Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract
Carrot-orange juice processed by UV-C (10.6 kJ/m 2 ) assisted with mild heat (H, 50 °C) and yerba mate addition (E) was obtained. UV-C/H + E treated juice was examined for native flora, polyphenol content (PC), total antioxidant activity (TAA), colour, turbidity, °Brix and pH along storage (4 °C). C...
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todo:paper_03088146_v269_n_p567_Ferrario2023-10-03T15:22:56Z Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract Ferrario, M. Schenk, M. García Carrillo, M. Guerrero, S. Juice blend Mild heat UV-C light Yerba mate Citrus fruits Fruit juices Sensory analysis Turbidity Anti-oxidant activities Consumer profiling Ilex paraguariensis Mild heats Polyphenol content Quality assessment UV-C lights Yerba mate Food storage polyphenol antioxidant activity aroma Article beverage carrot juice consumer food color food processing heat Ilex paraguariensis orange juice pH quality control refrigeration sensory analysis storage temperature taste turbidity ultraviolet C radiation Carrot-orange juice processed by UV-C (10.6 kJ/m 2 ) assisted with mild heat (H, 50 °C) and yerba mate addition (E) was obtained. UV-C/H + E treated juice was examined for native flora, polyphenol content (PC), total antioxidant activity (TAA), colour, turbidity, °Brix and pH along storage (4 °C). Consumer profiling studies were performed. UV-C/H + E provoked 2.6–5.7 native flora log reductions, preventing from recovery during 24 day-storage. The UV-C/H + E juice exhibited a significant increase in PC (720.2 µg/mL) and TAA (5.5 mg/mL) compared to untreated (PC = 205.0 µg/mL/TAA = 0.7 mg/mL) and single treated juices (PC = 302.1–408.0 µg/mL/TAA = 0.7–2.4 mg/mL), remaining constant throughout storage. UV-C/H + E juice exhibited scarce changes in colour. Nevertheless, increases in °Brix and turbidity were observed compared to single treatments. A cluster sensory analysis revealed that one group showed a marked interest in UVC/H + E beverages with herbal taste and strong aroma. CATA question revealed that some improvements should be introduced in order to satisfy the consumers’ ideally beverage. © 2018 Elsevier Ltd JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_03088146_v269_n_p567_Ferrario |
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Universidad de Buenos Aires |
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I-28 |
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R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Juice blend Mild heat UV-C light Yerba mate Citrus fruits Fruit juices Sensory analysis Turbidity Anti-oxidant activities Consumer profiling Ilex paraguariensis Mild heats Polyphenol content Quality assessment UV-C lights Yerba mate Food storage polyphenol antioxidant activity aroma Article beverage carrot juice consumer food color food processing heat Ilex paraguariensis orange juice pH quality control refrigeration sensory analysis storage temperature taste turbidity ultraviolet C radiation |
| spellingShingle |
Juice blend Mild heat UV-C light Yerba mate Citrus fruits Fruit juices Sensory analysis Turbidity Anti-oxidant activities Consumer profiling Ilex paraguariensis Mild heats Polyphenol content Quality assessment UV-C lights Yerba mate Food storage polyphenol antioxidant activity aroma Article beverage carrot juice consumer food color food processing heat Ilex paraguariensis orange juice pH quality control refrigeration sensory analysis storage temperature taste turbidity ultraviolet C radiation Ferrario, M. Schenk, M. García Carrillo, M. Guerrero, S. Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract |
| topic_facet |
Juice blend Mild heat UV-C light Yerba mate Citrus fruits Fruit juices Sensory analysis Turbidity Anti-oxidant activities Consumer profiling Ilex paraguariensis Mild heats Polyphenol content Quality assessment UV-C lights Yerba mate Food storage polyphenol antioxidant activity aroma Article beverage carrot juice consumer food color food processing heat Ilex paraguariensis orange juice pH quality control refrigeration sensory analysis storage temperature taste turbidity ultraviolet C radiation |
| description |
Carrot-orange juice processed by UV-C (10.6 kJ/m 2 ) assisted with mild heat (H, 50 °C) and yerba mate addition (E) was obtained. UV-C/H + E treated juice was examined for native flora, polyphenol content (PC), total antioxidant activity (TAA), colour, turbidity, °Brix and pH along storage (4 °C). Consumer profiling studies were performed. UV-C/H + E provoked 2.6–5.7 native flora log reductions, preventing from recovery during 24 day-storage. The UV-C/H + E juice exhibited a significant increase in PC (720.2 µg/mL) and TAA (5.5 mg/mL) compared to untreated (PC = 205.0 µg/mL/TAA = 0.7 mg/mL) and single treated juices (PC = 302.1–408.0 µg/mL/TAA = 0.7–2.4 mg/mL), remaining constant throughout storage. UV-C/H + E juice exhibited scarce changes in colour. Nevertheless, increases in °Brix and turbidity were observed compared to single treatments. A cluster sensory analysis revealed that one group showed a marked interest in UVC/H + E beverages with herbal taste and strong aroma. CATA question revealed that some improvements should be introduced in order to satisfy the consumers’ ideally beverage. © 2018 Elsevier Ltd |
| format |
JOUR |
| author |
Ferrario, M. Schenk, M. García Carrillo, M. Guerrero, S. |
| author_facet |
Ferrario, M. Schenk, M. García Carrillo, M. Guerrero, S. |
| author_sort |
Ferrario, M. |
| title |
Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract |
| title_short |
Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract |
| title_full |
Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract |
| title_fullStr |
Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract |
| title_full_unstemmed |
Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract |
| title_sort |
development and quality assessment of a turbid carrot-orange juice blend processed by uv-c light assisted by mild heat and addition of yerba mate (ilex paraguariensis) extract |
| url |
http://hdl.handle.net/20.500.12110/paper_03088146_v269_n_p567_Ferrario |
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