首页|Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

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  • NSTL
  • Elsevier
This study aimed to evaluate the effect of pasteurization of carrot juice by heat treatment (80 degrees C-7 min) and ohmic heating (OH) on its physicochemical and chromatic parameters, enzymatic and microbiological inactivation, volatile compounds, antioxidant capacity, carotene content, and sensory characteristics, compared to control juice (CJ). Both treatments allowed obtaining microbiologically stable and safe carrot juice and achieved 99% peroxidase inactivation levels. Significant differences were obtained in L* parameter, polyphenoloxidase activity and total antioxidant capacity, compared to HT-treated and CJ. The OH-treated juice presented greater color preference (p < 0.05) by semi-trained panelists and a high level of acceptance among consumers (corresponding to "like extremely"). The results allow concluding that OH could be an alternative to conventional HT for the pasteurization of carrot juice, providing benefits in its sensory perception.

Carrot juiceOhmic heatingPasteurizationSensory evaluationQuality

Rodriguez, Livia M. Negri、Arias, Ricardo、Soteras, Trinidad、Sancho, Ana、Pesquero, Natalia、Rossetti, Luciana、Tacca, Hernan、Aimaretti, Nora、Cervantes, Maria Luisa Rojas、Szerman, Natalia

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Inst Tecnol Alimentos, Inst Nacl Tecnol Agr INTA, CC 25, RA-1712 Castelar, Buenos Aires, Argentina

Univ Buenos Aires, Fac Ingn, Dept Elect, Lab Control Accionamientos Tracc & Potencia LABCA, Buenos Aires, DF, Argentina

Inst Genet Ewald A Favret, Inst Nacl Tecnol Agr INTA, Buenos Aires, DF, Argentina

Agencia Extens Rural Montevera, Estn Expt Agr Rafaela, Inst Nacl Tecnol Agr INTA, Santa Fe, Argentina

Univ Nacl Educ Distancia UNED, Dept Quim Inorgan & Quim Tecn, Madrid, Spain

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2021

10.1016/j.lwt.2021.111255

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.145
  • 9
  • 53