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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, Argentina
Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, P.O. Box 1004, Av. Santa Rosa, Santiago, La Pintana, 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
ISSN:09505423
Registro:http://digital.bl.fcen.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, 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" 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" , 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. 2017;52(4):864-871.
http://dx.doi.org/10.1111/ijfs.13348