Search Results (89)

Nowadays, consumer demand for functional foods with health benefits has grown significantly. In response to this trend, a variety of potentially probiotic foods have been developed—most notably kefir and kefir-like beverages, which are highly appreciated for their tangy flavor and health-promoting properties. Traditionally, kefir is made by fermenting cow’s milk with milk kefir grains, although milk from other animals—such as goats, ewes, buffalo, camels, and mares—is also used. Additionally, non-dairy versions are made by fermenting plant-based milks (such as coconut, almond, soy, rice, and oat) with the same type of grains, or by fermenting fruit and vegetable juices (e.g., apple, carrot, fennel, grape, tomato, prickly pear, onion, kiwifruit, strawberry, quince, pomegranate) with water kefir grains. Despite their popularity, many aspects of kefir production remain poorly understood. These include alternative production methods beyond traditional batch fermentation, kinetic studies of the process, and the influence of key cultivation variables—such as temperature, initial pH, and the type and concentration of nutrients—on biomass production and fermentation metabolites. A deeper understanding of the fermentation process can enable the production of kefir beverages tailored to meet diverse consumer preferences. Full article

Cultivated carrot (Daucus carota subsp. sativus) is a valuable component of equine diets due to its high β-carotene content (a precursor of vitamin A) and desirable sensory properties. However, its use may be limited by short shelf life, susceptibility to spoilage, and firm texture, which can be challenging for horses with dental problems. This study aimed to evaluate horses’ preferences for different physical forms of carrots. Twenty-one leisure horses aged 3–22 years were individually evaluated in a free-choice test. Each horse was simultaneously offered equal portions (150 g) of five carrot forms: raw, grated, boiled, dried, and juice. Feeding time and selection order were recorded, and data were analyzed using non-parametric tests. The form of carrots had a significant effect on feeding time (p < 0.001). Mean feeding time differed among forms; boiled carrots were consumed in 78.4 ± 15.3 s, whereas dried carrots required 156.2 ± 28.7 s. Among solid forms, raw carrots were most frequently selected first, followed by grated and dried carrots, while boiled carrots were the least preferred (p < 0.01). Carrot juice was initially rejected by most horses, but its acceptability increased in later trials. No significant correlations were found between horse age and either feeding time or selection order. The findings emphasize the practical importance of carrot processing in improving feed management and meeting horses’ individual nutritional needs. Full article

The increasing food waste generated along the food chain should be considered as a source of high-value compounds, with the aim of improving the circularity of productions. In this study, carrot pomace, the major by-product of carrot juice processing, was used as a source of carotenoids. For the valorisation of this by-product, different non-conventional extraction methods of carotenoids such as Ultrasound-Assisted Extraction (UAE) and Pressurised Liquid Extraction (PLE) have been developed. For the latter, the main parameters influencing the extraction have been optimised using a multivariate response surface design. Compared with previous reports, this study advances the current knowledge by using only food-grade ethanol/water mixtures as solvents and by combining the optimisation of carotenoid recovery with the measurement of energy consumption to evaluate process efficiency. Moreover, the sustainability of the extraction was quantitatively assessed using the AGREEprep metric, providing a more integrated and environmentally sound strategy for the valorisation of Daucus carota L. pomace. Full article

Carrot pomace is the solid residue left after juice extraction from carrots. Carrot pomace, typically seen as waste, is gaining recognition for its sustainability and potential to mitigate food waste while offering essential nutrients (phenolics, carotenoids, and β-carotene), which are recognized for their nutraceutical effects and health benefits. A study was conducted to develop a process for creating an innovative product, specifically a carp roe salad with added value, by incorporating carrot pomace. The innovative aspect is represented by using different proportions of carrot powder, 6% and 12%, when creating new varieties of roe salad. The study assesses the impact of carrot pomace powder on the salad’s antioxidant content, physicochemical properties, color, texture, rheological characteristics, and sensory qualities. The value-added products thus obtained are differentiated by superior phytochemical and nutritional characteristics, especially levels of carotenoids (84.01 ± 3.39–111.01 ± 1.68 mg/100 g DW), and the antioxidant activity (550.66 ± 9.25–588.32 ± 9.41 μM TE/g DW) of the developed salad. The obtained products displayed an improved color and texture profile. The sensory evaluation reveals that the carp roe salad with 12% carrot powder was favorably received by consumers, who valued the nuanced changes in flavor and the improved coloration of the product. Rich in antioxidants, fibers, and natural colorants, carrot pomace enhances the product’s value by increasing antioxidant activity and positively influencing sensory properties such as color and aroma. This research highlights the potential of using food by-products to create innovative, value-added products with improved health benefits. Full article

