Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage

Food Chem. 2015 Apr 1:172:650-6. doi: 10.1016/j.foodchem.2014.09.072. Epub 2014 Sep 22.

Abstract

Thermosonication has been successfully tested in food for microbial inactivation; however, changes in bioactive compounds and shelf-life of treated products have not been thoroughly investigated. Carrot juice was thermo-sonicated (24 kHz, 120 μm amplitude) at 50 °C, 54 °C and 58 °C for 10 min (acoustic power 2204.40, 2155.72, 2181.68 mW/mL, respectively). Quality parameters and microbial growth were evaluated after processing and during storage at 4 °C. Control and sonicated treatments at 50 °C and 54 °C had 10, 12 and 14 d of shelf-life, respectively. Samples sonicated at 58 °C had the best quality; microbial growth remained low at around 3-log for mesophiles, 4.5-log for yeasts and molds and 2-log for enterobacteria after 20 d of storage. Furthermore, thermo-sonicated juice at 58 °C retained >98% of carotenoids and 100% of ascorbic acid. Phenolic compounds increased in all stored, treated juices. Thermo-sonication is therefore a promising technology for preserving the quality of carrot juice by minimising the physicochemical changes during storage, retarding microbial growth and retaining the bioactive compounds.

Keywords: Bioactive compounds; Carrot juice; Microbial growth; Shelf-life; Storage; Thermo-sonication.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Ascorbic Acid / analysis
  • Beverages / analysis
  • Beverages / microbiology*
  • Carotenoids / analysis
  • Chemical Phenomena*
  • Cold Temperature
  • Colony Count, Microbial
  • Daucus carota / chemistry
  • Daucus carota / microbiology*
  • Food Contamination / analysis
  • Food Contamination / prevention & control
  • Food Microbiology
  • Food Quality
  • Food Storage / methods
  • Hydrogen-Ion Concentration
  • Sonication / methods*

Substances

  • Carotenoids
  • Ascorbic Acid