Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology

Combined processes based on acidification (pH: 4.5, 5.0, 5.5) and mild thermal treatments (T: 56, 58, 60°C) at different exposure times (t: 2, 4, 6 min) were optimised using the response surface methodology to improve the functional quality of carrot juice. The effects on α- and β-carotenes, total a...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Guerrero, Sandra, Char, Cielo Dolores
Publicado: 2017
Materias:
Antioxidant activity
carotenoids
functional properties
minimal processing
Antioxidants
Surface properties
Anti-oxidant activities
Colour parameters
Extractability
Functional properties
Influential factors
Minimal processing
Response surface methodology
Color
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v52_n4_p864_Ferrario
http://hdl.handle.net/20.500.12110/paper_09505423_v52_n4_p864_Ferrario
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09505423_v52_n4_p864_Ferrario
record_format dspace
spelling paper:paper_09505423_v52_n4_p864_Ferrario2023-06-08T15:54:46Z Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology Guerrero, Sandra Char, Cielo Dolores Antioxidant activity carotenoids functional properties minimal processing Antioxidants Surface properties Anti-oxidant activities carotenoids Colour parameters Extractability Functional properties Influential factors Minimal processing Response surface methodology Color Combined processes based on acidification (pH: 4.5, 5.0, 5.5) and mild thermal treatments (T: 56, 58, 60°C) at different exposure times (t: 2, 4, 6 min) were optimised using the response surface methodology to improve the functional quality of carrot juice. The effects on α- and β-carotenes, total antioxidant activity (TAA) and colour parameters were assessed. All combinations exhibited higher α- and β-carotenes than untreated juice due to an increase on the extractability during processing. T was the most influential factor increasing carotenes as T increased. Conversely, TAA was more affected by pH. The maximum TAA was observed at pH 4.5 at 56°C. Moreover, samples with the lowest pH were the most luminous with highest a* and b*. The combination of pH 4.5 at 60°C, 4 min simultaneously showed high carotenes and TAA, resulting a good alternative to improve the functional quality and colour of carrot juice. © 2017 Institute of Food Science and Technology Fil:Guerrero, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Char, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v52_n4_p864_Ferrario http://hdl.handle.net/20.500.12110/paper_09505423_v52_n4_p864_Ferrario
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Antioxidant activity
carotenoids
functional properties
minimal processing
Antioxidants
Surface properties
Anti-oxidant activities
carotenoids
Colour parameters
Extractability
Functional properties
Influential factors
Minimal processing
Response surface methodology
Color
spellingShingle Antioxidant activity
carotenoids
functional properties
minimal processing
Antioxidants
Surface properties
Anti-oxidant activities
carotenoids
Colour parameters
Extractability
Functional properties
Influential factors
Minimal processing
Response surface methodology
Color
Guerrero, Sandra
Char, Cielo Dolores
Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
topic_facet Antioxidant activity
carotenoids
functional properties
minimal processing
Antioxidants
Surface properties
Anti-oxidant activities
carotenoids
Colour parameters
Extractability
Functional properties
Influential factors
Minimal processing
Response surface methodology
Color
description Combined processes based on acidification (pH: 4.5, 5.0, 5.5) and mild thermal treatments (T: 56, 58, 60°C) at different exposure times (t: 2, 4, 6 min) were optimised using the response surface methodology to improve the functional quality of carrot juice. The effects on α- and β-carotenes, total antioxidant activity (TAA) and colour parameters were assessed. All combinations exhibited higher α- and β-carotenes than untreated juice due to an increase on the extractability during processing. T was the most influential factor increasing carotenes as T increased. Conversely, TAA was more affected by pH. The maximum TAA was observed at pH 4.5 at 56°C. Moreover, samples with the lowest pH were the most luminous with highest a* and b*. The combination of pH 4.5 at 60°C, 4 min simultaneously showed high carotenes and TAA, resulting a good alternative to improve the functional quality and colour of carrot juice. © 2017 Institute of Food Science and Technology
author Guerrero, Sandra
Char, Cielo Dolores
author_facet Guerrero, Sandra
Char, Cielo Dolores
author_sort Guerrero, Sandra
title Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
title_short Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
title_full Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
title_fullStr Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
title_full_unstemmed Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
title_sort optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
publishDate 2017
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v52_n4_p864_Ferrario
http://hdl.handle.net/20.500.12110/paper_09505423_v52_n4_p864_Ferrario
work_keys_str_mv AT guerrerosandra optimisationofminimalprocessingvariablestopreservethefunctionalqualityandcolourofcarrotjuicebymeansoftheresponsesurfacemethodology
AT charcielodolores optimisationofminimalprocessingvariablestopreservethefunctionalqualityandcolourofcarrotjuicebymeansoftheresponsesurfacemethodology
_version_ 1768541854336286720

Ejemplares similares