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Study on combined effects of blanching and sonication on different quality parameters of carrot juice.
Int J Food Sci Nutr. 2014 Feb; 65(1):28-33.IJ

Abstract

This study was conducted to evaluate the combined effects of blanching and sonication on carrot juice quality. Carrots were blanched at 100 °C for 4 min in normal and acidified water. Juice was extracted and sonicated at 15 °C for 2 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). No significant effect of blanching and sonication was observed on Brix, pH and titratable acidity except acidified blanching that decreased pH and increased acidity significantly. Peroxidase was inactivated after blanching that also significantly decreased total phenol, flavonoids, tannins, free radical scavenging activity, antioxidant capacity and ascorbic acid and increased cloud and color values. Sonication could improve all these parameters significantly. The present results suggest that combination of blanching and sonication may be employed in food industry to produce high-quality carrot juice with reduced enzyme activity and improved nutrition.

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Publisher Full Text

Authors+Show Affiliations

Jabbar S
College of Food Science and Technology, Nanjing Agricultural University , Nanjing , China .
Abid M
No affiliation info available
Wu T
No affiliation info available
Hashim MM
No affiliation info available
Hu B
No affiliation info available
Lei S
No affiliation info available
Zhu X
No affiliation info available
Zeng X
No affiliation info available

MeSH

AntioxidantsAscorbic AcidBeveragesChinaCookingDaucus carotaEnzyme StabilityFlavonoidsFood HandlingFood QualityHumansHydrogen-Ion ConcentrationNutritive ValuePeroxidasePhenolsPigmentationPlant Proteins, DietaryPlant RootsSonicationTannins

Pub Type(s)

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

Language

eng

PubMed ID

24112293

Citation

Jabbar, Saqib, et al. "Study On Combined Effects of Blanching and Sonication On Different Quality Parameters of Carrot Juice." International Journal of Food Sciences and Nutrition, vol. 65, no. 1, 2014, pp. 28-33.
Jabbar S, Abid M, Wu T, et al. Study on combined effects of blanching and sonication on different quality parameters of carrot juice. Int J Food Sci Nutr. 2014;65(1):28-33.
Jabbar, S., Abid, M., Wu, T., Hashim, M. M., Hu, B., Lei, S., Zhu, X., & Zeng, X. (2014). Study on combined effects of blanching and sonication on different quality parameters of carrot juice. International Journal of Food Sciences and Nutrition, 65(1), 28-33. https://doi.org/10.3109/09637486.2013.836735
Jabbar S, et al. Study On Combined Effects of Blanching and Sonication On Different Quality Parameters of Carrot Juice. Int J Food Sci Nutr. 2014;65(1):28-33. PubMed PMID: 24112293.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Study on combined effects of blanching and sonication on different quality parameters of carrot juice. AU - Jabbar,Saqib, AU - Abid,Muhammad, AU - Wu,Tao, AU - Hashim,Malik Muhammad, AU - Hu,Bing, AU - Lei,Shicheng, AU - Zhu,Xiuling, AU - Zeng,Xiaoxiong, Y1 - 2013/10/11/ PY - 2013/10/12/entrez PY - 2013/10/12/pubmed PY - 2014/9/23/medline SP - 28 EP - 33 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 65 IS - 1 N2 - This study was conducted to evaluate the combined effects of blanching and sonication on carrot juice quality. Carrots were blanched at 100 °C for 4 min in normal and acidified water. Juice was extracted and sonicated at 15 °C for 2 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). No significant effect of blanching and sonication was observed on Brix, pH and titratable acidity except acidified blanching that decreased pH and increased acidity significantly. Peroxidase was inactivated after blanching that also significantly decreased total phenol, flavonoids, tannins, free radical scavenging activity, antioxidant capacity and ascorbic acid and increased cloud and color values. Sonication could improve all these parameters significantly. The present results suggest that combination of blanching and sonication may be employed in food industry to produce high-quality carrot juice with reduced enzyme activity and improved nutrition. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/24112293/Study_on_combined_effects_of_blanching_and_sonication_on_different_quality_parameters_of_carrot_juice_ L2 - https://www.tandfonline.com/doi/full/10.3109/09637486.2013.836735 DB - PRIME DP - Unbound Medicine ER -