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

Zhou, Linyan; Wang, Yuanyuan; Hu, Xiaosong; Wu, Jihong; Liao, Xiaojun

doi:10.1016/j.ifset.2009.01.002

Cited by 137 publications

(95 citation statements)

References 23 publications

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“…The initial pH is 5.8±0.02 a solution (Zhou et al 2009;Gui et al 2006Gui et al , 2007. The decrease of pH was caused by CO 2 dissolving into juices or solutions, which further dissociated to bicarbonate, carbonate and H + ions.…”

Section: Resultsmentioning

confidence: 99%

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Liu

Zhao

et al. 2011

J Food Sci Technol

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The inactivation of polyphenol oxidase from watermelon juice with high pressure carbon dioxide (HPCD) treatment was investigated. The maximum reduction of polyphenol oxidase (PPO) activity inactivated by HPCD treatment was 95.8% at 30 MPa and 50°C for 30 min, which was far higher than 50.9% of control treatment at 50°C for 30 min. The inactivation of PPO was adequately described by a two-fraction model, which indicated that a labile and stable fraction might present in PPO from watermelon juice. The kinetic rate constants k L and k S of labile and stable fractions were 1.976 and 0.041 min −1 by HPCD treatment of 30 MPa and 50°C. And the labile fraction was easier to be inactivated by kinetic analysis. HPCD treatment with the combined effects of pressure, temperature, pH reduction, and time was stronger to inactivate PPO from watermelon juice than control treatment at the same temperature.

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Section: Resultsmentioning

confidence: 99%

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Liu

Zhao

et al. 2011

J Food Sci Technol

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“…Therefore, in order to satisfy the consumer's demand for fresh-like food products with a high nutritional and sensory quality, high pressure carbon dioxide (HPCD) processing has been rapidly developed as a non-thermal processing method for liquid foods in recent years. Many studies have already revealed that this technique can effectively inactivate microorganisms and enzymes in fruit and vegetable juice, such as apple, orange, watermelon, banana, and carrot (Gasperi et al, 2009; Fabroni et al, 2010;Liu et al, 2012; Yu et al, 2013;Zhou et al, 2009). Furthermore, it has been found that HPCD processing retained the fresh-like sensory, nutritional, and physical properties of many liquid foods without comprising on quality caused by heating (Chen et al, 2012, Damar and Balaban, 2006; Kincal et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on Phenolic Profiles and Antioxidant Activity of Litchi Juice Treated by High Pressure Carbon Dioxide and Thermal Processing

Liu

Zeng

Zhang

et al. 2015

FSTR

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The present study compared physicochemical parameters, total phenolic and total flavonoid contents, individual phenolics, and antioxidant activity of litchi juice processed by high pressure carbon dioxide (HPCD), high temperature and ultra high temperature treatments. The results showed that HPCD can retain color of litchi juice better than thermal processing ( p < 0.05), while three processing methods had no influence on pH and total soluble solid in litchi juice. Compared to thermal processing, HPCD processed litchi juice had more total phenolics, total flavonoid and individual phenolics including rutin, (-)-epicatechin and chlorogenic acid ( p < 0.05). Furthermore, the antioxidant activity of litchi juice was analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) assays. The result indicated that HPCD processing can preserve the antioxidant activity better than thermal processing ( p < 0.05). This study suggested that HPCD could be used as an alternative of traditional thermal processing to produce more fresh fruit juice.Keywords: litchi juice, high pressure carbon dioxide, phenolics, antioxidant activity, thermal treatment IntroductionNumerous studies have demonstrated that increased consumption of fruit and vegetable is positively associated with reduced risk of developing chronic diseases, such as cardiovascular disease, diabetes, cancer and Alzheimers's disease (Liu, 2003;Pappas and Schaich, 2009). These health benefits have been attributed in part to the unique phytochemicals of fruit and vegetable (Eberhardt et al., 2000;Liu, 2007).Litchi (Litchi chinensis Sonn.) is a subtropical to tropical fruit of high commercial value in international trade. It becomes one of popular fruit due to its delicious taste and healthy benefits. Phenolic compounds are known as the main active components in litchi fruit, having various bioactive activities, including antioxidant, anticancer, and immunomodulatory activities (Yang et al., 2012;Zhao et al., 2007). Phenolic compounds are also closely related with sensory quality. Until now, most of published literature on the phenolic content and antioxidant activity of litchi fruit focused on its pericarp and seeds (Jiang et al., 2013; Li et al., 2012b; Nagendra *To whom correspondence should be addressed.E-mail: mwzhh@vip.tom.com L. Liu et al. 42 Prasad et al., 2009). Our recent study reported phenolic profiles and antioxidant activity of litchi pulp from different cultivars (Zhang et al., 2013). However, little information is available about the phenolic profiles and antioxidant activity of litchi juice.Litchi is a seasonal fruit and susceptible to spoilage. Therefore, further processing is desirable to extend shelf-life and meet the market demands. Litchi is usually processed into dried fruit or juice. Traditionally, high temperature (HT) short time process is applied in fruit juice processing to prevent microbial growth and to inactivate endogenous enzymes that can cause un...

