Carrot Juice Research Articles

Phytochemical Properties and Hypoglycemic Effect of Finger Millet Malt Drinks Supplemented with Cucumber and Carrot Juice on Alloxan-Induced Diabetic Rats

Aim: The study evaluated the phytochemical content and effect of supplementation of finger millet malt drinks with 25% carrot and cucumber juice on diabetes management.
 Sample: Finger millet malt, cucumber juice, carrot juice, Albino rats.
 Study Design: Completely Randomized Design was used.
 Place and Duration of Study: Department of Food Science and Technology and Department of Animal Health and production, Faculty of veterinary Medicine, University of Nigeria, Nsukka (between January 2021 and June, 2021.
 Methodology: Finger millet grain was malted for 48 h, dried for 5 days, and subsequently divided into two portions. A portion was roasted while the other was not. Roasted and unroasted finger millet malt drinks were prepared and blended in different ratio with processed mixture of carrot and cucumber juice. The finger millet malt drink and the supplemented malt were evaluated for phytochemical and microbial properties using standard methods. Thirty albino rats separated into four test groups and one control group initially tested for fasting blood glucose were induced diabetes using Alloxan monohydrate (dose=150 mg/kg body weight). The test animals were fed malt drinks and measured amount of rat chow for 28 days, their blood samples were subjected to serum lipid profile, fasting blood sugar and weight measurement.
 Results: The results revealed that the total phenols and flavonoids increased with supplementation with cucumber and carrot juice. Total viable counts of the malt drinks ranged from 1.13 -2.93 x 102Cfu/100ml and no mould growth was detected. Rats fed sample prepared from 50% unroasted finger millet malt drink, 25% of cucumber and 25% carrot juice) had the highest reduction in fasting blood sugar level (87% and also most effective in weight regain(15.30%) while rats fed 100% roasted finger malt drink had the least decrease in fasting blood sugar (44.2%). High density lipoprotein increased and the values ranged from 26.00 -50.34 mg/dl while cholesterol, very low-density lipoprotein, low-density lipoprotein, and triglyceride levels reduced and the values ranged from 16.17 to 42.28, 8.17 -9.16, 13.35 – 21.44 and 40.84 – 46.64 mg/dl, respectively in the rats fed experimental malt drink.
 Conclusion: Rats fed samples containing 50% unroasted finger millet malt, 25% of cucumber and 25% carrot drink had more weight gain (15.30%) and fasting blood glucose reduction (87%). Malted drinks from unroasted finger millet enriched with cucumber and carrot juice can be used in diabetes management.

The effects of carrot (Daucus carota L.) waste juice on the performances of native chicken in North Sulawesi, Indonesia

Abstract The abundance of agricultural products often causes environmental problems. The utilization of agricultural waste from carrots can reduce both the feed cost and environmental pollution and become a source of vitamin A for the health of the native chicken. The study aims to analyze carrot (Daucus carota L.) waste juice on native chicken performance. It was conducted from April to July 2019 at Pandu experimental field in North Minahasa Regency. The practical method used was a completely randomized design with four replications. The experimental livestock used in the study was 80-day-old chickens of native chicken. The concentration of carrot juice during the study was as follows: 100% drinking water without carrot juice (W0), 80% water drinking + 20% carrot juice (W1), 60% drinking water + 40% carrot juice (W2), and 20% drinking water + 80% carrot juice (W3). Observed variables included feed intake, body weight gain, feed conversion ratio (FCR), and mortality rate. The results showed that carrot waste juice significantly impacted the body weight gain, feed conversion rate, and 0% mortality rate during the 8 weeks. The concentration of 20% drinking water + 80% carrot juice (W3) with the feed intake ratio of 1.608 g, body weight gain value of 775.63 ± 301 g, and the FCR of 2.1 ± 0.06. However, the consumption ratio did not differ among treatments. The addition of carrot waste juice, as much as 80%, in the drinking water of native chickens showed an increase in body weight compared to other treatments. In conclusion, the current study showed that treatment of carrot waste juice has a significant effect on body weight in 8 weeks of maintenance. Meanwhile, the feed intake ratio of carrot waste juice treatment has no real effect. There was no dead chicken (0%) in the present study. The carrot waste juice can be used in chicken drinks 40–80% by paying attention to the balance of energy content and feed proteins used to grow chickens.

