Quality Of Carrot Juice Research Articles

The Effect of the Addition of Powdered Sumac (Rhus coriaria L.) and Cold Plasma Treatment on the Quality of Carrot Juice

The aim of the study was to investigate the effect of cold atmospheric plasma (CAP) and sumac powder (Rhus coriaria L.) on the pH, total soluble solids, color, content of phytochemicals (carotenoids and polyphenols), and microbiological quality of freshly pressed carrot juice. Experiments were carried out with sumac powder concentrations of 0.5 and 3%, which were added before or after 20 min plasma treatment using a gliding arc reactor. The combination of CAP and 3% sumac powder resulted in very effective microbial reduction (to an undetectable level on each day of testing). These juices were characterized by an extended microbiological shelf life of up to 72 h. Additionally, the juice which was first enriched with 3% sumac and then treated with cold plasma, even on the last day of testing, contained 34.36 mg/100 mL of polyphenols and 3.49 mg/100 g more carotenoids than the control samples. The total effect of the application of these method is highly important for the improvement of the quality and safety of carrot juice.

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.

Applicability of recombinant Aspergillus sojae crude mannanase enzyme in carrot juice production

The mannanases can be used for enzymatic maceration in carrot juice in order to increase the extract yield that soluble compounds such as sugars and β-carotene can easily release. In this study, the effects of microbial β-mannanase and its combination with the most commonly used commercial type enzymes in the carrot juice production on the carrot juice yield, the amount of β-carotene, and turbidity were investigated. Enzyme concentrations on yield were optimized by the Response Surface Method. As a result of the maceration process, fruit juice yields were increased. While the highest yield (58.51%) was obtained from the combination of 0.15 g β-mannanase/kg carrot and 0.3 g Viscozyme/kg carrot, the highest β-carotene concentration was found to be 2.75 mg/100 g using an individual β-mannanase enzyme. Last, the quality of the carrot juice in turbidity was improved by individual β-mannanase enzyme or β-mannanase with combining industrial enzymes. Practical applications The yield and quality of carrot juice (total β-carotene content) can be improved by crude or industrial enzyme liquefaction treatment. The concentration of the initial enzyme concentration and combination strategy is the most important parameter to obtain well-produced carrot juice. Consequently, enzyme liquefaction (maceration) process with individual β-mannanase enzyme or β-mannanase with combining industrial enzymes can be used as an important production step which increases quality in carrot juice production.

The effect of high-power ultrasound on the quality of carrot juice.

The effect of high-power ultrasound treatment on enzymes' activity, physicochemical attributes (total soluble solids, pH, viscosity, turbidity, particle size distribution and colour) and carotenoids' content of carrot juice was investigated. The treatments were carried out at 20 kHz (0.95, 2.38, 3.80 W/ml power) in an ice bath for 2, 4, 6, 8, 10 min. The polyphenol oxidase and pectin methylesterase activity were decreased by 43.90 and 37.95% at 3.80 W/ml power and 10 min exposure time, respectively. With the increase of power and time, the effect of high-power ultrasound on the inactivation of enzymes was getting stronger. However, high-power ultrasound had no inactivation effect on peroxidase activity under all treatment conditions. The visual colour differences were not obvious after high-power ultrasound. The pH, total soluble solids and particle size distribution of carrot juice were not significantly affected (p > 0.05) under all treatment conditions, while turbidity was increased and carotenoids' content was decreased. The viscosity of carrot juice was decreased by 1.27% at 0.95 W/ml power and 8 min, while it was increased by 2.29% at 2.38 W/ml power and 8 min. The value of viscosity was negatively correlated with the activity of pectin methylesterase (Pearson's r = -0.481, p < 0.05). According to these results, we could conclude that the optimal treatment condition was 3.80 W/ml for 10 min. Overall, high-power ultrasound treatment inhibited browning, maintained taste and nutritional value and improved stability of carrot juice. Therefore, this technology could well be an option for processing of carrot juice and laid the theoretical foundation for the production of carrot juice and carrot compound beverage.

