Journal Article

Analysis of the Effect of Various Potential Antimicrobial Agents on the Quality of the Unpasteurized Carrot Juice

Piotrowska-Cyplik, Agnieszka, Ratajczak, Katarzyna, Cyplik, Paweł

2023

Overview

Short shelf-life and poor microbial quality of minimally processed foods of plant origin pose a serious problem for the food industry. Novel techniques of minimal treatment combined with disinfection are being researched, and, for fresh juice, the addition of antimicrobial agents appears to be a promising route. In this research, fresh, nonfiltered, unpasteurized carrot juice was mixed with four potential antimicrobials (bourbon vanilla extract, peppermint extract, cannabidiol oil, and grapefruit extract). All four variants and the reference pure carrot juice were analyzed for metapopulational changes, microbial changes, and physicochemical changes. The potential antimicrobials used in the research have improved the overall microbial quality of carrot juice across 4 days of storage. However, it is important to notice that each of the four agents had a different spectrum of effectiveness towards the groups identified in the microflora of carrot juice. Additionally, the antimicrobials have increased the diversity of the carrot juice microbiome but did not prevent the occurrence of pathogenic bacteria. In conclusion, the use of antimicrobial agents such as essential oils or their derivatives may be a promising way of improving the microbial quality and prolonging the shelf-life of minimally processed foods, such as fresh juices, but the technique requires further research.

• Publisher: MDPI AG,MDPI
• Subject: Analysis / Anti-infective agents / Antimicrobial agents / Antioxidants / Bacteria / Cannabidiol / Carotenoids / carrot juice microbiome / Carrots / Citrus fruits / Cosmetics / E coli / Essential oils / Fatty acids / food microbiology / Food products / food safety / Fruit juices / Gram-negative bacteria / Gram-positive bacteria / Listeria / Marijuana / microbial quality of carrot juice / Microbiota (Symbiotic organisms) / Microorganisms / Oils & fats / Pathogens / Processed foods / Salmonella / Vegetable juices