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

作者：Yasuda Atsushi; Kuraya Eisuke; Touyama Akiko; Higa Osamu; Hokamoto Kazuyuki; Itoh Shigeru

来源：Journal of Food Engineering, 2017, 211: 15-21.

DOI：10.1016/j.jfoodeng.2017.04.026

• Carrot
• Underwater shockwave
• Juice extraction
• Polyphenol
• Carotenoid
• Antioxidant

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 alpha- and beta-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 (degrees 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.

• 出版日期2017-10