Impact of high pressure and thermal processing on probiotic mixed mango and carrot juices

Abstract

This study aimed to elaborate a mixed mango and carrot juice processed thermally and by high isostatic pressure (HIP) added L. plantarum. L. plantarum caused a decrease in pH and increase in acidity of the juices, but did not change the antioxidant capacity (AC), and α- and β-carotene contents. HIP maintained the microbiological quality, whereas the pasteurized juices showed high psychrotrophic counts after 35 storage days. HIP did not influence the AC, whereas the pasteurized juices showed a decrease in AC and a 30% reduction in carotenoid contents. Pasteurization reduced the polyphenoloxidase and peroxidase activities and HIP promoted a reduction in polyphenoloxidase activity but increased the peroxidase activity (~30%). Mixed juices presented good sensory acceptance (HIP juice showed the highest score). Thus, HIP showed to be more effective than thermal process, the matrix proved to be capable of maintaining the L. plantarum viability, and could be an alternative for dairy products. Practical applications The results showed that the production of the probiotics mixed juices processed by high pressure is industrially interesting, since this process was able to better preserve sensory and nutritional characteristics of the juices compared to the thermal process. In addition, this probiotic product emerges as an alternative for vegetarian’s individuals who have diets with cholesterol restriction or allergy and/or intolerance to dairy products. Furthermore, due the effectiveness of applied conservation processes and biopreservation, these products were safe for consumption during the assessed refrigerated storage period.