Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 16, Issue -, Pages 104-113Publisher
ELSEVIER
DOI: 10.1016/j.jff.2015.04.020
Keywords
Peeling; Blanching; Enzyme liquefaction; Sterilization; Carotenoids; Carrot juice
Categories
Funding
- Excellent Doctoral Dissertation funded projects of Shaanxi Normal University [X2013YB07]
- Fundamental Research Funds for the Central Universities in China [GK201504018, GK201204004]
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The effects of four processing units on the contents of alpha-carotene, beta-carotene and lutein in carrot juice were investigated. The results indicated that composite phosphate peeling exhibited the best peeling effect and led to the lowest loss of carotenoids among the four peeling methods. The best blanching conditions included a blanching temperature of 86 degrees C for 10 mm and an addition of 0.25% of ascorbic acid. A certain range of blanching times and blanching temperatures contributed to the dissolution and stability of the three carotenoids, while excessive blanching temperatures and blanching times led to the degradation of the carotenoids. Single enzyme treatment or mixed enzyme treatment with different orders of addition could significantly raise the contents of the three carotenoids in the juice. However, the use of pectinase and cellulase at the same time exhibited an antagonistic effect. High temperature sterilization increased the loss of carotenoids in carrot juice on one hand but, conversely, improved its stability during storage. (C) 2015 Elsevier Ltd. All rights reserved.
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