کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4908927 | 1427090 | 2017 | 24 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Underwater shockwave pretreatment process for improving carotenoid content and yield of extracted carrot (Daucus carota L.) juice
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
Carrots (Daucus carota L.) are an important source of antioxidants with both lipophilic (carotenoids, xanthophylls) and hydrophilic (polyphenols) properties. In this study, we evaluate the yield and carotenoid content of the juice obtained upon subjecting carrots to an underwater shockwave pretreatment. There is a significant increase in the juice yield and a two-fold increase in the α- and β-carotene contents compared to that of raw carrot juice when a shockwave pretreatment of 5 cycles at 3.5 kV and 4.9 kJ is employed. The sugar concentration (°Bx) of the shockwave-treated carrot juice increases by 15.5% without a blanching process. The treatment method proposed here is a reliable and efficient technique for the extraction of functional antioxidant chemicals from carrots. This study demonstrates the broad applicability of the underwater shockwave technique for improving the carotenoid content in carrot juice, confirming its potential for application in a wide range of food extraction processes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 211, October 2017, Pages 15-21
Journal: Journal of Food Engineering - Volume 211, October 2017, Pages 15-21
نویسندگان
Atsushi Yasuda, Eisuke Kuraya, Akiko Touyama, Osamu Higa, Kazuyuki Hokamoto, Shigeru Itoh,