Upcycling of carrot discards into prebiotics (fructooligosaccharides) as high value food ingredients

A great amount of carrots is discarded daily in the word because they do not meet the quality standards imposed by consumer market. The aim of this work was to evaluate the feasibility of using carrot discards as substrate of solid-state fermentation to produce β-fructofuranosidase by Aspergillus niger and its subsequent use to catalyze the synthesis of fructooligosaccharides (prebiotics) using carrot juice. Results indicated that carrot bagasse has adequate nutrients for the growth of A. niger, but supplementation with a source of nitrogen is required to obtain a high production of β-fructofuranosidase (90.82 U/mL). Maximum specific activity (251 U/mg) was obtained after 3 days of fermentation at 30 ºC, using an inoculum of 106 conidia/ mL. β-fructofuranosidase was successfully used to synthesize fructooligosaccharides using carrot juice as substrate, raising the possibility for future development of a natural functional beverage. Tweetable abstractA great amount of carrots is discarded daily. This paper evaluates the use of carrot bagasse to produce β-fructofuranosidase and its subsequent application in carrot juice to produce a natural beverage with prebiotics.

Effect of Oral Intake of Carrot Juice on Cyclooxygenases and Cytokines in Healthy Human Blood Stimulated by Lipopolysaccharide.

In vitro studies and animal studies have shown that chemical compounds contained in carrots, such as falcarinol and falcarindiol, can prevent inflammation. The present study was designed to test whether the oral intake of carrot juice containing falcarinol and falcarindiol affects the activity of cyclooxygenase (COX) enzymes and the secretion of inflammatory cytokines in human blood. Carrot juice (500 mL) was administered orally to healthy volunteers, and blood samples were drawn before and 1 h after juice intake at the time point when peak concentrations of falcarinol and falcariondiol have been shown in the blood. The blood samples were divided, and one sample was allowed to coagulate for 1 h at room temperature before analyzing the synthesis of thromboxane B2 (TBX2) by the COX1 enzyme using an enzyme linked immunosorbent assay (ELISA). The other blood samples were stimulated ex vivo with lipopolysaccharide and incubated at 37 °C for 24 h. The ELISA and cytokine multiplex analysis assessed the levels of COX-2-induced prostaglandin E2 (PGE2) and inflammatory markers interleukin (IL) 1α, IL1β, IL6, IL16, and tumor necrosis factor α (TNFα). Inflammatory cytokines such as IL1α and IL16 were significantly reduced in the LPS stimulated blood samples with higher concentrations of falcarinol and falcariondiol compared to the control samples taken before the intake of carrot juice. The levels of TBX2, PGE2, IL1β, IL6, and TNFα were not affected by the carrot juice intake blood samples not stimulated with LPS. In conclusion, carrot juice rich in the polyacetylens falcarinol and falcarindiol affects blood leukocytes, priming them to better cope with inflammatory conditions, evident by the reduced secretion of the proinflammatory cytokines IL1α and IL16.

Natural pigments in fruit and vegetable juices: the content of anthocyanins, carotenoids and betalaines

