Fresh Carrot Juice Research Articles

Selenization and its impact on quantitative and qualitative parameters of carrot juice.

Carrot juice is a rich source of vitamins, carotenes, minerals, and other micronutrients with positive health effects. The 'Kamaran F1', 'Baltimore F1', 'Naval F1', 'Niagara F1', 'Flakkese 2 – Vita longa' varieties were included in the study conducted during the years 2021–2022. The study examined the influence of selenization on the selenium level and additionally also other qualitative and quantitative indicators in carrot juice. For a total of 50 mg/L of sodium selenate was applied. The process of making carrot juice involved cleaning and washing the roots, crushing, and pressing them, pasteurizing the juice for 5 min at 85 °C, and aseptic filling. In addition to the selenium content, quantitative parameters (1 - root average weight, total carrot roots yield, juice yield) and qualitative parameters (carotenoids, sugars, acids, total soluble solids) were monitored. Our findings revealed a higher selenium level in the carrot juice that followed this processing method. The average content of Se in fresh carrot juice without Se fortification was 14 μg/L, while in the fortified variant the content of Se in carrot juice was 186 μg/L (13-fold increase). In the pasteurized variant 11-fold increase of selenium was found in fortified variant. This indicates that this form of selenium is thermostable, meaning that the juice retains its composition, adding to its additional value. Based on the other assessed parameters the application of sodium selenate at the recommended dose did not significantly affect the height of the carrot yields, which is an important economic criterion.

Proximate composition and prevalence and exposure assessment of aflatoxins intake through consumption of fresh carrot and processed marketed carrot products in South Punjab, Pakistan

Carrot (Daucus carota L.) is a nutrient-rich vegetable that is widely cultivated and consumed in Pakistan in both raw and processed form. Data on the proximate composition and natural occurrence of aflatoxins (AFs) in carrots and marketed carrot products is lacking in Pakistan and the risk exposure of AF has not been characterised before. Thus, the current study was designed to know the frequently consumed carrot products with per capita consumption, and risk assessment of AF through these products in various regions of South Punjab Pakistan. A survey was conducted with 125 respondents and appeared that raw carrot, fresh carrot juice, gajrella and pickle are the most frequently consumed marketed carrot products with per capita consumption i.e. 62.5, 46.6, 16.2 and 14.5 gday-1, respectively. Proximate analysis revealed that carrot root and processed carrot products contained 9.65–98.2% moisture, 0.23–0.60% ash, 6.2–14.1% carbohydrates, 0.31–0.80% protein, 0.40–3.7% fat and 1.4–4.20% fibre. AF analysis revealed that 36.67% of samples were contaminated with TAF. Thirty-five (35%) percent of samples were tainted with aflatoxin B1, and 13.33% of samples were contaminated with aflatoxin B2. All the samples of carrot root, fresh carrot juice and gajrella contained TAF levels less than the maximum limit (ML) (2 ppb) assigned by the European Union (EU). However, the entire AFB1 positive samples of carrot pickle contained AFB1 levels of more than 2 ppb exceeding the ML. Furthermore, daily dietary exposure of TAFs ranged from 0.11 to 1.27 ng/kg of body weight per day which relatively exceeds the permissible limit of 1 ng/kg of body weight per day as defined by the Joint FAO/WHO Expert Committee on Food Additives. This is the first prevalence and risk assessment report of AF in marketed processed carrot products in Pakistan. These baseline data are an initial step in the effort to deal with this significant food safety issue and the establishment of legislation for AF in marketed products is needed in Pakistan.

Photodynamic Inactivation Mediated by Curcumin Solid Lipid Nanoparticles on Bacteria and Its Application for Fresh Carrot Juice

Photodynamic Inactivation Mediated by Curcumin Solid Lipid Nanoparticles on Bacteria and Its Application for Fresh Carrot Juice

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.

Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice

Fresh carrot juice presents nutritional and organoleptic qualities which have to be preserved. However, it is a fast perishable beverage, and its low-acidic pH promotes the development of foodborne pathogens and spoilage microorganisms. This study aims to assess the modification and variability of physicochemical and microbial indicators during storage of carrot juice, and to isolate and select microorganisms to be used as promoters of spoilage to quantify the effect of preservation treatments. To achieve that, 10 batches of carrot Daucus carota cv. Maestro juice were prepared independently, stored up to 14 days at 4 °C and analyzed. Volatile compound composition differed mainly according to the analyzed batch. During storage, an increase of the content of ethanol, ethyl acetate or 2-methoxyphenol, which are produced by different microorganisms, was noticed. Isolation of bacteria revealed Pseudomonas, lactic acid bacteria, and enterobacteria, some of them provoking odor modification of carrot juice at 4 °C. Assays in carrot juice with isolated yeasts and molds showed the ability of Meyerozyma guillermondii to induce texture modification and some isolates, e.g., Pichia guillermondii, resulted in gas production. Selected isolates able to induce spoilage are useful to test preservative treatments of fresh carrot juice under controlled conditions.

