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. 2023 Feb 21:17:100604.
doi: 10.1016/j.fochx.2023.100604. eCollection 2023 Mar 30.

Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models

Shihan Bao  1 , Dingze Yin  2 , Qinyu Zhao  1 , Yuan Zhou  1 , Yayun Hu  1 , Xiangyu Sun  2 , Xuebo Liu  1 , Tingting Ma  1
Affiliations

Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models

Shihan Bao et al. Food Chem X. .

Abstract

The effect of thermal pasteurization (TP), high temperature long time (HTLT), ultra-high temperature instantaneous (UHT), high hydrostatic pressure (HHP) and thermosonication (TS) sterilization on the physicochemical, sensory and functional properties of black carrot juice (BCJ) were studied. And for the first time, the comprehensive quality of sterilized BCJ was quantified by mathematical modeling. UHT was the least suitable sterilization method for BCJ resulting from the most severe deterioration in functional properties. TS had adverse effects on sensory and physicochemical properties, but significantly increased the total flavonoids and anthocyanins contents (p < 0.05) and showed the strongest antioxidant activity, making it a nutritional high-value processing method. TP and HHP balanced the improvement of sensory properties and the retention of functional properties, which were the most suitable sterilization methods for BCJ. This study determined the optimal sterilization methods of BCJ, and provided a scientific solution for the screening of high quality processing methods.

Keywords: Black carrot juice; Comprehensive evaluation model; High hydrostatic pressure; Thermal sterilization; Thermosonication.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

None
Graphical abstract
Fig. 1
Fig. 1
Pearson correlation analysis for all indicators of BCJ. “*” indicates significant correlation (p < 0.05).
Fig. 2
Fig. 2
Color characteristics of sterilized BCJ. (a) a*-b* value chromaticity distribution diagram. (b) changes of L* value, C* value and ΔE. (c) PCA loading diagram of each color characteristic. (d) PCA score diagram of different sterilization treatments. (e) HCA clustering diagram. Different lowercase letters in the figure indicate significant differences (p < 0.05); different capital letters in (a) indicate significant differences in b* value (p < 0.05).
Fig. 3
Fig. 3
E-nose results of sterilized BCJ. (a) radar chart of E-nose response data. (b) LDA results of e-nose response. (c) HCA clustering diagram.
Fig. 4
Fig. 4
Functional indexes of sterilized BCJ. (a) the changes of TFC and TAC. (b) the changes of TPC and TCC. (c) the changes of DPPH, FRAP and ABTS antioxidant activity. Different lowercase letters in the figure indicate significant differences (p < 0.05).
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