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...

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Autores principales: Ferrario, M., Guerrero, S., Char, C.
Formato: JOUR
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: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
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spelling todo:paper_09505423_v52_n4_p864_Ferrario2023-10-03T15:50:26Z Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology Ferrario, M. Guerrero, S. Char, C. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
Ferrario, M.
Guerrero, S.
Char, C.
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
format JOUR
author Ferrario, M.
Guerrero, S.
Char, C.
author_facet Ferrario, M.
Guerrero, S.
Char, C.
author_sort Ferrario, M.
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
url http://hdl.handle.net/20.500.12110/paper_09505423_v52_n4_p864_Ferrario
work_keys_str_mv AT ferrariom optimisationofminimalprocessingvariablestopreservethefunctionalqualityandcolourofcarrotjuicebymeansoftheresponsesurfacemethodology
AT guerreros optimisationofminimalprocessingvariablestopreservethefunctionalqualityandcolourofcarrotjuicebymeansoftheresponsesurfacemethodology
AT charc optimisationofminimalprocessingvariablestopreservethefunctionalqualityandcolourofcarrotjuicebymeansoftheresponsesurfacemethodology
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