The color of the juice is determined by the color of the corresponding fruit or vegetable from which the juice is made. The color of a fruit or vegetable, in turn, is determined by the presence of natural coloring pigments - secondary plant metabolites, which include mainly anthocyanins, carotenoids and betalains. These substances, in addition to bright colors, give the juices properties that largely provide a positive effect on health. The quantitative content of these pigments in juices (especially in commercially produced juices, the most commonly consumed by the population at present) is important for understanding of the contribution of that juices in real intake of these bioactive compounds with diet. The purpose of the work was to study the content of anthocyanins, carotenoids and betalaines in juices a nd nectars (cherry, pomegranate, red grapes, tomato, carrot, peach and vegetable juices containing red beetroot) widely represented on the Russian market. Material and methods. The content of natural coloring pigments was determined by HPLC: anthocyanins - according to GOST 32709-2014 "Juice products. Methods for the determination of anthocyanins», carotenoids - in accordance with R 4.1.1672-03 "Guidelines for methods of quality control and safety of biologically active food supplements", betalains by revised IFU method of analysis No 71 (rev. 2023) "Anthocyanins and Betalains by HPLC". The results of measurements in 66 samples selected from Russian retail chains were analyzed. Results. The highest content of anthocyanins (in terms of cyanidin-3-O-glucoside) was found in cherry nectars - an average of 11.4 mg/100 cm3, lower values were obtained for red grape juices (an average of 2.5 mg/100 cm3) and pomegranate juices (0.9 mg/100 cm3). In tomato juices, in addition to lycopene (7.0-14.1 mg/100 cm3), β-carotene was found in an amount of 0.3- 1.2 mg/100 cm3. In carrot juices, the content of β-carotene was at the level of 5.7-12.5 mg/100 cm3, in peach nectars - 0.14- 0.38 mg/100 cm3. The highest concentrations of betalains were found in directly pressed red beet juice at a level of 156.2 mg/100 cm3, with a predominance of betacyanins (99.4 mg/100 cm3) over betaxanthins (56.8 mg/100 cm3). The content of betacyanins decreased to 51.5 mg/100 cm3 in directly pressed lacto-fermented juice and to 2-3 mg/100 cm3 in multi-vegetable juices; betaxanthins were not detected in these samples. Conclusion. The study showed high levels of natural coloring substances - anthocyanins, carotenoids and in some extent betalains in juice products. A serving (200 cm3) of cherry nectar can provide up to 100% of an adequate daily intake of anthocyanins, a serving of red grape juice and a serving of pomegranate juice can provide up to 20% and up to 10%, respectively. The content of β-carotene in a serving of carrot juice is several times higher than the daily requirement for adults; a serving of peach nectar contains up to 10% of the daily requirement for β-carotene. Tomato juice is rich in lycopene, this carotenoid content in a serving is several times higher than the adequate daily intake, while the content of β-carotene is also at a high level - up to 50% of the daily requirement for this substance. Despite the fact that direct data on the adequate daily intake of betalains have not yet been established, relatively high concentrations of betalains, especially in directly pressed red beet juices, determine their significant potential in increasing the nutritive value of the diet through beet-based juices intake.

Experimental Optimization of Formulation of Non-Dairy Probiotic Drink in Context to Preclusion of Health Impairments

The aim of this study was to experimentally optimize formulation of non-dairy probiotics in context to specific preclusion of health impairments in individuals who cannot consume dairy products because of lactose intolerance or certain other health issues. While looking for alternative carrier for probiotics, the aptness of carrot juice and beetroot juice for the production of probiotic food with L. acidophillus, L. casei and Bifidum longum was explored. Proximate composition of probiotic juice revealed increase in level of protein content and reduction in level of carbohydrates as compared to that in the fresh carrot and beetroot juice. During the study of growth kinetics, gradual change in pH, acidity, vitamin C and sugar concentration was witnessed and represented the significant growth of probiotics and production of lactic acid by them. The data obtained from this investigation provide new insights into projection of fermented carrot- beetroot juice as an appropriate medium for the growth of probiotics.

