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Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

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dc.contributor.authorNegri Rodríguez, Livia N.
dc.contributor.authorArias, Ricardo
dc.contributor.authorSoteras, Trinidad
dc.contributor.authorSancho, Ana
dc.contributor.authorPesquero, Natalia
dc.contributor.authorRossetti, Luciana
dc.contributor.authorTacca, Hernán
dc.contributor.authorAimaretti, Nora
dc.contributor.authorRojas Cervantes, María Luisa
dc.contributor.authorSzerman, Natalia
dc.date.accessioned2024-12-02T10:19:02Z
dc.date.available2024-12-02T10:19:02Z
dc.date.issued2021-06
dc.descriptionThe 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
dc.descriptionLa 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
dc.description.abstractThis 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.en
dc.description.versionversión publicada
dc.identifier.citationLivia 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.
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2021.111255
dc.identifier.issn1096-1127
dc.identifier.urihttps://hdl.handle.net/20.500.14468/24618
dc.journal.titleLWT-Food Science and Technology
dc.journal.volume145
dc.language.isoen
dc.publisherElsevier
dc.relation.centerFacultades y escuelas::Facultad de Ciencias
dc.relation.departmentQuímica Inorgánica y Química Técnica
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.subject23 Química::2303 Química inorgánica
dc.subject.keywordsCarrot juiceen
dc.subject.keywordsOhmic heatingen
dc.subject.keywordsPasteurizationen
dc.subject.keywordsSensory evaluationen
dc.subject.keywordsQualityen
dc.titleComparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatmenten
dc.typeartículoes
dc.typejournal articleen
dspace.entity.typePublication
relation.isAuthorOfPublicatione3f5d6d3-8813-445b-9a74-2d427896c0c7
relation.isAuthorOfPublication.latestForDiscoverye3f5d6d3-8813-445b-9a74-2d427896c0c7
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