Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology

Autores
Ferrario, Mariana Inés; Guerrero, Sandra N.; Char, Cielo Dolores
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Ferrario, Mariana Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Char, Cielo Dolores. Universidad de Chile; Chile. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
ANTIOXIDANT ACTIVITY
CAROTENOIDS
FUNCTIONAL PROPERTIES
MINIMAL PROCESSING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/59774
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/59774
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodologyFerrario, Mariana InésGuerrero, Sandra N.Char, Cielo DoloresANTIOXIDANT ACTIVITYCAROTENOIDSFUNCTIONAL PROPERTIESMINIMAL PROCESSINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Combined 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.Fil: Ferrario, Mariana Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Char, Cielo Dolores. Universidad de Chile; Chile. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaWiley Blackwell Publishing, Inc2017-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59774Ferrario, Mariana Inés; Guerrero, Sandra N.; Char, Cielo Dolores; Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 52; 4; 4-2017; 864-8710950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.13348info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13348info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:38:59Zoai:ri.conicet.gov.ar:11336/59774instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-12 09:39:00.066CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
title Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
spellingShingle Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
Ferrario, Mariana Inés
ANTIOXIDANT ACTIVITY
CAROTENOIDS
FUNCTIONAL PROPERTIES
MINIMAL PROCESSING
title_short Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
title_full Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
title_fullStr Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
title_full_unstemmed Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
title_sort Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology
dc.creator.none.fl_str_mv Ferrario, Mariana Inés
Guerrero, Sandra N.
Char, Cielo Dolores
author Ferrario, Mariana Inés
author_facet Ferrario, Mariana Inés
Guerrero, Sandra N.
Char, Cielo Dolores
author_role author
author2 Guerrero, Sandra N.
Char, Cielo Dolores
author2_role author
author
dc.subject.none.fl_str_mv ANTIOXIDANT ACTIVITY
CAROTENOIDS
FUNCTIONAL PROPERTIES
MINIMAL PROCESSING
topic ANTIOXIDANT ACTIVITY
CAROTENOIDS
FUNCTIONAL PROPERTIES
MINIMAL PROCESSING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Ferrario, Mariana Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Char, Cielo Dolores. Universidad de Chile; Chile. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/59774
Ferrario, Mariana Inés; Guerrero, Sandra N.; Char, Cielo Dolores; Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 52; 4; 4-2017; 864-871
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59774
identifier_str_mv Ferrario, Mariana Inés; Guerrero, Sandra N.; Char, Cielo Dolores; Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 52; 4; 4-2017; 864-871
0950-5423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.13348
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13348
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.976206

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