This study aimed to develop a functional jelly candy enriched with black carrot pomace (BCP) and virgin olive oil, promoting both nutritional enhancement and byproduct valorization. Three jelly formulations were prepared using BCP at levels of 6.7 g, 8.7 g, and 10.7 g, and apple juice concentrate (AJC) at 39.6 g, 37.6 g, and 35.6 g, respectively. Texture profile analysis showed that increasing BCP content significantly reduced jelly hardness from 31.87 ± 2.23 N to 21.24 ± 1.04 N, springiness from 0.817 ± 0.014 to 0.622 ± 0.018, cohesiveness from 0.539 ± 0.051 to 0.370 ± 0.015, and chewiness from 13.99 ± 0.83 to 4.90 ± 0.47. Sensory evaluation conducted with 20 panelists revealed that the formulation with intermediate BCP (Formula 2) achieved the highest overall acceptability score (7.40 ± 1.54) and lowest oiliness perception (6.25 ± 2.05). The jelly exhibited 17.68 ± 0.46% moisture, 30.4 ± 0.03% total sugar, 5.6 ± 0.2% dietary fiber, 4.85 ± 0.29% protein, and 25.34 ± 1.44% fat content. Total phenolic content (TPC) was 178.76 ± 0.51 mg GAE/g dry basis, with a DPPH radical scavenging activity of 49.20 ± 5.66%. Encapsulation of olive oil within the jelly matrix reduced oxidative degradation over 50 days of storage, with peroxide values rising only from 5.00 to 6.00 meq/kg and acidity from 0.36% to 0.50%, compared to 6.25 meq/kg and 0.55% in free oil. These findings demonstrate that BCP-enriched jelly candies offer enhanced nutritional, functional, and oxidative stability properties while contributing to sustainable utilization of food industry byproducts. Full article

Cabbage is one of the most popular vegetables all over the world, with white cabbage generally being more popular than red cabbage. This study aimed at a comparison of the antioxidant properties of fresh and fermented white and red cabbage. Total phenolic content, the content of anthocyanins and carotenoids, and the Total Antioxidant Capacity (TAC) assayed by ABTS^• scavenging, DPPH^• scavenging, FRAP, and ORAC of fresh white and red cabbage, fermented white and red cabbage (sauerkraut), and sauerkraut juice were compared. The TAC of fresh and fermented red cabbage, and of red sauerkraut juice (110.3 ± 8.9, 47.4 ± 4.6 and 48.9 ± 5.7 mmol Trolox equivalents/kg, respectively) was significantly higher than the TAC of fresh and fermented white cabbage and white sauerkraut juice (5.1 ± 0.2, 7.9 ± 0.9 and 6.6 ± 0.9 mmol TE/kg, respectively, when assayed by ORAC). The TAC of white sauerkraut and white sauerkraut juice could be elevated by fermentation with 20% of black carrots (to 16.4 ± 1.2 and 10.5 ± 0.8 mmol TE/kg, respectively) but the TAC of red sauerkraut and red sauerkraut juice was diminished by a mixture of either orange or black carrots, which are of lower anthocyanin content than the red cabbage (41.8 ± 3.0 and 29.2 ± 3.1 mmol TE/kg, respectively). These results may justify the promotion of the broad consumption of red cabbage, both fresh and fermented, and encourage the usage of red cabbage as a promising material for functional foods. Full article

In recent years, ultrasound has been integrated into fermentation technology due to its activating effect on microorganisms, and the possible effects of ultrasound-assisted fermentation on the fermentation process, yield and quality of the final product have also attracted attention. This study aimed to reveal the effects of sonication applied before the fermentation on the fermentation process and the quality of fermented black carrot juice. The samples were sonicated at a frequency of 35 kHz and an amplitude of 60% for 0, 5, 15 or 30 min before the fermentation. During the fermentation, the pH, acidity, organic acid profile, ethanol and soluble solid content (SSC), color, turbidity, total lactic acid bacteria (LAB), total mesophilic aerobic bacteria (TMAB) and yeast counts were determined. The amount of SSC in the samples increased at the beginning of fermentation as the sonication time increased. Lactic, acetic and propionic acids were detected in the samples. The amount of lactic acid in all the samples treated with ultrasound was higher than in the control sample and the amounts of acetic acid, propionic acid and ethanol were lower. Ultrasound application caused an increase in the TMAB and yeast counts. A five-minute ultrasound application caused a decrease in the number of LAB, while 15- and 30-min applications caused an increase. Thirty minutes of ultrasound treatment resulted in the reddest fermented black carrot juices with the highest level of color saturation. The most appreciated sample in terms of taste, aroma and general acceptability was the sample subjected to a five-minute ultrasound application. As a result, ultrasound application before fermentation positively supports different quality parameters of fermented black carrot juice and the use of sonication in production can be recommended. Full article

