J. Glob. Innov. Agric. Soc. Sci., 2013, 1(1): 22-27.

ISSN (Online): 2311-3839

http://www.jgiass.com

EFFECT OF VARIOUS HYDROCOLLOIDS ON CLOUD STABILITY AND

NUTRITION OF CARROT JUICE
Azam Shakeel, Hafiz Khuram Wasim Aslam, Muhammad Shoaib, Hafiz Arbab Sikandar
and Rabia Ramzan
National Institute of Food Science and Technology, University of Agriculture, Faisalabad
*
Corresponding authors e-mail: azam1087@gmail.com
Fruits as well as Vegetables are very dense source of bioactive components, and necessary for healthy diet plan. Currently,
fruit and Vegetable (F & V) juices are gaining much fame because of very high demand of non alcoholic beverages, uses
as an alternative to the caffeine containing drinks such as coffee, black and green tea and carbonated soft drinks etc.
Pakistani markets like other world also indicated a very high desire of F & V juices because of their health promoting and
energy rich characters. F & V are very important portions of healthy drinks whiche provide enough concentrations of
essential nutrients. Carrots are the major vegetables that are loaded with biologically active carotenoids contents. It is
evident from the researches that the use of carrot juice can give help to prevent the risk of some diseases like cancer,
cardiovascular diseases, muscular collapse and diabetes. Recently, the production of Carrot juice has an increasing task of
the juice production areas in whole world because of their very poor energy value and main source of vitamins and mineral
contents. The cloudy carrot juice is desired as a quality attribute and for the cloudy carrot juice and to get required quality
characteristics, hydrocolloids are widely used in F & V juices, drinks and proteinacious juices to boost cloud stability as
well as color because of their suspension and thickening abilities. In this review, the health benefits of carrot juice and the
stabilizing effects of different hydrocolloids and their future prospective are discussed.
Keywords: Carrot, Carrot Juice, Hydrocolloids, Cloud Stability, Health benefits
eat highly fresh fruits and vegetables. Among all these,
carrots are being greatly used due to their healthy flavor and
great health benefits related to vitamins, mineral contents,
and fiber. These also contain; -carotene, a precursor of
Vitamin A. Moreover, carrots are rich in dietary fiber,
antioxidants and minerals, and fall in alkaline food. Carrots
and carrot products are high in -carotene, vitamin B1 and
C with good amount of dietary fiber. Of all the vegetables.
These compounds have long been recognized for their role
in vision but more recently carotenes have been claimed to
provide protection against a range of serious condition
including cancer and heart disease (Mayne et al., 1992;
Murakoshi et al., 1992; Abbey et al., 1995).
A root vegetable, carrot (Daucus carota) is produced
globally because of its effective medical importance (Yoon
et al., 2005) and as efficient way of getting carotene
contents as well as its valuable quantities of contents
vitamin and mineral contents (Walde et al., 1992; Demir et
al., 2004).

Carrot Production and its Importance: The Carrot (Daucus

carota) belongs to family Apiaceae and produce widely in
whole world for its eatable root. It is believed to have
originated in Central Asia then spread to Asia, Europe,
North Africa and the Mediterranean region (Kalra et al.,
1987 and Mazza, 1989). Although it has been widely
cultivated for many centuries, the use of carrot as a food
dates only from the early twentieth century.
In Pakistan carrot ranks third among winter vegetables with
an area of 13,900 hectare and total production of 242,300
tonnes of roots in addition the leaves are important as
animal feed. The national average yield for carrot is only
17.5 tonnes per hectare which is quite low as compared to
other advanced countries, such as Belgium (47.64
tonnes/hectare), Denmark (44.29 tonnes/hectare), and the
United Kingdom (44.28 tonnes/hectare). However, in India
and China the average yield is 30 and 38.54 tonnes per
hectare, respectively. Pakistan is an impoverished and
underdeveloped country where per capita vegetable
consumption is 35 kg/person/year (Samie et al., 2010)
compared to 155 kg/person/ year in Korea. The minimum
recommended vegetable intake to provide sufficient
amounts of vitamins C and A is 73 kg/capita/ year (Ali and
Abedullah, 2002) while at least 146 kg/year (5 portions per
day) is recommended for optimum health.
Prior to that time it was used for medicinal purposes.
Carrots are sold as whole or as half cut form carrots and are
consumed after using in canned form and in canned foods
and juices and in the form of freezed products. Over the
world, healthy eating strategy has forced the usual people to

