Abstract
SummaryThe combined effects of ultrasound (US) and high hydrostatic pressure (HHP) on enzymes, micro‐organisms, colouring pigments, total polyphenols, ascorbic acid and physicochemical properties of carrot juice were investigated. Carrot juice was treated with sonication (20 kHz, 70% amplitude) and HHP (250, 350, 450 MPa) at room temperature for 10 min. For comparison, fresh carrots were water blanched (WB) at 100 °C for 4 min and carrot juice was then extracted. As results, highest improvements in colouring pigments were observed in WB and US‐HHP450 treatments, which also completely inactivated micro‐organisms. The highest reduction in enzymes was observed in WB treatment followed by US‐HHP450. Total polyphenol contents increased significantly in US, HHP and US‐HHP treatments with the highest increase in US‐HHP450, but it decreased significantly in WB treatment. Ascorbic acid contents significantly decreased in WB and HHP450, while increased in US and US‐HHP treatments. Results indicate that US‐HHP450 treatment improves the quality of carrot juice and serves as a good alternative for blanching treatment.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
