Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts
Introduction
Consumption of beverages, especially fruit and vegetable juices, is a convenient method of consuming large amounts of bioactive compounds and hence they can be used as vehicles to deliver health benefiting components (Carrillo, Fiszman, Lahteenmaki, & Varela, 2014). Carrot (Daucus carota L.) is cultiavted throughout the world and regarded as an important root vegetable of Umbelliferae family. Carrot and its products such as juices are widely known to be rich in phytonutrients particularly carotenoids, minerals and vitamins (Qin, Xu, & Zhang, 2005). However, carrots have lower phenolic compounds than some other fruits and vegetables such as apple, eggplant, orange etc. (Lutz et al., 2015, Yahia and Barrera, 2010). The positive contribution of phenolic compounds to human health in relation to their antioxidant, antimicrobial and antimutagenic activities have been reported (Mazzoni et al., 2016). Several sectors have increased their efforts for past decades to formulate functional foods using bioactive compounds from agricultural by-products such as fruits by-products (Jones & Jew, 2007).
Citrus is one of the important horticultural crops which is also grown in Saudi Arabia with increasing yearly production of about 100,000 in 2012 and 106,292 tons in 2013 (FAO, 2014). Among the citrus fruits, orange is the most common and usually processed into juice or eaten as fresh. Considerable amounts of orange by-products may be produced during juice production which are prone to spoilage by microorganisms and hence can cause environmental problems (Omoba, Obafaye, Salawu, Boligon, & Athayde, 2015). Reports have shown that orange by-product extracts such as peel and pulp have high ascorbic acid, polyphenols and minerals and the antioxidant activity of orange by-products can be attributed to both ascorbic acid and phenolics (Barros, Ferreira, & Genovese, 2012). Orange peel is rich source of phenolic compounds (particularly quercitrin, rutin, and quercetin) and flavonoids. The bioactive compounds in orange peel carry good 2,2′-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) diammonium salt (ABTS) scavenging ability; ferric reducing antioxidant property (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability (Omoba et al., 2015). Hence, these orange by-products and their extracts have potential for use in functional food development due to their health promoting constituent (Barros et al., 2012).
Quality of the functional food products is greatly influenced by the processing methods employed. Thermal pasteurization is the most widely used heat treatment for food preservation till date. It confers extended shelf-life and stability of fruit and vegetable juices; however, this preservation method may have negative effects on the nutritional and physicochemical properties like vitamins, carotenoids, polyphenols, pH and color. These negative effects include those on heat sensitive phenolic compounds and other nutrients (Santhirasegaram, Razali, & Somasundram, 2013). Phenolic compounds and other natural antioxidants such as anthocyanins are prone to thermal degradation in fruit juices and effective process modifications are required to preserve their structure and functionality (Mäkilä, Laaksonen, Kallio, & Yang, 2017). Due to scientific evidence and increased knowledge, consumers now demand for food not only having prolonged shelf-life but also providing health benefits. Consequently, researchers are working on innovative processing techniques which are least detrimental to bioactive compounds and nutritional value of fruit juices such as carrot juice. Several non-thermal processing techniques such as sonication, blanching (Jabbar et al., 2014), ultraviolet (UV) treatment (Riganakos, Karabagias, Gertzou, & Stahl, 2017), pulse electric field and high hydrostatic pressure have been tested to extend the shelf-life and preserve nutritional quality of carrot juice (Davis, Moates, & Waldron, 2010).
Recently ultrasound treatment combined with heat (thermosonication) has been employed in fruit juice processing as a better substitute for thermal treatment to retain most of juice health beneficial properties (Anaya-Esparza et al., 2017). Martínez-Flores, Garnica-Romo, Bermúdez-Aguirre, Pokhrel, and Barbosa-Cánovas (2015) reported significantly higher amounts of carotenoids, ascorbic acid and polyphenolics in thermosonicated carrot juice as compared to heat treated one. Similarly, an increase in total carotenoids, lycopene and lutein in carrot juice treated with ultrasound at 15 °C temperature, 20 kHz frequency and 70% amplitude has been reported by Jabbar et al. (2014). However, no studies have been reported on the effects of thermosonication on functional carrot juice developed using other fruits or orange by-products. The objective of current work was, in addition to developing functional carrot juice using orange by-products (peel and pulp) extracts and thermosonication, to apply convenient statistical methods to optimize thermosonication process variables (temperature, time and juice volume) for carrot juice containing orange peel (CJPL) and pulp (CJPP) extracts for maximizing total phenolic contents and DPPH scavenging activity in juices using response surface methodology (RSM) and superimposed contour graphs. Furthermore, microbiological properties, carotenoid, total phenolic contents and antioxidant activities of the functional carrot juice produced at optimum thermosonication conditions were also compared with those pasteurized using thermal treatment.
Section snippets
Materials, reagents, solvents and standards
Fresh, ripened and locally grown Orlando oranges (Citrus sinensis) and carrots (Daucus carota L.) of good quality were procured from vegetable market in Riyadh, Kingdom of Saudi Arabia. Petroleum ether and methanol was purchased from Fisher Scientific Chemical Co. (Loughborough, UK). DPPH, Folin Ciocalteu reagent and β-carotene were from Sigma Chemical Co. (St. Louis, MO, USA). Anhydrous sodium carbonate was purchased from Avon Chemical Limited (Cheshire, UK) and Gallic acid was acquired from
Total phenolic content of orange peel and pulp extracts
The results of total phenolic content (TPC) of the orange by-products showed that higher values were obtained for peel (25.94 mg GAE/g extract) than pulp (11.38 mg GAE/g extract). Similar observation has been reported by Gorinstein et al. (2001) that total phenolics contents of lemons, oranges, and grapefruit peels have 15% higher TPC than those in the peeled fruits. Furthermore, Al-Juhaimi (2014) reported that the TPC of peel from Orlando orange from Saudi Arabia was 31.2% higher than that of
Conclusion
This study showed that the inclusion of orange peel and pulp phenolic enriched extracts to carrot juice enhanced its phenolic contents and antioxidant activity. The thermosonication process variables such as time and temperature were observed to have main effects on the total phenolic content and DPPH scavenging activity of the functional carrot juice. Higher amounts of phenolics and antiradical activity were obtained in juice containing peel than that with pulp at their optimized
Acknowledgement
The authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding of this research [the Research Group no. RG-1435-049].
Conflict of interest
Authors declare no conflict of interest.
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