Carrot Juice and its nutritional value: Fresh juice of

carrots contains 84% water and 7% carbohydrate, 0.74%
and 1% protein and fat dietary fiber 7%. Furthermore, the
carrot juice is popular because of its good healthy uses and
it is medicinal in nature; for example, it is good for
urogenital diseases. Bao and Chang (1995) communicated
that carrot pulps that have 4-5% protein, 8-9% reducing
sugar and 5-6% mineral.
Carrots are the major vegetables that are loaded with
biologically active carotenoids contents. Recently, the
22

Effect of various hydrocolloids on cloud stability and nutrition of carrot juice

impoverished and underdeveloped country where per capita
vegetable consumption is 35 kg/person/year (Samie et al.,
2010) compared to 155 kg/person/ year in Korea. The
minimum recommended vegetable intake to provide
sufficient amounts of vitamins C and A is 73 kg/capita/ year
(Ali and Abedullah, 2002), while at least 146 kg/ year (5
portions per day) is recommended for optimum health (ACS
1996). The world over, healthy eating strategy has forced
the masses to eat highly fresh fruits and vegetables.

production of F & V juices has an increasing task of the

juice production areas in whole world because of their very
poor energy value and main source of vitamins and mineral
contents. Cloudy carrot juice is a most natural juice, healthy
and nutritional among all drinks. Hydrocolloids now used
adversely in F & V juice drinks and proteinacious juices to
boost cloud stability as well as color because of their
suspension and thickening abilities.
Recently, a constant improvement of juice utilization has
been studied in most parts of world (Schieber et al., 2001).
Carrot juice has a high nutritional value as it is a main
source of carotene contents (Demir et al., 2004). In all areas,
a constant improvement in use of carrot juice has been seen
(Schieber et al., 2001). The juice of carrot is flattering more
and more accepted in China. More content of carotenes,
cloud ability as well as color stabilization of carrot juice is
main parameters of high quality cloudy juice. The
advantages for health of taking juice of carrot are
considered for health, eyesight, bones health and teeth
health, liver, skin and hair as well as serving against cancer
(Heinonen, 1990; Desobry et al., 1998; Johnson, 2003;
Demir et al., 2004 ; Winston, 1997 ; Schieber et al., 2001).

Formation of Sediments: The consumption of cloudy juice

has high nutritional importance because there is high
tendency for all of the nutrients to remain in the colloidal
suspensions that is the ability of cloudy carrot juice. Juices
containing different amounts of cloudy particles offer the
consumer the good experience of a different feel compared
with filtered juices (Tolesphore and He, 2009). The decrease
in juice stability was indicated to the people quality is poor
or low quality. Normally, the decrease of juice stability due
to the precipitation of juice. Furthermore, the precipitate
may severely affect the nutritional value of juices by taking
flavor components and coloring substances (Sinchaipanit
and Kerr, 2007).

Health benefits of carrot juice:

