Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation

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dc.authorid0000-0002-2677-2020en_US
dc.authorid0000-0001-5064-4195
dc.contributor.authorAğçam, Erdal
dc.contributor.authorAkyıldız, Asiye
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.date.accessioned2021-06-23T19:36:29Z
dc.date.available2021-06-23T19:36:29Z
dc.date.issued2014
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractProcessing of orange juice by pulsed electric fields (PEF) and thermal pasteurisation was carried out to compare changes in total phenolic concentration, hydroxybenzoic acid, hydroxycinnamic acids, flavonols, flavones and flavonones before and after being stored at 4 degrees C for 180 days. Changes in the initial total phenolic concentration of the samples varied depending on the applied electric field intensity and thermal pasteurisation. Hesperidin and chlorogenic acids were detected as the most abounded flavonoid and phenolic acids in the orange juice, respectively. Except for syringic acid and neoeriocitrin, the concentration of the phenolic compounds indentified in the orange juice samples enhanced after the PEF or thermal pasteurisation. The samples treated with PEF had more stable flavonoids and phenolic acids than those treated with the thermal pasteurisation. The PEF-treated samples had higher sensory scores than the heat-treated samples. (C) 2013 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodchem.2013.07.115
dc.identifier.endpage361en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid24054251en_US
dc.identifier.scopus2-s2.0-84882403671en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage354en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2013.07.115
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8000
dc.identifier.volume143en_US
dc.identifier.wosWOS:000326207700048en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPulsed Electric Fieldsen_US
dc.subjectThermal Pasteurisationen_US
dc.subjectOrange Juiceen_US
dc.subjectPhenolic Compoundsen_US
dc.subjectShelf Lifeen_US
dc.titleComparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisationen_US
dc.typeArticleen_US

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