‐chillinge1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“PEF enhanced carotenoids extractability for purée with and without pre‐chilling, up to 25% and 66%, respectively”
t0“Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée”
Claim · model-written summary
PEF decreased vitamin C content of carrot puree.
- Taxon
- carrotDaucus carotat0
- Treatment
- PEFe2
- Outcome
- Vitamin C contente2
- Direction
- decreasede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Vitamin C content decreased after PEF but combined pre‐chilling and PEF maintained vitamin C stability and reduced AAO and POD activities”
t0“Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée”
Claim · model-written summary
Combined pre-chilling and PEF maintained vitamin C stability of carrot puree.
- Taxon
- carrotDaucus carotat0
- Treatment
- combined pre‐chilling and PEFe2
- Outcome
- vitamin C stabilitye2
- Direction
- maintainede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Vitamin C content decreased after PEF but combined pre‐chilling and PEF maintained vitamin C stability and reduced AAO and POD activities”
t0“Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée”
Claim · model-written summary
Combined pre-chilling and PEF reduced AAO and POD activities in carrot puree.
- Taxon
- carrotDaucus carotat0
- Treatment
- combined pre‐chilling and PEFe2
- Outcome
- AAO and POD activitiese2
- Direction
- reducede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Vitamin C content decreased after PEF but combined pre‐chilling and PEF maintained vitamin C stability and reduced AAO and POD activities”
t0“Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée”
Claim · model-written summary
AAO and the heat-stable POD fraction were more thermolabile after PEF, with higher k ref values, particularly at 0.6 kV cm -1.
- Taxon
- carrotDaucus carotat0
- Treatment
- PEFe3
- Gene
- AAO and the heat‐stable POD fractione3
- Outcome
- k ref valuee3
- Direction
- highere3
- Qualifier
- particularly at 0.6 kV cm −1e3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“AAO and the heat‐stable POD fraction were found to be more thermolabile (i.e. higher k ref value) after PEF, particularly at 0.6 kV cm −1”
t0“Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée”
Claim · model-written summary
Chilling before low-intensity PEF is suggested to have modified enzyme properties and secured stability of vitamin C and carotenoids in carrot puree.
- Taxon
- carrotDaucus carotat0
- Treatment
- chilling prior to low intensity PEFe4
- Outcome
- stability of vitamin C and carotenoidse4
- Qualifier
- modified enzyme propertiese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“It was suggested that chilling prior to low intensity PEF modified enzyme properties and secured the stability of vitamin C and carotenoids”
t0“Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée”
The same questions in other papers
physical treatment · quality: phytochemicals · Daucus carota (carrot)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.