Carrot is considered for decreasing the risks of many
kinds of cancer as cancer of skin as well as breast cancer.
The anti-cancer characters of carrot juice are always
considered as a great blessing because of the its proportions
of - carotenoids. - Carotenoids contents varies for Vit. A
in our body. Researchers have linked Vit. A as preventive of
cancer due to its antioxidant ability which help to remove
cancerous substances from the body.
Deficiencies of Vit. A may pose harm to skin and cause
dryness, nails and hair damage. Taking juice of carrots to
make Vit. A is told highly beneficial in many regions of our
body. Vit. A also strengthen the bones helth and teeth.
Taking juice of carrots is considered highly well for the
health of liver because of Vit. A's.
Taking juice of carrots is considered so good for eyesight
because of Vit. A production in the body. Due to low level
of Vit. A may cause night blindness. Taking juice and
taking of raw carrots, is considered good specifically
beneficial for health of parents. -Carotenoid contents that
produces Vit. A is told for very well for both the health of
mother and her kid. Some cases of researches proved that
when kids take both milk and juice of carrots they get
maximum advantage and possible quantity of Vit. A.
The more color of the carrots, the high amount of carotenoid
contents it contains. Most of people take the natural taste of
juice of carrots. Carrot has a very good concentration of
natural sugar. Taking carrot juice is also considered very
good for sexual health because of the Vit. E.

Methods to control sediments / cloud stability: Juice

cloudiness can be maintained during prolonged storage by
treating the juices with hydrocolloids. Hydrocolloids is
consumed in food suspensions forms due to their functional
properties like water-holding capacity, regulation of the
rheological characters and ionization in liquid solutions,
leading to the stability of insoluble particles (Genovese and
Lozano, 2000).
Previous studies showed hydrocolloids addition at different
concentrations was least and depends on the versatility of
juice formulations and the way of juice extractions. Greater
levels of hydrophilic colloids give harmful effects in
structure of the product (Sinchaipanit and Kerr, 2007).
Cases of the smoothness of juices of carrots are least and
hard to check due to difference in juice yielding rates and
statistical designs (Sims et al., 1993). Furthermore, the
influences of enzymatic mash treatment of smoothness are
contradiction for us. Sims et al. (1993) stated that enzymatic
mash treatment could significantly enhance the cloudiness
of cloudy juice. Enzymatic mash treatment improves
thickening and the cloudiness in carrots or juice of fruits and
vegetables.
Sampling of juice of carrots by treating with heat expose
for juice yielding may increase rate of yield and stabilization
cloudiness (Genovese et al., 1997; Beveridge, 2002), the
enzymes pectin methyl esterase, pectin esterase were
deactivated. Pectin methyl esterase, pectin esterase could
increase the weight of solid suspensions by pectin complex
formation by acting on non soluble pectin on upper side of
cloud particles, so leading to precipitation and causing juice
filtration.
Adding little acidic water to the carrots enhanced stability
of fruit and vegetable juices. In relation with Reiter et al.
(2003) and Sim et al. (1993), acid addition of the carrot

Carotene content: More contents of carotenoids, more

cloud stability which ensure high quality parameters of
good-quality carrot juice. The carotene content of carrots
ranges from 60-120 mg/100 g but some varieties can contain
up to 300 mg/100 g (Veliek, 1999). Pakistan is an
23

