The Effects of Jet-Milling and Pulsed Electric Fields on the Preservation of Spinach Juice Lutein Contents during Storage
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kim, Si-Yeon | - |
dc.contributor.author | Lee, Yeong-Geol | - |
dc.contributor.author | Ju, Hye-In | - |
dc.contributor.author | Jeon, Ji-Hee | - |
dc.contributor.author | Jeong, Se-Ho | - |
dc.contributor.author | Lee, Dong-Un | - |
dc.date.accessioned | 2024-04-19T06:30:44Z | - |
dc.date.available | 2024-04-19T06:30:44Z | - |
dc.date.issued | 2024-03 | - |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/73345 | - |
dc.description.abstract | This study aimed to investigate the effects of jet-milling on the lutein extraction contents of spinach powder (SP), as well as the effects of pulsed electric field (PEF), as a non-thermal pasteurization technology, on the preservation of spinach juice (SJ) lutein contents. SP particles were divided into SP-coarse (Dv50 = 315.2 mu m), SP-fine (Dv50 = 125.20 mu m), and SP-superfine (Dv50 = 5.59 mu m) fractions, and SP-superfine was added to SJ due to its having the highest contents of lutein extract. PEFs and thermal treatment were applied to evaluate the effects of preserving the lutein content of PEF during storage (25 days). The juice was then designated as untreated (no pasteurization), PEF-1,2 (SJ treated with PEF 20 kV/cm 110 kJ/L, 150 kJ/L), or Thermal-1,2 (SJ treated with 90 degrees C, 10 min and 121 degrees C, 15 min). The sizes and surface shapes of the superfine SP particles were more homogeneous and smoother than those of the other samples. SJ made with SP-superfine and treated with PEF had the highest lutein content and antioxidant activities among the group during storage. A complex of jet-milling and PEF could have great potential as a method to improve the lutein contents of lutein-enriched juice in the food industry. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | MDPI | - |
dc.title | The Effects of Jet-Milling and Pulsed Electric Fields on the Preservation of Spinach Juice Lutein Contents during Storage | - |
dc.type | Article | - |
dc.identifier.doi | 10.3390/foods13060834 | - |
dc.identifier.bibliographicCitation | FOODS, v.13, no.6 | - |
dc.description.isOpenAccess | Y | - |
dc.identifier.wosid | 001191805800001 | - |
dc.identifier.scopusid | 2-s2.0-85188816138 | - |
dc.citation.number | 6 | - |
dc.citation.title | FOODS | - |
dc.citation.volume | 13 | - |
dc.type.docType | Article | - |
dc.publisher.location | 스위스 | - |
dc.subject.keywordAuthor | jet-milling | - |
dc.subject.keywordAuthor | spinach | - |
dc.subject.keywordAuthor | lutein | - |
dc.subject.keywordAuthor | pasteurization | - |
dc.subject.keywordAuthor | pulsed electric fields | - |
dc.subject.keywordPlus | BIOACTIVE COMPOUNDS | - |
dc.subject.keywordPlus | PHYSICOCHEMICAL PROPERTIES | - |
dc.subject.keywordPlus | PHARMACEUTICAL POWDERS | - |
dc.subject.keywordPlus | BY-PRODUCTS | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | EXTRACTION | - |
dc.subject.keywordPlus | ORANGE | - |
dc.subject.keywordPlus | PASTEURIZATION | - |
dc.subject.keywordPlus | CHLOROPHYLLS | - |
dc.subject.keywordPlus | OPTIMIZATION | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194
COPYRIGHT 2019 Chung-Ang University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.