title: Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage.
abstract: Thermosonication has been successfully tested in food for microbial inactivation; however, changes in bioactive compounds and shelf-life of treated products have not been thoroughly investigated. Carrot juice was thermo-sonicated (24 kHz, 120 μm amplitude) at 50 °C, 54 °C and 58 °C for 10 min (acoustic power 2204.40, 2155.72, 2181.68 mW/mL, respectively). Quality parameters and microbial growth were evaluated after processing and during storage at 4 °C. Control and sonicated treatments at 50 °C and 54 °C had 10, 12 and 14 d of shelf-life, respectively. Samples sonicated at 58 °C had the best quality; microbial growth remained low at around 3-log for mesophiles, 4.5-log for yeasts and molds and 2-log for enterobacteria after 20 d of storage. Furthermore, thermo-sonicated juice at 58 °C retained >98% of carotenoids and 100% of ascorbic acid. Phenolic compounds increased in all stored, treated juices. Thermo-sonication is therefore a promising technology for preserving the quality of carrot juice by minimising the physicochemical changes during storage, retarding microbial growth and retaining the bioactive compounds.
authors.affiliation: Biological Systems Engineering Department at Washington State University, Pullman, WA 99164-6120, USA; Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Morelia, Mich., Mexico. Electronic address: hedu65@hotmail.com.
authors.forename: Héctor E
authors.initials: HE
authors.lastname: Martínez-Flores
authors.affiliation: Biological Systems Engineering Department at Washington State University, Pullman, WA 99164-6120, USA; Facultad de Ingeniería Civil, Universidad Michoacana de San Nicolás de Hidalgo, Morelia, Mich., Mexico.
authors.forename: Ma Guadalupe
authors.initials: MG
authors.lastname: Garnica-Romo
authors.affiliation: Biological Systems Engineering Department at Washington State University, Pullman, WA 99164-6120, USA.
authors.forename: Daniela
authors.initials: D
authors.lastname: Bermúdez-Aguirre
authors.affiliation: Biological Systems Engineering Department at Washington State University, Pullman, WA 99164-6120, USA.
authors.forename: Prashant Raj
authors.initials: PR
authors.lastname: Pokhrel
authors.affiliation: Biological Systems Engineering Department at Washington State University, Pullman, WA 99164-6120, USA.
authors.forename: Gustavo V
authors.initials: GV
authors.lastname: Barbosa-Cánovas
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis; D001628:Beverages / Q000032:analysis / Q000382:microbiology*; D002338:Carotenoids / Q000032:analysis; D055598:Chemical Phenomena; D003080:Cold Temperature; D015169:Colony Count, Microbial; D018552:Daucus carota / Q000737:chemistry / Q000382:microbiology*; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005516:Food Microbiology; D063427:Food Quality; D061353:Food Storage / Q000379:methods; D006863:Hydrogen-Ion Concentration; D013010:Sonication / Q000379:methods*
chemical_list: D002338:Carotenoids; D001205:Ascorbic Acid
keywords: Bioactive compounds; Carrot juice; Microbial growth; Shelf-life; Storage; Thermo-sonication