Quality of carrot juice as influenced by blanching and sonication treatments

A study was conducted to evaluate the influence of blanching and sonication on important quality parameters of carrot juice. Blanching of carrots was done in normal water and acidified water (45 g/L citric acid, pH 1.3) at 100 °C for 4min and juice was extracted. Sonication of juice was done (frequency 20 KHz and amplitude level 70%) at 15 °C for 2 min. Significant increase (P < 0.05) was observed in total carotenoids, lycopene and lutein in blanched samples, however, this increase was more in simultaneously blanched and sonicated samples. Additionally, highest increase was observed in all these pigments as a result of combined treatment of acid blanching and sonication. Sucrose, glucose, fructose, chlorogenic acid and mineral elements (Na and K) were decreased significantly in all blanched samples while increased significantly (P < 0.05) in all sonicated samples. Significant decrease was observed in some minerals (P and Mg), total plate count, yeast and mold in all samples treated with blanching and sonication but this decrease was more in samples treated with acid blanching and sonication. The results suggest that combined treatment of blanching and sonication may successfully be employed for processing of carrot juice to improve quality.

Effect of high pressure carbon dioxide on the quality of carrot juice

Abstract The effect of high pressure carbon dioxide (HPCD) on the quality of carrot juice was investigated. The L-value of HPCD-treated juices increased significantly (P Industrial relevance Carrot juice is one of the most popular vegetable juices, but it requires severe heat treatment for protection from spoilage due to a higher pH, its heat-sensitive quality is inevitably destructed. In this study, HPCD can avoid the drawbacks of the heat treatment as a novel non-thermal pasteurization, available data are provided for the application and evaluation of HPCD in the juice industry.

Effect of high-voltage electrostatic field on quality of carrot juice during refrigeration

In the present study, carrot juice was used as the experimental material and stored in a 100 kV/m high-voltage electrostatic field (HVEF; E-group) which was used as a freshness-retention system. The changes in the biological properties were investigated relative to those juices which were stored in a common refrigerator (R-group) and controlled at the same temperature (4 °C). The results showed that the extent of color difference (ΔE), amount of total phenolics, tannins, and total plate counts of carrot juice were increased during the storage period, whereas the turbidity and amount of total carotenoids decreased under all treatment conditions. These factors remained relatively constant during storage in the E-group, whereas a significant difference ( p < 0.05) was observed in the R-group. The HVEF treatment yielded better physicochemical properties and prolonged the shelf-life of the carrot juice. The application of HVEF at low temperature has the potential of imparting freshness and a high nutritional value to the products.

Effects of a Combined Process of High‐Pressure Carbon Dioxide and High Hydrostatic Pressure on the Quality of Carrot Juice

ABSTRACT: A combined treatment of high‐pressure carbon dioxide (HPCD) and high hydrostatic pressure (HHP) was investigated as a non‐thermal processing technique to enhance the safety and shelf life of carrot juice. Aerobes were completely inactivated by a combined treatment of 4.90 MPa‐HPCD and 300 MPa‐HHP. A combined treatment of 4.90 MPa‐HPCD and 600 MPa‐HHP effectively inactivated enzymes. The residual activities of polyphenoloxidase, lipoxygenase, and pectinmethylesterase were less than 11.3%, 8.8%, and 35.1%, respectively. Cloud and color were considerably affected by HPCD, but not by HHP. Enzyme activities and the total color difference showed a strong correlation with pH, which was dependent on the pressure of carbon dioxide.

Effects of Combined Treatment of High Hydrostatic Pressure and Mild Heat on the Quality of Carrot Juice

ABSTRACT: This study was performed to investigate the effects of the combined treatment of high pressure and heat on the quality of carrot juice, and to optimize the process condition. About 95% of food quality‐related enzymes were lost at 400 MPa and 70 °C, for 10 min, while α‐ and β‐carotene were relatively stable at the combined process. The optimum process condition was estimated at 395 to 445 MPa, 70 °C, for 8 to 11 min. These results indicate that the combined treatment of high pressure and mild heat could be used as an effective process for production of high‐quality carrot juice.