Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models

Shihan Bao; Dingze Yin; Qinyu Zhao; Yuan Zhou; Yayun Hu; Xiangyu Sun; Xuebo Liu; Tingting Ma

doi:10.1016/j.fochx.2023.100604

Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models

Food Chem X. 2023 Feb 21:17:100604. doi: 10.1016/j.fochx.2023.100604. eCollection 2023 Mar 30.

Authors

Shihan Bao¹, Dingze Yin², Qinyu Zhao¹, Yuan Zhou¹, Yayun Hu¹, Xiangyu Sun², Xuebo Liu¹, Tingting Ma¹

Affiliations

¹ College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China.
² College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China.

Abstract

The effect of thermal pasteurization (TP), high temperature long time (HTLT), ultra-high temperature instantaneous (UHT), high hydrostatic pressure (HHP) and thermosonication (TS) sterilization on the physicochemical, sensory and functional properties of black carrot juice (BCJ) were studied. And for the first time, the comprehensive quality of sterilized BCJ was quantified by mathematical modeling. UHT was the least suitable sterilization method for BCJ resulting from the most severe deterioration in functional properties. TS had adverse effects on sensory and physicochemical properties, but significantly increased the total flavonoids and anthocyanins contents (p < 0.05) and showed the strongest antioxidant activity, making it a nutritional high-value processing method. TP and HHP balanced the improvement of sensory properties and the retention of functional properties, which were the most suitable sterilization methods for BCJ. This study determined the optimal sterilization methods of BCJ, and provided a scientific solution for the screening of high quality processing methods.

Keywords: Black carrot juice; Comprehensive evaluation model; High hydrostatic pressure; Thermal sterilization; Thermosonication.