Effect of Lyophilised Sumac Extract on the Microbiological, Physicochemical, and Antioxidant Properties of Fresh Carrot Juice

Marta Krajewska, Agnieszka Starek-Wójcicka (), Agnieszka Sagan, Monika Sachadyn-Król and Emilia Osmólska
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Marta Krajewska: Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Agnieszka Starek-Wójcicka: Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Agnieszka Sagan: Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Monika Sachadyn-Król: Department of Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Emilia Osmólska: Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland

Sustainability, 2025, vol. 17, issue 13, 1-20

Abstract: The lyophilised sumac ( Rhus coriaria L) extract (LSE), in amounts of 0.25, 0.5, 1.0, 1.25, and 1.5 g/100 ml of juice, was incorporated into carrot juice, and its properties were assessed after 24, 48, and 72 h. A product without the lyophilised sumac extract served as the control. The highest supplementation level enhanced the physicochemical characteristics of carrot juice, increasing carotenoid and polyphenolic contents by 22% and 70% on the first day. The LSE significantly boosted antioxidant activity, yielding over a tenfold increase, while reducing capacity was elevated more than sevenfold. LC-MS analysis confirmed the presence of bioactive compounds, such as chalcones, flavonols, flavones, and phenolic acids, further validating the extract’s functional potential. Acidity and redness exhibited a proportional increase with the rising concentrations of the additive used. Additionally, microbial growth, including aerobic mesophiles, yeasts, and moulds, was markedly suppressed. After 72 h, the total count of aerobic microorganisms and yeasts/mould was reduced by 5.64 log and 4.94 log, respectively, compared to the control. The lyophilised sumac extract, rich in valuable bioactive compounds with antioxidant properties, effectively preserved freshly pressed carrot juice, mitigating spoilage and extending its shelf life. This form of sumac serves as a sustainable beverage additive, minimises food waste, and aligns with clean-label trends.

Keywords: sustainable juice production; natural additives; extracts; antioxidants; high quality; safety (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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