Abstract
Influence of the combined effect of ultra-sonication (US) and high-voltage cold plasma treatment (HVCP) on the quality parameters of fresh carrot juice has been studied. During the treatment of ultra-sonication, carrot juice was subjected to a 0.5 inch probe for 3 min by adjusting the pulse duration 5 s on and off at 20 kHz frequency, amplitude level 80%. The ultrasound intensity was measured by using a thermocouple and was 46 Wcm−2. The temperature was maintained at 10 °C by an automatic control unit. During the treatment of HVCP, carrot juice was then subjected to dielectric barrier discharge (DBD) plasma discharge at 70 kV voltage for 4 min. Significant increases were observed when HVCP treated carrot juice was tested against total carotenoids, lycopene, and lutein when compared to the control treatments. Moreover, this increase was raised to its highest in all pigments, chlorogenic acid, sugar contents, and mineral profile, as the results of ultra-sonication when combined with high voltage atmospheric cold plasma (US-HVCP). Whereas, a significant decreased was observed in Mg, total plate count, yeast, and mold after US-HVCP treatment. Furthermore, results indicated that the combined effect of US-HVCP treatment has improved the quality and led to a higher concentration of lycopene, lutein, chlorogenic acid, and mineral compounds (Na, K, and P). Therefore, the findings of the current study suggested that US-HVCP treatment is a novel combined technique that could provide better quality and more stability during the processing of carrot juice with better physicochemical properties and bio-available nutrients, so this novel processing technique could serve as an alternative to traditional processes.
Highlights
Carrot (Daucus carota L.) of the Umbelliferae family belongs to an essential root vegetable.It is grown in many parts of the world; China is the leading country across the globe in carrotFoods 2019, 8, 593; doi:10.3390/foods8110593 www.mdpi.com/journal/foodsFoods 2019, 8, 593 production [1]
Results indicated that there was a significant increase in chlorogenic acid in the case of High voltage atmospheric cold plasma (HVCP) and the US when compared with the control
Treatment when compared to the control. This increase could be due to the better extraction capacity and maximum disruption of the cell structure mechanism, which results in a better-releasing capacity of cell-bound chlorogenic acid. This was explained by other studies when the combined effect of ultra-sonication and blanching was measured for carrot and apple juices [25,36]
Summary
Carrot (Daucus carota L.) of the Umbelliferae family belongs to an essential root vegetable.It is grown in many parts of the world; China is the leading country across the globe in carrotFoods 2019, 8, 593; doi:10.3390/foods8110593 www.mdpi.com/journal/foodsFoods 2019, 8, 593 production [1]. Carrot (Daucus carota L.) of the Umbelliferae family belongs to an essential root vegetable. It is grown in many parts of the world; China is the leading country across the globe in carrot. Carrots are commonly eaten as fresh vegetable but due to their perishable nature, they are processed into a variety of products including juices. Carotenoids, bio-active compounds, vitamins, and minerals are derived from carrot and its products. These products are used because they can provide numerous health benefits to the human body [2]. Carrot juice color and flavor is an important quality indicator that attract customer and fulfill customer demand [4]
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