Black Carrot Juice Research Articles

Effects of Exercise and Pomegranate–Black Carrot Juice Interventions on Mineral Metabolism and Fatty Acids

In this study, the effects of exercise applied to sedentary individuals and the use of pomegranate–black carrot juice on minerals, fatty acids and some biochemical parameters were examined. Twenty healthy sedentary men participated in this study. This research consisted of three stages. Blood samples were taken from the participants before this study (Baseline), after the participants exercised (60 min/day) for 10 days (Exerciseonly), after the participants were given pomegranate–black carrot juice mixture (100 mL/100 mL) along with exercise (60 min/day) for 10 days (Exercise+supp). While AST and ALT levels increased in the Exerciseonly phase, they showed a relative decrease in the Exercise+supp phase. It was determined that Mg level in the Exerciseonly phase decreased compared to the Baseline and the Exercise+supp phase. It was determined that the Zn level in the Exercise+supp phase increased compared to the Zn level in the Exerciseonly phase. It was determined that 6:0, 12:0 and 14:0 fatty acid levels increased in the Exerciseonly phase compared to the Baseline. A decrease was detected in the Exerciseonly phase compared to the Baseline 18:2n6c, 18:3n6 and 18:3n3 fatty acid levels. It can be said that exercise and the use of pomegranate–black carrot juice mixture in sedentary individuals have supportive and corrective effects on serum mineral, fatty acids and some biochemical parameters.

Characterization of aroma and aroma-active compounds of black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis

The aim of this study was to characterize the aroma and aroma-active compounds of black carrot pomace, a valuable by-product of black carrot juice industry. Aroma compounds were analyzed using GC-MS-O and extracted via the SAFE technique. The extract samples were determined to represent the odor of black carrot pomace quite well according to the results of the representative test. Accordingly, the aromatic extract scored 77.7 mm for intensity and 87 mm for similarity on a 100 mm unstructured scale. A total of 47 volatile constituents were identified and quantified including terpenes (20), alcohols (11), acids (7), esters (4), ketones (4), and lactone (1). It was observed that terpenes were the major aroma group. The use of aroma extract dilution analysis (AEDA) revealed only 29 of these compounds as aroma-active constituents. Phenylethyl alcohol (FD:512, OAV: 2488, rose) and phenylethyl acetate (FD:256, OAV:280, rose) were the aroma substances providing the strongest rose odor. Following these compounds, acetic acid (vinegar), dimethyl-propanedioic acid (pungent), (E)-β-caryophyllene (salty cheese) and elemicin (spicy) were identified as other strong aroma-actives with FD values of 128 contributing to the characteristic odor of the black carrot pomace samples. The odor activity values (OAVs) ranged from 1 to 2488. The highest OAVs represent the high aromatic active compounds (FD ≥ 128). The distinctive aroma and rich color of black carrot pomace make it a recommended choice for enhancing flavor and adding natural coloring to food products.

The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir‐like beverages

AbstractWater kefir (WK) is a nondairy probiotic beverage produced using water kefir grains that are highly adaptable to diverse food substrates. Fruit and vegetables have been used more in beverage production in recent years due to their plentiful nutritional qualities. In this context, the aim of this study is to develop fruit–vegetable juice‐based beverages fermented with WK grains in order to produce novel, non‐dairy, probiotic water kefir‐like beverages (W‐KLBs) with improved sensory and nutritional properties. In this context, black carrot (BC), apple (A), grape (G), and green cabbage (GC) juices are fermented with commercial WK grains. Results showed that BC‐KLB possessed the highest antioxidant activity (75.50%), total phenolic (1248.60 mg GA/L), and total monomeric anthocyanin (391.31 mg/L as cyaniding‐3‐glucoside equivalent) content. Also, the sensory evaluation demonstrated that BC‐KLB was the most favorable sample, while GC‐KLB received negative feedback. These findings strongly support the suitability of BC juice to develop W‐KLB with high added value and functional properties.

