Negri Rodríguez, Livia N.Arias, RicardoSoteras, TrinidadSancho, AnaPesquero, NataliaRossetti, LucianaTacca, HernánAimaretti, NoraRojas Cervantes, María LuisaSzerman, Natalia2024-12-022024-12-022021-06Livia 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.2021.111255.1096-1127https://doi.org/10.1016/j.lwt.2021.111255https://hdl.handle.net/20.500.14468/24618The 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.2021.111255La 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.2021.111255This 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.eninfo:eu-repo/semantics/openAccess23 Química::2303 Química inorgánicaartículoCarrot juiceOhmic heatingPasteurizationSensory evaluationQuality