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. Full article

Cryptosporidium spp. oocysts are highly resistant to conventional disinfection methods and have been associated with foodborne outbreaks linked to unpasteurized fruit and vegetable juices. This study aimed to evaluate the effectiveness of Pulsed Electric Fields (PEF) in permeabilizing Cryptosporidium oocysts in water, apple juice, and carrot juice. Oocysts were exposed to monopolar square-wave pulses (3 µs) at electric field strengths ranging from 15 to 35 kV/cm, with treatment times up to 180 µs, and application temperatures between 25 °C and 60 °C. Membrane permeabilization was assessed using propidium iodide uptake via fluorescence microscopy and flow cytometry. Results showed that oocyst permeabilization increased with electric field strength, treatment time, and temperature, with up to 90% permeabilization achieved at 35 kV/cm and 45 °C. Carrot juice treatments yielded higher permeabilization levels than apple juice, attributed to greater electrical conductivity and energy input. Temperatures below 60 °C alone had negligible effects, but synergistically enhanced PEF efficacy. These findings demonstrate that PEF, particularly when combined with mild heat, is a promising non-thermal technology for reducing Cryptosporidium viability in beverages, offering an effective alternative for improving the microbiological safety of minimally processed juices while preserving sensory and nutritional quality. Full article

The formation of a new fluorescence band of anthocyanidins and anthocyanidins, centered at about 530 nm (excitation at 460–470 nm), is proposed as a simple indicator of food oxidation. This fluorescence band appeared and increased progressively during the incubation of blueberry juice under aerobic conditions and the cooking of blueberry homogenate and black carrot. The same effect was observed upon the addition of delphinidin to rapeseed oil subjected to simulated frying. A ratiometric parameter (ratio of the fluorescence intensity at the maximum of the new band to the fluorescence intensity of native anthocyanins/anthocyanidin) is proposed as a versatile index useful for the estimation of the oxidation of food products containing anthocyanins or supplemented with anthocyanins or anthocyanidins. Full article

Purpose: The aim of this study was to evaluate the color stability of 3D printed resin disks using spectral reflectance data obtained at different time periods after immersion in various staining solutions. The color stability of 3D-printed temporary crowns is clinically important, as it directly affects the esthetic outcome and patient satisfaction during the provisional phase of treatment. Materials and methods: Forty identical round disk specimens measuring 10 mm in diameter and 2 mm in thickness were fabricated using CAD/CAM 3D printing resin (shade B1). Half of the specimens (n = 20) were polished using an acrylic bur and medium pumice. The remaining specimens were unpolished (n = 20). Each group of disks was then immersed in one of the following immersion solutions: artificial saliva, black tea, carrot juice, and red wine. Color difference ΔE was evaluated using the spectrophotometer, a spectral reflectance instrument, at baseline, day 1, week 1, week 2 and week 3, against a white background. Comparisons between polished and unpolished disks at each time point were conducted using Mann–Whitney tests. Differences among the staining solutions at each time point for both polished and unpolished disks were analyzed using a one-way ANOVA with Tukey’s post hoc test. Results: Color difference ΔE was measured using the CIELAB formula. The mean ΔE values of each group were calculated. The greatest difference in color was observed in the unpolished and polished disks immersed in red wine. Polished disks showed less color difference when compared to unpolished disks. Significant differences in ΔE were detected between polished and unpolished disks immersed in red wine at week 1 (p = 0.0159), week 2 (p = 0.0079) and week 3 (p = 0.0079) and in carrot juice at week 3 (p = 0.0317). Conclusions: Immersion of 3D printed disks in different staining solutions caused detectable color difference in the tested materials, which was relative to the immersion duration and the staining solution used. The color of the 3D printed resins is influenced by the surface finishing, which may result in visually perceptible color differences. The color stability of 3D printied materials should be improved to provide long-term esthetics. Full article

The study investigated the effect of osmotic treatment, edible coatings, and reduced pressure on the quality of carrots dried by the microwave–vacuum method (MVD) at 3.5 or 6.5 kPa and microwave power of 250 W. Initial osmotic enrichment (OE) of carrots was carried out in chokeberry NFC juice, and osmotic dehydration (OD) in chokeberry juice concentrate. Coatings were prepared using sodium alginate or citrus pectin solutions of 1.0 or 1.5%. Osmotic treatment, and then drying pressure, had the greatest effect on increasing the dry matter (DM), total phenolic content (TPC), and color changes, but also on decreasing the water activity (AW) of dried carrot. The highest DM (average 98.7%) and the lowest AW (average 0.25) were obtained in OE carrots and dried at 3.5 kPa. Drying carrots, combined with osmotic treatment and coating, increased TPC by 13-fold, from 225 in fresh to 3229 mg GAE/100 g d.m. in dried carrots. Osmotic treatment did not affect the antioxidant activity of DPPH•, but OD significantly increased ABTS•+ compared to the raw material. Coatings had a smaller effect on color changes and antioxidant activity (DPPH• and ABTS•+) and no significant impact on DM and AW. The color changes of the control and coated samples were an increase in color lightness, redness, yellowness, and saturation (vividness), and those subjected to osmotic treatment showed a decrease in these parameters. The lower AW of dried carrots positively affected higher hardness. All samples were sensory accepted, including color, texture, and smell, especially after OD in chokeberry juice concentrate, while crunchiness was the lowest (five out of nine points). Full article

