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Fortification of carrot juice with a high-pressure-obtained pomegranate peel extract: chemical, safety and sensorial aspects

2020Journal article Restricted access
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dc.contributor.authorTrigo, João P.
dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorOliveira, Ana
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2020-01-07T17:47:45Z
dc.date.available2021-04-01T00:30:10Z
dc.date.issued2020
dc.description.abstractHigh-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.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationTrigo, 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 & Technologypt_PT
dc.identifier.doi10.1111/ijfs.14386pt_PT
dc.identifier.eid85076102959
dc.identifier.eissn1365-2621
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/10400.14/29106
dc.identifier.wos000500520200001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relationCentre for Biotechnology and Fine Chemistry
dc.relationOrganic Chemistry, Natural Products and Food Stuffs
dc.subjectBeverage fortificationpt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectFruit residuept_PT
dc.subjectHigh-pressure technologypt_PT
dc.subjectMicrobial safetypt_PT
dc.titleFortification of carrot juice with a high-pressure-obtained pomegranate peel extract: chemical, safety and sensorial aspectspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardTitleOrganic Chemistry, Natural Products and Food Stuffs
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/SFRH/SFRH%2FBPD%2F95795%2F2013/PT
oaire.citation.titleInternational Journal of Food Science and Technologypt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamSFRH
person.familyNameTrigo
person.familyNameAlexandre
person.familyNameOliveira
person.familyNameSaraiva
person.familyNamePintado
person.givenNameJoão
person.givenNameElisabete
person.givenNameAna
person.givenNameJorge
person.givenNameMaria Manuela
person.identifier1415634
person.identifier456608
person.identifier.ciencia-idD012-E77D-309F
person.identifier.ciencia-id4713-31C8-A356
person.identifier.ciencia-idEC16-41A3-01BD
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-4794-9312
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0002-5536-6056
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-9179-2013
person.identifier.ridJ-3404-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55937245800
person.identifier.scopus-author-id35583570500
person.identifier.scopus-author-id7004483898
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
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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