Effect of Supplementation of Freshly Pressed Carrot Juice with Rhus coriaria L. on Changes in Juice Quality

Emilia Osmólska, Monika Stoma (), Agnieszka Sagan (), Barbara Chudzik and Agnieszka Starek-Wójcicka
Additional contact information
Emilia Osmólska: Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, Akademicka 13 Str., 20-612 Lublin, Poland
Monika Stoma: Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, Akademicka 13 Str., 20-612 Lublin, Poland
Agnieszka Sagan: Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Akademicka 13 Str., 20-612 Lublin, Poland
Barbara Chudzik: Department of Biological and Environmental Education with Zoological Museum, Maria Curie-Skłodowska University, Akademicka 19 Str., 20-033 Lublin, Poland
Agnieszka Starek-Wójcicka: Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Akademicka 13 Str., 20-612 Lublin, Poland

Sustainability, 2022, vol. 15, issue 1, 1-12

Abstract: The creation of an environmentally friendly food system involves, e.g., the production of safe and healthy food and the reduction of its waste. Therefore, the main aim of this research was to determine the effect of the addition of ground sumac powder (in the amount of 0.5, 1.5, and 3.0 g/100 mL) on the physicochemical properties of freshly pressed carrot ( Daucus carota L.) juice and to obtain a product with extended shelf life. The analyses revealed the multiplication of microorganisms in the control juice samples during storage and the inhibition of the multiplication in the sumac-enriched samples. After 72 h, the addition of sumac in the amount of 0.5, 1.5, and 3 g reduced the total number of microorganisms by 1.7, 2.9, and 3.1 log 10 CFU/g, respectively, compared to the control. The supplementation of carrot juice with sumac in the amount of 3% increased the content of carotenoids and polyphenolic compounds on the first day of storage by 23% and 40%, respectively, compared to the control sample. The addition of sumac to the carrot juice extended the shelf life of the product with a simultaneous significant increase in polyphenols classified as health-promoting substances.

Keywords: sustainable food production; natural preservative; Rhus coriaria L.; carrot juice; quality (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/15/1/719/pdf (application/pdf)
https://www.mdpi.com/2071-1050/15/1/719/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:15:y:2022:i:1:p:719-:d:1021224

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().