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Effect of extraction method on quality characteristics of the carrot juice
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주스착즙 방식에 따른 당근 주스의 품질 특성 변화

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Academic journal
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Journal
Korean Society of Food Science and Technology Korean journal of food science and technology Vol.51 No.4 KCI Accredited Journals SCOPUS
Published
2019.8
Pages
369 - 378 (10page)

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Effect of extraction method on quality characteristics of the carrot juice
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This study aimed to compare the quality characteristics of carrot juice based on different extraction methods such as centrifugation, single gear, and twin gear methods. Juice quality was evaluated based on extraction yield, nutritional components, and cloud stability. Twin gear extraction resulted in the highest extraction yield, and the highest mineral content. In addtion, β-carotene level higher than the recommended daily intake was obtained only in the carrot juice prepared using twin gear extraction of 100 g carrots. The minimum particle size was observed in twin gear extraction, followed by single gear extraction and centrifugation method. Therefore, twin gear extraction was selected as the optimal method, and changes in the antioxidant and metabolic activity of carrot juice were investigated using this method. Consequently, the carrot juice showed a higher lipid peroxidation inhibition rate than α-tocopherol (1 mg/mL), and angiotensin I-converting enzyme (ACE) inhibitory activity was increased upon digestion.
#juicer #carrot #extraction method #cloud stability #in vitro digestion

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References (38)

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Aguil-Aguayo I, Brunton N, Rai D, Balaguer E, Hossain M, Valverde J. Polyacetylene levels in carrot juice, effect of pH and thermal processing. Food Chem. 152: 370-377 (2014) google schola Alasalvar C, Grigor JM, Zhang D, Quantick PC, Shahidi F. Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. J. Agric. Food Chem. 49: 1410-1416 (2001) google schola Alfadda AA, Sallam RM. Reactive oxygen species in health and disease. Bio. Med. Res. Int. 2012: 1-14 (2012) google schola Aneja KR, Dhiman R, Aggarwal NK, Kumar V, Kaur M. Microbes associated with freshly prepared juices of citrus and carrots. Int. J. Food Sci. 2014: 1-7 (2014) google schola Anthon GE, Barrett DM. Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes. Food Chem. 132: 915-920 (2012) google schola

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