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

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

5 Citações (Scopus)
1 Transferências (Pure)

Resumo

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.
Idioma originalEnglish
Páginas (de-até)1599-1605
Número de páginas7
RevistaInternational Journal of Food Science and Technology
Volume55
Número de emissão4
DOIs
Estado da publicaçãoPublished - 1 abr 2020

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