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Investigation of Superfine Spinach Powder and Non-thermal Pasteurization (Pulsed Electric Fields) Effects on the Preserving Lutein Contents of Spinach Juice during Storage
Kim, S.-Y.; Lee, Y.-G.; Ju, H.-I.; Jeon, J.-H.; Jeong, S.-H.; Lee, D.-U. The Effects of Jet-Milling and Pulsed Electric Fields on the Preservation of Spinach Juice Lutein Contents during Storage. Foods2024, 13, 834.
Kim, S.-Y.; Lee, Y.-G.; Ju, H.-I.; Jeon, J.-H.; Jeong, S.-H.; Lee, D.-U. The Effects of Jet-Milling and Pulsed Electric Fields on the Preservation of Spinach Juice Lutein Contents during Storage. Foods 2024, 13, 834.
Kim, S.-Y.; Lee, Y.-G.; Ju, H.-I.; Jeon, J.-H.; Jeong, S.-H.; Lee, D.-U. The Effects of Jet-Milling and Pulsed Electric Fields on the Preservation of Spinach Juice Lutein Contents during Storage. Foods2024, 13, 834.
Kim, S.-Y.; Lee, Y.-G.; Ju, H.-I.; Jeon, J.-H.; Jeong, S.-H.; Lee, D.-U. The Effects of Jet-Milling and Pulsed Electric Fields on the Preservation of Spinach Juice Lutein Contents during Storage. Foods 2024, 13, 834.
Abstract
This study aimed to investigate the effects of jet-milling on lutein extraction contents of spinach powder (SP) and pulsed electric fields as a non-thermal pasteurization technology on spinach juice (SJ) to preserve lutein contents. SP particles were divided into SP-coarse (Dv50 = 315.2 μm), SP-fine (Dv50 = 125.20 μm), and SP-superfine (Dv50 = 5.59 μm) fractions and SP-superfine was added to SJ due to the highest contents of lutein extract. The PEF and thermal treatment were applied to evaluate the effects of preserving the lutein content of PEF during storage (25 days). The juice after being designated to untreated (no pasteurization), PEF1,2 (SJ treated with PEF 20 kV/cm 110 kJ/L, 150 kJ/L), Thermal1,2 (SJ treated with 90 ℃, 10 min and 121 ℃, 15 min). The sizes and surface shapes of superfine SP particles were more homogeneous and smoother than the other samples. SJ made with SP-superfine and treated by PEF had the highest lutein content and antioxidant activities among the group. Complex of jet-milling and PEF pasteurization could be great potential technologies to improve the lutein contents of lutein-enriched juice in the food industry.
Keywords
Jet-mill; Spinach; Lutein; Pasteurization; Pulsed electric fields
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