Improving the Quality of Tofu Waste by Mixing it with Carrots and Probiotics as a Feed Source of Probiotics and β-Carotene

The purpose of this study was to evaluate nutritional content of tofu waste mixed with carrot juice and fermented with Saccharomyces spp. (TWCF), so that it has potential as a feed supplement that is rich in β-carotene, high in protein and lysine, and contains probiotics. The laying hens (n=192, 70 weeks old) were randomly allotted into 4 diets groups. The hens were fed diets i) without TWCF as a control diets (TF0), ii) supplemented with 2% TWCF (B); iii) supplemented with 4% TWCF (C); and iv) supplemented with 6% TWCF (D). Inclusion of TWCF in diets increased nutrient digestibility (DM, OM, and CP) significantly (P≤0.05). Fermentation of TWC with YC (TWCF) can increase (P≤0.05) nutrient of TWC especially: CP, Lysine, and BC. Inclusion up to 2% TWCF can be used in laying hen diets to improve (P≤0.05) feed digestibility (DM, OM, CP), egg production, eggshell thickness, yolk color, BC, and yolk cholesterol. It is concluded that dietary supplementation of laying hens with TWCF can increase hen-day production, egg shell thickness, BC, and egg yolk color.

A fluorescent biosensor based on carbon quantum dots and single-stranded DNA for the detection of Escherichia coli.

To detect E. coli in food, a simple fluorescent biosensor based on single-stranded DNA (ssDNA) and carbon quantum dots (CQDs) was developed. The carbon quantum dots were synthesized using a superhydrothermal method with carrot juice as a carbon source. The fluorescence intensity of the CQDs was decreased by induced ssDNA attachment. In the presence of E. coli, ssDNA preferentially binds to E. coli through hydrogen bonding and its fluorescence is greater than that in the absence of E. coli. The results showed that the linear range of the sensor was 1 × 102-1 × 108 CFU mL-1 with a coefficient of determination (R2) of 0.9870. The detection limit for E. coli was 60 CFU mL-1.

THE EFFECT OF COLD ATMOSPHERIC PLASMA TREATMENT ON THE QUALITY OF FRESH PRESSED CARROT JUICE

Introduction. The growing interest of consumers in purchasing minimally processed food that retains various bioactive ingredients has led to the need to investigate the impact of a new low-temperature preservation method on the quality characteristics of freshly pressed carrot juice (Nerac variety). The influence of plasma gas (air) generated in a Glide-arc reactor operating at atmospheric pressure on microbiological, physicochemical and structural changes in product samples was analyzed. Three groups of juices characterized by different exposure times to plasma (10, 20, 30 minutes) and untreated juice (control) were used for the study. The properties of the juices were assessed after 1, 2 and 3 days of storage in a refrigerator at 6 oC. Results and conclusions. The test s showed that the juices exposed to plasma for 20 and 30 minutes were characterized by good, stable microbiological quality even after 3 days of refrigerated storage. Compared to the control sample, an increase in colloidal stability and, what is important, in the content of the extract, carotenoids and polyphenols was also observed in the products. An EDX analysis showed that the elemental compositions of the samples before and after plasma plating did not differ qualitatively, but there were slight quantitative differences. However, in all the samples of juice treated with cold plasma, a slight reduction in the brightness of the products and the chromaticity indices a* and b* was observed. In general, the results of the conducted research indicate that cold plasma treatment is a promising technique that can ensure better quality and greater colloidal stability during the processing of carrot juice, and the product treated in this way is characterized by better physicochemical properties and a greater amount of bioavailable nutrients.

Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders.

Foam-mat drying is a promising method due to involvement of proteins as foaming agent which acts like a wall material wrapping around bioactives and retards their degradation. In this study, powder properties of foam-mat dried carrot juice powders including 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) during 90 days of storage at room conditions were evaluated by means of physical, chemical, thermal (DSC and TGA) and microstructural (SEM) analyses. The powder flow properties (wettability, hygroscopicity, degree of caking, Carr index and Hausner ratio) have been significantly affected from the moisture uptake during storage; however, powder flow properties of 15% EA+ 10% WPI powders were found to be better than 15% EA powders as it was also confirmed by particle diameter distributions that remained the same before and after the storage period. Besides, the total antioxidant, phenolic and carotenoid contents of 15% EA+ 10% WPI carrot powder was found comparably higher than 15% EA powders due to possible encapsulating mechanism of whey proteins. In addition to delaying of physical and chemical deteriorations in powders with WPI incorporation, thermal stability of the foam-mat dried carrot juice powders was also improved in 15% EA+ 10% WPI powder.

