Abstract
Three different apple-carrot juice blends (60:40, 75:25 and 90:10, v/v) were prepared and treated with ultrasound with comparison to the conventional thermal pasteurization. Total aerobic viable count (TAC) were significantly lower in juice blends with lower pH (apple-carrot ratio of 90:10, v/v) than the blends with higher pH after one month storage at 4?C. TAC were similar in ultrasound-treated and thermal pasteurized juice blends. Changes of turbidity of juice during storage followed the same pattern of TAC. Other juice quality parameters such as color, pH, titratable acid, total soluble solids, antioxidant capacity and beta-carotene did not change significantly during the storage period. The results suggest that ultrasound treatment has a potential to use as an alternative non-thermal technique for traditional thermal pasteurization process for maintaining the quality of beverages prepared from fruit and vegetable juices.
Highlights
Carrot juice has a high nutritional value, as it is an important dietary source of carotenoids such as alpha- and beta-carotene, zeacarotene, lutein and lycopene [1]
The results suggest that ultrasound treatment has a potential to use as an alternative non-thermal technique for traditional thermal pasteurization process for maintaining the quality of beverages prepared from fruit and vegetable juices
Control juice samples of all three juice blends stored in 4 ̊C and room temperature were spoiled (TAC were more than 107 colony forming units (CFU)/mL juice) within 14 days
Summary
Carrot juice has a high nutritional value, as it is an important dietary source of carotenoids such as alpha- and beta-carotene, zeacarotene, lutein and lycopene [1]. Betacarotene, one of the most biologically active carotenoids, act as provitamin A [1]. Preservation of carrot juice is difficult due to its low acidity which provide ideal environment for the growth of many spoilage and spore forming bacteria [2]. Acidification of carrot juice could be achieved by either fermentation or adding citric acid [2]. Blanching the carrots in acid could improve the color of carrot juice [3]. Blending carrot juice with acidic fruit juices such as apple juice could produce a blend with a lower pH that can act as a natural barrier against most microorganisms
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