The Influence of Static and Multi-Pulsed Pressure Processing on the Enzymatic and Physico-Chemical Quality, and Antioxidant Potential of Carrot Juice ... View Full Text


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Article Info

DATE

2021-01-02

AUTHORS

Justyna Szczepańska, Sylwia Skąpska, Jose M. Lorenzo, Krystian Marszałek

ABSTRACT

The effect of static and multi-pulsed high pressure processing (HPP) on the activity of hydrolyzing enzymes and the rheological properties of cloudy carrot juice during refrigerated storage (4 °C for 12 weeks) were investigated. The changes in the carotenoid profile, total polyphenolic content (TPC), antioxidant potential, and color were also studied. After HPP treatment, the activity of polygalacturonase (PG) and pectinmethylesterase (PME) decreased significantly. During the storage, the activity of PG increased by a maximum of 40% for 450 MPa, whereas PME activity decreased by a maximum of 76% for 300 MPa × 3 and 600 MPa. The apparent dynamic viscosity and turbidity changed after HPP treatment and storage. Seven carotenoids were identified in the untreated juice and their concentration increased significantly as increased pressure during the treatment. The carotenoids underwent significant degradation during the storage, which also correlated with changes in the a* and b* color parameters. The storage time also had a significant impact on the TPC and antioxidant capacity determined with DPPH and ABTS tests. More... »

PAGES

52-64

References to SciGraph publications

  • 2016-03-23. Effects of High-Pressure Processing with or without Blanching on the Antioxidant and Physicochemical Properties of Mango Pulp in FOOD AND BIOPROCESS TECHNOLOGY
  • 2014-04-10. Effect of Ultrafiltration Combined with High-Pressure Processing on Safety and Quality Features of Fresh Apple Juice in FOOD AND BIOPROCESS TECHNOLOGY
  • 2011-04-12. Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment in FOOD AND BIOPROCESS TECHNOLOGY
  • 2016-03-08. Effects of Thermal and High-pressure Treatments on the Microbiological, Nutritional and Sensory Quality of a Multi-fruit Smoothie in FOOD AND BIOPROCESS TECHNOLOGY
  • 2015-07-14. Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time in FOOD AND BIOPROCESS TECHNOLOGY
  • 2015-09-24. Application of High Pressure Processing for Obtaining “Fresh-Like” Fruit Smoothies in FOOD AND BIOPROCESS TECHNOLOGY
  • 2013-08-08. Thermal and High-Pressure Stability of Pectin-Converting Enzymes in Broccoli and Carrot Purée: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing in FOOD AND BIOPROCESS TECHNOLOGY
  • 2019-01-15. High Pressure-Assisted Infusion of Calcium into Baby Carrots Part II: Influence of Process Variables on β-carotene Extraction and Color of the Baby Carrots in FOOD AND BIOPROCESS TECHNOLOGY
  • 2018-03-05. Comparison of high pressure and high temperature short time processing on quality of carambola juice during cold storage in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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    DOI

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