Amelioration of Cisplatin-Induced Kidney and Liver Damage in Rabbits by Fresh Carrot (Daucus carota L) Juice.

Amelioration of Cisplatin-Induced Kidney and Liver Damage in Rabbits by Fresh Carrot (Daucus carota L) Juice.

Comparative study: Thermal and non‐thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice

SummaryThe combined effect of emerging electro‐technology high‐voltage cold plasma (HVCP) and non‐thermal ultra‐high hydrostatic pressure (UHP) as bioprocess technologies on the quality and stability of carrot juice has been evaluated. Carrot juice was treated with HVCP (70 kV for 3 min), UHP (300, 400, and 500 MPa) at 25 °C for 5 min, and a blanched sample of 100 °C for 5 min (BS) was also prepared. As compared to control and single treatments, the combined treatment (HVCP‐UHP500) has attained better results in terms of enzyme inactivation and electroporation extraction of coloring compounds, phytochemicals, and ascorbic acid. Wherein, the maximum of 25.87 ± 0.12a µg/100 mL of β‐Carotene, 11.89 ± 0.80aGAE (µg g−1) of total phenols, and 24.07 ± 0.12b mg/100 mL of ascorbic acid content in carrot juice were also observed in the combined treatment at 500 MPa. In addition, phytochemical enhancement might be attributed to the disintegration of phenolic dimers into simple aglycones, predominantly because of the electro‐kinetic phenomenon of HVCP, which is subsequently intensified by UHP treatment. Therefore, the current study suggests that the combination of two novel techniques is a highly efficient method in terms of energy, time, and cost, with low yield efficiency and bio‐safety.

Comparative Study for Carrot Juice and Selenium Supplement in Many Physiological and Biochemical Parameters in Patients with Rheumatoid Arthritis in Kirkuk City

Carrot juice is a critical source of vitamins, selenium, and β-carotene, which is suggested to protect from Rheumatoid Arthritis (RA). The present study aimed to show the effect of carrot juice supplementation compared to selenium tablet supplementation, so our study includes (44) blood samples belonging to young men with RA. All patients aged (20-45) years, 44 blood samples were obtained before treatment at week (0), twenty-four men with RA were supplied with fresh carrot juice. The other group of 20 patients was given an artificial selenium supplement for 21 days as well, and the results were analyzed.The samples were collected from Kirkuk hospital, and external specialized clinical from October/2019 to September /2020; experimental groups were divided into three groups: Group 1 : (44) men Rheumatoid arthritis (RA) before treatment, Group 2: (24) men with RA+ Carrot juice, Group 3: (20) men with RA +Selenium Tab, We reach to following results: the patients who have RA consumption Carrot juice and patients take up Se tab. show significant decrease respectively in RBCs, WBCs, ERS, and RF compared with the Rheumatoid arthritis group, so as the results show a significant decrease in Leptin, IL-6, C-Reactive Protein, and TNF-α concentrations in comparison with the Rheumatoid arthritis group. In contrast, we found a significant increase in GSH, Selenium concentrations, and VD3 in men with RA administration carrot juice and patients' consumption Se tab. Respectively compared with the RA group and, finally, our finding shows no difference in Ceruloplasmin in experimental groups.

Changes in the Microbial Content and Quality Attributes of Carrot Juice Treated by a Combination of Ultrasound and Nisin During Storage

The objective of the article was to study the effects of ultrasound (US) and 80 ppm nisin-assisted US (US + nisin) on the inactivation of microorganisms and the nutritional quality of fresh carrot juice. Fresh carrot juice was exposed to HT (60 °C, 10 min), US, and US + nisin at 271 W and 30 °C for 10 min since the treatments had a similar microbial inactivation effect. Results showed that nisin exhibited an additional inactivation effect on the total aerobic bacteria (TAB) with US, while having no obvious effect on the yeast and mold (YM). The TAB was increased by 2.56, 2.20, and 4.28 log10 cycles, while the YM was increased by 4.67, 4.75, and 6.84 log10 cycles in carrot juice treated by US, US + nisin, and HT, respectively, after 20 days’ storage at 4 °C, indicating that US + nisin had a better post-inhibition effect on TAB than US and HT. Moreover, no significant changes occurred in the total suspended solids (TSS), viscosity, turbidity, or color, while carotenoid content was increased by 22.4%, 34.6%, and 21.4% in the carrot juice treated by US, US + nisin, and HT, respectively. In conclusion, the study ascertained that US + nisin is able to ensure both the microbial safety and the quality of carrot juice more effectively than HT alone.

