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Influence of sonication and high hydrostatic pressure on the quality of carrot juice
Author(s) -
Jabbar Saqib,
Abid Muhammad,
Hu Bing,
Muhammad Hashim Malik,
Saeeduddin Muhammad,
Lei Shicheng,
Wu Tao,
Zeng Xiaoxiong
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12567
Subject(s) - hydrostatic pressure , food science , chemistry , ascorbic acid , blanching , carrot juice , sonication , polyphenol , polyphenol oxidase , enzyme , antioxidant , biochemistry , chromatography , peroxidase , physics , thermodynamics
Summary The combined effects of ultrasound ( US ) and high hydrostatic pressure ( HHP ) on enzymes, micro‐organisms, colouring pigments, total polyphenols, ascorbic acid and physicochemical properties of carrot juice were investigated. Carrot juice was treated with sonication (20 kHz, 70% amplitude) and HHP (250, 350, 450 MPa) at room temperature for 10 min. For comparison, fresh carrots were water blanched ( WB ) at 100 °C for 4 min and carrot juice was then extracted. As results, highest improvements in colouring pigments were observed in WB and US ‐ HHP 450 treatments, which also completely inactivated micro‐organisms. The highest reduction in enzymes was observed in WB treatment followed by US ‐ HHP 450. Total polyphenol contents increased significantly in US , HHP and US ‐ HHP treatments with the highest increase in US ‐ HHP 450, but it decreased significantly in WB treatment. Ascorbic acid contents significantly decreased in WB and HHP 450, while increased in US and US ‐ HHP treatments. Results indicate that US ‐ HHP 450 treatment improves the quality of carrot juice and serves as a good alternative for blanching treatment.