Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics

Trigo, João P.; Alexandre, Elisabete M. C.; Silva, Sara; Costa, Eduardo M.; Saraiva, Jorge A.; Pintado, Manuela

doi:10.1039/c9fo02922b

Cited by 23 publications

(18 citation statements)

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“…Thus far, carrot has been used to produce blended beverages with high nutritional values, such as pineapple, orange, and carrot juice. Carrot juice has also been fortified with pomegranate peel extract, which increases the antimicrobial and antioxidant activity of the juice without altering its sensory features 49 . Carrot juice has also been combined with different fruit juices, for example, carrot‐grape juice, 6 carrot with mixed berry juice, 7 apple‐carrot juice, 8 carrot juice with orange peel and pulp extracts 9 and carrot juice with yoghurts 10…”

Section: Introductionmentioning

confidence: 99%

“…Carrot juice has also been fortified with pomegranate peel extract, which increases the antimicrobial and antioxidant activity of the juice without altering its sensory features. 49 Carrot juice has also been combined with different fruit juices, for example, carrotgrape juice, 6 carrot with mixed berry juice, 7 apple-carrot juice, 8 carrot juice with orange peel and pulp extracts 9 and carrot juice with yoghurts. 10 In the present study, 12 colored carrot juices obtained from different carrot varieties were compared in terms of their content of bioactive compounds and health benefits; moreover, finding the most attractive carrot juice with high health-promoting activity and elevated product quality will help the fruit and vegetable industry to use the data for evaluating food materials as food ingredients and for creating novel food products to attract the interest of children.…”

Section: Introductionmentioning

confidence: 99%

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Possibility to use the different sizes and colors of carrots for the production of juices – comparison of bioactive compounds, nutritional quality, pro‐health properties, and sensory evaluation

Yusuf

Nowicka

2022

J Sci Food Agric

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Background Carrot is a popular vegetable consumed by people of all age groups and is used in various food products because of its high nutritional content, especially vitamin A. Results In the present study, colorful fresh carrot juices of 12 carrot varieties were investigated for in vitro antidiabetic, anti‐aging, and anti‐obesity activities with antioxidant potential by ABTS (2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) and FRAP (ferric reducing ability of plasma) assays. The studied juices were also compared for physicochemical characteristics: titratable acidity, pH, pectin content, total soluble solids, dry mass, ash, viscosity, turbidity, osmolality, and color. The results of the study showed that normal purple carrot juice exhibited the best activities in all biological and antioxidant tests, except for anti‐α‐glucosidase activity. Normal purple carrot juice also had the highest total mineral content with elevated results for titratable acidity, pH, total soluble solids, dry mass, ash, viscosity, and osmolality. Conclusion Purple carrot juices demonstrated elevated health‐promoting activities and could be used in blended beverage recipes to attract children's attention. The results of sensorial characteristics (appearance, color, and taste) of juices, however, showed that people are more familiar with orange carrot products. © 2022 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Possibility to use the different sizes and colors of carrots for the production of juices – comparison of bioactive compounds, nutritional quality, pro‐health properties, and sensory evaluation

Yusuf

Nowicka

2022

J Sci Food Agric

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“…Nonetheless, at the end of storage, the color parameters faded (data not shown), but the addition of PP extract mitigates the color reduction, and that is clear in Figure 7 , where color change (ΔE) value was observed as limiting the color change in PP-supplemented smoothies; the ΔE value in the control was 6.14; however, in PP-SYS4, it decreased by 22%. Trigo et al [ 81 ] found that with the addition of pomegranate peel extract to carrot beverage, the whiteness was not affected by PPE, but heat treatment led to higher L * levels compared to the HPP treatment. The increase in L * values was noticed in the first week of storage, but the L* remained constant within the next few days.…”

Section: Resultsmentioning

confidence: 99%

Pomegranate Pomace Extract with Antioxidant, Anticancer, Antimicrobial, and Antiviral Activity Enhances the Quality of Strawberry-Yogurt Smoothie