Influence of Combined Effect of Ultra-Sonication and High-Voltage Cold Plasma Treatment on Quality Parameters of Carrot Juice.

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.

Microbial Safety and Quality of Fresh Carrot Juice Prepared with Different Environmentally-Friendly Washing Methods

Microbial Safety and Quality of Fresh Carrot Juice Prepared with Different Environmentally-Friendly Washing Methods

Development of Probiotic Carrot Juice

The aim of this research was to provide a non-dairy probiotic drink to attend people that cannot eat dairy products due to lactose intolerance, dietary preferences such as vegetarians, or other health issues. While looking for alternative carrier for probiotics, the suitability of carrot juice for the production of probiotic food with L. acidophillus, L. plantarium, L. casei and Bifidum longum was investigated. Proximate composition of probiotic juice showed increase in level of protein content and reduction in level of carbohydrates than the fresh carrot juice. Response surface methodology (RSM) was employed to analyze the effect of independent variables (temperature and pH) on response variables (biomass and cell viability). The statistical analysis revealed that the optimum pH for probiotic carrot juice production was 6 and optimum fermentation temperature 30°C. During the study of growth kinetics, gradual change in pH, acidity and sugar concentration was observed which indicates the growth of probiotics and production of lactic acid by them. The results suggest that fermented carrot juice can serve as a suitable media for the growth of probiotics.

Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice

The identification of novel, effective, and non-thermal decontamination methods is imperative for the preservation of unpasteurized and fresh vegetable juices. The aim of this study was to examine the bactericidal effects of caprylic acid + citric acid against the virulent pathogen Escherichia coli O157:H7 and the endogenous microflora in unpasteurized fresh carrot juice. Carrot juice was treated with either caprylic acid, citric acid, or a combination of caprylic acid + citric acid at mild heating temperature (45 °C or 50 °C). The color of the treated carrot juice as well as microbial survival was examined over time. Combined treatment was more effective than individual treatment in terms of both color and microbial survival. Caprylic acid + citric acid treatment (each at 5.0 mM) at 50 °C for 5 min resulted in 7.46 and 3.07 log CFU/ml reductions in the E. coli O157:H7 and endogenous microflora populations, respectively. By contrast, there was no apparent reduction in either population following individual treatment. A validation assay using a low-density E. coli O157:H7 inoculum (3.31 log CFU/ml) showed that combined treatment with caprylic acid (5.0 mM) + citric acid (2.5 mM) at 50 °C for >5 min or with caprylic acid + citric acid (both at 5.0 mM) at either 45 °C or 50 °C for >5 min completely destroyed the bacteria. Combined treatment also increased the redness of the juice, which is a perceived indication of quality. Taken together, these results indicate that combined treatment with low concentrations of caprylic acid and citric acid, which are of biotic origin, can eliminate microorganisms from unpasteurized carrot juice.

Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil

The effect of three processing units (blanching, enzyme liquefaction, pasteurisation) on chemical composition and antimicrobial activity of carrot juice essential oil was investigated in this paper. A total of 36 compounds were identified by GC–MS from fresh carrot juice essential oil. The main constituents were carotol (20.20%), sabinene (12.80%), β-caryophyllene (8.04%) and α-pinene (6.05%). Compared with the oil of fresh juice, blanching and pasteurisation could significantly decrease the components of the juice essential oil, whereas enzyme liquefaction had no considerable effect on the composition of juice essential oil. With regard to the antimicrobial activity, carrot juice essential oil could cause physical damage and morphological alteration on microorganisms, while the three different processing units showed noticeable differences on the species of microorganisms, the minimum inhibitory concentration and minimum bactericidal concentration. Results revealed that the carrot juice essential oil has great potential for application as a natural antimicrobial applied in pharmaceutical and food industries.