Effect of Supplementation of Freshly Pressed Carrot Juice with Rhus coriaria L. on Changes in Juice Quality

The creation of an environmentally friendly food system involves, e.g., the production of safe and healthy food and the reduction of its waste. Therefore, the main aim of this research was to determine the effect of the addition of ground sumac powder (in the amount of 0.5, 1.5, and 3.0 g/100 mL) on the physicochemical properties of freshly pressed carrot (Daucus carota L.) juice and to obtain a product with extended shelf life. The analyses revealed the multiplication of microorganisms in the control juice samples during storage and the inhibition of the multiplication in the sumac-enriched samples. After 72 h, the addition of sumac in the amount of 0.5, 1.5, and 3 g reduced the total number of microorganisms by 1.7, 2.9, and 3.1 log10 CFU/g, respectively, compared to the control. The supplementation of carrot juice with sumac in the amount of 3% increased the content of carotenoids and polyphenolic compounds on the first day of storage by 23% and 40%, respectively, compared to the control sample. The addition of sumac to the carrot juice extended the shelf life of the product with a simultaneous significant increase in polyphenols classified as health-promoting substances.

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.

Mathematical modeling of Escherichia coli O157:H7 growth in carrot juice influenced by Thymbra capitata essential oil, heat treatment, and storage temperature

The aim of this study was to develop a mathematical model describing the survival of Escherichia coli O157:H7 in carrot juice treated with Thymbra capitata essential oil combined with mild heat treatment and stored at different temperatures. The viable count method was used to investigate the effect of the treatment on bacterial survival, and the response surface methodology was used to develop a statistical model fitting the data. The results showed that the variance of bacterial growth is explained by storage temperature (37 %) and heat treatment (35 %), these are followed by Thymbra capitata essential oil (18 %) and their interaction (9 %). Positive multiplicative interaction was obtained for any pair of the studied treatments and cooperative effect synergy was observed over a large domain of these factors. A mathematical model was successfully developed to describe Escherichia coli O157:H7 response to the selected factors, within the study limits, and to estimate the risk of juice contamination and shelf-life. Based on our results, the use of Thymbra capitata essential oil combined with heat treatment may control Escherichia coli O157:H7 growth in carrot juice stored at low temperature.

Production of large surface area activated carbon from a mixture of carrot juice pulp and pomegranate peel using microwave radiation-assisted ZnCl2 activation: An optimized removal process and tailored adsorption mechanism of crystal violet dye

In this study, carrot juice pulp (CJP) and pomegranate peel (PP) biomass wastes were used as alternative precursors for producing high surface area activated carbon (referred to as CJPPPAC) using microwave radiation assisted with ZnCl 2 activation. The CJPPPAC has a large surface area (SA = 1202.2 m 2 /g), according to the Brunauer-Emmett-Teller analysis, and a mesoporous structure (average pore diameter of 3.0 nm). The adsorption characteristics of CJPPPAC were studied by studying the removal of a model of cationic dye (crystal violet; CV). The numerical desirability function of the Box-Behnken design (BBD) was used to optimize important adsorption variables (A: CJPPPAC dose (0.02–0.08 g); B: pH (4–10); C: time (2–6); and D: initial CV concentration (20–80 mg/L). The dye adsorption kinetics profile followed a pseudo-second-order (PSO) model, whilst the equilibrium adsorption was described by the Freundlich model. The maximum adsorption capacity ( q max ) of CJPPPAC for CV dye was identified to be 211.8 mg/g. The adsorption mechanism of CV dye onto the CJPPPAC surface is accomplished by a variety of mechanisms including electrostatic forces, pore diffusion, π-π stacking, and H-bonding. This work illustrates the applicability of CJP and PP as biomass precursors for the efficient production of CJPPPAC and its utility for wastewater treatment. • Carrot juice pulp and pomegranate peel were used to produce activated carbon (CJPPPAC). • The mesoporous CJPPPAC with a high surface area (1202.2 m 2 /g) was developed. • CJPPPAC was applied as an adsorbent for crystal violet (CV) dye removal. • The adsorption capacity of 211.8 mg/g was established for CV adsorption by CJPPPAC. • Thermodynamic investigations demonstrate that the adsorption process was spontaneous and endothermic.

