Enriched functional carrot smoothie with biosynthesized phenolic compounds
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AutorFormica de Oliveira, Anna Carolina; Martínez-Hernández, Ginés Benito; Aguayo Giménez, Encarnación Pilar; Gómez di Marco, Perla Azucena; Artés Calero, Francisco; [et al.]
Grupo de investigaciónGrupo de Postrecolección y Refrigeración (GPR‐UPCT)
Área de conocimientoTecnología de los Alimentos
PatrocinadoresAuthors are grateful to the Spanish Ministry Economy and Competitiveness (Project AGL2013-48830-C2-1-R) and FEDER for financial support. We are grateful to V. Díaz-López for his skillful technical assistance.
Fecha de publicación2016-11
EditorialSpringer Science + Business Media
Cita bibliográficaFORMICA DE OLIVEIRA, Anna Carolina et al. Enriched functional carrot smoothie with biosynthesized phenolic compounds. En: Food and bioprocess technology, 2017. vol. 10, n. 3 pp. 491-502
Carrots are worldwide highly consumed due to their sensory characteristics and health-promoting properties. However, their low phenolic/antioxidant levels may be greatly increased with abiotic stresses. Accordingly, phenolic/antioxidant enhancements and related phenylalanine ammonia-lyase (PAL) activity of carrot shreds under different treatments (UVc radiation and hyperoxia conditions) were studied after a pre-enrichment incubation of 72 h at 15ºC. Subsequently, a carrot smoothie prepared from enriched carrot shreds was heat-treated (90ºC for 30 s) and stored at 5ºC up to 14 days. Heat-treated smoothies showed a good physicochemical and microbiological quality (<6 log CFU g-1) after 14 days at 5ºC, although those non-irradiated samples registered lower psychrophilic and yeasts and molds levels. Heat-treated smoothie from non- irradiated shreds stored under hyperoxia conditions, showed the highest total phenolic content of 13,82 mg ChAE kg-1 fw (87 % chlorogenic acid) after 14 days at ...
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