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Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study.
J Food Sci. 2019 May; 84(5):1151-1161.JF

Abstract

Phenolic compounds have potential to prevent and treat chronic degenerative diseases (CDDs). A phenolic-rich carrot juice was produced by the application of wounding stress. The effects of wounding intensity, storage, peeling, blanching, filtration, and pasteurization over physicochemical, nutritional, nutraceutical, and sensory properties of carrot juice were evaluated. Juices from unpeeled carrots had 7% to 40% more minerals, 0.46 to 1.6 less °Brix, and 1.16× more titratable acidity. The carrot juice with the highest phenolic content was obtained by cutting unpeeled carrots into slices, storing them (48 hr, 15 °C), and blanching them thereafter (80 °C, 6 min; stressed unpeeled carrot juice, SUCJ). SUCJ had 3,600% more chlorogenic acid, 195% more total phenolics, and similar carotenoid content than conventional carrot juice. Sensory evaluation of SUCJ was acceptable and willingness to pay increased by providing information about health benefits. SUCJ has potential as a functional beverage that could aid in the prevention and treatment of CDDs. PRACTICAL APPLICATION: Consumers are increasingly demanding foods and beverages that are healthier, natural, safe, and GMO-free. Abiotic stresses can enhance greatly the nutraceutical content of crops without the need of genetic engineering or dangerous chemicals. These crops could be used as raw materials to produce foods and beverages of higher nutraceutical quality. An easy-to-control abiotic stress is wounding stress, which consists of mechanically damaging the plant tissue (for example, cutting). We applied wounding stress to carrot to produce a phenolic-rich carrot juice. This juice could aid in the prevention or treatment of chronic degenerative diseases.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Santana-Gálvez J
Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. General Ramón Corona 2514, Nuevo México, C.P. 45138, Zapopan, Jal., Mexico.
Santacruz A
Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, NL, 64849, Mexico.
Cisneros-Zevallos L
Dept. of Horticultural Sciences, Texas A&M Univ., College Station, TX, 77843-2133, U.S.A.
Jacobo-Velázquez DA
Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. General Ramón Corona 2514, Nuevo México, C.P. 45138, Zapopan, Jal., Mexico.

MeSH

Chlorogenic AcidDaucus carotaDietary SupplementsFood HandlingFruit and Vegetable JuicesFunctional FoodPhenols

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30994933

Citation

Santana-Gálvez, Jesús, et al. "Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages With Enhanced Nutraceutical Content: Carrot Juice as a Case Study." Journal of Food Science, vol. 84, no. 5, 2019, pp. 1151-1161.
Santana-Gálvez J, Santacruz A, Cisneros-Zevallos L, et al. Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study. J Food Sci. 2019;84(5):1151-1161.
Santana-Gálvez, J., Santacruz, A., Cisneros-Zevallos, L., & Jacobo-Velázquez, D. A. (2019). Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study. Journal of Food Science, 84(5), 1151-1161. https://doi.org/10.1111/1750-3841.14588
Santana-Gálvez J, et al. Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages With Enhanced Nutraceutical Content: Carrot Juice as a Case Study. J Food Sci. 2019;84(5):1151-1161. PubMed PMID: 30994933.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study. AU - Santana-Gálvez,Jesús, AU - Santacruz,Arlette, AU - Cisneros-Zevallos,Luis, AU - Jacobo-Velázquez,Daniel A, Y1 - 2019/04/17/ PY - 2018/9/2/received PY - 2019/2/7/revised PY - 2019/3/7/accepted PY - 2019/4/18/pubmed PY - 2019/7/17/medline PY - 2019/4/18/entrez KW - carotenoids KW - carrot juice KW - novel functional foods KW - phenolics KW - wounding stress SP - 1151 EP - 1161 JF - Journal of food science JO - J Food Sci VL - 84 IS - 5 N2 - Phenolic compounds have potential to prevent and treat chronic degenerative diseases (CDDs). A phenolic-rich carrot juice was produced by the application of wounding stress. The effects of wounding intensity, storage, peeling, blanching, filtration, and pasteurization over physicochemical, nutritional, nutraceutical, and sensory properties of carrot juice were evaluated. Juices from unpeeled carrots had 7% to 40% more minerals, 0.46 to 1.6 less °Brix, and 1.16× more titratable acidity. The carrot juice with the highest phenolic content was obtained by cutting unpeeled carrots into slices, storing them (48 hr, 15 °C), and blanching them thereafter (80 °C, 6 min; stressed unpeeled carrot juice, SUCJ). SUCJ had 3,600% more chlorogenic acid, 195% more total phenolics, and similar carotenoid content than conventional carrot juice. Sensory evaluation of SUCJ was acceptable and willingness to pay increased by providing information about health benefits. SUCJ has potential as a functional beverage that could aid in the prevention and treatment of CDDs. PRACTICAL APPLICATION: Consumers are increasingly demanding foods and beverages that are healthier, natural, safe, and GMO-free. Abiotic stresses can enhance greatly the nutraceutical content of crops without the need of genetic engineering or dangerous chemicals. These crops could be used as raw materials to produce foods and beverages of higher nutraceutical quality. An easy-to-control abiotic stress is wounding stress, which consists of mechanically damaging the plant tissue (for example, cutting). We applied wounding stress to carrot to produce a phenolic-rich carrot juice. This juice could aid in the prevention or treatment of chronic degenerative diseases. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/30994933/Postharvest_Wounding_Stress_in_Horticultural_Crops_as_a_Tool_for_Designing_Novel_Functional_Foods_and_Beverages_with_Enhanced_Nutraceutical_Content:_Carrot_Juice_as_a_Case_Study_ DB - PRIME DP - Unbound Medicine ER -