Fortification of carrot juice with a high‐pressure‐obtained pomegranate peel extract: chemical, safety and sensorial aspects

Abstract

Summary High‐pressure extraction was used to produce pomegranate peel extract, later incorporated in carrot juice. Chemical, microbiological and sensorial analyses were performed during storage to untreated, high‐pressure and thermally processed juices incorporating pomegranate peel extract. Fortified juices showed lower counts for mesophiles and psychrophiles than the nonfortified ones (P < 0.05). Total phenolic and hydrolysable tannin contents, and antioxidant activity had superior values in supplemented juices during storage. The extract did not affect any sensorial parameter. On the 28th day, pressurised juices exhibited lower microbial loads in comparison with heated process, but phenolic compounds, antioxidant activity and several sensorial descriptors were identical between both processing technologies. The β‐ and α‐carotene content decreased after processing, and pressurised juices exhibited higher residual activity for peroxidase (P < 0.05). These data suggest that the application of pomegranate peel extract in treated carrot juices (2.5 mg mL−1) improves their microbial safety and antioxidant capacity, without impairing the sensorial aspects.

Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics

“…In a subsequent study (already published), we were able to decrease these colour differences by reducing the fortification doses to 1 and 2.5 mg mL −1 . 45 From a commercial view, the reduction of PPE concentration will decrease the cost associated with obtaining the PPE and will avoid possible sensory effects related to PPE-fortified food products since tannins bind to salivary proteins and produce a taste that humans identify as astringency. 42,46,47 The strongest impact on carrot juices' colour was mainly due to the processing conditions.…”

Intensification of bio-actives extraction from pomegranate peel using pulsed ultrasound: Effect of factors, correlation, optimization and antioxidant bioactivities

“…Conventionally, natural extracts were obtained using solid–liquid extraction considered as a unit operation using solvent, hydro-distillation, maceration, high-pressure water extraction methods [8] , [9] , [10] . However, unoptimized extraction process, longer extraction time, use of petroleum solvents, and more importantly, quality loss of thermally sensitive bio-actives are few reasons that inspire researchers to look for novel, cost-effective, safe, and innovative alternatives with durable and green extraction methods executed for food bio-actives [11] , [12] .…”

Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies

“…Pale or black brewers' spent grain extract added (10%) to cranberry juice increased TAC by 120% [124]. Similarly, pomegranate peel dry extract (2.5 mg per mL of beverage) and clove extract (200 µg per mL of beverage) added to carrot juice and cucumber juice, respectively, enhanced the TPC, TAC and flavonoid contents of the beverages [120,133]. Fortification of the carotenoid (lycopene and β-carotene) level of tomato juice was achieved by the addition of a polyphenol extract (0.5% of the beverage) from tomatoes.…”