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Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage.
Food Chem. 2015 Apr 01; 172:650-6.FC

Abstract

Thermosonication has been successfully tested in food for microbial inactivation; however, changes in bioactive compounds and shelf-life of treated products have not been thoroughly investigated. Carrot juice was thermo-sonicated (24 kHz, 120 μm amplitude) at 50 °C, 54 °C and 58 °C for 10 min (acoustic power 2204.40, 2155.72, 2181.68 mW/mL, respectively). Quality parameters and microbial growth were evaluated after processing and during storage at 4 °C. Control and sonicated treatments at 50 °C and 54 °C had 10, 12 and 14 d of shelf-life, respectively. Samples sonicated at 58 °C had the best quality; microbial growth remained low at around 3-log for mesophiles, 4.5-log for yeasts and molds and 2-log for enterobacteria after 20 d of storage. Furthermore, thermo-sonicated juice at 58 °C retained >98% of carotenoids and 100% of ascorbic acid. Phenolic compounds increased in all stored, treated juices. Thermo-sonication is therefore a promising technology for preserving the quality of carrot juice by minimising the physicochemical changes during storage, retarding microbial growth and retaining the bioactive compounds.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Martínez-Flores HE
Biological Systems Engineering Department at Washington State University, Pullman, WA 99164-6120, USA; Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Morelia, Mich., Mexico. Electronic address: hedu65@hotmail.com.
Garnica-Romo MG
Biological Systems Engineering Department at Washington State University, Pullman, WA 99164-6120, USA; Facultad de Ingeniería Civil, Universidad Michoacana de San Nicolás de Hidalgo, Morelia, Mich., Mexico.
Bermúdez-Aguirre D
Biological Systems Engineering Department at Washington State University, Pullman, WA 99164-6120, USA.
Pokhrel PR
Biological Systems Engineering Department at Washington State University, Pullman, WA 99164-6120, USA.
Barbosa-Cánovas GV
Biological Systems Engineering Department at Washington State University, Pullman, WA 99164-6120, USA.

MeSH

Ascorbic AcidBeveragesCarotenoidsChemical PhenomenaCold TemperatureColony Count, MicrobialDaucus carotaFood ContaminationFood MicrobiologyFood QualityFood StorageHydrogen-Ion ConcentrationSonication

Pub Type(s)

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

Language

eng

PubMed ID

25442602

Citation

Martínez-Flores, Héctor E., et al. "Physico-chemical Parameters, Bioactive Compounds and Microbial Quality of Thermo-sonicated Carrot Juice During Storage." Food Chemistry, vol. 172, 2015, pp. 650-6.
Martínez-Flores HE, Garnica-Romo MG, Bermúdez-Aguirre D, et al. Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage. Food Chem. 2015;172:650-6.
Martínez-Flores, H. E., Garnica-Romo, M. G., Bermúdez-Aguirre, D., Pokhrel, P. R., & Barbosa-Cánovas, G. V. (2015). Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage. Food Chemistry, 172, 650-6. https://doi.org/10.1016/j.foodchem.2014.09.072
Martínez-Flores HE, et al. Physico-chemical Parameters, Bioactive Compounds and Microbial Quality of Thermo-sonicated Carrot Juice During Storage. Food Chem. 2015 Apr 1;172:650-6. PubMed PMID: 25442602.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage. AU - Martínez-Flores,Héctor E, AU - Garnica-Romo,Ma Guadalupe, AU - Bermúdez-Aguirre,Daniela, AU - Pokhrel,Prashant Raj, AU - Barbosa-Cánovas,Gustavo V, Y1 - 2014/09/22/ PY - 2014/05/30/received PY - 2014/09/10/revised PY - 2014/09/12/accepted PY - 2014/12/3/entrez PY - 2014/12/3/pubmed PY - 2015/7/7/medline KW - Bioactive compounds KW - Carrot juice KW - Microbial growth KW - Shelf-life KW - Storage KW - Thermo-sonication SP - 650 EP - 6 JF - Food chemistry JO - Food Chem VL - 172 N2 - Thermosonication has been successfully tested in food for microbial inactivation; however, changes in bioactive compounds and shelf-life of treated products have not been thoroughly investigated. Carrot juice was thermo-sonicated (24 kHz, 120 μm amplitude) at 50 °C, 54 °C and 58 °C for 10 min (acoustic power 2204.40, 2155.72, 2181.68 mW/mL, respectively). Quality parameters and microbial growth were evaluated after processing and during storage at 4 °C. Control and sonicated treatments at 50 °C and 54 °C had 10, 12 and 14 d of shelf-life, respectively. Samples sonicated at 58 °C had the best quality; microbial growth remained low at around 3-log for mesophiles, 4.5-log for yeasts and molds and 2-log for enterobacteria after 20 d of storage. Furthermore, thermo-sonicated juice at 58 °C retained >98% of carotenoids and 100% of ascorbic acid. Phenolic compounds increased in all stored, treated juices. Thermo-sonication is therefore a promising technology for preserving the quality of carrot juice by minimising the physicochemical changes during storage, retarding microbial growth and retaining the bioactive compounds. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25442602/Physico_chemical_parameters_bioactive_compounds_and_microbial_quality_of_thermo_sonicated_carrot_juice_during_storage_ DB - PRIME DP - Unbound Medicine ER -