et al. 2022

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Valorizing the wastes of the food industry sector as additives in foods and beverages enhances human health and preserves the environment. In this study, pomegranate pomace (PP) was obtained from the company Schweppes and exposed to the production of polyphenols and fiber-enriched fractions, which were subsequently included in a strawberry-yogurt smoothie (SYS). The PP is rich in carbohydrates and fibers and has high water-absorption capacity (WAC) and oil-absorption capacity (OAC) values. The LC/MS phenolic profile of the PP extract indicated that punicalagin (199 g/L) was the main compound, followed by granatin B (60 g/L) and pedunculagin A (52 g/L). Because of the high phenolic content of PP extract, it (p ≤ 0.05) has high antioxidant activity with SC50 of 200 µg/mL, besides scavenging 95% of DPPH radicals compared to ascorbic acid (92%); consequently, it reduced lung cancer cell lines’ viability to 86%, and increased caspase-3 activity. Additionally, it inhibited the growth of pathogenic bacteria and fungi i.e., L. monocytogenes, P. aeruginosa, K. pneumonia, A. niger, and C. glabrata, in the 45–160 µg/mL concentration range while killing the tested isolates with 80–290 µg/mL concentrations. These isolates were selected based on the microbial count of spoiled smoothie samples and were identified at the gene level by 16S rRNA gene sequence analysis. The interaction between Spike and ACE2 was inhibited by 75.6%. The PP extract at four levels (0.4, 0.8, 1.2, and 1.4 mg/mL) was added to strawberry-yogurt smoothie formulations. During 2 months storage at 4 °C, the pH values, vitamin C, and total sugars of all SYS decreased. However, the decreases were gradually mitigated in PP-SYS because of the high phenolic content in the PP extract compared to the control. The PP-SYS3 and PP-SYS4 scored higher in flavor, color, and texture than in other samples. In contrast, acidity, fat, and total soluble solids (TSS) increased at the end of the storage period. High fat and TSS content are observed in PP-SYS because of the high fiber content in PP. The PP extract (1.2 and 1.6 mg/mL) decreases the color differences and reduces harmful microbes in PP-SYS compared to the control. Using pomegranate pomace as a source of polyphenols and fiber in functional foods enhances SYS’s physiochemical and sensory qualities.

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“…In the past decade, studies testing the antibacterial activity of pomegranates almost exclusively used solvent extracts, including methanol extracts of fruit rind; chloroform‐ethanol and water extracts of fruit pericarp (Voravuthikunchai et al., 2005); methanol (Reddy et al., 2007) and ethanol (Cristani et al., 2007) extracts of pomegranate peel; and acetone, methanol, ethanol and water extracts from fruit leaves, roots and bark (Mathabe et al., 2006). These extracts are not desirable and generally toxic as supplements for humans, although high‐pressure extraction methodologies seem to produce non‐toxic extracts (Trigo et al., 2020). We suggest that microencapsulation would allow for the storage and delivery of active compounds without the need for undesirable solvents.…”

Section: Resultsmentioning

confidence: 99%

Spray‐drying microencapsulation of pomegranate juice increases its antioxidant activity after in vitro digestion

Álvarez-Cervantes

Cancino‐Díaz

Fabela-Illescas

et al. 2021

Int J of Food Sci Tech

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Most of the work on pomegranate antioxidant and antibacterial activity has been carried out with solvent extracts of different plant or fruit parts. Biosensitive compounds in juice may be subject to oxidation, reducing their biological activities. Microencapsulation can be used to protect compounds, allowing its incorporation into functional foods. This study aimed at investigating antioxidant activity after in vitro digestion of microencapsulated juice. Pomegranate juice was encapsulated by spray drying its maltodextrin and gum arabic. The average diameter of the microcapsules was 10-50 µm. We evaluated the bioaccessibility of microencapsulated phenolic compounds by using an in vitro enzymatic digestion. The total phenolic content in digested microencapsulated juice was three times greater than in undigested, indicating that the compounds were made bioaccessible. Digestion also increased antioxidant activity, as measured by ABTS•+ or by DPPH•. Additionally, microencapsulated pomegranate juice showed antibacterial activity against the nine bacteria species tested.

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Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics

Abstract: Extracts from fruit processing by-products usually present high amounts of bioactive compounds with several important activities such as antioxidant and antimicrobial capacities.

Cited by 23 publications

References 58 publications

Possibility to use the different sizes and colors of carrots for the production of juices – comparison of bioactive compounds, nutritional quality, pro‐health properties, and sensory evaluation

Possibility to use the different sizes and colors of carrots for the production of juices – comparison of bioactive compounds, nutritional quality, pro‐health properties, and sensory evaluation

Pomegranate Pomace Extract with Antioxidant, Anticancer, Antimicrobial, and Antiviral Activity Enhances the Quality of Strawberry-Yogurt Smoothie

Spray‐drying microencapsulation of pomegranate juice increases its antioxidant activity after in vitro digestion

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