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Abstract:

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

Registro:

Documento: Artículo
Título: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
Autor:Ferrario, M.; Schenk, M.; García Carrillo, M.; Guerrero, S.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) C.A.B.A., Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Argentina
Palabras clave: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
Año:2018
Volumen:269
Página de inicio:567
Página de fin:576
DOI: http://dx.doi.org/10.1016/j.foodchem.2018.06.149
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
CAS:polyphenol, 37331-26-3
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v269_n_p567_Ferrario

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Citas:

---------- APA ----------
Ferrario, M., Schenk, M., García Carrillo, M. & Guerrero, S. (2018) . 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. Food Chemistry, 269, 567-576.
http://dx.doi.org/10.1016/j.foodchem.2018.06.149
---------- CHICAGO ----------
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" . Food Chemistry 269 (2018) : 567-576.
http://dx.doi.org/10.1016/j.foodchem.2018.06.149
---------- MLA ----------
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" . Food Chemistry, vol. 269, 2018, pp. 567-576.
http://dx.doi.org/10.1016/j.foodchem.2018.06.149
---------- VANCOUVER ----------
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. Food Chem. 2018;269:567-576.
http://dx.doi.org/10.1016/j.foodchem.2018.06.149