Effect of various hydrocolloids on cloud stability and nutrition of carrot juice

yielding is showed an important step in the preparation of
steady juices (Sims et al., 1993; Reiter et al., 2003).
Qin et al., 2004 stated that the cellulytic enzyme treated
samples had higher xylanase enzyme and cellulase enzyme
rates, but lower pectinase rate observed. The pectolytic
samples had more pectinase rate of reacton. When the
enzyme added samples were used singly, the smoothness of
the carrot juices was very up and hydrolytic speed was very
low, but when the two enzyme preparations were added
together into the carrot purees, the viscosity was decreased
rapidly at the time of start of 15min. The concentration of
carrot juice by squeezing method observed 460 g kg1, while
the enzyme treatment improved it to 580 g kg1.
The dosages of the enzyme added samples found different
other parameter test which showed that the cellulytic
enzyme added samples gave highly critical results than the
pectolytic enzyme added samples for juice concentration as
well as color. The standard enzymatic treatments were 0.035
g kg1for the pectolytic enzyme added samples and 1.6 g
kg1for the cellulytic enzyme added samples. When enzyme
treatments enhanced to 0.05 g kg1pectolytic enzyme added
samples and 2.5g kg1 cellulytic enzyme added preparations,
juices became filtered and clear, but there seen precipitation
in bottles. During production of juice, treatments like
peeling and blanching, sterilizing and storage, all-trans-carotene is significantly converted into its cis isomers, due
to effect of light and heat etc (Qin et al., 2004).
Total soluble solids, titratable acidity and pH were slightly
increased to 8.0 Brix, 0.39 g/ 100mL and pH 3.6 by using
clarification process. A vital increase in reducing and total
sugar content (89.91 mg/mL and 162.95 mg/mL) compared
to the juice pulp in process of filteration. Ascorbic acid,
total phenolic content and proteins were lightly affected by
the clarification process and this may be due to the heating
process during clarification (Eric, 2008). A hydrocolloid
Pectin is used in various food products. It provides
improved food characteristics including stabilizing,
thickening, and textural properties in many foods such as
beverages, dairy products, jelly, jam, confectionery and
bakery products. Citrus fruit peel is the main source of
pectin (Wang, et al., 2002). Pomelo (Citrus maxima Merr.)
is also an interesting pectin source, although it is not
presently exploited at an industrial production level.
The constant clouding properties of pectin used in food due
to its polarity and rheological properties (Kimball, 1991).
By adding pectin mainly, the clouding of fruit juice is
stabilized because of the pectins viscosity properties.
Movement of clouding particles retards due to increasing
viscosity of fruit juice, thus the agglomeration with
subsequent sedimentation is avoided (Okoth, et al., 2000).

mash before yielding juices showed a greatest cloudiness, as

acidic conditions affected protein precipitation before
extracting the juices.
Acid addition and thermal process of guava juice enhanced
the strength of the suspended cloudiness of juice (Yen and
Song, 1998). Pessa and Bailey (1988) and Borowska et al.
(2000) showed that enzymatic mash treatment significantly
improves the cloudiness as well as stability of juice of carrot
nectars as well. The stability and cloudiness was affected
not only by the smoothness, but also by the size and particle
of carrot juice (Reiter et al., 2003).
A reasonable increase in carotenoids contents happened
after enzymatic mash treatment. The carotenoids contents
in the juice of carrots were main indicator of highly nourish
carrot juice. The carotene contents in juice were reasonably
increasing to nearly 68.02 mg/kg which was 1.5-fold more
as compared with the non- enzymatic added samples (Liao
et al., 2007). Demir et al. (2004) observed that the enzyme
added treatment t had a negative effect on -carotene
contents because of the side effect of the enhancement in
juice yield using the enzyme Pecinex.
Hydrocolloids are a heterogeneous higher chain
polymerized compounds among all other groups
characterized because of their ability of making gluey
suspensions also gel formation whenever add in liquid
water. Due to a many number of hydroxyl groups enhances
the attraction of binding molecules of water depicted them
hydrophilic compounds. Moreover, hydrocolloids form a
dispersion that is a stage in between a pure solution and
suspension and indicates the properties of a colloid.
Considering these two properties, they are named as
hydrophilic colloids or hydrocolloids.
The major cause about the good use of hydrocolloids in
food industries and as well as in cloud stability of carrot
juice is the property to modify the rheological behavior of
food industries. This consists of two basic characters of food
chains named as turbidity pattern and mechanical property.
Change of texture as well as viscosity of chain of food
beneficial to change the organoleptic properties so
hydrocolloids are used as major additives to play special
objectives. This all is clear mostly hydrocolloids are of the
class of allowable food additive in each country overall in
the world. Many recipes like soups, gravies, salads, sauces
and dressings use hydrophilic clouds to get the good
viscosity as well as smoothness.
Application of hydrocolloids: Many ways of handing out of
juice been studied of the objective of enhancing people
likeness. Generally juice of carrots produced with squeezing
of the mash treatment results in a carotenoids-enrichment
(Demir et al., 2004).
EMT is a treatment for achieving high juice yield from F/V.
Besides high ability of press and concentration of juice up to
20%, it showed a healthy influence to gain more carotenoids
and DM contents of the product (Demir et al., 2004). Cases
of studies were made on the influence of heat treatments,
acid and enzymatic mash treatment of carrot juice on
quality. Heat treated samples of carrots expose to juice

