Journal of Food Processing & Technology

Influence of sonication and high hydrostatic pressure on the quality of carrot juice

2^nd International Conference and Exhibition on Food Technology, Bioprocess & Cell Culture

October 28-30, 2013 Kansas City Marriott Country Club Plaza, USA

Saqib Jabbar

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Combined effects of ultrasound and high hydrostatic pressure (US-HHP) on coloring pigments (total carotenoids, β-carotene and lycopene), enzymes (polyphenolase, peroxidase, pectinmethylesterase and lipoxygenase), microbes (total plate count, yeasts and molds), total phenols, flavonoids, tannins, ascorbic acid, pH, titratable acidity, ?Brix and color of carrot juice were investigated. Carrot juice was sonicated (20 kHz and 70 % amplitude) using a pulse cycle of 5 sec on/off, following HHP treatment (250, 350 and 450 MPa) at room temperature for 10 min. For comparison, water blanching (WB) was carried out at 100 oC for 4 min. As results, highest improvements in coloring pigments were observed in WB and US-HHP450 treatments which also completely inactivated microorganisms. Highest reduction of enzymes was observed in WB treatment followed by US-HHP450. Total phenols, flavonoids and tannins were increased significantly in US, HHP and combined US-HHP treatments with highest increase in US-HHP450, which were decreased significantly in WB treatment. Ascorbic acid was significantly decreased in WB and HHP450 while increased in US and US-HHP treatments. Color values increased in WB and decreased in US, HHP and USHHP treatments. Our results suggest that combined US-HHP450 treatment improved quality of carrot juice and serves as good alternative to blanching treatment.