fruits vegetables

apple juice

Journal of the Science of Food and Agriculture/Journal of the science of food and agriculture

BACKGROUND The consumption of vegetable juices has increased due to their characteristics such as freshness/naturalness, high nutritional value, low in calories, and for being a convenient way of consuming bioactive compounds. High hydrostatic pressure (HPP), which has been mainly used to replace thermal processing, is now also being successfully applied as extraction technology to recover bioactive compounds from herbs. The present work aimed to evaluate the effect of supplementation of carrot juice with winter savory leaf aqueous extract on the final juice characteristics. RESULTS The extract was added to raw carrot juice (1.0 mg mL –1 ), which was then submitted to HPP and stored for 15 days under refrigeration. Microbial analyses were performed during storage time, as also were analyzed the physicochemical properties such as pH, colour, bioactive compound concentration and antioxidant activity. Supplemented juices presented lower microbial counts than the non‐supplemented ones, and, generally, did not present significant changes ( P &gt; 0.05) in pH or colour. Concerning the total phenolics and total flavonoids, as well as antioxidant activity, the values were generally higher ( P &lt; 0.05) in supplemented juices, which was proven by the high correlation found between total phenolics and ABTS ●+ and FRAP assays. CONCLUSIONS These data suggest that the addition of winter savory leaf extract in carrot juice treated with HPP can effectively improve microbial safety throughout refrigerated storage as well as antioxidant activity, without risking other characteristics of the juice, such as the colour or the acidity. © 2020 Society of Chemical Industry

Effect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juice