Abstract
Fruits and vegetables are highly perishable foods, which explains the need to apply preservation techniques, such as freezing. The aim is to combine shelf life extension with maintenance of sensory and nutrient characteristics. The stability of orange–carrot juice stored at −40 °C for 132 days was studied. The ascorbic acid and carotene contents and the influence of storage time were analysed. Carotenes were identified and quantified by liquid chromatography and ascorbic acid was determined by differential pulse polarography. The initial concentration of ascorbic acid was 27.09 mg/100 ml and decreased by 4.1% during the storage period. Vitamin A activity in the orange–carrot juice increased during the period studied, fitting a linear model (R2=0.87). Of the 14 carotenes identified, only antheraxanthin and the mixture of 9-cis-violaxanthin and neoxanthin decreased in concentration during the storage period.
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