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Yield and quality effects of electroplasmolysis and microwave applications on carrot juice production and storage.
J Food Sci. 2011 May; 76(4):C598-605.JF

Abstract

Electroplasmolysis as a pretreatment and microwave heating as an alternative to traditional heating were used in carrot juice production and the effects of these electrical methods on juice quality were investigated. Electroplasmolysis and microwave applications were optimized by response surface methodology. Optimum conditions were these: voltage gradient of 22.2 V/cm and treatment time of 60 s for electroplasmolysis, and flow rate of 90 mL/min with power of 900 W for microwave heating. Production of carrot juice was carried out by using these optimum conditions. After production, carrot juice samples were stored for 4 mo at +4 °C and analyses were performed at monthly intervals. As a result of electroplasmolysis, a 9.7% increase in juice yield was obtained. In addition, 100% pectin methylesterase inactivation was found with the microwave heating application. The results showed that the highest values for quality characteristics, such as antioxidant capacity and total pectin, total phenolic, and total carotenoid contents, were obtained with the combined applications of the electrical methods. In addition, these quality characteristics were protected better in the group of combined applications of the electrical methods (electroplasmolysis + microwave) during storage.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Rayman A
Food Engineering Dept., Faculty of Engineering, Ege Univ., Izmir 35100, Turkey.
Baysal T
No affiliation info available

MeSH

AntioxidantsBeveragesCarboxylic Ester HydrolasesChemical PhenomenaDaucus carotaFood HandlingFood StorageHot TemperatureMicrowaves

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22417341

Citation

Rayman, Ahsen, and Taner Baysal. "Yield and Quality Effects of Electroplasmolysis and Microwave Applications On Carrot Juice Production and Storage." Journal of Food Science, vol. 76, no. 4, 2011, pp. C598-605.
Rayman A, Baysal T. Yield and quality effects of electroplasmolysis and microwave applications on carrot juice production and storage. J Food Sci. 2011;76(4):C598-605.
Rayman, A., & Baysal, T. (2011). Yield and quality effects of electroplasmolysis and microwave applications on carrot juice production and storage. Journal of Food Science, 76(4), C598-605. https://doi.org/10.1111/j.1750-3841.2011.02156.x
Rayman A, Baysal T. Yield and Quality Effects of Electroplasmolysis and Microwave Applications On Carrot Juice Production and Storage. J Food Sci. 2011;76(4):C598-605. PubMed PMID: 22417341.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Yield and quality effects of electroplasmolysis and microwave applications on carrot juice production and storage. AU - Rayman,Ahsen, AU - Baysal,Taner, Y1 - 2011/04/14/ PY - 2012/3/16/entrez PY - 2012/3/16/pubmed PY - 2012/7/26/medline SP - C598 EP - 605 JF - Journal of food science JO - J Food Sci VL - 76 IS - 4 N2 - Electroplasmolysis as a pretreatment and microwave heating as an alternative to traditional heating were used in carrot juice production and the effects of these electrical methods on juice quality were investigated. Electroplasmolysis and microwave applications were optimized by response surface methodology. Optimum conditions were these: voltage gradient of 22.2 V/cm and treatment time of 60 s for electroplasmolysis, and flow rate of 90 mL/min with power of 900 W for microwave heating. Production of carrot juice was carried out by using these optimum conditions. After production, carrot juice samples were stored for 4 mo at +4 °C and analyses were performed at monthly intervals. As a result of electroplasmolysis, a 9.7% increase in juice yield was obtained. In addition, 100% pectin methylesterase inactivation was found with the microwave heating application. The results showed that the highest values for quality characteristics, such as antioxidant capacity and total pectin, total phenolic, and total carotenoid contents, were obtained with the combined applications of the electrical methods. In addition, these quality characteristics were protected better in the group of combined applications of the electrical methods (electroplasmolysis + microwave) during storage. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/22417341/Yield_and_quality_effects_of_electroplasmolysis_and_microwave_applications_on_carrot_juice_production_and_storage_ L2 - https://doi.org/10.1111/j.1750-3841.2011.02156.x DB - PRIME DP - Unbound Medicine ER -