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10 .   Study on obtaining vegetables juices with high antioxidant potential, preserved by ohmic pasteurization

Authors: Felicia Dima, Daniela Istrati, Maria Garnai, Valentina Serea, Camelia Vizireanu

Volume 21, Issue 1;
Pages: 67-74;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

In recent years is growing the interest in healthy eating to help prevent diseases. Numerous scientific studies have demonstrated the importance to human health of consumption of raw vegetables and fruits. The natural juices of vegetables and fruits are a concentrated form of vitamins, minerals and antioxidants. Our team proposes a healthy drink with a balanced nutrient content and low caloric value, which also constitutes an important source of vitamins, antioxidant compounds and dietary fiber needed for digestion. In the present study were used juices obtained from vegetables grown on Romania, namely pumpkin, carrot and celery, mixed with citrus fruits, oranges and grapefruits. It was analyzed the chemical composition and the content of antioxidant compounds of some variants of cocktails, only with vegetal juices. To ensure preservation of these cocktails it was used ohmic pasteurization, which can provide better nutritional properties and keeping sensory characteristics for a period of 14 days. From experimental data resulted that thermic effect of ohmic method is less harmful on flavonoids than conventional method. After this period of 14 days of storage, the highest amount of polyphenols was fined for sample P3 of cocktails, with grapefruit juice. The lowest content of flavonoids was found for sample P1, with the smallest amount of pumpkin juice. Finally, checking of acceptability of consumers by sensory analysis revealed that ohmic pasteurisation of juices have obtained a higher score than conventionally pasteurisation and had no negative influence on flavor of juices.

Keywords: vegetable juices, pumpkin, antioxidant activity, ohmic pasteurisation, sensory characteristics

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