Optimization of processing conditions to enhance antioxidant and carotenoid contents of carrot juice

Optimization of processing conditions to enhance antioxidant and carotenoid contents of carrot juice

Carrot is one of the most widely consumed vegetables in the world. Its mild, sweet flavour lends itself to all kinds of combinations in the kitchen and appeals both to young and old alike. The main carotenoids found in carrots (raw, cooked or in juice) are beta-carotene, lutein and zeaxanthin. Carot...

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Bibliographic Details
Published in:Journal of food measurement & characterization Vol. 17; no. 5; pp. 4384 - 4393
Main Authors: Dallagi, Wafa, Rguez, Safa, Hammami, Majdi, Bettaieb Rebey, Iness, Bourgou, Soumaya, Hamrouni Sellami, Ibtissem
Format: Journal Article
Language:English
Published: New York Springer US 01-10-2023
Springer Nature B.V
Subjects:
Acidification
Antioxidants
Blanching
Cardiovascular diseases
Carotene
Carotenoids
Carrots
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Design of experiments
Engineering
Experimental design
Flavors
Food consumption
Food industry
Food Science
Free radicals
Health risks
Juices
Optimization
Original Paper
Sonication
Vegetable juices
Vegetables
Zeaxanthin
β-Carotene
Sonication
Juice
Carrot
Antioxidant
Blanching
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Summary:Carrot is one of the most widely consumed vegetables in the world. Its mild, sweet flavour lends itself to all kinds of combinations in the kitchen and appeals both to young and old alike. The main carotenoids found in carrots (raw, cooked or in juice) are beta-carotene, lutein and zeaxanthin. Carotenoids are compounds known for their antioxidant properties, i.e. they are able to neutralise free radicals in the body. Consumption of foods rich in carotenoids is thought to be linked to a lower risk of several diseases, such as cancer, cardiovascular diseases and certain diseases associated with ageing. The purpose of the present work was to determine how carrot pre-treatment (blanching with or without sonication, duration, and temperature) affected the antioxidant qualities of carrot juice. Carrots were blanched in ordinary and acidified water for 4, 6, 8, and 10 min at 80, 90, and 100 °C. The juice was extracted and sonicated for 2 min at 15 °C. After a preliminary study, a surface response methodology experimental design was conducted. The study’s results indicate that carrot juice treated with sonication for 2 min and blanched at 95 °C for 9 min had the highest yield of carotenoids and, therefore, the highest antioxidant activity. Based on these findings, we conclude that combining blanching with sonication is a practical option for the food industry to obtain the benefits of both processes.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-023-01950-4