Polyacetylene levels in carrot juice, effect of pH and thermal processing

This research focuses on the study of polyacetylenes in carrot juice and their response to pH, storage and thermal processing conditions. Falcarindiol-3-acetate (FaDOAc) and falcarinol (FaOH) were in fresh carrot juice at concentrations of 73 and 233μg/L, respectively. Reducing the pH of the raw carrot juice from its natural pH 6.13 to pH 3.5 resulted in 2 and 5 fold better extraction of FaDOAc and FaOH respectively in comparison to a control sample (pH 6.13). Polyacetylenes were retained better in acidified juices and cold storage temperatures (4°C) for first week of storage with respect to untreated juices. An increase in FaDOAc and FaOH of 10- and 16-fold, respectively, as compared to raw unprocessed samples was observed when processing samples at 90°C for 1min. This was assumed to be due to cell wall polysaccharides dissolution. However, negative correlation between total polyacetylenes and hexoses was confirmed by 1H NMR spectroscopy, indicating some biological links between polyacetylenes and soluble sugars.

Behaviour of four diarrheagenic Escherichia coli pathotypes on carrots and in unpasteurized carrot juice

The behaviours of Shiga toxin-producing Escherichia coli (STEC), enteroinvasive E.coli (EIEC), enteropathogenic E.coli (EPEC) and enterotoxigenic E.coli (ETEC) strains on raw carrots at 3±1 and 30±1°C, and in unpasteurized carrot juice at 3±1, 12±1, 20±1, 30±1°C and 37±1°C were determined. Raw carrots were purchased in a local market. Fresh juice was obtained from raw carrots in the laboratory. On whole carrots stored at 30±1 or 3±1°C, no growth was observed for any of the diarrheagenic E.coli pathotype (DEPs) strains studied. After 15days at 30±1°C, the tested DEPs had decreased from an initial inoculum level of approximately 6 log colony-forming units (CFU) to approximately 3·5 log CFU on whole carrots, while at 3±1°C, they decreased from approximately 2·4 log to 1·6 log CFU. All these DEPs grew in fresh carrot juice at 12±1, 20±1, 30±1 and 37±1°C, reaching counts of approximately 4·2 log, 5·8 log, 6·7 log and 7·5 log CFUml(-1) , respectively, after 24h. At 3±1°C, the DEP growth was inhibited at least during 7days. Thus, storage of carrot juice at unrefrigerated temperatures can result in DEP growth to levels likely to represent a risk to consumers. The information presented shows the potential of Shiga toxin-producing Escherichia coli, enteroinvasive E.coli, enteropathogenic E.coli and enterotoxigenic E.coli strains for survival on carrots and growth in carrot juice at warmer temperatures. The information can help food processors in plants and restaurants understand the importance of the implementation of hazard analysis and critical control point (HACCP) strategies for preventing potential diarrheagenic E.coli pathotypes (DEPs) contamination and growth in carrot juice. This is the first report regarding the behaviour these DEPs on carrots and in carrot juice.

Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice

The effect of three processing units (blanching, enzyme liquefaction, and pasteurisation) on polyphenols and antioxidant activity of carrot juices was investigated. Polyphenols and antioxidant activity of carrot juices varied with different processes. Five polyphenolic acids were identified in fresh carrot juice, and the predominant compound was chlorogenic acid. Compared with fresh carrot juice, blanching and enzyme liquefaction could result in the increase of the total polyphenol content (TPC) and the antioxidant activity in scavenging DPPH free radicals (DPPH) and Fe2+-chelating capacity (FC), whereas pasteurisation could result in the decrease of the TPC and the antioxidant activity in DPPH and FC. Meanwhile blanching, enzyme liquefaction, and pasteurisation showed little influence on the antioxidant activity in lipid peroxidation protection. The antioxidant activities in DPPH and FC increased with increasing concentration while no correlation between lipid peroxidation protection and polyphenols concentration. Polyphenols still retained high antioxidant activity after the processes, which have potential health benefits for consumers.

