Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 135-144

  Zhang, Yan ^a   Liu, XingChen ^a   Wang, Yongtao ^a   Zhao, Feng ^a   Sun, Zhijian ^a   Liao, Xiaojun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Carrot juice; High pressure processing; High temperature short time processing; Polyacetylenes; Quality

Indexed keywords

ANTIOXIDANTS; IMAGE QUALITY; PIGMENTS; POLYACETYLENES; VISCOSITY;

ANTIOXIDANT CAPACITY; CARROT JUICE; HIGH PRESSURE PROCESSING; HIGH-TEMPERATURE SHORT-TIME PROCESSING; NOVEL APPLICATIONS; ORGANOLEPTIC PROPERTIES; OVERALL ACCEPTABILITY; POLYPHENOL CONTENT;

HIGH PRESSURE EFFECTS;

EID: 84961912299     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.10.012     Document Type: Article

References (67)

1. I. Aguiló-Aguayo, N. Brunton, D.K. Rai, E. Balagueró, M.B. Hossain, and J. Valverde Polyacetylene levels in carrot juice, effect of pH and thermal processing Food Chemistry 152 0 2014 370 377
2. J. Ahmed, H.S. Ramaswamy, and N. Hiremath The effect of high pressure treatment on rheological characteristics and colour of mango pulp International Journal of Food Science & Technology 40 8 2005 885 895
3. C. Alklint, L. Wadsö, and I. Sjöholm Effects of modified atmosphere on shelf-life of carrot juice Food Control 15 2 2004 131 137
4. B. de Ancos, S. Sgroppo, L. Plaza, and M.P. Cano Possible nutritional and health-related value promotion in orange juice preserved by high-pressure treatment Journal of the Science of Food and Agriculture 82 8 2002 790 796
5. A.G. Arreola, M.O. Balaban, M.R. Marshall, A.J. Peplow, C.I. Wei, and J.A. Cornell Supercritical carbon dioxide effects on some quality attributes of single strength orange juice Journal of Food Science 56 4 1991 1030 1033
6. N.E. Babsky, J.L. Toribio, and J.E. Lozano Influence of storage on the composition of clarified apple juice concentrate Journal of Food Science 51 3 1986 564 567
7. K.S. Bahçeci, A. Serpen, V. Gökmen, and J. Acar 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 66 2 2005 187 192
8. M. Baranska, and H. Schulz Spatial tissue distribution of polyacetylenes in carrot root Analyst 130 6 2005 855 859
9. F.J. Barba, M.J. Esteve, and A. Frigola Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage Journal of Agricultural and Food Chemistry 58 18 2010 10070 10075
10. F.J. Barba, M.J. Esteve, and A. Frígola High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: A review Comprehensive Reviews in Food Science and Food Safety 11 3 2012 307 322
11. F.J. Barba, M.J. Esteve, and A. Frigola Physicochemical and nutritional characteristics of blueberry juice after high pressure processing Food Research International 50 2 2013 545 549
12. F.J. Barba, N.S. Terefe, R. Buckow, D. Knorr, and V. Orlien New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods A review. Food Research International 2015
13. F. Barba, C. Cortés, M. Esteve, and A. Frígola Study of antioxidant capacity and quality parameters in an orange juice-milk beverage after high-pressure processing treatment Food and Bioprocess Technology 5 6 2012 2222 2232
14. V. Briones-Labarca, G. Venegas-Cubillos, S. Ortiz-Portilla, M. Chacana-Ojeda, and H. Maureira Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple Food Chemistry 128 2 2011 520 529
15. A.P. Buedo, M.P. Elustondo, and M.J. Urbicain Non-enzymatic browning of peach juice concentrate during storage Innovative Food Science & Emerging Technologies 1 4 2000 255 260
16. M.K. Bull, K. Zerdin, E. Howe, D. Goicoechea, P. Paramanandhan, and R. Stockman C.M. Stewart The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and navel orange juice Innovative Food Science & Emerging Technologies 5 2 2004 135 149
17. X. Cao, Y. Zhang, F. Zhang, Y. Wang, J. Yi, and X. Liao Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps Journal of the Science of Food and Agriculture 91 5 2011 877 885
18. J.M. Carbonell-Capella, F.J. Barba, M.J. Esteve, and A. Frígola High pressure processing of fruit juice mixture sweetened with stevia rebaudiana bertoni: optimal retention of physical and nutritional quality Innovative Food Science & Emerging Technologies 18 2013 48 56
19. H.E. Chen, H.Y. Peng, and B.H. Chen Stability of carotenoids and vitamin A during storage of carrot juice Food Chemistry 57 4 1996 497 503
20. L. Day, M. Xu, S. Øiseth, Y. Hemar, and L. Lundin Control of morphological and rheological properties of carrot cell wall particle dispersions through processing Food and Bioprocess Technology 3 6 2010 928 934
21. A. De Roeck, D.N. Sila, T. Duvetter, A. Van Loey, and M. Hendrickx Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue Food Chemistry 107 3 2008 1225 1235
