High pressure homogenization with a cooling circulating system: The effect on physiochemical and rheological properties, enzymes, and carotenoid profile of carrot juice

Justyna Szczepańska; Sylwia Skąpska; Marzena Połaska; Krystian Marszałek

doi:10.1016/j.foodchem.2021.131023

High pressure homogenization with a cooling circulating system: The effect on physiochemical and rheological properties, enzymes, and carotenoid profile of carrot juice

Food Chem. 2022 Feb 15:370:131023. doi: 10.1016/j.foodchem.2021.131023. Epub 2021 Sep 2.

Authors

Justyna Szczepańska¹, Sylwia Skąpska², Marzena Połaska³, Krystian Marszałek⁴

Affiliations

¹ Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka St., 02-532, Warsaw, Poland. Electronic address: justyna.szczepanska@ibprs.pl.
² Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka St., 02-532, Warsaw, Poland. Electronic address: sylwia.skapska@ibprs.pl.
³ Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Department of Microbiology, 36 Rakowiecka St., 02-532, Warsaw, Poland. Electronic address: marzena.kowalska@ibprs.pl.
⁴ Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka St., 02-532, Warsaw, Poland. Electronic address: krystian.marszalek@ibprs.pl.

PMID: 34509942
DOI: 10.1016/j.foodchem.2021.131023

Abstract

The influence of high pressure homogenization (HPH) at 100-150 MPa performed by multiple passes below 35 °C on carrot juice quality and stability was studied. The highest reduction in microorganisms (by 2.47 log) was noted at 150 MPa with 5 passes of the juice through the homogenizer. The PPO and POD's residual activity increased after HPH; PG was at the same level, while PME activity increased or decreased depending on the process parameters used. HPH treatment resulted in a decrease in the apparent dynamic viscosity, turbidity and colour parameters. Five passes at 150 MPa caused an increase in the carotenoid content, especially 9-Z-β-carotene (by 154%) while the TPC did not change significantly. Carrot juice treatment at 150 MPa with 5 passes may extend its shelf-life by 3 days when stored at 4 °C.

Keywords: Antioxidant capacity; Bioactive compounds; Hydrolases; Multiple passes; Oxidoreductases; Shelf-life.

MeSH terms

Carotenoids
Daucus carota*
Food Handling
Food Preservation
Pressure

Substances

Carotenoids