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Effect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juice.
J Sci Food Agric. 2021 Jan 15; 101(1):74-81.JS

Abstract

BACKGROUND

The consumption of vegetable juices has increased due to their characteristics such as freshness/naturalness, high nutritional value, low in calories, and for being a convenient way of consuming bioactive compounds. High hydrostatic pressure (HPP), which has been mainly used to replace thermal processing, is now also being successfully applied as extraction technology to recover bioactive compounds from herbs. The present work aimed to evaluate the effect of supplementation of carrot juice with winter savory leaf aqueous extract on the final juice characteristics.

RESULTS

The extract was added to raw carrot juice (1.0 mg mL-1), which was then submitted to HPP and stored for 15 days under refrigeration. Microbial analyses were performed during storage time, as also were analyzed the physicochemical properties such as pH, colour, bioactive compound concentration and antioxidant activity. Supplemented juices presented lower microbial counts than the non-supplemented ones, and, generally, did not present significant changes (P > 0.05) in pH or colour. Concerning the total phenolics and total flavonoids, as well as antioxidant activity, the values were generally higher (P < 0.05) in supplemented juices, which was proven by the high correlation found between total phenolics and ABTS●+ and FRAP assays.

CONCLUSIONS

These data suggest that the addition of winter savory leaf extract in carrot juice treated with HPP can effectively improve microbial safety throughout refrigerated storage as well as antioxidant activity, without risking other characteristics of the juice, such as the colour or the acidity. © 2020 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Moreira SA
LAQV-REQUIMTE, Departamento de Química, Campus Universitário de Santiago Universidade de Aveiro, Aveiro, Portugal. CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal.
Pintado ME
CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal.
Saraiva JA
LAQV-REQUIMTE, Departamento de Química, Campus Universitário de Santiago Universidade de Aveiro, Aveiro, Portugal.

MeSH

AntioxidantsDaucus carotaFood AdditivesFood HandlingFood PreservationFruit and Vegetable JuicesHydrogen-Ion ConcentrationHydrostatic PressureNutritive ValuePlant ExtractsPlant LeavesSatureja

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

32609872

Citation

Moreira, Sílvia A., et al. "Effect of a Winter Savory Leaf Extract Obtained Using High Hydrostatic Pressure On the Quality of Carrot Juice." Journal of the Science of Food and Agriculture, vol. 101, no. 1, 2021, pp. 74-81.
Moreira SA, Pintado ME, Saraiva JA. Effect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juice. J Sci Food Agric. 2021;101(1):74-81.
Moreira, S. A., Pintado, M. E., & Saraiva, J. A. (2021). Effect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juice. Journal of the Science of Food and Agriculture, 101(1), 74-81. https://doi.org/10.1002/jsfa.10616
Moreira SA, Pintado ME, Saraiva JA. Effect of a Winter Savory Leaf Extract Obtained Using High Hydrostatic Pressure On the Quality of Carrot Juice. J Sci Food Agric. 2021 Jan 15;101(1):74-81. PubMed PMID: 32609872.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juice. AU - Moreira,Sílvia A, AU - Pintado,Manuela E, AU - Saraiva,Jorge A, Y1 - 2020/08/10/ PY - 2020/04/23/received PY - 2020/06/16/revised PY - 2020/07/01/accepted PY - 2020/7/2/pubmed PY - 2021/3/26/medline PY - 2020/7/2/entrez KW - antioxidant activity KW - bioactive compounds KW - carrot juice KW - high-pressure extraction KW - supplementation KW - winter savory SP - 74 EP - 81 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 101 IS - 1 N2 - BACKGROUND: The consumption of vegetable juices has increased due to their characteristics such as freshness/naturalness, high nutritional value, low in calories, and for being a convenient way of consuming bioactive compounds. High hydrostatic pressure (HPP), which has been mainly used to replace thermal processing, is now also being successfully applied as extraction technology to recover bioactive compounds from herbs. The present work aimed to evaluate the effect of supplementation of carrot juice with winter savory leaf aqueous extract on the final juice characteristics. RESULTS: The extract was added to raw carrot juice (1.0 mg mL-1), which was then submitted to HPP and stored for 15 days under refrigeration. Microbial analyses were performed during storage time, as also were analyzed the physicochemical properties such as pH, colour, bioactive compound concentration and antioxidant activity. Supplemented juices presented lower microbial counts than the non-supplemented ones, and, generally, did not present significant changes (P > 0.05) in pH or colour. Concerning the total phenolics and total flavonoids, as well as antioxidant activity, the values were generally higher (P < 0.05) in supplemented juices, which was proven by the high correlation found between total phenolics and ABTS●+ and FRAP assays. CONCLUSIONS: These data suggest that the addition of winter savory leaf extract in carrot juice treated with HPP can effectively improve microbial safety throughout refrigerated storage as well as antioxidant activity, without risking other characteristics of the juice, such as the colour or the acidity. © 2020 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/32609872/Effect_of_a_winter_savory_leaf_extract_obtained_using_high_hydrostatic_pressure_on_the_quality_of_carrot_juice_ DB - PRIME DP - Unbound Medicine ER -