Abstract
Recently, application of high-pressure homogenization (HPH) treatments has been widely studied to improve shelf life and rheological and functional properties of vegetable and fruit juices. Another approach that has drawn the attention of researchers is the use of biocontrol cultures. Nevertheless, no data on their possible combined effect on fruit juices shelf life and functionality have been published yet. In this work, the microbial, organoleptic, and technological stability of extremely perishable carrot juice and its functionality were monitored for 12 and 7 days (stored at 4 and 10 °C, respectively) upon HPH treatment alone or in combination with a fermentation step using the biocontrol agent L. lactis LBG2. HPH treatment at 150 MPa for three passes followed by fermentation with L. lactis LBG2 extended the microbiological shelf life of the products of at least three and seven days when stored at 10 °C and 4 °C, respectively, compared to untreated or only HPH-treated samples. Moreover, the combined treatments determined a higher stability of pH and color values, and a better retention of β-carotene and lutein throughout the shelf-life period when compared to unfermented samples. Eventually, use of combined HPH and LBG2 resulted in the production of compounds having positive sensory impact on carrot juice.
Highlights
A fruit- and vegetable-rich diet has a positive impact on human health and wellbeing due to the presence of functional and bioactive compounds, such as phenolic antioxidants, carotenoids, vitamins, and flavonoids [1]
To our knowledge, there are no studies exploring the combination of these two sustainable approaches, the main objective of this study was to investigate the combined effect of high-pressure homogenization (HPH) and biocontrol culture (L. lactis LBG2) on carrot juice quality and stability
The antimicrobial effect of HPH treatments at 150 MPa was assessed on carrot juice considering two different inlet temperatures (25 and 50 ◦ C), and three different numbers of HPH passes
Summary
A fruit- and vegetable-rich diet has a positive impact on human health and wellbeing due to the presence of functional and bioactive compounds, such as phenolic antioxidants, carotenoids, vitamins, and flavonoids [1]. The World Health Organization recommends an introduction of at least 400 g of fruit and vegetables per day in adults [2] Their consumption as juices, rather than fresh products, is moving in this direction [3]. Because of its high pH and high sugar content, spoiling and pathogenic microorganisms can grow, affecting the shelf life and safety of the product [8,9] For this reason, fresh carrot juice should be consumed one–two days from production [10]. Other than being energetically unsustainable, these treatments may result in undesirable biochemical and nutritional changes, with negative impacts on their sensory properties (for example, pH, taste, and color) [11] Another possibility is using chemical preservatives, this does not always lead to satisfactory results and are not well accepted by consumers [12]
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