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“…According to Zhou et al (2009), who investigated the effect of SC-CO 2 on the quality of carrot juice, the SC-CO 2 treatment resulted in an 8% decrease in the vitamin A concentration, and they observed that carotenoids in the treated juices were stable. Carotenoids are bound to protein and membrane lipids.…”

Section: Vitamins a And C And Enzymatic Activitymentioning

confidence: 99%

“…Numerous studies have demonstrated that DMDC treatment efficiently causes lethality in many pathogenic microorganisms in fruit juices and has few effects on sensory properties and nutritional value (Yu et al, 2013). High-pressure carbon dioxide (HPCD) process that applies SC-CO 2 is being used to inactivate enzymes and pathogenic microorganisms, resulting in minimal degradation of thermo-labile nutrients and bioactive compounds of foods and preserving sensory and nutritional characteristics (Zhou, Wang, Hu, Wu, & Liao, 2009). Many studies have demonstrated that HPCD treatment at moderate pressure and temperature can effectively inactivate microorganisms in foods (Damar & Balaban, 2006).…”

Section: Introductionmentioning

confidence: 99%

A Novel Functional Fruit/Vegetable Beverage for the Elderly: Development and Evaluation of Different Preservation Processes on Functional and Enriched Components and Microorganisms

Lindner¹,

Paggi²,

Pinto³

et al. 2017

JFR

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Despite lower energy intakes with age, elderly have higher requirements for several nutrients, making them vulnerable to deficiencies that further aggravate aging chronic conditions. To manage this problem, new food formulations are needed to address the nutritional needs of the worldwide growing aging population. In the present work, we develop an innovative functional fruit/vegetable beverage for the elderly using coconut water, orange juice and carrot juice. The beverage was enriched with vitamin A and C and supplemented with omega-3 fatty acids and inulin to provide important nutritional elements to the target consumers of this study. Osmolality classified the beverage as hypertonic. Heat (TT), supercritical carbon dioxide (SC-CO 2 ) and dimethyl dicarbonate (DMDC) treatments were applied as preservation methods, and the responses of the functional and enriched components and enzymes were evaluated. Alicyclobacillus acidoterrestris ATCC 49025 and a surrogate Escherichia coli, ATCC 25922, were inoculated in the beverage to induce spoilage and verify the effectiveness of inactivation processes on the cells. The DMDC process reduced E. coli to undetectable levels and exhibited a greater reduction of A. acidoterrestris vegetative cells, molds and yeasts. The conditions applied in the process with SC-CO 2 did not show satisfactory results in reducing juice microbiota. Loss of vitamin C and A was mainly associated with the SC-CO 2 treatment. The beverage received a positive acceptability evaluation among the tasters in the sensory analysis and may be introduced as a new vehicle for the consumption of functional compounds, especially by vegans and/or vegetarians and lactose-intolerant elderly.

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

Cited by 137 publications

References 23 publications

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

Comparative Study on Phenolic Profiles and Antioxidant Activity of Litchi Juice Treated by High Pressure Carbon Dioxide and Thermal Processing

A Novel Functional Fruit/Vegetable Beverage for the Elderly: Development and Evaluation of Different Preservation Processes on Functional and Enriched Components and Microorganisms

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