Artículo

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" (2017) International Journal of Food Science and Technology. 52(4):864-871
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Abstract:

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

Registro:

Documento: Artículo
Título:Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
Autor:Ferrario, M.; Guerrero, S.; Char, C.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes 2160, Ciudad Autonoma de Buenos Aires, Ciudad Universitaria C1428EGA, Argentina
Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, P.O. Box 1004, Av. Santa Rosa, Santiago, La Pintana 11315, Chile
Palabras clave: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
Año:2017
Volumen:52
Número:4
Página de inicio:864
Página de fin:871
DOI: http://dx.doi.org/10.1111/ijfs.13348
Handle:http://hdl.handle.net/20.500.12110/paper_09505423_v52_n4_p864_Ferrario
Título revista:International Journal of Food Science and Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v52_n4_p864_Ferrario

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Citas:

---------- APA ----------
Ferrario, M., Guerrero, S. & Char, C. (2017) . Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology. International Journal of Food Science and Technology, 52(4), 864-871.
http://dx.doi.org/10.1111/ijfs.13348
---------- CHICAGO ----------
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" . International Journal of Food Science and Technology 52, no. 4 (2017) : 864-871.
http://dx.doi.org/10.1111/ijfs.13348
---------- MLA ----------
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" . International Journal of Food Science and Technology, vol. 52, no. 4, 2017, pp. 864-871.
http://dx.doi.org/10.1111/ijfs.13348
---------- VANCOUVER ----------
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. Int. J. Food Sci. Technol. 2017;52(4):864-871.
http://dx.doi.org/10.1111/ijfs.13348