Effect of high-pressure microfluidization on nutritional quality of carrot ( Daucus carota L.) juice
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ORIGINAL ARTICLE
Effect of high-pressure microfluidization on nutritional quality of carrot (Daucus carota L.) juice Tanmay Kumar Koley1 • Jyoti Nishad2 • Charanjit Kaur3 • Yang Su4 Shruti Sethi3 • Supradip Saha3 • Sangita Sen3 • B. P. Bhatt1
•
Revised: 1 December 2019 / Accepted: 9 January 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract In this study, the effect of high-pressure microfluidization on the colour and nutritional qualities of the orange carrot juice was investigated. The juice was processed at three different pressures (34.47 MPa, 68.95 MPa and 103.42 MPa) with three different passes (1, 2 and 3 passes). After that, total phenolic content (TPC), antioxidant activity, carotenoids, color properties, and total soluble solids content of the processed carrot juice were evaluated. As a result, no specific trends in TPC and antioxidant activity of the juice were observed through the variations of processing conditions. However, microfluidization significantly (p \ 0.05) improved the carotenoids content in carrot juice. With increasing number of pass, concentrations of b-carotene and lutein had increased significantly. Similarly, increasing process pressure initially increased carotenoid content significantly (up to 68.95 MPa), further increase pressure to 103.42 MPa did not cause significant changes in carotenoid concentration. Furthermore, color properties such as lightness, redness, yellowness, and chroma value were reduced significantly with the increase of pressure and the number of passes. The results indicated that high-pressure microfluidization could be used as a novel alternative nonthermal technology to heat pasteurization to improve the color and nutritional
& Tanmay Kumar Koley [email protected] 1
ICAR-Research Complex for Eastern Region, Patna, India
2
Delhi University, New Delhi, India
3
ICAR-Indian Agricultural Research Institute, New Delhi, India
4
Microfluidics International Corporation, Westwood, MA, USA
qualities in orange carrot juice, resulting in a desirable, high-quality juice for consumers. Keywords Carrot Microfluidization process Antioxidant activity Carotenoids Color properties
Introduction Carrot (Daucus carota L.) is a widely cultivated vegetable that gained popularity due to its attractive nutritional value. It is a rich source of both lipophilic (carotenoids and xanthophyll) and hydrophilic (phenolics) antioxidants. The predominant lipophilic antioxidant in carrot is b-carotene, which has multiple health benefits such as pro-vitamin A activity, prevention of cardiovascular disease and cataract. Apart from b-carotene, lutein is another antioxidant predominantly present in orange and yellow carrot, which plays a crucial role in the prevention of age-related macular degeneration (Alves-Rodrigues and Shao 2004) and reducing the risk of atherosclerosis (Dwyer et al. 2001). The rich amount of hydrophilic phenolic antioxidants in carrot also offers a wide range of health-promoting properties such as anticancer, anti-atherogenic, ant
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