Underwater shockwave pretreatment process for improving carotenoid content and yield of extracted carrot (Daucus carota L.) juice. (October 2017)

• Record Type: Journal Article
• Authors: Yasuda, Atsushi; Kuraya, Eisuke; Touyama, Akiko; Higa, Osamu; Hokamoto, Kazuyuki; Itoh, Shigeru
• Is Part Of: Journal of food engineering. Volume 211(2017)
• Page Start: 15
• Page End: 21
• Publication Date: 2017-10
• Subjects: Carrot -- Underwater shockwave -- Juice extraction -- Polyphenol -- Carotenoid -- Antioxidant; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2017.04.026
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: 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. Highlights: Carrot juice was extracted using an underwater shockwave technique. The shockwave treatment enhanced the extraction efficiency in carrots. The shockwave process increases carotenoid and phenol contents of carrot the juice.