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Exploring the potential of thermosonication in carrot juice processing

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Abstract

The effects of thermosonication on enzymes (polyphenolase, peroxidase, pectinmethylesterase and lipoxygenase), microorganisms (total plate count, yeast and mold), coloring pigments (carotenoids, lutein and lycopene), ascorbic acid, total phenols, flavonoids, tannins, pH, acidity, °Brix and color of carrot juice in comparison with thermal treatment were investigated. Carrot juice was thermosonicated (20 kHz, 70 % amplitude and 48 W cm−2 of ultrasonic intensity) at 20, 40 and 60 °C for 5 and 10 min using 5 s on/off pulse cycle. The thermal treatment was carried out in a water bath at 80 °C for 1 min. The highest inactivation of enzymes and microorganisms was achieved after thermal and thermosonicated (60 °C) treatments. However, maximum improvement in coloring pigments and more retention of ascorbic acid, total phenols, flavonoids and tannins were observed in thermosonicated (60 °C) treatment compared to thermal treatment. °Brix, pH and acidity remained unchanged irrespective of treatments. The results suggest that thermosonication at 60 °C may be a good alternative to thermal treatment and it may successfully be applied to carrot juice production with reduced enzymes and microbial activity and improved bioactive compounds.

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Acknowledgments

This study was supported by a grant-in-aid from a project funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions. The first two authors would like to express their thanks to the Ministry of Education, China, for financial assistance through Chinese Government Scholarship Program.

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Authors and Affiliations

  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China

    Saqib Jabbar, Muhammad Abid, Bing Hu, Malik Muhammad Hashim, Shicheng Lei, Tao Wu & Xiaoxiong Zeng

  2. Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

    Saqib Jabbar

  3. Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan

    Muhammad Abid

  4. Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan

    Malik Muhammad Hashim

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  1. Saqib Jabbar
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  2. Muhammad Abid
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  3. Bing Hu
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  4. Malik Muhammad Hashim
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  5. Shicheng Lei
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  6. Tao Wu
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  7. Xiaoxiong Zeng
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Correspondence to Xiaoxiong Zeng.

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Jabbar, S., Abid, M., Hu, B. et al. Exploring the potential of thermosonication in carrot juice processing. J Food Sci Technol 52, 7002–7013 (2015). https://doi.org/10.1007/s13197-015-1847-7

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  • DOI: https://doi.org/10.1007/s13197-015-1847-7

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