22. S. Dede, H. Alpas, and A. Bayindirli High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety Journal of the Science of Food and Agriculture 87 5 2007 773 782
23. D.F. Farkas, and D.G. Hoover High pressure processing Journal of Food Science 65 2000 47 64
24. I. Fraeye, A. De Roeck, T. Duvetter, I. Verlent, M. Hendrickx, and A. Van Loey Influence of pectin properties and processing conditions on thermal pectin degradation Food Chemistry 105 2 2007 555 563
25. W. Huang, X. Bi, X. Zhang, X. Liao, X. Hu, and J. Wu Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time Innovative Food Science & Emerging Technologies 18 0 2013 74 82
26. S. Jabbar, M. Abid, B. Hu, T. Wu, M.M. Hashim, and S. Lei X. Zeng Quality of carrot juice as influenced by blanching and sonication treatments LWT - Food Science and Technology 55 1 2014 16 21
27. D.F. Keenan, N.P. Brunton, T.R. Gormley, F. Butler, B.K. Tiwari, and A. Patras Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies Innovative Food Science & Emerging Technologies 11 4 2010 551 556
28. H. Kim, K.L. Simpson, and L.E. Gerber Serum carotenoids and retinol of human subjects consuming carrot juice Nutrition Research 8 10 1988 1119 1127
29. K. Kimura, M. Ida, Y. Yosida, K. Ohki, T. Fukumoto, and N. Sakui Comparison of keeping quality between pressure-processed jam and heat-processed jam: changes in flavor components, hue, and nutrients during storage Bioscience, Biotechnology, and Biochemistry 58 8 1994 1386 1391
30. L. Kjellenberg, E. Johansson, K.-E. Gustavsson, and M.E. Olsson Polyacetylenes in fresh and stored carrots (Daucus carota): Relations to root morphology and sugar content Journal of the Science of Food and Agriculture 92 8 2012 1748 1754
31. A. Koidis, A. Rawson, M. Tuohy, and N. Brunton Influence of unit operations on the levels of polyacetylenes in minimally processed carrots and parsnips: an industrial trial Food Chemistry 132 3 2012 1406 1412
32. A. Landl, M. Abadias, C. Sárraga, I. Viñas, and P.A. Picouet Effect of high pressure processing on the quality of acidified Granny Smith apple purée product Innovative Food Science & Emerging Technologies 11 4 2010 557 564
33. L. Li, L. Feng, J. Yi, C. Hua, F. Chen, and X. Liao X. Hu High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage International Journal of Food Microbiology 142 1-2 2010 180 184
34. C.H. Lin, and B.H. Chen Stability of carotenoids in tomato juice during storage Food Chemistry 90 4 2005 837 846
35. Z. Lisiewska, and W. Kmiecik Effect of storage period and temperature on the chemical composition and organoleptic quality of frozen tomato cubes Food Chemistry 70 2 2000 167 173
36. F. Liu, X. Cao, H. Wang, and X. Liao Changes of tomato powder qualities during storage Powder Technology 204 1 2010 159 166
37. F. Liu, Y. Wang, X. Bi, X. Guo, S. Fu, and X. Liao Comparison of microbial inactivation and rheological characteristics of mango pulp after high hydrostatic pressure treatment and high temperature short time treatment Food and Bioprocess Technology 6 10 2013 2675 2684
38. F. Liu, Y. Wang, R. Li, X. Bi, and X. Liao Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars Innovative Food Science & Emerging Technologies 21 0 2014 35 43
39. Y.-k. MA, L.-j. XU, j. ZHANG, L.-j. SHANGGUAN, and X.-b. LI Effect of ultra-high pressure physical energy on carotenoid isomers in carrot juice Food Science 10 2008 018
40. M. Marx, M. Stuparic, A. Schieber, and R. Carle Effects of thermal processing on trans-cis-isomerization of β-carotene in carrot juices and carotene-containing preparations Food Chemistry 83 4 2003 609 617
41. S.J. Park, J.I. Lee, and J. Park Effects of a combined process of high-pressure carbon dioxide and high hydrostatic pressure on the quality of carrot juice Journal of Food Science 67 5 2002 1827 1834
42. M.F. Patterson Microbiology of pressure-treated foods Journal of Applied Microbiology 98 6 2005 1400 1409
43. M.F. Patterson, A.M. McKay, M. Connolly, and M. Linton The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage Food Microbiology 30 1 2012 205 212
44. E.-M. Pferschy-Wenzig, V. Getzinger, O. Kunert, K. Woelkart, J. Zahrl, and R. Bauer Determination of falcarinol in carrot (Daucus carota L.) genotypes using liquid chromatography/mass spectrometry Food Chemistry 114 3 2009 1083 1090
45. P.A. Picouet, C. Sárraga, S. Cofán, N. Belletti, and M. Dolors Guàrdia Effects of thermal and high-pressure treatments on the carotene content, microbiological safety and sensory properties of acidified and of non-acidified carrot juice LWT - Food Science and Technology 62 1, Part 2 2015 920 926
