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Advisor(s)
Abstract(s)
High-pressure extraction was used to produce pomegranate peel extract, later incorporated in carrot juice. Chemical, microbiological and sensorial analyses were performed during storage to untreated, high-pressure and thermally processed juices incorporating pomegranate peel extract. Fortified juices showed lower counts for mesophiles and psychrophiles than the nonfortified ones (P < 0.05). Total phenolic and hydrolysable tannin contents, and antioxidant activity had superior values in supplemented juices during storage. The extract did not affect any sensorial parameter. On the 28th day, pressurised juices exhibited lower microbial loads in comparison with heated process, but phenolic compounds, antioxidant activity and several sensorial descriptors were identical between both processing technologies. The beta- and alpha-carotene content decreased after processing, and pressurised juices exhibited higher residual activity for peroxidase (P < 0.05). These data suggest that the application of pomegranate peel extract in treated carrot juices (2.5 mg mL(-1)) improves their microbial safety and antioxidant capacity, without impairing the sensorial aspects.
Description
Keywords
Beverage fortification Bioactive compounds Fruit residue High-pressure technology Microbial safety
Citation
Trigo, J. P., Alexandre, E. M., Oliveira, A., Saraiva, J. A., Pintado, M. (2019). Fortification of carrot juice with a high pressure‐obtained pomegranate peel extract: chemical, safety, and sensorial aspects. International Journal of Food Science & Technology
