Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment
This 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 char...
| Autores principales: | , , , , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/8913 https://www.sciencedirect.com/science/article/abs/pii/S0023643821004084 |
| _version_ | 1855036120114397184 |
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| author | Negri Rodriguez, Livia Maria Arias, Ricardo Soteras, Trinidad Sancho, Ana Maria Tacca, Hernán Aimaretti, Nora Rosa Rojas Cervantes, María Luisa Szerman, Natalia Pesquero, Natalia Rossetti, Luciana |
| author_browse | Aimaretti, Nora Rosa Arias, Ricardo Negri Rodriguez, Livia Maria Pesquero, Natalia Rojas Cervantes, María Luisa Rossetti, Luciana Sancho, Ana Maria Soteras, Trinidad Szerman, Natalia Tacca, Hernán |
| author_facet | Negri Rodriguez, Livia Maria Arias, Ricardo Soteras, Trinidad Sancho, Ana Maria Tacca, Hernán Aimaretti, Nora Rosa Rojas Cervantes, María Luisa Szerman, Natalia Pesquero, Natalia Rossetti, Luciana |
| author_sort | Negri Rodriguez, Livia Maria |
| collection | INTA Digital |
| description | This 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA8913 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| record_format | dspace |
| spelling | INTA89132021-04-26T17:12:08Z Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment Negri Rodriguez, Livia Maria Arias, Ricardo Soteras, Trinidad Sancho, Ana Maria Tacca, Hernán Aimaretti, Nora Rosa Rojas Cervantes, María Luisa Szerman, Natalia Pesquero, Natalia Rossetti, Luciana Carrots Pasteurization Organoleptic Analysis Quality Zanahoria Pasteurización Análisis Organoléptico Calidad Carrot Juice Ohmic Heating Sensory Evaluation Jugo de Zanahoria Calentamiento Ohmico Evaluación Sensorial This 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. Instituto de Investigación de Tecnología de Alimentos Fil: Negri Rodriguez, Livia María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Arias, Ricardo. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Electrónica. Laboratorio de Control de Accionamientos, Tracción y Potencia (LABCATYP); Argentina. Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Soteras, Trinidad. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Sancho Ana María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Genética; Argentina. Fil: Tacca, Hernán. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Electrónica. Laboratorio de Control de Accionamientos, Tracción y Potencia (LABCATYP); Argentina. Fil: Aimaretti, Nora Rosa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Agencia de Extensión Rural Montevera; Argentina. Fil: Rojas Cervantes, María Luisa. Universidad Nacional de Educación a Distancia. Departamento de Química Inorgánica y Química Técnica; España. Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Szerman, Natalia. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Szerman, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Pesquero, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Fil: Pesquero, Natalia. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Rossetti, Luciana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. 2021-03-17T11:59:48Z 2021-03-17T11:59:48Z 2021-03-04 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/8913 https://www.sciencedirect.com/science/article/abs/pii/S0023643821004084 0023-6438 eng info:eu-repograntAgreement/INTA/PNAIyAV-1130033/AR./Tecnologías de preservación de alimentos y de aprovechamiento de subproductos. info:eu-repograntAgreement/INTA/2019-PE-E7-I150-001/2019-PE-E7-I150-001/AR./Aprovechamiento de residuos, descartes y subproductos agroalimentarios y agropecuarios: tecnologías para la obtención de alimentos y bioproductos para cadenas productivas info:eu-repo/semantics/restrictedAccess application/pdf LWT - Food Science and Technology : 111255 (2021). |
| spellingShingle | Carrots Pasteurization Organoleptic Analysis Quality Zanahoria Pasteurización Análisis Organoléptico Calidad Carrot Juice Ohmic Heating Sensory Evaluation Jugo de Zanahoria Calentamiento Ohmico Evaluación Sensorial Negri Rodriguez, Livia Maria Arias, Ricardo Soteras, Trinidad Sancho, Ana Maria Tacca, Hernán Aimaretti, Nora Rosa Rojas Cervantes, María Luisa Szerman, Natalia Pesquero, Natalia Rossetti, Luciana Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment |
| title | Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment |
| title_full | Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment |
| title_fullStr | Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment |
| title_full_unstemmed | Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment |
| title_short | Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment |
| title_sort | comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment |
| topic | Carrots Pasteurization Organoleptic Analysis Quality Zanahoria Pasteurización Análisis Organoléptico Calidad Carrot Juice Ohmic Heating Sensory Evaluation Jugo de Zanahoria Calentamiento Ohmico Evaluación Sensorial |
| url | http://hdl.handle.net/20.500.12123/8913 https://www.sciencedirect.com/science/article/abs/pii/S0023643821004084 |
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