Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

Rodríguez, Livia M. Negri; Arias, Ricardo; Soteras, Trinidad; Sancho, Ana María; Pesquero, Natalia; Rossetti, Luciana; Tacca, Hernán Emilio; Aimaretti, Nora; Cervantes, María Luisa Rojas; Szerman, Natalia

doi:10.1016/j.lwt.2021.111255

Cited by 34 publications

(34 citation statements)

References 45 publications

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“…In Equation (1), L*, a* and b* are the chromaticity parameters of the sample, and L 0 *, a 0 * and b 0 * are the chromaticity parameters of the unconcentrated juice [ 19 ]. According to the value of ΔE, the color difference can be divided into not noticeable (0–0.5), slightly noticeable (0.5–1.5), noticeable (1.5–3.0), well visible (3.0–6.0), and great (6.0–12.0) [ 20 ].…”

Section: Methodsmentioning

confidence: 99%

Effect of Functional Water on the Antioxidant Property of Concentrated Reconstituted Juice

Sakamoto

Inoue

et al. 2022

Foods

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People often consume juice to easily ingest antioxidants, which can scavenge free radicals and reduce the risk of lifestyle-related diseases. In this study, the SOD assay kit-WST method was used to evaluate the antioxidant activity of two types of functional water, alkaline electrolyzed water (AlEW) and tourmaline water (TMW), reconstituted commercially available (Tropicana) and freshly squeezed concentrated juices and the effect of functional waters on physicochemical parameters and sensory evaluation of reconstituted juices was also analyzed. The reconstituted juice exhibited the highest antioxidant activity when the electrolysis current of AlEW was 8A or the tourmaline stone treatment temperature of TMW was 75 °C. Compared with the control group (69.4%), SOD activity of the reconstituted orange juice in the 8A-AlEW (77.2%) and 75 °C-TMW (84.5%) groups increased by 7.8 and 15.1%, respectively. Furthermore, the color and pH of the functional water reconstituted juice were not significantly different from the juice before concentration, and the taste was better. In summary, functional water could enhance the antioxidant activity of concentrated juice as a formula which could provide novel ideas for the development of functional beverages with antioxidant properties.

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Section: Methodsmentioning

confidence: 99%

Effect of Functional Water on the Antioxidant Property of Concentrated Reconstituted Juice

Sakamoto

Inoue

et al. 2022

Foods

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“…(Shao et al, 2021). Recently, many authors described the pasteurization impact of OH technology for the processing of blended citrus juices (Hashemi & Roohi, 2019), carrot juices (Negri Rodríguez et al, 2021), grape juices (Kumar, 2020), cashew apple juice (Ashitha, Prince, & Sudheer, 2020), madan juices (Khuenpet & Jittanit, 2020), mulberry, bignay, and jambolana juices (Hardinasinta, Salengke, Mursalim, & Muhidong, 2021). In the context of phenolic compounds stability during OH pasteurization (20.5 V/cm), changing waveforms (square and pulsed) promoted higher degradation rather than changing voltage and electric field frequencies (Brochier, Mercali, & Marczak, 2018).…”

Section: Applications In Fruit and Vegetable Sectormentioning

confidence: 99%

Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

Roobab

Khan

Irfan

et al. 2022

J Food Process Engineering

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The commercial future of any food and its ingredients is mostly determined by consumer perceptions and preferences following their lifestyle. However, health‐conscious and educated consumers are increasingly deliberated on natural, minimally processed foods. Accordingly, academic interest in food processing has expanded to maintain the degree of product freshness. But the scope of these published studies is broad and fragmented while there is limited research that systematically evaluates emerging technologies such as ohmic heating (OH) in clean‐label applications in fruit and vegetable sector. OH applies an electric current endorsing uniform and quick heat generation inside the food matrix. Furthermore, OH has shorter processing times, which inhibits overheating and causes less deterioration of heat‐labile nutrients. This study presents a comprehensive overview of advanced OH applications for inactivation of degrading enzymes and conserving natural properties of food when compared with conventional heating such as pasteurization or sterilization. Moreover, the OH combinations with nonthermal techniques such as vacuum, dehydration/drying, and evaporation/concentration have been discussed. Practical applications OH technology is considered very useful for producing products as “clean labeled.” Among the advantages of using OH for food processing and preservation purposes, it is very important to maintain antimicrobial properties, many nutrients and pro‐health components in processed fruit and vegetable products. OH has high potential and wide scope in future for various unit operations such as dehydration, evaporation, blanching and extraction for the food and vegetable sector. These are subjected to continuous investigation as per consumer demand without compromising safety. And due to energy savings (short process time), the possibility of using it in sustainable food production techniques.

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“…Consequently, a high number of VOCs can be expected to contribute to the fresh aroma even when present in low quantities. For example, many of those compounds that were potentially involved in the second terpene mix (R-limonene, gamma-terpinene, myrcene, terpinolene) have previously been associated with the characteristic aroma of carrot or carrot-based products (17,28,29). Because of multiple mass conflicts (see Table 1), complementary experiments would be needed to enhance the distinction of these closely related compounds.…”

Section: Figure 2 the Distribution Of Profiles In Samples (Carrot Pac...mentioning

confidence: 99%

“…Several studies have assessed the microbiological spoilage of MP carrots under different packaging and storage conditions (11- 14), yet analysis of the volatilome has been less frequently performed. Furthermore, even though solid-phase micro-extraction gas chromatography-mass spectrometry (SPME-GC-MS) and/or electronic nose (E-nose) sensory systems have been successfully applied for both minimally processed carrots (15,16) and carrot-based products (17,18), real-time mass spectrometry data is still scarcely available in the literature.…”

Section: Introductionmentioning

confidence: 99%

Identifying Potential Volatile Spoilage Indicators in Shredded Carrot Using SIFT-MS

Kuuliala

Jain

Baets

et al. 2021

ACS Symposium Series

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Minimally processed vegetables (MPV) are one of the most perishable food product types. The spoilage of these products is often due to microbial activity, which causes the accumulation of volatile organic compounds (VOCs) and leads to the generation of offensive off-odors and off-flavors in the packed product. Identification and quantification of VOCs that could be used as spoilage indicators can thus be considered a highly interesting strategy for improving MPV quality control. In the present study, shredded carrot (Daucus carota L.) was stored at 4 °C in a closed packaging system in order to characterize the volatilome associated with anaerobic spoilage processes. A multidisciplinary methodology based on selected ion flow tube-mass spectrometry (SIFT-MS) and probabilistic topic modeling was used for identifying potential spoilage indicators. The results of the study indicate that several VOCs contribute to the spoilage volatilome of carrots under the tested storage conditions. Even though multiple increasing patterns could be detected, the most abundant compounds typically remained stable over storage time. Overall, the developed methodology shows promising potential in extending the knowledge obtained via this preliminary study into new experimental settings.

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Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

Cited by 34 publications

References 45 publications

Effect of Functional Water on the Antioxidant Property of Concentrated Reconstituted Juice

Effect of Functional Water on the Antioxidant Property of Concentrated Reconstituted Juice

Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

Identifying Potential Volatile Spoilage Indicators in Shredded Carrot Using SIFT-MS

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