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Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts.
Food Chem. 2018 Apr 15; 245:79-88.FC

Abstract

Aqueous extracts of orange peel and pulp with high total phenolic contents (TPC) (25.94 and 11.38 mg GAE/g extracts, respectively) were employed in the formulation of functional carrot juice and functional juices were treated using thermosonication process. In accordance with Box-Behnken design, 17 runs with 3 variables and 3 levels was applied for the optimization of the carrot juice with peel (CJPL) and pulp (CJPP) extracts. Overlaid contour plots prediction showed that the optimal conditions for CJPL were 125 mL juice volume, 6.50 min ultrasound process time and 52.78 °C ultrasound process temperature for maximum TPC (30.25 mg GAE/100 mL) and DPPH scavenging activity (61.22%). Sample CJPP has maximum TPC (28.94 mg GAE/100 mL) and DPPH activity (55.87%) under optimal ultrasound process conditions of 125 mL juice volume, 5.04 min and 59.99 °C ultrasound process time and temperature, respectively. Optimization of thermosonication showed significant improvements in the quality of functional carrot juice.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Adiamo OQ
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
Ghafoor K
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia. Electronic address: kashif_ft@hotmail.com.
Al-Juhaimi F
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
Babiker EE
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
Mohamed Ahmed IA
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.

MeSH

AntioxidantsCarotenoidsCitrus sinensisDaucus carotaFood HandlingFruit and Vegetable JuicesPhenolsPlant ExtractsSonicationTemperatureTime Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29287442

Citation

Adiamo, Oladipupo Q., et al. "Thermosonication Process for Optimal Functional Properties in Carrot Juice Containing Orange Peel and Pulp Extracts." Food Chemistry, vol. 245, 2018, pp. 79-88.
Adiamo OQ, Ghafoor K, Al-Juhaimi F, et al. Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts. Food Chem. 2018;245:79-88.
Adiamo, O. Q., Ghafoor, K., Al-Juhaimi, F., Babiker, E. E., & Mohamed Ahmed, I. A. (2018). Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts. Food Chemistry, 245, 79-88. https://doi.org/10.1016/j.foodchem.2017.10.090
Adiamo OQ, et al. Thermosonication Process for Optimal Functional Properties in Carrot Juice Containing Orange Peel and Pulp Extracts. Food Chem. 2018 Apr 15;245:79-88. PubMed PMID: 29287442.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts. AU - Adiamo,Oladipupo Q, AU - Ghafoor,Kashif, AU - Al-Juhaimi,Fahad, AU - Babiker,Elfadil E, AU - Mohamed Ahmed,Isam A, Y1 - 2017/10/18/ PY - 2017/04/30/received PY - 2017/10/15/revised PY - 2017/10/16/accepted PY - 2017/12/31/entrez PY - 2017/12/31/pubmed PY - 2018/7/31/medline KW - Carrot juice KW - Orange by-product extracts KW - Response surface optimization KW - Thermosonication KW - Total phenolic content SP - 79 EP - 88 JF - Food chemistry JO - Food Chem VL - 245 N2 - Aqueous extracts of orange peel and pulp with high total phenolic contents (TPC) (25.94 and 11.38 mg GAE/g extracts, respectively) were employed in the formulation of functional carrot juice and functional juices were treated using thermosonication process. In accordance with Box-Behnken design, 17 runs with 3 variables and 3 levels was applied for the optimization of the carrot juice with peel (CJPL) and pulp (CJPP) extracts. Overlaid contour plots prediction showed that the optimal conditions for CJPL were 125 mL juice volume, 6.50 min ultrasound process time and 52.78 °C ultrasound process temperature for maximum TPC (30.25 mg GAE/100 mL) and DPPH scavenging activity (61.22%). Sample CJPP has maximum TPC (28.94 mg GAE/100 mL) and DPPH activity (55.87%) under optimal ultrasound process conditions of 125 mL juice volume, 5.04 min and 59.99 °C ultrasound process time and temperature, respectively. Optimization of thermosonication showed significant improvements in the quality of functional carrot juice. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29287442/Thermosonication_process_for_optimal_functional_properties_in_carrot_juice_containing_orange_peel_and_pulp_extracts_ DB - PRIME DP - Unbound Medicine ER -