Carrot-based fermentation juice rich in sleep-promoting components improved sleep in mice.

The impact of fermentation by Levilactobacillus brevis YSJ3 on sleep-promoting components (SPCs) of carrot juice was evaluated. The contents of acetic acid, isovaleric acid, butyric acid, and γ-aminobutyric acid (GABA) significantly increased after fermentation. The beneficial effects of fermented carrot juice (FCJ) on sleep were evaluated in animal experiments. Behavioral test reveal SPCs-enriched FCJ could effectively relieve anxiety. The sleep duration in the FCJ group were extended compared to the control (NC) group and the unfermented carrot juice (UCJ) group. Moreover, the relative abundances of Ruminiclostridium and Akkermansia in the FCJ group and PC group, respectively, increased significantly, compared to the NC group the UCJ group. The contents of gut short-chain fatty acids in the FCJ group were significantly higher than that in the NC group and the UCJ group. The levels of GABA and 5-hydroxytryptamine in the brain for the FCJ group also increased significantly, compared to the NC group and the UCJ group. It indicated that SPCs-enriched FCJ effectively improved sleep in mice, which might be related to the fermentation of carrot juice and the compounds produced during the fermentation.

Effect of sterilization conditions on the formation of furan and its derivatives in canned foods with different substrates.

This study explored the effects of sterilization conditions on the formation of furan and its 10 derivatives in canned foods with a sterilizing value (F0) at 4. The contents of furans were determined by SPME arrow-GC-MS/MS, along with the furan precursors analyzed for elucidating the possible mechanism of furan formation. Results revealed that the total furan contents rose substantially in canned meat paste, tomato mackerel, chicken puree, tomato paste, pineapple slice, pineapple juice and carrot juice following sterilization. However, the total furan content did not change significantly ( p > 0.05) in canned oily mackerel, but decreased significantly ( p < 0.05) in canned apple puree after sterilization. With the exception of apple puree and pineapple slice, all the other canned foods showed a higher total furan content under low-temperature-long-time condition than that under high-temperature-short-time condition. Following heating, only the furan level showed a large increase in chicken puree, meat paste and tomato mackerel, whereas in canned fruit- and vegetable-based foods, the contents of furan and furfural showed a pronounced increase. The levels of alkylated furans were higher in sterilized samples containing high level of amino acid, while that of oxygenated furans were higher in sterilized samples containing high level of reducing sugar.

Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products

The aim of this work is to analyse the physicochemical features of milk fat products (60%, 74% and 82% fat) and to learn about consumer preferences regarding these products, based on the results of consumer research. In addition, this study was conducted to answer the question of which features of milk fat products are most valued by consumers and which fat attribute has the strongest influence on consumer choice. Tests on the physicochemical characteristics of milk fat products, including analysis of composition, water activity, tocopherol and β-carotene content, colour, texture, melting profile and solid fat index, as well as consumer tests are carried out. The tested products met the requirements of Appendix II for Regulation (EU) No. 1308/2013. Based on consumer preferences, it was found that taste, followed by colour, was the most important attribute of milk fat products. The most desired fat was butter (82% fat), although it was difficult to spread at 4 °C. The best cuttability and spreadability was found in butter containing three-quarters fat (74%), but it was the least desired product by consumers. Most of the respondents (68%) preferred the yellow shade of milk fats to the white one. This indicates the need to add colours (e.g., carrot juice concentrate or other natural healthy food ingredients).

Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread.

Bakery products, including bread, are important components of the diet of people all over the world. One of the food industry's goals is to improve its quality in the context of healthiness and physical parameters. Consumers' perception of sensory quality is an important aspect of food choice. Thus, the study aimed to enhance nutritional parameters (antioxidant capacity, content of phenolic compounds) together with maintaining or increasing bread quality (texture, color, volume and sensory properties). Among vegetable juices, tomato, beetroot and carrot were selected, as they are easily accessible in Europe and are inexpensive. At the same time, those juices are known to be high in antioxidants. In this study, the effect of substituting recipe water with tomato, beetroot and carrot juices (replacement level: 15, 30, 50% v/v) was evaluated in terms of the specific volume, texture, color, acidity, polyphenol contents, antioxidant and sensory properties. It was concluded that juice content had a significant positive impact on physicochemical parameters such as volume, color, acidity, as well as the antioxidant activity of breads. The carrot and beetroot juices were the most efficient in terms of shaping wheat bread properties, especially in terms of antioxidant activity.

Li4Ti5O12 Coated by Biomass-Derived Carbon Quantum Dots as Anode Material with Enhanced Electrochemical Performance for Lithium-Ion Batteries

Li4Ti5O12 (LTO) is a promising anode material for lithium-ion batteries (LIBs) due to its stable reversibility, high-rate cyclability, and high operational potential. On the other hand, it suffers from poor electronic conductivity and low capacitance. To overcome these disadvantages, modification of the LTO surface is frequently undertaken. Considering this idea, the production of a biomass-derived carbon-coated LTO material (LTO/C) and its application as an anode in LIBs is described in this work. The carbon precursor was obtained from commercial carrot juice, which was degraded using microwaves. According to the UV studies, the carbon precursor revealed similar properties to carbon quantum dots. Then, it was deposited on LTO synthetized through a sol-gel method. The LTO/C electrode exhibited a high specific capacity of 211 mAhg−1 at 0.1 C. Capacity retention equal to 53% of the initial value was found for the charge–discharge rate increase from 0.1 C to 20 C. The excellent electrochemical performance of LTO/C was caused by the carbon coating, which provided (i) short diffusion pathways for the Li+ ions into the LTO structure and (ii) enhanced electronic conductivity. The obtained results indicated that biomass-derived carbon quantum dot-coated LTO can be considered as a promising anode for LIBs.

The Effect Of Giving Carrot Juice On Menstrual Pain In Young Women

Menstrual pain (dysmenorrhea) is a lower abdominal pain that usually occurs in women who have menstruation which has a bad effect and causes disturbances to carry out daily activities because of the pain they feel. This condition can last for two days or more than the length of menstruation experienced every month. Objective to reduce menstrual pain, you can use nonpharmacological therapy, one of which is carrot juice. This study aims to determine the effect of carrot juice minun on reducing menstrual pain in young women at SMA Negeri 9 Medan. This research is a quantitative research using a pre-experimental design with a one group pre-post test approach. The population in this study amounted to 40 people. The data were collected using an observation sheet on the menstrual pain scale (dysmenorrhea) before and after being given carrot juice. The sample of this study was a student of SMA Negeri 9 Medan which was obtained through accidental sampling, which was 9 people. Data analysis using the Wilcoxon test. The results of the study showed differences in the average value of decreasing menstrual pain before and after being given carrot juice, from 2.67 to 1.22. The results of stascal tests with Wilcoxon test results obtained an A–Symp Sig (2-tailed) value of p= 0.006 (&lt; 0.05). There is an influence of drinking carrot juice on the decrease in menstrual pain. It is recommended for respondents to consume carrot juice during menstruation as a non-pharmacological therapeutic therapy by drinking carrot juice juice 2 times a day as much as 400 ml, namely 200 ml in the morning and 200 ml in the day at the time of mesntruation on the first day.