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

João P. Trigo, Elisabete M. C. Alexandre*, Ana Oliveira, Jorge A. Saraiva, Manuela Pintado

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)
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Abstract

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 β- and α-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.
Original languageEnglish
Pages (from-to)1599-1605
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume55
Issue number4
DOIs
Publication statusPublished - 1 Apr 2020

Keywords

  • Beverage fortification
  • Bioactive compounds
  • Fruit residue
  • High-pressure technology
  • Microbial safety

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