Publicación: Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment
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Fecha
2021-06
Autores
Negri Rodríguez, Livia N.
Arias, Ricardo
Soteras, Trinidad
Sancho, Ana
Pesquero, Natalia
Rossetti, Luciana
Tacca, Hernán
Aimaretti, Nora
Szerman, Natalia
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Director/a
Tutor/a
Coordinador/a
Prologuista
Revisor/a
Ilustrador/a
Derechos de acceso
info:eu-repo/semantics/openAccess
Título de la revista
ISSN de la revista
Título del volumen
Editor
Elsevier
Resumen
This study aimed to evaluate the effect of pasteurization of carrot juice by heat treatment (80 ◦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.
Descripción
The registered version of this article, first published in “LWT-Food Science and Technology (2021) 145 111255", is available online at the publisher's: Elsevier, https://doi.org/10.1016/j.lwt.2021.111255
La versión registrada de este artículo, publicado por primera vez en “LWT-Food Science and Technology (2021) 145 111255", está disponible en línea en el sitio web del editor: Elsevier, https://doi.org/10.1016/j.lwt.2021.111255
La versión registrada de este artículo, publicado por primera vez en “LWT-Food Science and Technology (2021) 145 111255", está disponible en línea en el sitio web del editor: Elsevier, https://doi.org/10.1016/j.lwt.2021.111255
Categorías UNESCO
Palabras clave
Carrot juice, Ohmic heating, Pasteurization, Sensory evaluation, Quality
Citación
Livia M. Negri Rodriguez, Ricardo Arias, Trinidad Soteras, Ana Sancho, Hernan Tacca, Nora Aimaretti, Maria Luisa Rojas Cervantes, Natalia Szerman. “Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment”. LWT-Food Science and Technology (2021) 145 111255 (1-9). DOI: 10.1016/j.lwt.2021.111255.
Centro
Facultades y escuelas::Facultad de Ciencias
Departamento
Química Inorgánica y Química Técnica