BACKGROUND The consumption of vegetable juices has increased due to their characteristics such as freshness/natural, high nutritional value, and low calories, being beverages a convenient way of consuming bioactive compounds. High hydrostatic pressure (HPP), which has been mainly used to replace thermal processing, is now also being successfully applied to recover bioactive compounds from herbs as extraction technology. The present work aimed to evaluate the effect of supplementation of carrot juice with winter savory leaves aqueous extract, on the final juice characteristics. RESULTS For so, the extract was added to raw carrot juice (1.0 mg extract/mL juice), which was then submitted to HPP and stored for 15 days under refrigeration. Microbial analyses were performed along storage time, as also physicochemical properties such as pH, colour, bioactive compounds concentration, and antioxidant activity. Supplemented juices presented lower microbial counts than the non-supplemented ones, and, generally, did not present significant changes (p>0.05) in pH or colour. Concerning the total phenolics and total flavonoids, as well as antioxidant activity, the values were generally higher (p<0.05) in supplemented juices, which was proven by the high correlation found between total phenolics and ABTS●+ and FRAP assays. CONCLUSION These data suggest that the addition of winter savory leaves extract in carrot juice treated with HPP can effectively improve microbial safety throughout refrigerated storage as well as antioxidant activity, without risking other characteristics of the juice, such as the colour or the acidity. This article is protected by copyright. All rights reserved.

中文翻译：

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高静水压提取冬香叶提取物对胡萝卜汁品质的影响

背景技术蔬菜汁由于其新鲜/天然、高营养价值、低热量等特点，是一种消费生物活性化合物的便捷方式，因此其消费量有所增加。高静水压 (HPP) 主要用于替代热处理，现在也成功应用于从草药中回收生物活性化合物作为提取技术。目前的工作旨在评估用冬香叶水提物补充胡萝卜汁对最终果汁特性的影响。结果 为此，将提取物添加到生胡萝卜汁中（1.0 毫克提取物/毫升汁），然后将其提交给 HPP 并在冷藏下储存 15 天。微生物分析沿着储存时间进行，还有理化性质，如 pH、颜色、生物活性化合物浓度和抗氧化活性。补充果汁的微生物数量低于未补充果汁，并且通常在 pH 值或颜色方面没有显着变化（p>0.05）。关于总酚类和总黄酮类化合物以及抗氧化活性，这些值在补充果汁中普遍较高（p<0.05），这由总酚类物质与 ABTS●+ 和 FRAP 测定之间的高度相关性证明。结论 这些数据表明，在用 HPP 处理的胡萝卜汁中添加冬香叶提取物可以有效提高整个冷藏储存过程中的微生物安全性和抗氧化活性，而不会影响果汁的其他特性，例如颜色或酸度。本文受版权保护。版权所有。