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Effect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juice

2021-01-15Journal article Restricted access
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dc.contributor.authorMoreira, Sílvia A.
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2020-08-25T14:05:13Z
dc.date.available2020-08-25T14:05:13Z
dc.date.issued2021-01-15
dc.description.abstractBACKGROUND: 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.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.doi10.1002/jsfa.10616pt_PT
dc.identifier.eid85089187942
dc.identifier.issn1097-0010
dc.identifier.pmid32609872
dc.identifier.urihttp://hdl.handle.net/10400.14/30871
dc.identifier.wos000557687700001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherJohn Wiley and Sonspt_PT
dc.relationCentre for Biotechnology and Fine Chemistry
dc.relationOrganic Chemistry, Natural Products and Food Stuffs
dc.relationEvaluation of high-pressure as a novel non-thermal extraction technology to obtain extracts with improved biological activities from medicinal herbs
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.subjectHigh-pressure extractionpt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectWinter savorypt_PT
dc.subjectSupplementationpt_PT
dc.subjectCarrot juicept_PT
dc.titleEffect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juicept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardTitleOrganic Chemistry, Natural Products and Food Stuffs
oaire.awardTitleEvaluation of high-pressure as a novel non-thermal extraction technology to obtain extracts with improved biological activities from medicinal herbs
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00062%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_CENTRO/SFRH%2FBD%2F110430%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.titleJournal of the Science of Food and Agriculturept_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_CENTRO
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMoreira
person.familyNamePintado
person.familyNameSaraiva
person.givenNameSilvia
person.givenNameMaria Manuela
person.givenNameJorge
person.identifier456608
person.identifier.ciencia-idE21A-210C-756F
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-idEC16-41A3-01BD
person.identifier.orcid0000-0003-2339-9790
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0002-5536-6056
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id56493264800
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id35583570500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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