Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract.
Food Chem. 2018 Dec 15; 269:567-576.FC

Abstract

Carrot-orange juice processed by UV-C (10.6 kJ/m2) assisted with mild heat (H, 50 °C) and yerba mate addition (E) was obtained. UV-C/H + E treated juice was examined for native flora, polyphenol content (PC), total antioxidant activity (TAA), colour, turbidity, °Brix and pH along storage (4 °C). Consumer profiling studies were performed. UV-C/H + E provoked 2.6-5.7 native flora log reductions, preventing from recovery during 24 day-storage. The UV-C/H + E juice exhibited a significant increase in PC (720.2 µg/mL) and TAA (5.5 mg/mL) compared to untreated (PC = 205.0 µg/mL/TAA = 0.7 mg/mL) and single treated juices (PC = 302.1-408.0 µg/mL/TAA = 0.7-2.4 mg/mL), remaining constant throughout storage. UV-C/H + E juice exhibited scarce changes in colour. Nevertheless, increases in °Brix and turbidity were observed compared to single treatments. A cluster sensory analysis revealed that one group showed a marked interest in UVC/H + E beverages with herbal taste and strong aroma. CATA question revealed that some improvements should be introduced in order to satisfy the consumers' ideally beverage.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Ferrario M

Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) C.A.B.A., Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Argentina. Electronic address: sguerrero@di.fcen.uba.ar.

Schenk M

García Carrillo M

Guerrero S

MeSH

BeveragesCitrus sinensisDaucus carotaFood HandlingHot TemperatureIlex paraguariensisPlant Extracts

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30100474

Citation

Ferrario, M, et al. "Development and Quality Assessment of a Turbid Carrot-orange Juice Blend Processed By UV-C Light Assisted By Mild Heat and Addition of Yerba Mate (Ilex Paraguariensis) Extract." Food Chemistry, vol. 269, 2018, pp. 567-576.

Ferrario M, Schenk M, García Carrillo M, et al. Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract. Food Chem. 2018;269:567-576.

Ferrario, M., Schenk, M., García Carrillo, M., & Guerrero, S. (2018). Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract. Food Chemistry, 269, 567-576. https://doi.org/10.1016/j.foodchem.2018.06.149

Ferrario M, et al. Development and Quality Assessment of a Turbid Carrot-orange Juice Blend Processed By UV-C Light Assisted By Mild Heat and Addition of Yerba Mate (Ilex Paraguariensis) Extract. Food Chem. 2018 Dec 15;269:567-576. PubMed PMID: 30100474.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract. AU - Ferrario,M, AU - Schenk,M, AU - García Carrillo,M, AU - Guerrero,S, Y1 - 2018/07/07/ PY - 2018/04/06/received PY - 2018/06/27/revised PY - 2018/06/30/accepted PY - 2018/8/14/entrez PY - 2018/8/14/pubmed PY - 2019/4/10/medline KW - Juice blend KW - Mild heat KW - UV-C light KW - Yerba mate SP - 567 EP - 576 JF - Food chemistry JO - Food Chem VL - 269 N2 - Carrot-orange juice processed by UV-C (10.6 kJ/m2) assisted with mild heat (H, 50 °C) and yerba mate addition (E) was obtained. UV-C/H + E treated juice was examined for native flora, polyphenol content (PC), total antioxidant activity (TAA), colour, turbidity, °Brix and pH along storage (4 °C). Consumer profiling studies were performed. UV-C/H + E provoked 2.6-5.7 native flora log reductions, preventing from recovery during 24 day-storage. The UV-C/H + E juice exhibited a significant increase in PC (720.2 µg/mL) and TAA (5.5 mg/mL) compared to untreated (PC = 205.0 µg/mL/TAA = 0.7 mg/mL) and single treated juices (PC = 302.1-408.0 µg/mL/TAA = 0.7-2.4 mg/mL), remaining constant throughout storage. UV-C/H + E juice exhibited scarce changes in colour. Nevertheless, increases in °Brix and turbidity were observed compared to single treatments. A cluster sensory analysis revealed that one group showed a marked interest in UVC/H + E beverages with herbal taste and strong aroma. CATA question revealed that some improvements should be introduced in order to satisfy the consumers' ideally beverage. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30100474/Development_and_quality_assessment_of_a_turbid_carrot_orange_juice_blend_processed_by_UV_C_light_assisted_by_mild_heat_and_addition_of_Yerba_Mate__Ilex_paraguariensis__extract_ DB - PRIME DP - Unbound Medicine ER -

Tags

Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract.Food Chem. 2018 Dec 15; 269:567-576.FC