Quality of carrot juice as influenced by blanching and sonication treatments

LWT

Volumn 55, Issue 1, 2014, Pages 16-21

  Jabbar, Saqib ^a   Abid, Muhammad ^a,b   Hu, Bing ^a   Wu, Tao ^a   Hashim, Malik Muhammad ^a,c   Lei, Shicheng ^a   Zhu, Xiuling ^a   Zeng, Xiaoxiong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^c GOMAL UNIVERSITY   (Pakistan)

Author keywords

Blanching; Carrot juice; Coloring pigments; Mineral elements; Ultrasound

Indexed keywords

BLANCHING; MINERALS; SONICATION;

ACIDIFIED WATERS; CARROT JUICE; COLORING PIGMENTS; COMBINED TREATMENT; LYCOPENES; MINERAL ELEMENT; QUALITY PARAMETERS; SONICATION TREATMENT; TOTAL CAROTENOIDS; WATER-WATER;

ULTRASONICS;

DAUCUS CAROTA;

EID: 84886284122     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.09.007     Document Type: Article

References (40)

1. Abid M., Jabbar S., Wu T., Hashim M.M., Hu B., Lei S., et al. Effect of ultrasound on different quality parameters of apple juice. Ultrasonics Sonochemistry 2013, http://dx.doi.org/10.1016/j.ultsonch.2013.02.010.
2. American Public Health Association Standard method for the examination of water and waste water 1998, Water Environment Federation, NewYork. 20th ed.
3. Bahçeci K.S., Serpen A., Gökmen V., Acar J. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. Journal of Food Engineering 2005, 66:187-192.
4. Barba F., Cortés C., Esteve M., Frígola A. Study of antioxidant capacity and quality parameters in an orange juice-milk beverage after high-pressure processing treatment. Food and Bioprocess Technology 2012, 5:2222-2232.
5. Barrett D.M., Theerakulkait C. Quality indicators in blanched, frozen, stored vegetables. Food Technology 1995, 49:62-65.
6. Bhat R., Ameran S.B., Voon H.C., Karim A.A., Tze L.M. Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation. Food Chemistry 2011, 127:641-644.
7. Bhat R., Kamaruddin N.S.B.C., Min-Tze L., Karim A.A. Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrasonics Sonochemistry 2011, 18:1295-1300.
8. Bourne M.C. Texture of fruits and vegetables. Rheology and texture in food quality 1976, 275-307. AVI Publishing Company, New York. J.M. DeMan, P.W. Rasper, V.F. Rasper, D.W. Stanley (Eds.).
9. Buitrago M., Barranco A., Tapia M., Gomez V., López-Malo A. Ultrasonication and blanching effects on orange juice natural microbial flora. 2002 Annual meeting and food expo-Anaheim, California 2002.
10. Cortés C., Torregrosa F., Esteve M.J., Frígola A. Carotenoid profile modification during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with high-intensity pulsed electric fields. Journal of Agricultural and Food Chemistry 2006, 54:6247-6254.
11. FDA U.S. Food and drug administration in bacteriological analytical manual 2001, FDA Center for Food Safety and Applied Nutrition. 8th ed.
12. Fernandes F.A.N., Gallão M.I., Rodrigues S. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration. Journal of Food Engineering 2009, 90:186-190.
13. Fonteles T.V., Costa M.G.M., de Jesus A.L.T., de Miranda M.R.A., Fernandes F.A.N., Rodrigues S. Power ultrasound processing of cantaloupe melon juice: effects on quality parameters. Food Research International 2012, 48:41-48.
14. Garcia E., Barrett D.M. Assessing lycopene content in California processing tomatoes. Journal of Food Processing and Preservation 2006, 30:56-70.
15. Hurst W.J., Martin R.A., Zoumas B.L. Application of HPLC to characterization of individual carbohydrates in foods. Journal of Food Science 1979, 44:892-895.
16. Hussein L., el-Tohamy M. Vitamin A potency of carrot and spinach carotenes in human metabolic studies. International Journal for Vitamin and Nutrition Research 1990, 60:229-235.
17. Ismail A., Marjan Z.M., Foong C.W. Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry 2004, 87:581-586.
18. Kahle K., Kraus M., Richling E. Polyphenol profiles of apple juices. Molecular Nutrition & Food Research 2005, 49:797-806.
