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RESEARCH PRODUCT

Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice

Krystian MarszałekJorge A. SaraivaPaula Mapelli-brahmRita S. InácioJosé M. LorenzoFrancisco J. BarbaJustyna SzczepańskaCarla M. StincoAntonio J. Meléndez-martínezCarlos A. Pinto

subject

Carrot juiceLuteinMicroorganismColor01 natural sciencesAnalytical ChemistryPascalizationchemistry.chemical_compound0404 agricultural biotechnologyPhytoeneEnzyme StabilityPressureFood-Processing IndustryFood scienceCarotenoidchemistry.chemical_classification010401 analytical chemistry04 agricultural and veterinary sciencesGeneral MedicineCarotenoids040401 food sciencePhytoflueneDaucus carota0104 chemical sciencesFruit and Vegetable JuicesPoint of deliveryFood StoragechemistryCatechol OxidaseFood Science

description

Abstract The objective of this work was to assess the impact of high-pressure processing (HPP) on the carotenoid profile, colour as well as the microbial and enzymatic stability of cloudy carrot juice. The predominant carotenoids in the fresh juices were by far the provitamin A carotenoids β-carotene and α-carotene. Others were ζ-carotene, phytofluene, phytoene and lutein. HPP at 300 MPa in three cycles caused the highest carotenoids degradation (41%) whereas the lowest degradation (26%) was achieved at 600 MPa. The highest inactivation of POD (31%) and PPO (57%) was achieved with 600 MPa and 300 MPa applied in three cycles, respectively what indicates that POD is more responsible for carotenoids degradation. The colour differences (ΔE*ab) between fresh juice and HPP-treated juices ranged from 3.02 to 4.15 CIELAB units. As far as the impact on microorganism was concerned, there was a clear trend between the applied pressure and the microbial reduction achieved.

yearjournalcountryeditionlanguage
2019-04-10Food Chemistry
https://doi.org/10.1016/j.foodchem.2019.125112