According to the concept of smart postharvest management, an information and communication technology sensor–based monitoring system is required in the juicing process to reduce losses and improve process efficiency. Such technologies are considered economically burdensome and technically challenging for small-scale enterprises to adopt. From this perspective, this study aimed to develop a smart monitoring system for the juicing processes in small-scale enterprises and to identify the optimal operating conditions based on the monitoring data. The system developed is equipped with two weight sensors attached to the twin-screw juice extractor, allowing for the automatic measurement of the weight of the raw material and the resulting juice product. The measured data are automatically transmitted and stored on a computer. Additionally, the system was designed to remotely control the speeds of the juicing and feeding screws, which are the primary controlling factors of the twin-screw juicer. Juice yield and processing time were optimized using carrots and pears. The optimal juicing and feeding speeds for pear yield were found to be 167.4 rpm and 1557 rpm, respectively; carrots achieved an optimal yield at a juicing speed of 502.2 rpm and feeding speed of 1211 rpm. In contrast, the processing time was minimized at juicing–feeding speeds of 6–6 and 7–5 for pears and carrots, respectively. Consequently, it was challenging to determine the optimal conditions for simultaneously optimizing the yield and processing time. This also suggests that the juicing process is affected by the properties of the fruits and vegetables being processed. By developing a system capable of accumulating the data necessary for the digitization of postharvest management and food processing, this research offers a valuable platform for the smart monitoring and optimization of the juicing process. Full article

The aims of this study were to improve the functional and nutritional properties of fermented black carrot juice by using sweet and acid whey in the production of fermented black carrot juice, to transform whey into a value-added product and to determine the effect of whey addition on the fermentation process. Whey was utilized as a water substitute in the formulation of the beverage prior to fermentation, and five distinct formulations were developed based on the type and proportion of whey (0% whey (control sample), 25% acid whey, 100% acid whey, 25% sweet whey, 100% sweet whey). Microbiological, sensorial, phytochemical, and physicochemical analyses were performed on samples taken during fermentation and on samples fermented and then resting. The addition of whey into the formulation resulted in an increase in acidity and turbidity of the beverage, with lower anthocyanin content observed in samples containing whey compared to the control throughout the fermentation process. The samples containing 100% whey exhibited lower a*, b*, h, and C* values and lower amounts of individual anthocyanins. The microbial load in these samples was high in the early stages of fermentation and reached a minimum towards the end of fermentation. The incorporation of whey led to an acceleration in the fermentation process, an enhancement in the microbiological characteristics of the beverage, and a substantial variation in phenolic compounds through the formation of a reversible protein complex. The resting process provided significant increases in color, anthocyanins, and gentisic and chlorogenic acids of whey-containing samples. The results showed that it is possible to produce whey-based functional fermented black carrot juice that is close to the control sample in terms of sensory and phytochemical properties and better than the control sample in terms of lactic acid bacteria count. It is recommended that both sweet and acid whey be utilized at a ratio of 25% in the production of fermented black carrot juice and to rest at 4 °C before consumption. Full article

Carrots, scientifically known as Daucus carota L., are among the most popular and widely consumed vegetables. They are used for cooking and juice production, both industrially and in households, resulting in large amounts of waste each year, mainly from the peel. The peels are rich in antioxidant compounds that can be used either as cosmetics or as food and feed additives. Therefore, in this work, the extraction of these compounds was optimized using green techniques (pulsed electric field and/or ultrasonication) and solvents. Response surface methodology was applied to achieve the optimization. Under optimum conditions, the total polyphenol yield was 8.26 mg gallic acid equivalents per g dry weight (dw) and the total carotenoid content was 137.44 μg β-carotene equivalents per g dw. The optimum extract reportedly showed an antioxidant capacity of 76.57 μmol ascorbic acid equivalents (AAE) per g dw by FRAP assay and 63.48 μmol AAE per g dw by DPPH assay, while the total ascorbic acid content was 2.55 mg per g dw. Furthermore, chromatographic quantification of individual bioactive compounds through a diode array detector was performed, wherein catechin yielded the highest proportion (18.6%) of the total 6.88 mg/g dw. This study addressed inquiries regarding the valorization of bioactive compounds from carrot peels, as well as several strategies for recovering their diverse bioactive components using green procedures and solvents. Full article