Quality of carrot juice as influenced by blanching and sonication treatments

Jabbar, Saqib; Abid, Muhammad; Hu, Bing; Wu, Tao; Hashim, Malik Muhammad; Lei, Shicheng; Zhu, Xiangjia; Zeng, Xiaoxiong

doi:10.1016/j.lwt.2013.09.007

Cited by 129 publications

(117 citation statements)

References 33 publications

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“…Similarly, blanching of carrots (in both water and acidified water (45 g/l citric acid, pH 1.3 at 100°C for 4 min)) has been shown to promote the release of b-carotene, most likely as a result of cell wall breakdown (Jabbar et al, 2014). Bioaccessibility and bioavailability of b-carotene in carrots has been shown to be influenced by the degree of particle size reduction, heat treatment, and cell wall rupture.…”

Section: Introductionmentioning

confidence: 99%

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

et al. 2017

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a b s t r a c tThe influence of processing (freezing at À196°C in liquid N 2 , FN sample; freeze-drying at À50°C and 30 Pa, FD sample; and convective drying at 60°C and 2 m/s, CD sample) on apple (var. Granny Smith) behavior during in vitro gastric digestion was investigated. Dried apples (FD and CD samples) were rehydrated prior to digestion. Changes in carbohydrate composition, moisture, soluble solids, acidity, total polyphenol content (TPC), and antioxidant activity (AA) of apple samples were measured at different times during digestion. Processing resulted in disruption of the cellular structure during digestion, as observed by scanning electron microscopy, light microscopy, and changes in carbohydrate composition. Moisture content increased (6-11% dm o ), while soluble solids (55-78% dm o ), acidity (44-72% dm o ), total polyphenol content (30-61% dm o ), and antioxidant activity (41-87%) decreased in all samples after digestion. Mathematical models (Weibull and exponential models) were used to better evaluate the influence of processing on apple behavior during gastric digestion.

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Section: Introductionmentioning

confidence: 99%

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

et al. 2017

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“…In the last few years, impact of sonication on raw juices from fruits and vegetables such as kasturi lime, cantaloupe melon, apple, orange, and carrot (Abid et al, 2013;Bhat et al, 2011;Fonteles et al, 2012;Jabbar et al, 2014;Tiwari et al, 2008) has been investigated and proved to an appropriate processing method of the juice. Sonication can effectively retain the most beneficial nutrients and decrease microbial load in the juice (Zou & Jiang, 2016).…”

Section: Introductionmentioning

confidence: 99%

Sonication enhances quality and antioxidant activity of blueberry juice

Zou

Hou

2017

Food Sci. Technol

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Effect of sonication on the blueberry juice was studied by evaluating the pH, viscosity, electric conductivity, color, total sugars, soluble solids, polyphenol, anthocyanidin, and radical scavenging activities. There were not any remarkable (p > 0.05) change in pH and electric conductivity. However, viscosity and color of blueberry juice markedly (p < 0.05) enhanced with the extension of sonication time. Meanwhile, total sugars, soluble solids, polyphenol, and anthocyanidin were obviously enhanced (p < 0.05). Moreover, prominent increase (p < 0.05) was observed on DPPH, superoxide, and hydroxyl radicals scavenging activities of sonicated blueberry juice. The current results exhibited sonication effectively improved blueberry juice quality and enhanced its antioxidant activity.

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“…Recently, it has been observed that the functional properties of the product can be significantly altered by the elimination of chemical methods and procedures. Before pressing, the following methods can be used in the pre-treatment of the product: microwave heating (Cendres et al, 2012), ohmic heating (Praporscic et al, 2006), pulsed electric fields processing (Parniakov et al, 2014), sonification (Jabbar et al, 2014) and radiation (Mitchel et al, 1991). A relatively low impact on modifications of pro-health properties of food containing rhubarb is documented (Sun, 2011).…”

Section: Introductionmentioning

confidence: 99%