19. Kim H., Gerber L. Influence of processing on quality of carrot juice. Korean Journal of Food Science and Technology 1988, 20:683-690.
20. Krinsky N.I., Yeum K.J. Carotenoid-radical interactions. Biochemical and Biophysical Research Communications 2003, 305:754-760.
21. Liao H., Sun Y., Ni Y., Liao X., Hu X., Wu J., et al. The effect of enzymatic mash treatment, pressing, centrifugation, homogenization, deaeration, sterilization and storage on carrot juice. Journal of Food Process Engineering 2007, 30:421-435.
22. Lieu L.N., Le V.V.M. Application of ultrasound in grape mash treatment in juice processing. Ultrasonics Sonochemistry 2010, 17:273-279.
23. Lindley M.G. The impact of food processing on antioxidants in vegetable oils, fruits and vegetables. Trends in Food Science & Technology 1998, 9:336-340.
24. Mayer-Miebach E., Spieß W.E.L. Influence of cold storage and blanching on the carotenoid content of Kintoki carrots. Journal of Food Engineering 2003, 56:211-213.
25. Mizrahi S. Leaching of soluble solids during blanching of vegetables by ohmic heating. Journal of Food Engineering 1996, 29:153-166.
26. Oliu G.O., Serrano I.O., Fortuny R.S., Belloso O.M. Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice. Food Chemistry 2009, 115:1312-1319.
27. Paolini M., Abdel-Rahman S.Z., Sapone A., Pedulli G.F., Perocco P., Cantelli-Forti G., et al. β-Carotene: a cancer chemopreventive agent or a co-carcinogen?. Mutation Research/Reviews in Mutation Research 2003, 543:195-200.
28. Plaza L., Sánchez-Moreno C., De Ancos B., Elez-Martínez P., Martín-Belloso O., Cano M.P. Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. LWT - Food Science and Technology 2011, 44:834-839.
29. Qin L., Xu S.Y., Zhang W.B. Effect of enzymatic hydrolysis on the yield of cloudy carrot juice and the effects of hydrocolloids on color and cloud stability during ambient storage. Journal of the Science of Food and Agriculture 2005, 85:505-512.
30. Rawson A., Tiwari B.K., Patras A., Brunton N., Brennan C., Cullen P.J., et al. Effect of thermosonication on bioactive compounds in watermelon juice. Food Research International 2011, 44:1168-1173.
31. Rodríguez-Sevilla M.D., Villanueva-Suárez M.J., Redondo-Cuenca A. Effects of processing conditions on soluble sugars content of carrot, beetroot and turnip. Food Chemistry 1999, 66:81-85.
32. Sert D., Aygun A., Demir M.K. Effects of ultrasonic treatment and storage temperature on egg quality. Poultry Science 2011, 90:869-875.
33. Sharma H.K., Kaur J., Sarkar B.C., Singh C., Singh B. Effect of pretreatment conditions on physicochemical parameters of carrot juice. International Journal of Food Science & Technology 2009, 44:1-9.
34. Shi J., Maguer M.L. Lycopene in tomatoes: chemical and physical properties affected by food processing. Critical Reviews in Food Science and Nutrition 2000, 40:1-42.
35. Silaste M.-L., Alfthan G., Aro A., Antero Kesäniemi Y., Hörkkö S. Tomato juice decreases LDL cholesterol levels and increases LDL resistance to oxidation. British Journal of Nutrition 2007, 98:1251-1258.
36. Stahl W., Sies H. Antioxidant activity of carotenoids. Molecular Aspects of Medicine 2003, 24:345-351.
37. Suárez-Jacobo Á., Rüfer C.E., Gervilla R., Guamis B., Roig-Sagués A.X., Saldo J. Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice. Food Chemistry 2011, 127:447-454.
38. Torregrosa F., Cortes C., Esteve M.J., Frigola A. Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids. Journal of Agricultural and Food Chemistry 2005, 53:9519-9525.
39. Turkmen N., Sari F., Velioglu Y.S. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry 2005, 93:713-718.
40. Wennberg M., Ekvall J., Olsson K., Nyman M. Changes in carbohydrate and glucosinolate composition in white cabbage (Brassica oleracea var. capitata) during blanching and treatment with acetic acid. Food Chemistry 2006, 95:226-236.