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Effect of high-pressure microfluidization on nutritional quality of carrot (Daucus carota L.) juice

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Abstract

In this study, the effect of high-pressure microfluidization on the colour and nutritional qualities of the orange carrot juice was investigated. The juice was processed at three different pressures (34.47 MPa, 68.95 MPa and 103.42 MPa) with three different passes (1, 2 and 3 passes). After that, total phenolic content (TPC), antioxidant activity, carotenoids, color properties, and total soluble solids content of the processed carrot juice were evaluated. As a result, no specific trends in TPC and antioxidant activity of the juice were observed through the variations of processing conditions. However, microfluidization significantly (p < 0.05) improved the carotenoids content in carrot juice. With increasing number of pass, concentrations of β-carotene and lutein had increased significantly. Similarly, increasing process pressure initially increased carotenoid content significantly (up to 68.95 MPa), further increase pressure to 103.42 MPa did not cause significant changes in carotenoid concentration. Furthermore, color properties such as lightness, redness, yellowness, and chroma value were reduced significantly with the increase of pressure and the number of passes. The results indicated that high-pressure microfluidization could be used as a novel alternative nonthermal technology to heat pasteurization to improve the color and nutritional qualities in orange carrot juice, resulting in a desirable, high-quality juice for consumers.

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Acknowledgements

This research work was supported by the Indian Council of Agricultural Research.

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Authors and Affiliations

  1. ICAR-Research Complex for Eastern Region, Patna, India

    Tanmay Kumar Koley & B. P. Bhatt

  2. Delhi University, New Delhi, India

    Jyoti Nishad

  3. ICAR-Indian Agricultural Research Institute, New Delhi, India

    Charanjit Kaur, Shruti Sethi, Supradip Saha & Sangita Sen

  4. Microfluidics International Corporation, Westwood, MA, USA

    Yang Su

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  1. Tanmay Kumar Koley
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  2. Jyoti Nishad
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  3. Charanjit Kaur
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  4. Yang Su
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  6. Supradip Saha
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  7. Sangita Sen
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  8. B. P. Bhatt
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Correspondence to Tanmay Kumar Koley.

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Koley, T.K., Nishad, J., Kaur, C. et al. Effect of high-pressure microfluidization on nutritional quality of carrot (Daucus carota L.) juice. J Food Sci Technol 57, 2159–2168 (2020). https://doi.org/10.1007/s13197-020-04251-6

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  • DOI: https://doi.org/10.1007/s13197-020-04251-6

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