Article
Food Science & Technology
Livia M. Negri Rodriguez, Ricardo Arias, Trinidad Soteras, Ana Sancho, Natalia Pesquero, Luciana Rossetti, Hernan Tacca, Nora Aimaretti, Maria Luisa Rojas Cervantes, Natalia Szerman
Summary: The study found that ohmic heating could be an alternative to conventional heat treatment for pasteurizing carrot juice, providing benefits in its sensory perception through better color preference and consumer acceptance.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Ozan Kahraman, Hao Feng
Summary: The study found that apple-carrot juice blends treated with MTS showed higher antioxidant activity and no significant differences in TPC and antioxidant capacity compared to the control during storage. Additionally, MTS-treated samples showed better retention of trace elements compared to HTST-treated ones.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Seyed Mohammad Bagher Hashemi, Reza Roohi
Summary: The research simulated the inactivation of microorganisms in barberry juice using ultrasound treatment, finding that pulsed ultrasound was more effective at amplitudes of 40% and 100%, while continuous ultrasound was better at an amplitude of 70%.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Acoustics
Muhammad Faisal Manzoor, Bin Xu, Sipper Khan, Rizwan Shukat, Nazir Ahmad, Muhammad Imran, Abdur Rehman, Emad Karrar, Rana Muhammad Aadil, Sameh A. Korma
Summary: The study demonstrates that thermosonication significantly improves bioactive compounds and antioxidant activities in spinach juice, as well as enhances color properties, suspension stability, and rheological properties while reducing microbial loads and enzymatic activities.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Barbara Morandi Lepaus, Anna Karoline Pereira de Oliveira Santos, Arthur Favoretti Spaviero, Polliany Strassmann Daud, Jackline Freitas Brilhante de Sao Jose
Summary: This study aimed to investigate the impact of thermosonication on the overall quality of an orange-carrot juice blend during 22-day storage at 7 degrees C, compared to thermal treatment. Both ultrasound and thermal treatment maintained the quality parameters of untreated juice samples. Thermosonication improved the microbiological safety and sensorial acceptance of the juice blend, but further investigations are needed to enhance its microbial effect on this product.
Article
Food Science & Technology
Chiu-Chu Hwang, Hung- Chien, Yi-Chen Lee, Chung-Saint Lin, Yun-Ting Hsiao, Chia-Hung Kuo, Feng-Lin Yen, Yung-Hsiang Tsai
Summary: This study investigates the effects of blanching, high-pressure processing (HPP), and their combination on the microbiological and chemical qualities, color, and antioxidant properties of carrot juice stored at 4 degrees C for 15 days. Blanching and HPP were effective in reducing the microbial counts in the juice, while HPP alone showed better results. Blanching/HPP combination provided extended shelf life by inhibiting changes in pH, acidity, and color. The total phenolic content and beta-carotene levels were higher in HPP samples compared to other groups.
Article
Acoustics
Jinling Chen, Qiqi Wang, Yuting Wu, Yue Wu, Yue Sun, Yunfei Ding, Zhen Wei, Sivakumar Manickam, Saikun Pan, Jie Yang, Yang Tao
Summary: This study demonstrates that ultrasound treatment can enhance the metabolism of Lactobacillus plantarum, increase the viability and antioxidant activity of fermented ginkgo kernel juice. Furthermore, ultrasound can improve cell membrane permeability, promote the metabolism of phenolic compounds, amino acids, and organic acids, and reduce the level of toxic substances, thus improving the nutritional value and flavor of ginkgo kernel juice.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Green & Sustainable Science & Technology
Emilia Osmolska, Monika Stoma, Agnieszka Sagan, Barbara Chudzik, Agnieszka Starek-Wojcicka
Summary: The addition of sumac powder to freshly pressed carrot juice inhibited the multiplication of microorganisms and extended the shelf life of the product. It also increased the content of carotenoids and polyphenolic compounds in the juice.
Article
Food Science & Technology
Arash Hemmati, Hossein Mirsaeedghazi, Mohammad Aboonajmi
Summary: Applying ultrasound during membrane treatment of carrot juice can increase permeate flux, while decreasing antioxidant activity and other substances. This method effectively reduces large particles in the juice, improving membrane efficiency in juice processing.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Seyedeh-Maryam Hasheminya, Jalal Dehghannya
Summary: Ultrasound treatment improved the quality characteristics of non-thermally produced black carrot juice, increasing phenolic content, antioxidant properties, and reducing microbial population. The color characteristics of the treated juice remained stable throughout the storage period.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Prashant Raj Pokhrel, Camille Boulet, Semanur Yildiz, Sablani Shyam, Tang Juming, Gustavo V. Barbosa-Canovas
Summary: This study investigates the effect of high hydrostatic pressure on microbial inactivation and physicochemical characteristics of carrot-orange juice blends. The results demonstrate that appropriate high pressure processing conditions can effectively inactivate L. innocua without significantly changing the nutritional content and quality attributes of the juice. High pressure processing can also effectively control the microbial growth in the blends and maintain their stability during storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Tanima Debbarma, S. Thangalakshmi, Mansurkhan Tadakod, Rakhi Singh, Anurag Singh
Summary: This study aimed to optimize the ohmic heating parameters for carrot juice and compare its characteristics with thermally treated and fresh juice. The results showed that the optimized parameters of 17 V/cm electric field strength and 40 s processing time produced a carrot juice with better stability and suitability for consumption. Ohmic heating is considered a potential alternative to traditional pasteurization methods for preserving the nutritional value of food products.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Sanja Grubisic, Marija Kristic, Miroslav Lisjak, Katarina Miskovic Spoljaric, Sonja Petrovic, Sonja Vila, Andrijana Rebekic
Summary: This research evaluated the effect of adding wheatgrass juice to other juices on the concentrations of minerals, vitamins, and antioxidant activity. The results showed that wheatgrass juice had higher concentrations of minerals and total phenolic content, and it could improve the nutritional value of other juices.
Article
Food Science & Technology
Yihang Liu, Suilou Wang, Jiayi Wu, Guohong Qi, Guitang Chen, Hehe Li, Haixiang Wang
Summary: Curcumin solid lipid nanoparticles were prepared and characterized in this study. The photodynamic inactivation mediated by these nanoparticles showed higher efficiency and stability in preserving product quality compared to free curcumin. This study identified the potential of curcumin solid lipid nanoparticles in food sterilization and preservation.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Laureana Guerra, Micaela Ureta, Diana Romanini, Nadia Woitovich, Andrea Gomez-Zavaglia, Adriana Clementz
Summary: A large amount of carrots are wasted daily worldwide due to not meeting shape and size standards, despite having the same nutritional characteristics as commercialized carrots. Carrot juice can be a great medium for producing functional foods with prebiotic compounds, such as fructooligosaccharides (FOS). This study evaluated the production of FOS in carrot juice using a fructosyltransferase enzyme from Aspergillus niger, which was produced through solid-state fermentation on carrot bagasse.
FOOD RESEARCH INTERNATIONAL
(2023)
