Premium
Effects of thermosonication and orange by‐products extracts on quality attributes of carrot ( Daucus carota ) juice during storage
Author(s) -
Adiamo Oladipupo Q.,
Ghafoor Kashif,
AlJuhaimi Fahad,
Mohamed Ahmed Isam A.,
Babiker Elfadil E.
Publication year - 2017
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.13490
Subject(s) - chemistry , food science , carrot juice , browning , titratable acid , daucus carota , pulp (tooth) , orange (colour) , brix , antioxidant , orange juice , response surface methodology , chromatography , horticulture , biochemistry , biology , medicine , sugar , pathology
Summary Effect of thermosonication on carrot juice containing peel ( CJPL ) and pulp ( CJPP ) extracts from orange at different concentration (0.5, 2.0 and 4.0 mg GAE per g extracts) of total phenolic contents ( TPC ) was evaluated for quality attributes. Thermosonication of juice was done at 52 °C, 6 min for CJPL and 60 °C, 5 min for CJPP (values based on our preliminary optimisation results of ultrasound process conditions of the juice) at 40 kH z and 110W. Effect of thermosonication and addition of peel and pulp extracts at highest concentration increased the TPC and antioxidant activity of the juice ( P < 0.05). Highest inactivation of microorganisms and better sensory attributes was achieved in thermosonicated CJPP for 21 days. Titratable acidity, pH , browning index and viscosity were improved by thermosonication and at highest extract concentration. °Brix and total carotenoid were not significantly affected by treatments. Therefore, thermosonication at 60 °C and 4.0 mg GAE per g extract concentration of peel and pulp may be used in formulation of functional carrot juice with improved health properties.