Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage
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Castillejo Montoya, Noelia; Martínez-Hernández, Ginés Benito; Lozano Guerrero, Antonio José; Pedreño Molina, Juan Luis; Gómez di Marco, Perla Azucena; [et al.]Grupo de investigación
Grupo de Postrecolección y Refrigeración (GPR‐UPCT)Patrocinadores
The authors are grateful to Spanish Ministry of Economy and Competitiveness (MINECO) Project AGL2013-48830-C2-1-R and FEDER for financial support. We are also grateful to M. Otón for his skillful technical assistanceFecha de publicación
2017-09Editorial
Society of Chemical IndustryCita bibliográfica
CASTILLEJO MONTOYA, Noelia et al. Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage. En: Journal of the Science of Food and Agriculture, sep., 2017Palabras clave
Thermal processingDielectric properties
Glucosinolates
Isothiocyanates
Resumen
Background: The heating of a green smoothie during an innovative semi-continuous microwave treatment (MW; 9 kW for 15 s) was modelled. Thermal and dielectric properties of the samples were previously determined. Furthermore, the heating effect on the main chemopreventive compounds of the smoothie and during its subsequent storage up to 30 days at 5 or 15 °C were studied. Such results were compared to conventional pasteurization (CP; 90 °C for 45 s) while unheated fresh blended samples were used as control (CTRL). Results: A procedure was developed to predict the temperature distribution in samples inside the MW oven with the help of numerical tools. MW-treated samples showed the highest sulforaphane formation after 20 days, regardless of the storage temperature, while its content was 2-fold reduced in CP samples. Storage of the smoothie at 5 °C is crucial for maximizing the levels of the bioactive compound S-methyl cysteine sulphoxide. Conclusion: The proposed MW treatment can be used ...
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