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Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage

This study examines the impact of blanching (heating at 85 °C for 60 s), high-pressure processing (HPP) (600 MPa, 3 min, 20 °C), and a combination of both blanching and HPP on the microbiological and chemical qualities, colour, and antioxidant properties of carrot juice stored at 4 °C for 15 days. I...

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Autores principales: Hwang, Chiu-Chu, Chien, Hung-I, Lee, Yi-Chen, Lin, Chung-Saint, Hsiao, Yun-Ting, Kuo, Chia-Hung, Yen, Feng-Lin, Tsai, Yung-Hsiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453467/
https://www.ncbi.nlm.nih.gov/pubmed/37628106
http://dx.doi.org/10.3390/foods12163107
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author Hwang, Chiu-Chu
Chien, Hung-I
Lee, Yi-Chen
Lin, Chung-Saint
Hsiao, Yun-Ting
Kuo, Chia-Hung
Yen, Feng-Lin
Tsai, Yung-Hsiang
author_facet Hwang, Chiu-Chu
Chien, Hung-I
Lee, Yi-Chen
Lin, Chung-Saint
Hsiao, Yun-Ting
Kuo, Chia-Hung
Yen, Feng-Lin
Tsai, Yung-Hsiang
author_sort Hwang, Chiu-Chu
collection PubMed
description This study examines the impact of blanching (heating at 85 °C for 60 s), high-pressure processing (HPP) (600 MPa, 3 min, 20 °C), and a combination of both blanching and HPP on the microbiological and chemical qualities, colour, and antioxidant properties of carrot juice stored at 4 °C for 15 days. In terms of microbiological quality, the total plate count (TPC), coliform bacteria, and Salmonella spp. rose rapidly in the control group (untreated) as the storage time increased. However, for the blanching group, these values climbed more gradually, surpassing the microbiological limits for juice beverages (TPC < 4 log CFU/mL, Coliform < 10 MPN/mL, and Salmonella spp. negative) on the 9 days of storage. In contrast, TPC, coliforms, and Salmonella spp. were undetectable in the HPP and blanching/HPP samples throughout the storage period. Additionally, as storage time lengthened, the pH, total soluble solids, and Hunter colour values (L, a, b) diminished in the control and blanching groups, whilst titratable acidity and browning degree intensified. However, the HPP and blanching/HPP noticeably delayed these decreases or increases. Moreover, although the total phenolic content and DPPH radical scavenging ability in the HPP samples remained relatively stable during storage and were lower compared to other groups, the β-carotene content was higher at the end of the storage period. In summary, HPP can effectively deactivate microorganisms in carrot juice, irrespective of whether blanching is applied, and can impede reductions in pH, increases in acidity, and colour changes, ultimately extending the juice’s shelf life.
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spelling pubmed-104534672023-08-26 Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage Hwang, Chiu-Chu Chien, Hung-I Lee, Yi-Chen Lin, Chung-Saint Hsiao, Yun-Ting Kuo, Chia-Hung Yen, Feng-Lin Tsai, Yung-Hsiang Foods Article This study examines the impact of blanching (heating at 85 °C for 60 s), high-pressure processing (HPP) (600 MPa, 3 min, 20 °C), and a combination of both blanching and HPP on the microbiological and chemical qualities, colour, and antioxidant properties of carrot juice stored at 4 °C for 15 days. In terms of microbiological quality, the total plate count (TPC), coliform bacteria, and Salmonella spp. rose rapidly in the control group (untreated) as the storage time increased. However, for the blanching group, these values climbed more gradually, surpassing the microbiological limits for juice beverages (TPC < 4 log CFU/mL, Coliform < 10 MPN/mL, and Salmonella spp. negative) on the 9 days of storage. In contrast, TPC, coliforms, and Salmonella spp. were undetectable in the HPP and blanching/HPP samples throughout the storage period. Additionally, as storage time lengthened, the pH, total soluble solids, and Hunter colour values (L, a, b) diminished in the control and blanching groups, whilst titratable acidity and browning degree intensified. However, the HPP and blanching/HPP noticeably delayed these decreases or increases. Moreover, although the total phenolic content and DPPH radical scavenging ability in the HPP samples remained relatively stable during storage and were lower compared to other groups, the β-carotene content was higher at the end of the storage period. In summary, HPP can effectively deactivate microorganisms in carrot juice, irrespective of whether blanching is applied, and can impede reductions in pH, increases in acidity, and colour changes, ultimately extending the juice’s shelf life. MDPI 2023-08-18 /pmc/articles/PMC10453467/ /pubmed/37628106 http://dx.doi.org/10.3390/foods12163107 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Hwang, Chiu-Chu
Chien, Hung-I
Lee, Yi-Chen
Lin, Chung-Saint
Hsiao, Yun-Ting
Kuo, Chia-Hung
Yen, Feng-Lin
Tsai, Yung-Hsiang
Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage
title Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage
title_full Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage
title_fullStr Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage
title_full_unstemmed Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage
title_short Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage
title_sort effect of high-pressure processing on the qualities of carrot juice during cold storage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453467/
https://www.ncbi.nlm.nih.gov/pubmed/37628106
http://dx.doi.org/10.3390/foods12163107
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