Comparison of UV-C and thermal treatments for the preservation of carrot juice

Riganakos, Kyriakos A.; Karabagias, Ioannis K.; Gertzou, Ioanna; Stahl, Mario

doi:10.1016/j.ifset.2017.06.015

Cited by 83 publications

(40 citation statements)

References 30 publications

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“…Carrot ( Daucus carota ) is a highly consumed vegetable worldwide that is rich in vitamins (A, D, B, E, C, and K) and minerals (calcium, potassium, phosphorus, sodium, and iron; Riganakos, Karabagias, Gertzou, & Stahl, ). Also, carrot is a source of different kinds of nutraceuticals such as phenolic compounds, carotenoids, and dietary fiber.…”

Section: Introductionmentioning

confidence: 99%

“…Conventional processes of carrot juice production consist of washing, peeling, blanching, juice extraction, filtering, and pasteurization/sterilization, while some of them also include enzyme liquefaction to increase juice yield (Jabbar, Abid, Hu, Hashim, et al., ; Ma et al., ; Yasuda et al., ). Thermal treatments, such as blanching and pasteurization, are used to extend the shelf life of the juice by inactivating microorganisms and enzymes; however, they cause undesirable changes such as nutrient and nutraceutical loss (Riganakos et al., ; Yasuda et al., ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study

Santana-Gálvez

Santacruz

Cisneros‐Zevallos

et al. 2019

Journal of Food Science

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Phenolic compounds have potential to prevent and treat chronic degenerative diseases (CDDs). A phenolicrich carrot juice was produced by the application of wounding stress. The effects of wounding intensity, storage, peeling, blanching, filtration, and pasteurization over physicochemical, nutritional, nutraceutical, and sensory properties of carrot juice were evaluated. Juices from unpeeled carrots had 7% to 40% more minerals, 0.46 to 1.6 less°Brix, and 1.16× more titratable acidity. The carrot juice with the highest phenolic content was obtained by cutting unpeeled carrots into slices, storing them (48 hr, 15°C), and blanching them thereafter (80°C, 6 min; stressed unpeeled carrot juice, SUCJ). SUCJ had 3,600% more chlorogenic acid, 195% more total phenolics, and similar carotenoid content than conventional carrot juice. Sensory evaluation of SUCJ was acceptable and willingness to pay increased by providing information about health benefits. SUCJ has potential as a functional beverage that could aid in the prevention and treatment of CDDs.Practical Application: Consumers are increasingly demanding foods and beverages that are healthier, natural, safe, and GMO-free. Abiotic stresses can enhance greatly the nutraceutical content of crops without the need of genetic engineering or dangerous chemicals. These crops could be used as raw materials to produce foods and beverages of higher nutraceutical quality. An easy-to-control abiotic stress is wounding stress, which consists of mechanically damaging the plant tissue (for example, cutting). We applied wounding stress to carrot to produce a phenolic-rich carrot juice. This juice could aid in the prevention or treatment of chronic degenerative diseases.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study

Santana-Gálvez

Santacruz

Cisneros‐Zevallos

et al. 2019

Journal of Food Science

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“…It is a vegetable consumed in every season throughout the world while they are produced as a winter vegetable in Turkey. It is also abundant in terms of vitamins A, B, C, D and E. It also contains carotene, sugar and phosphorus [3]. 100 grams of carrots contain 40 calories.…”

Section: Introductionmentioning

confidence: 99%

Mikrodalga Metodu Kullanılarak Kurutulan Havucun Bazı Kuruma Parametrelerinin Belirlenmesi

