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KMID : 0380620190510040369
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 4 p.369 ~ p.378
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Effect of extraction method on quality characteristics of the carrot juice
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Park Hye-Jung
Kim Ji-Youn
Lee Song-Min
Kim Hee-Sook
Lee Sang-Hyeon
Lee Mun-Hyon
Jang Jeong-Su
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Abstract
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This study aimed to compare the quality characteristics of carrot juice based on different extraction methods such as centrifugation, single gear, and twin gear methods. Juice quality was evaluated based on extraction yield, nutritional components, and cloud stability. Twin gear extraction resulted in the highest extraction yield, and the highest mineral content. In addtion, β-carotene level higher than the recommended daily intake was obtained only in the carrot juice prepared using twin gear extraction of 100 g carrots. The minimum particle size was observed in twin gear extraction, followed by single gear extraction and centrifugation method. Therefore, twin gear extraction was selected as the optimal method, and changes in the antioxidant and metabolic activity of carrot juice were investigated using this method. Consequently, the carrot juice showed a higher lipid peroxidation inhibition rate than α-tocopherol (1 mg/mL), and angiotensin I-converting enzyme (ACE) inhibitory activity was increased upon digestion.
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KEYWORD
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juicer, carrot, extraction method, cloud stability, in vitro digestion
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