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A Functional Smoothie from Carrots with Induced Enhanced Phenolic Content

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Abstract

Carrots are worldwide highly consumed due to their sensory characteristics and health-promoting properties. However, their low phenolic/antioxidant levels may be highly increased with abiotic stresses. Accordingly, phenolic/antioxidant enhancements and related phenylalanine ammonia-lyase (PAL) activity of carrot shreds under different treatments (UV-C radiation and hyperoxia conditions) were studied after a pre-enrichment incubation of 72 h at 15 °C. Subsequently, a carrot smoothie prepared from enriched carrot shreds was heat-treated (90 °C for 30 s) and stored at 5 °C up to 14 days. Heat-treated smoothies showed a good physicochemical and microbiological quality (<6 log CFU g−1) after 14 days at 5 °C, although those non-irradiated samples registered lower psychrophilic and yeast and mold levels. Heat-treated smoothie from non-irradiated shreds stored under hyperoxia conditions showed the highest total phenolic content of 13.82 mg chlorogenic acid equivalent (ChAE) kg−1 fw (87 % chlorogenic acid) after 14 days at 5 °C. Total phenolic content was in accordance with PAL and total antioxidant capacity. Conclusively, a pre-enrichment incubation of carrot shreds under hyperoxia conditions allowed to obtain a functional smoothie with high phenolic levels and good microbiological and physicochemical quality up to 14 days at 5 °C.

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Acknowledgements

Authors are grateful to the Spanish Ministry Economy and Competitiveness (Project AGL2013-48830-C2-1-R) and FEDER for financial support. We are grateful to V. Díaz-López for his skillful technical assistance.

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Authors and Affiliations

  1. Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203, Cartagena, Murcia, Spain

    Anna Carolina Formica-Oliveira, Ginés Benito Martínez-Hernández, Encarna Aguayo, Francisco Artés & Francisco Artés-Hernández

  2. Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Campus Muralla del Mar., 30202, Cartagena, Murcia, Spain

    Ginés Benito Martínez-Hernández, Encarna Aguayo, Perla A. Gómez, Francisco Artés & Francisco Artés-Hernández

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  1. Anna Carolina Formica-Oliveira
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  2. Ginés Benito Martínez-Hernández
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  3. Encarna Aguayo
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  4. Perla A. Gómez
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  5. Francisco Artés
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  6. Francisco Artés-Hernández
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Correspondence to Francisco Artés-Hernández.

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Formica-Oliveira, A.C., Martínez-Hernández, G.B., Aguayo, E. et al. A Functional Smoothie from Carrots with Induced Enhanced Phenolic Content. Food Bioprocess Technol 10, 491–502 (2017). https://doi.org/10.1007/s11947-016-1829-4

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