46. L. Plaza, C. Sánchez-Moreno, B. De Ancos, P. Elez-Martínez, O. Martín-Belloso, and M.P. Cano 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 44 4 2011 834 839
47. C. Queiroz, C.F.F. Moreira, F.C. Lavinas, M.L.M. Lopes, E. Fialho, and V.L. Valente-Mesquita Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice High Pressure Research 30 4 2010 507 513
48. M. Rattanathanalerk, N. Chiewchan, and W. Srichumpoung Effect of thermal processing on the quality loss of pineapple juice Journal of Food Engineering 66 2 2005 259 265
49. A. Rawson, A. Koidis, A. Patras, M.G. Tuohy, and N.P. Brunton Modelling the effect of water immersion thermal processing on polyacetylene levels and instrumental colour of carrot disks Food Chemistry 121 1 2010 62 68
50. A. Rawson, B.K. Tiwari, M. Tuohy, and N. Brunton Impact of frozen storage on polyacetylene content, texture and colour in carrots disks Journal of Food Engineering 108 4 2012 563 569
51. M. Reiter, M. Stuparić, S. Neidhart, and R. Carle The role of process technology in carrot juice cloud stability LWT - Food Science and Technology 36 2 2003 165 172
52. M.G. Roig, J.F. Bello, Z.S. Rivera, and J.F. Kennedy Possible additives for extension of shelf-life of single-strength reconstituted citrus juice aseptically packaged in laminated cartons International Journal of Food Sciences and Nutrition 45 1 1994 15 28
53. M. Søltoft, M.R. Eriksen, A.W.B. Träger, J. Nielsen, K.H. Laursen, and S. Husted P. Knuthsen Comparison of polyacetylene content in organically and conventionally grown carrots using a fast ultrasonic liquid extraction method Journal of Agricultural and Food Chemistry 58 13 2010 7673 7679
54. Ç. Soysal, Z. Söylemez, and F. Bozoğlu Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation European Food Research and Technology 218 2 2004 152 156
55. R.L. Surles, N. Weng, P.W. Simon, and S.A. Tanumihardjo Carotenoid profiles and consumer sensory evaluation of specialty carrots (Daucus carota, L.) of various colors Journal of Agricultural and Food Chemistry 52 11 2004 3417 3421
56. X.I. Trejo Araya, N. Smale, D. Zabaras, E. Winley, C. Forde, C.M. Stewart, and A.J. Mawson Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots Innovative Food Science & Emerging Technologies 10 4 2009 420 433
57. H.-y. Wang, X.-s. Hu, F. Chen, J.-h. Wu, Z.-h. Zhang, X.-j. Liao, and Z.-f. Wang Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage European Food Research and Technology 223 2 2006 282 289
58. H.-Y. Wang, Y.-Y. Ni, X.-S. Hu, J.-H. Wu, X.-J. Liao, F. Chen, and Z.-F. Wang Kinetics of amino acid loss in carrot juice concentrate during storage LWT - Food Science and Technology 40 5 2007 785 792
59. S. Wang, T. Lin, G. Man, H. Li, L. Zhao, J. Wu, and X. Liao Effects of anti-browning combinations of ascorbic acid, citric acid, nitrogen and carbon dioxide on the quality of banana smoothies Food and Bioprocess Technology 7 1 2014 161 173
60. Y. Wang, F. Liu, X. Cao, F. Chen, X. Hu, and X. Liao Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar Innovative Food Science & Emerging Technologies 16 0 2012 326 334
61. Y. Wang, J. Yi, J. Yi, P. Dong, X. Hu, and X. Liao Influence of pressurization rate and mode on inactivation of natural microorganisms in purple sweet potato nectar by high hydrostatic pressure Food and Bioprocess Technology 6 6 2013 1570 1579
62. H.W. Yeom, Q.H. Zhang, and G.W. Chism Inactivation of pectin methyl esterase in orange juice by pulsed electric fields Journal of Food Science 67 6 2002 2154 2159
63. K.Y. Yoon, M. Cha, S.R. Shin, and K.S. Kim Enzymatic production of a soluble-fibre hydrolyzate from carrot pomace and its sugar composition Food Chemistry 92 1 2005 151 157
64. L. Zhao, S. Wang, F. Liu, P. Dong, W. Huang, L. Xiong, and X. Liao Comparing the effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks Innovative Food Science & Emerging Technologies 17 0) 2013 27 36
65. L. Zhao, Y. Wang, D. Qiu, and X. Liao Effect of ultrafiltration combined with high-pressure processing on safety and quality features of fresh apple juice Food and Bioprocess Technology 7 11 2014 3246 3258
66. L. Zhou, Y. Wang, X. Hu, J. Wu, and X. Liao Effect of high pressure carbon dioxide on the quality of carrot juice Innovative Food Science & Emerging Technologies 10 3 2009 321 327
67. A. Zulueta, F. Barba, M. Esteve, and A. Frígola Changes in quality and nutritional parameters during refrigerated storage of an orange juice-milk beverage treated by equivalent thermal and Non-thermal processes for mild pasteurization Food and Bioprocess Technology 6 8 2013 2018 2030