Siyah Havuç Suyu Atıklarından Selüloz Ekstraksiyon Parametrelerinin Optimizasyonu ve Nanoselüloz Üretimi

Agricultural wastes are abundant worldwide with increased production and consumption activities as a result of human population growth. Waste recycling processes, which are important to support sustainable production, remain popular due to the increasing amount of agricultural waste. In particular, there are various studies on the recovery of valuable components from waste. In this context, the recovery of cellulose and nanocellulose from waste, which has the potential to be used and applied in many sectors, especially in food, draws attention. Although black carrot juice waste, which is one of the important agricultural wastes, is frequently used in the production of natural colorants, it was used for the production of cellulose and nanocellulose in this study due to its high cellulose content. Response Surface Method-Central Composite Design was used to improve the alkaline extraction conditions of cellulose for the optimum yield and whiteness index by using process parameters of NaOH concentration (2–12%), process temperature (25–110 °C), and time (60–240 min). The optimum process parameters were determined as the NaOH concentration (7.06%), process temperature (44.83°C), and time (114.21 min) for alkaline extraction of cellulose from black carrot juice waste where the yield of cellulose was 22.90±2.48%, and whiteness index was 60.32±0.07%. Nanocellulose was produced from cellulose obtained from black carrot juice waste by acidic hydrolysis using 25% H2SO4. Nanocellulose yield and whiteness index were found as 15.76±0.16% and 58.77±0.26% respectively. The average diameter (61±2.89 nm) and length (281±18.50 nm) of the nanocellulose were determined by Atomic Force Microscopy (AFM). As a result of the Fourier Transform Infrared (FTIR) spectroscopy, it was determined that non-cellulosic components were removed.

Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses.

Dysphagia is a significant health concern especially amongst the old age population. It is an ailment brought on by the weakening of the swallowing muscles. To reduce the risk of choking in dysphagia patients, the food is usually diluted to suit their swallowing ability. But dilution results in reducing the nutritional density of the foods thus causing undernutrition and malnutrition in patients. In this study, functional liquid diets were formulated under International Dysphagia Diet Standardization Initiative (IDDSI) levels 0-2. The developed diets were analysed for their proximate composition, colour, antioxidant and sensory properties. Antioxidant activities were determined using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and total phenolic content (TPC) methods. The highest ABTS+ value was observed in pumpkin puree (level-2) i.e. 98.59%. Black carrot juice (level-1) showed the highest DPPH free radical scavenging activity and FRAP value viz. 88.43% and 689.33µM TE/g, respectively. Electromyography (EMG) is an upcoming technique of food texture evaluation which provides real-time information about food oral processing. In this study, an EMG was conducted to measure the myoelectrical activity of human suprahyoid and masseter muscles by placing electrodes on the skin's surface during the oral processing of liquid. The EMG parameters correlated significantly with viscosity, ease of swallowing and IDDSI levels of the formulated diets. Hence EMG can be used as a tool for design and development of textured-modified diets for dysphagia patients. The sensory scores of formulated diets in this study were high indicating that these liquid diets may be incorporated into the diet plans of dysphagia patients.

The effect of the fluidized bed agglomeration process on the powder properties of black carrot juice powders

AbstractThis study aims to apply fluidized bed agglomeration process performed at 60°C and 1.6 m/s as air temperature and velocity, to improve the powder properties of the black carrot juice powders obtained by spray drying at the inlet and outlet air temperatures of 160 and 100°C, respectively. The binders maltodextrin, gum arabic, whey protein isolate and water were added to the powders at 1:0.1, and 1:0.2 powder/binder solution (BS) ratios. The agglomerates have higher moisture content (11.35%–12.88%, wet basis) and water activity (0.256–0.379) values than the powders (9.18 ± 0.03% and 0.25 ± 0.00, respectively). While the angle of repose value of black carrot juice agglomerates decreased compared to powders, the porosity values (54.17%–66.87%) and the hygroscopic properties were improved. The friability values for the agglomerates were 37.21%–77.04%. The agglomeration process improved the microstructure, glass transition temperature and particle size distribution as determined with scanning electron microscope, differential scanning calorimeter, and laser diffraction method analysis.Practical applicationsBlack carrot is a vegetable with high nutritional value and its consumption is limited to a certain season. For this reason, the production of the powders of vegetable juices and having the agglomerated form of them, an important improvement will be achieved in the production of healthy and easy to use foods for children and adults. Fluidized bed agglomeration which is a novel application is important in the creation of easy‐to‐use meals. Black carrot juice powders could be successfully agglomerated with some different binders in fluidized beds. Powder properties of agglomerates containing water were as good as the binder agents.