Çelen¹,

Moralar²

2020

El-Cezeri Fen Ve Mühendislik Dergisi

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In this study, moisture content, drying time, the diffusion coefficient, activation energy, drying rate, drying efficiency and the energy consumed during the drying of carrot were determined by using the designed microwave supported conveyor drier. In the experiments, the carrot slices of 4 mm, 7 mm and 10 mm thickness were dried at a power of 1050 W, 1500 W and 2100 W microwave power. The conveyor drier has the conveyor speed of 0.245 m min -1 for drying process. At the end of drying process, it was found that the effective diffusivity coefficients, energy consumption, drying rate and drying efficiency have increased as the microwave power increased. We concluded that 1050 W is the optimum value for carrot drying in terms of drying time and energy consumption.Öz: Bu çalışmada nem içeriği, kuruma süresi, difüzyon katsayısı, aktivasyon enerjisi, kuruma hızı, kuruma etkinliği ve havuçun kurutulması sırasında tüketilen enerji, tasarlanan mikrodalga destekli konveyör kurutucu kullanılarak belirlenmiştir. Deneylerde, 4 mm, 7 mm ve 10 mm kalınlığındaki havuç dilimleri, 1050 W, 1500 W ve 2100 W mikrodalga gücünde kurutuldu. Konveyör kurutucusu, kurutma işlemi için 0.245 m min -1 konveyör hızına sahiptir. Kurutma işleminin sonunda, mikrodalga gücü arttıkça efektif difüzyon katsayısı, enerji tüketimi, kuruma hızı ve kuruma verimliliğinin arttığı bulunmuştur. Kurutma süresi ve enerji tüketimi açısından havuç kurutma için 1050 W gücün en uygun değer olduğu sonucuna varılmıştır.

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“…However, sensory or physicochemical characteristics of vegetable juices were reported to be negatively affected by thermal treatment. Thermally treated carrot juice was given the least score by the panelists with respect to preference among the untreated and UV‐C‐treated samples (Riganakos, Karabagias, Gertzou, & Stahl, ). Shahbaz et al () also reported, compared with the untreated and nonthermally treated samples, heat‐treated Dongchimi (watery radish kimchi) samples were given the least preference scores both after the treatment and 5 days of storage.…”

Section: Introductionmentioning

confidence: 99%

Nonthermal pasteurization of onion juice by continuous UV‐C reactor

Demi̇r

Oral

2018

Journal of Food Safety

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The objective of this study is to investigate the continuous pasteurization of onion (Allium cepa L.) juice by ultraviolet (UV‐C) irradiation by a designed coiled‐tube type UV‐C reactor. System is composed of four vertical low‐pressure mercury lamps (20 W/lamp, 254 nm) coiled using a PTFE tube. A secondary eddy flow effect was achieved with a Dean number of 0.073. The Escherichia coli K‐12 count in onion juice was reduced by 4.83 log after exposure to UV‐C light for 8.13 min at an estimated UV‐C dosage of 38.1 J/mL with the flow rate of 1.26 L/min. After UV‐C treatment, the total color change (ΔE) of the onion juice was recorded as 1.15 which can be referred as slightly noticeable. Total aerobic mesophilic count of UV‐C irradiated samples was below acceptable limits after 6 weeks of storage. Meat marination in UV‐C‐treated onion juice reduced the hardness of meat by 78%. Practical applications Currently, many of the large‐scale processed meat producers prefer to marinate the meat directly in the onion juice or in a sauce formulation including onion juice. Therefore, they are the major end‐users of this product. In addition, onion juice has a large potential to be used by the catering industry providing food service for relatively large number of people. If the storage space for onions, the preparation, and service time for the meals are taken into consideration, catering services may highly benefit from the pasteurized onion juice products. Conventional heat treatment is the most common method to extend shelf‐life of vegetable juices. The results of this study indicated that continuous UV‐C irradiation can successfully be used to pasteurize onion juice. The outcomes will also serve the basis to technical knowledge for designing the pilot‐scale production of onion juice processed by nonthermal treatments.

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Comparison of UV-C and thermal treatments for the preservation of carrot juice

Cited by 83 publications

References 30 publications

Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study

Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study

Mikrodalga Metodu Kullanılarak Kurutulan Havucun Bazı Kuruma Parametrelerinin Belirlenmesi

Nonthermal pasteurization of onion juice by continuous UV‐C reactor

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