Presence of indicator bacteria, diarrhoeagenic Escherichia coli pathotypes and Salmonella in fresh carrot juice from Mexican restaurants

Coliform bacteria (CB), faecal coliforms (FC), Escherichia coli, diarrhoeagenic E. coli pathotypes (DEP) and Salmonella frequencies were determined for fresh carrot juice from restaurants in Pachuca city, Mexico. Two hundred and eighty carrot juice samples were purchased in three types of restaurants: (A), national chain restaurants; (B), local restaurants; and (C), very small restaurants. Two restaurants for each A and B, and three for C, were included. Forty juice samples were purchased at each restaurant. All tested juice samples had poor microbiological quality. Of these samples, 100, 96·8, 54·3, 8·9 and 8·6% had CB, FC, E. coli, DEP and Salmonella, respectively. CB were present in all juice samples regardless of source, with limits ranging from 3·6 × 10² to 8·5 × 10⁷ CFU ml⁻¹, and the limits for FC and E. coli were <3 to 1100 MPN ml⁻¹ and <3 to 460 MPN, respectively. DEP and Salmonella were isolated from samples from all the restaurants at levels of 5% or above: DEP, 5% (A₁, B₂, 10% (A₂, B₁, C₁, C₂) and 12·5% (C₃); Salmonella, 5% (A₁, A₂, B₂), 7·5% (C₂), 10% (C₁, 12·5% (B₁) and 15% (C₃). This is the first report of microbiological quality and Salmonella, enteroinvasive E. coli (EIEC), enterotoxigenic E. coli (ETEC) and Shiga toxin-producing E. coli (STEC) isolation from fresh carrot juice in Mexico. Fresh carrot juice from restaurants could be an important factor contributing to the endemicity of EIEC-, ETEC- and STEC- and Salmonella-caused gastroenteritis in Mexico.

Effects of Low and High Acyl Gellan Gums on Engineering Properties of Carrot Juice

ABSTRACTThe clear juice of peeled and blanched carrot (Nantes variety) was obtained and pasteurized and its °Brix and pH were adjusted. Then different ratios (0.02, 0.025 and 0.03%) of low and high acyl (LA and HA) gellan mixed separately with carrot juice and heated up to 70C for 20 min. Later, the rheological parameters, particle size distributions, turbidities and phase decantation of each sample was evaluated after 15 days storage at 4C. The samples of LA gellan had lower turbidity, viscosity, flow indexes (n &lt; 1) and higher consistency coefficient, surface tension, specific surface area and sediment than control. However, the rheological and sensorial characteristics of the samples with HA gellan were very similar to control. While, the LA gellan gum was not able to stabilize the carrot juice, the HA gellan with 0.03% had a great influence on stabilization of colloidal system and had the most acceptable physical and sensory characteristics in comparison with the natural pasteurized carrot juice.PRACTICAL APPLICATIONSThe pulp of carrot juice is a rich source of phytochemicals (beta carotene, antioxidants, tannins and fibers), and it is important to keep it in suspension during juice processing, storage and handling for healthy drinking.During the last few years, the production of gelatin from cattle bone (as a stabilizer of fruit juices) has faced with different religious restrictions such as Kosher and Halal. Also the emergence of bovine spongiform encephalo‐pathy virus in cattle‐raising has caused a sharp reduction in the production of this stabilizer.Recently, the high acyl and low acyl gellan gums (produced by fermentation) are used as two hydrocolloids with interesting properties in various kinds of food products. This study suggested that incorporating high acyl gellan (instead of gelatin) with fresh carrot juice provides a pleasant drink with high pulp stability, good palatability (such as flavor, appearance and consistency) and long shelf life without noticeable sediment.

Effects of a Carrot Juice Intervention on Plasma Carotenoids, Oxidative Stress, and Inflammation in Overweight Breast Cancer Survivors

Evidence suggests that higher plasma carotenoid concentrations are protective in relation to breast cancer recurrence. This simple randomized carrot juice intervention study was designed to test the hypothesis that daily intake of 8 ounces of fresh BetaSweet (anthocyanin-rich) or Balero orange carrot juice would increase plasma total carotenoid concentrations to levels previously shown to be associated with reduced breast cancer recurrence. It was hypothesized that regular carrot juice intake would be associated with reductions in oxidative stress (8-iso-PGF2α) and inflammation (thromboxane B2, prostaglandin E2 metabolites, and hsC-reactive protein). Sixty-nine overweight breast cancer survivors consumed fresh carrot juice made from study-provided carrots for 3 wk. Total plasma carotenoids increased by 1.65 and 1.38 umol/L for the BetaSweet and Balero carrot juice, respectively. Rise in total plasma carotenoids for the overall sample was inversely associated with 8-iso-PGFα (OR: 0.13; 95% CI: 0.20 to 0.75; no differences were shown by carrot variety. These results suggest daily intake of fresh carrot juice is a simple and effective approach to increasing plasma total carotenoids and in turn reducing oxidative stress, but not inflammatory markers, in women previously treated for breast cancer.