Influence of conventional blanching and sonication on the quality parameters of black carrot (Daucus carota L.) juice: a comparative analysis

SummaryBlack carrot is a peculiar variety of carrot that is known for its deep purple‐black colour and its high levels of antioxidants. Black carrots were subjected to five different treatments, namely, hot water blanching, acidified water blanching, sonication and sonication combined with hot water blanching and acidified blanching. The untreated juice was taken as control. The effect of both conventional (blanching) and non‐conventional (sonication) methods on the quality attributes of black carrot juice was evaluated. The application of blanching treatments resulted in significant (P < 0.05) reduction in peroxidase activity, however, sonication alone was comparatively ineffective. The sonication exhibited a significant (P < 0.05) increase in minerals, phytochemicals and antioxidant activities. Conversely, conventional blanching treatments reduced their content. All treated samples exhibited significant (P < 0.05) decrease in microbial count as compared to control. However, the decline was more pronounced in juices subjected to simultaneous acidified water blanching and ultrasound treatment. The findings demonstrate that combining ultrasound treatment with blanching offers advantages in improving the phytochemical constituents, microbial safety, and overall quality of black carrot juice.

Sterilization of black carrot juice by thermosonication: Compound changes revealed by NMR and GC–MS metabolomics methods

AbstractIn this study, thermosonic sterilization (TS), ultrasonic sterilization (US), and heat sterilization at 60°C, 80°C, and 90°C were used for the bactericidal treatment of black carrot juice. The processed samples were analyzed in terms of physicochemical, biological activity, microbial, and metabolomics approaches. The main differential metabolites were identified after treatment. Among these, the content of the important chemical component anthocyanins increased by 10.64% and 6.82% in TS and US, respectively. The TS treatment showed better retention of most of the active substances such as carbohydrates, malic acid, alanine, sterols, lutein, and terpenes compared to the other treatments. Furthermore, the TS treatment reduced the ultrasonic power and time for inactivating microorganisms and increased the DPPH radical scavenging activity by 11.31% compared to the control. The experimental results showed that the black carrot juice after TS treatment with 60% ultrasonic power at 60°C for 5 min sterilization was more favorable for the retention of nutrients and volatiles, improving the quality, safety, and economic potential of black carrot juice.Practical applicationsThis work for the first‐time applied TS to black carrot juice. The effect of TS treatment on the quality of black carrot juice was studied and compared with ultrasonic and conventional heat treatment by metabolomics approach. TS could significantly reduce US treatment time from 25 min (20°C) to 5 min (60°C) for the sterilization of juice. TS has a better effect on the retention of nutrients and flavor substances in the juice. The study is beneficial to the application of TS in purple carrot juice sterilization, also the application of 1H‐NMR and GC–MS metabolomics approach in food processing.

Spectrophotometric and Smartphone-based Dual Monitoring Method for the Determination of Al(III) Ions Using Fermented Black Carrot Juice (Şalgam/Shalgam) as a Green Chromogenic Agent

In this study, anthocyanin-rich fermented black carrot juice (şalgam/shalgam) was used as a chromogenic agent in order to develop eco-friendly, low-cost, simple, fast, and practical both visible spectrophotometric and smartphone-based methods for the determination of Al(III) ions in water samples. Formation of Al(III)-anthocyanin complex results in a color change from red to purple in direct proportion to the increasing Al(III) concentration. For the spectrophotometric analysis, the analytical response of the developed method between absorbance and logarithm of Al(III) concentration exhibits a satisfying wide linear concentration range from 37.0 to 1850.0 µM. The LOD and LOQ values are 6.67 µM and 22.0 µM, respectively. For smartphone-based analysis, the analytical response of the developed method between B values and Al(III) concentration obtained a linear concentration range from 18.5 to 111.0 µM. The LOD and LOQ values are 4.40 µM and 14.5 µM, respectively. LOD values are below the acceptable limit of Al(III) in water according to WHO (7.41 µM) for both methods. The interfering effect of common water ions was investigated, and the observed interferences from Sn2+, Fe2+, and Fe3+ were easily eliminated using enough concentration of Na2EDTA without affecting the blank absorbance/B value of the Al(III)−anthocyanin complex for two monitoring methods. The selectivity of the developed method was investigated in the presence of possible species such as benzoic acid, lactic acid, amino acids, and salt. Developed spectrophotometric and smartphone-based methods applied to real water samples and validated against the reference ICP-OES method at 95% confidence level using Student’s t- and F-tests.

Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models

The effect of thermal pasteurization (TP), high temperature long time (HTLT), ultra-high temperature instantaneous (UHT), high hydrostatic pressure (HHP) and thermosonication (TS) sterilization on the physicochemical, sensory and functional properties of black carrot juice (BCJ) were studied. And for the first time, the comprehensive quality of sterilized BCJ was quantified by mathematical modeling. UHT was the least suitable sterilization method for BCJ resulting from the most severe deterioration in functional properties. TS had adverse effects on sensory and physicochemical properties, but significantly increased the total flavonoids and anthocyanins contents (p < 0.05) and showed the strongest antioxidant activity, making it a nutritional high-value processing method. TP and HHP balanced the improvement of sensory properties and the retention of functional properties, which were the most suitable sterilization methods for BCJ. This study determined the optimal sterilization methods of BCJ, and provided a scientific solution for the screening of high quality processing methods.

EFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR

Black carrots and black carrot-derived products have gained great popularity in recent years due to their significant content of health-promoting bioactive compounds. Therefore, this study focuses on the production of vinegar from black carrot juice (BCJ) derived from black carrot juice concentrate (BCJC), to attain a food product with nutritional added value. In this study, the effect of alcoholic fermentation by Saccharomyces cerevisiae and acetic acid fermentation by four different vinegar starters (grape, apple, alcohol vinegar, and the mixture of grape and apple vinegar) on some physicochemical properties (pH, total acidity, total dry matter, reducing sugar, total phenolics, and antioxidant activity) of BCJ was investigated. The results obtained indicated that processing the BCJ into black carrot wine (BCW) led to an overall reduction of only 4% in total phenolic contents, and a further decrease of 21-32% in total phenolic content was observed in black carrot vinegars (BCVs) due to the acetification process, on a weight-to-volume basis (mg/L). A similar decreasing trend was also determined for the antioxidant activity throughout the vinegar production process. Total phenolic content was not affected by inoculation with any of the seed vinegars since the difference between the total phenolic contents with respect to the four different vinegar starters was statistically insignificant (P &amp;gt; 0.05). In general, the BCW and BCVs (regardless of the type of inoculum) produced in this study exhibited better bioactive properties compared to their commercial counterparts (C-BCW and C-BCV). In conclusion, vinegar was successfully produced from black carrot by retaining a considerable amount of its nutraceutical components

Authentication of pomegranate juice in binary and ternary mixtures with spectroscopic methods

Fruit juices are among the most commonly adulterated food products and especially pomegranate juice as a high value product is mixed with different adulterants for unfair economic profit. It was aimed to investigate the performances of UV–visible and Fourier-transform infrared (FTIR) spectroscopies combined with chemometric methods to determine adulteration of pomegranate juice with dark colored sour cherry and black carrot juices. Binary and ternary mixtures of pomegranate juice with 2 adulterants were prepared at 5–25% levels. After various data transformations, both spectroscopic data of authentic and adulterated samples were evaluated with different chemometric classification tools. Classification models with 97% correct classification rate for validation set were obtained both for UV–visible and FTIR spectral data. Accurate predictions of adulterant concentration were also achieved with chemometric models using both spectroscopic data. These spectroscopic techniques provide rapid and accurate prediction of pomegranate juice adulteration in binary and ternary mixtures with dark colored juices.

Non‐thermal processing of black carrot juice using ultrasound: Intensification of bioactive compounds and microbiological quality

SummaryUltrasound is a developing technology used to enhance the quality properties of beverages. Influence of ultrasonic process (0, 4, 8 and 12 min at 24 kHz) on quality characteristics of non‐thermally produced black carrot juice throughout storing for 15 days at ambient temperature was investigated. An FTIR spectrophotometer was used to analyse chemical functional groups of the vegetable juice. Ultrasound increased phenolic content, ascorbic acid and antioxidant properties; however, pH, total soluble solids (°Brix), viscosity and turbidity of the samples under ultrasound treatment did not show significant changes. None of the samples showed a significant change in colour characteristics throughout storing. Also, microbial population of the specimens handled with ultrasound showed a considerable decrease. The FTIR diagram showed that the application of ultrasonic process intensified the peak of the compounds containing hydroxyl group (phenolic compounds). Also, scanning electron microscopy images showed a more irregular cell structure with more holes in the ultrasonically treated juices. Ultrasound could be deemed an emerging technology in beverage industries to enhance various quality characteristics of fruit juices using non‐thermal processing.

Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam

Shalgam is a fermented beverage obtained by lactic acid fermentation and its quality depends on flora. Therefore, it is essential to be able to characterize yeasts, in order to improve the quality and safety controls of final products. This study aimed to identify endogenous yeasts found during the fermentation of shalgam and to determine their technological properties. 172 yeast isolates were obtained and the DNA fingerprints were constituted by iPBS-PCR method. Sequencing of ITS regions of different groups revealed the species of Pichia kudriavzevii, P. fermentans, Saccharomyces cerevisiae, Candida oleophila, Kazachstania bulderi, and Geotrichum candidum. Interestingly, the prevalence of P. kudriavzevii in the flora increased during the fermentation, while the other species decreased. To determine the preliminary technological properties of yeasts, their development at different conditions was examined and 31 technologically superior strains were determined by Principal Component Analysis (PCA). Among these, 17 P. kudriavzevii strains had a vigorous fermentation rate and selected to assess their enzymatic activity. The isolates had diverse enzyme activities, including esterase, esterase lipase, and leucine arylamidase, which may have crucial roles for aroma formation. According to the results, P. kudriavzevii 3-3S9, 3-3S2, and 3-3Y1 strains were selected to be candidate starters for shalgam production.

Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage.

The effects of fermentation time (17-48 h) and pH (3.37-4.50) on qualities of fermented beverages (FBs) produced from black carrot juice (BCJ) were monitored during storage at 4 °C for 20 weeks. Fermentation and adjusting the pH level provided significant increases (up to 22%) in anthocyanin content and the absorbance value at λmax (Amax ). Moreover, the stability of anthocyanins, color density, and Amax in FBs was somewhat higher than those in BCJ. Lactic acid showed a co-pigmentation effect on cyanidin-3-galactoside-xyloside-glucoside-sinapic acid and cyanidin-3-galactoside-xyloside-glucoside-ferulic acid. Sucrose was degraded much faster at pH 4.50 (17 h) and 4.35 (48 h) than at lower pH levels. During storage, pH 4.35 caused a balanced distribution between counts of lactic acid bacteria (LAB) and yeasts, and antioxidant activity of all FBs increased. Fermented beverages at 4.35 and 3.90 were found to be more palatable by panelists. We recommend FB production at pH 4.35 after 48 h fermentation due to the balanced distribution of probiotics, high color enhancement, and consumer preference. © 2021 Society of Chemical Industry.

Processing of Black Carrot Juice by Nanofiltration and Forward Osmosis

Juice concentration is traditionally achieved with thermal evaporators. However, many nutrients and sensorial attributes suffer from degradation at high temperature. In order to preserve the sensorial and nutritional attributes of the juice, non-thermal processes based on membranes have arisen as an alternative.In the present work, 6.7 °Brix black carrot juice has been subjected to a sequence of processes based on nanofiltration (NF) and forward osmosis (FO) operated at room temperature with the aim of concentrating acylated anthocyanins. Four polymeric membranes with molecular weight cut-offs in the range 150 – 2000 Da were compared in terms of flux and anthocyanin rejection. The membrane showing the best performance was a polyamide thin film composite NF membrane with a reported cut-off of 600 – 800 Da. With this membrane, the rejection of anthocyanins was 98% and the rejection of total soluble solids was 65 %. The juice was pre-concentrated to 10 °Brix with minimal anthocyanin loss. The resulting retentate was further concentrated to 43 °Brix using FO biomimetic membranes and a solution of MgCl2 as draw.

An investigation of histopathologic and morphometric effect of black carrot juice on acrylamid induced neurotoxicity

Acrylamide is an organic compound that is known to have neurotoxic influences. People have high exposure to its impacts because of its extensive uses in the industrial fields and its occurrence in foods. This situation has induced the scientific word to identify naturel components that may eliminate these neurotoxic effects. In this experimental study the influence of black carrot juice containing bioavailable flavonoids was researched on acrylamide neurotoxicity. In the study, laboratory rats were divided in to four groups. Group 1 rats were the control group. While the rats in Group 2 were administered acrylamide substance, the rats in Group 3 were supplemented with black carrot juice + acrylamide, and the rats in Group 4 were given black carrots juice only. At the experiment’s end, biochemical, histopathological, and histomorphometry analysis were performed on exanguned rats. Significant histopathological degenerations were observed in the acrylamide treated group. Despite a volumetric degrease in all brain regions examined histomorphometrically, this decrease was not statistically significant. The malondialdehyde and Glutathione S-transferase levels of the acrylamide group showed a significant increase compared to the control group. The glutathione, carboxylesterase and acetylcholinesterase levels were observed to increase in the acrylamide and black carrot applied group, compared to the acrylamide group. This study’s findings have revealed the black carrot’s healing effects on acrylamide neurotoxicity.

Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey

Black carrot, which is an economically important product, is produced extensively in Konya and Hatay regions in Turkey. Kombucha tea is a symbiotic system, comprises of bacteria and yeasts cultures called as SCOBY, and produced by fermentation of sugar and tea leaves. Kombucha samples contained black carrot juice in two concentrations (10 and 20%) and compared with the Kombucha contained green tea leaves. Black carrot varieties were used for enrichment of Kombucha production and investigated in terms of physico-chemical properties and antioxidant capacity. Black carrot samples belonging to the Hatay region, have higher anthocyanin content (660.26 mg C3G/100 g-dw), antioxidant capacity (TEACABTS and TEACCUPRAC; 15.33 ± 0.39 and 21.91 ± 0.28 µmole Trolox/g), total phenolic content (67.22 ± 0.24 mg/g GAE) and bioaccessibility (36.48 ± 0.78 mg/g GAE) comparing to Hatay black carrot variety. The highest anthocyanin content (71.05 mg C3G/100 mL), antioxidant capacity (TEACABTS and TEACCUPRAC; 3.67 ± 0.15 and 12.33 ± 0.11 µmole Trolox/g) were obtained from Kombucha tea containing black carrot juice (20%). According to the sensorial evaluation, panelists stated that the Kombucha samples with Hatay Black carrot juice had a fresh and pleasant taste and flavor due to green tea aroma.

Functional Pediococcus acidilactici BC1 for the revitalization of ethnic black carrot kanji of indian subcontinent

The present study aimed to screen the autochthonous lactic acid bacteria (LAB) to produce the black carrot (BC) Kanji, a Lacto-fermented beverage consumed in the Indian sub-continent. But the production of Kanji has never been commercialized using mono or mixed strain. Autochthonous P. acidilactici BC1 has been isolated from the spontaneously fermented Kanji. Subsequently, pasteurized BC juice was inoculated with 10 % (v/v) pre-culture with 2% (w/v) added sugars viz. brown sugar, glucose, and jaggery respectively. The effect of salt concentration (1–10 % w/v) and varying pH range (1.0–8.0) has been evaluated on the growth of P. acidilactici BC1. During fermentation, pH, titratable acidity (TA), LAB count, and total suspended solids (TSS) were observed and recorded at regular intervals. The pH of the BC juice decreased from an initial value of 5.12 to 3.27, 8.0–11.5 g/L lactic acid was accumulated after completion of the fermentation on the 9 th day. The LAB count has reached a maximum count of 8.92 log CFU/mL during the fermentation. Total phenolics and antioxidant activity has been increased during and after fermentation i.e. 37.19 % and 45.70 % respectively. Probiotic traits of the P. acidilactici BC1 is an added benefit to the consumer and can be consumed as a product to be probiotic in nature. It was established that the fermentation of BC juice with added brown sugar and jaggery comes out as most accepted in all the variants due to the enrichment in phenolics, antioxidants, and probiotic properties. The protective nature of the fermented BC juice to control Salmonella enterica and Shigella boydii is a striking functionality of the fermented beverage. Controlled fermentation with plant phytochemicals and probiotic attributes can be explored as a potential food matrix loaded with antioxidants and postbiotics. • Isolation of autochthonous starter culture Pediococcus acidilactici BC1 for Kanji fermentation. • Functional & probiotic traits showed by starter culture. • Optimization of the fermentation process and sensory analysis. • Pre-technological process development for uniform quality and taste of the beverage.

The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices.

The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange and yellow) and prepared using high- (HSJ) and low-speed juicer (LSJ). The AA assessment was carried out using four assays (DPPH, ABTS, PCL ACW and PCL ACL). The content of carotenoids was conducted by high performance liquid chromatography equipped with a diode array detector (HPLC-DAD) method, while the total phenolic content by the spectrophotometric method. It was shown that orange carrot juices contain more carotenoids than yellow and black carrot juices, approximately ten and three times more, respectively. The total carotenoid content in orange carrot juice made by the HSJ was higher (by over 11%) compared to juice prepared by the LSJ. The highest total phenolic content was noticed in black carrot juices, while the lowest in orange carrot juices. In black carrot juices, a higher range of TPC was found in juices made by HSJ, while in the case of the orange and yellow carrots, the highest content of TPC was detected in juices prepared by the LSJ. AA of the juices was highly dependent on the carrot variety, juice extraction method. The most assays confirmed the highest AA values in black carrot juices. Furthermore, it was shown that the HSJ method is more preferred to obtain orange and yellow carrot juices with higher antioxidant properties, while the LSJ method is more suitable for black carrot juice extraction.