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MES research in microbial, treatment. Effect of ultrasound treatment on carrot juice was investigated through measurin...

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Abstract

Effect of ultrasound treatment on carrot juice was investigated through measuring pH, electrical conductivity, viscosity, visual color, total soluble solids, total sugars, total carotenoids, ascorbic acid contents and microbial load. No significant effect (p>0.05) of ultrasound treatment on pH of carrot juice was observed. Electrical conductivity, viscosity and color values gradually increased (p<0.05) with treatment time increase. Total soluble solids, total sugars, total carotenoids and ascorbic acid contents of carrot juice were significantly improved (p<0.05) due to ultrasound treatment. Moreover, significant decrease (p<0.05) in microbial load of sonicated carrot juice was observed. Results from present study suggested that ultrasound treatment could improve quality and safety of carrot juice.

Keywords

Carrot juiceAscorbic acidFood scienceCarotenoidTotal dissolved solidsUltrasound

Identifiers

DOI
10.1590/1678-457X.0061
Journal
Food Science and Technology
Year
2016