Influence of sonication and high hydrostatic pressure on the quality of carrot juice
Saqib Jabbar, Muhammad Abid, Bing Hu, Malik Muhammad Hashim, Muhammad Saeeduddin, Shicheng Lei, Tao Wu and Xiaoxiong Zeng
Article first published online: 2 JUN 2014 | DOI: 10.1111/ijfs.12567
The study was conducted to evaluate the effects of combined treatments of US and HHP on quality of carrot juice in comparison with WB treatment. Both WB and US-HHP treatments resulted in improvements in colouring pigments as well as the inactivation of microbes and enzymes. But WB treatment causes reduction in ascorbic acid, total phenols, total flavonoids and tannins, while the US-HHP treatments enhance these compounds with the highest level at 450 MPa. It may be inferred that the combination of US-HHP450 could be utilised for the processing of carrot juice with improved quality and safety in terms of retention of desirable compounds and inactivation of microbes and enzymes.