Addition of Hydrocolloids and Stabilization of Carrot Juice

Important hydrocolloid Stabilizers used in Different juices
and other Food products: Starch due to its cheapness
normally act as hydrocolloid thickening agent, the cause for
its use is comparatively economical, and probably starch has
no noticeable effect on taste when added at a low (2-5%)
level. Furthermore, many foods contain starch a common
24

Effect of various hydrocolloids on cloud stability and nutrition of carrot juice

trend of RV decrease was similar while different doses of
flaxseed gum were mixed in juice. Thickening effect
showed by guar gum was the mainly notable among the
three kinds of hydrocolloids. It is noted that several gums
causes change in relative viscosity and turbidity of carrot
juice. Without any electrical charge, GG proved a
significant stabilizing polysaccharide. It gives the highest
viscosity over all marketable natural gums at the lower cost.
It could suspend the particles and higher the viscosity of
juice of carrots. In many plants including carrots
Polysaccharide Pectin is an ionic is ionic in nature with
viscosity (low) and charge (negative).

component, starch by adding has no outside foreign taste

that is pure to most of the gums. In soups and sauces, a base
texture is mainly get by the hydrocolloid provision. Studies
showed that Sour and sweet sauces thickening of with
various polysaccharide together as oat starch of xanthan
gum and gum of starch-xanthan of potato observed (Saha,
2013).
Stabilizer role evolution is measured as the effect upon
rheology and organolaptic characters. As compared to gum
of starch xanthan of potato combination, Oat starch of
xanthan gum combination showed better thickening
property as observed by thixotropic energy. Xanthan and
starch of potato are anionic sacharoids so thickening
thermodynamically mismatched for effective intermolecular
boundary required (Gibinski et al. 2006). Starch-xanthan
combination gave a reasonable effect in dessert sauces i.e.
Strawberry sauce stabilizer. It gives stable textural as well
as organoleptic characters of the sauces minimum for twelve
weeks. Most stable starch on storage is sauces are; starch of
potato with 0.12% gum of xanthan is a better stabilizer
(Sikora et al. 2007).
Higher galactose content was found in guar gum, showing
swell and not dissolved completely in water. Heat is
necessary for gum of Locust bean to treat with heat to
solubilize fully (Wang et al. 2000; Dunstan et al. 2001).
Range of viscosity usually starts from 3000-3500 for LBG
dispersions and 6000 to 7500 mPas at 1% solids (Alexander
1999a). More molecular weight of guar- gum has more
viscosity of guar gum comparative to gum of Locust bean
(Casas et al. 2000).
Influence of some hydrophilic colloids on stability cloudy
carrot juice: Among vegetable juice, carrot juice has
hanging particle as clusters of cells, fragments and other
large-particles. Due to the action of gravity, these particles
aggregate to form sediments during storage. As Stokes
sedimentation rate equation, it has inversely proportional to
particle size while the rate of sedimentation directly
proportional to smoothness of particle phase and continuous
density.
Therefore, generally two kinds of methods may in stability
of the juice (Saha, 2013). One is reduction in particle size by
milling and homogenizing, second is to increase relative
viscosity by adding naturally produced gums. Quality of
carrot juice was affected by the dosage of gums. With
delayed storage, turbidity changes of carrot juice added to
guar gum going towards an increase of 40-70 NTU ( unit of
turbidity), and the changes of turbidity in carrot juice
without adding guargum showed 180 NTU. So this showed
that in delay in the change of turbidity, adding of GG in
juice of carrot is good. Adding pectin to juice of carrot also
showed to enhance turbidity over time. Just like pectin,
carrot juice turbidity with flaxseed was lowered. Moreover,
FG not only lowered the affinity of low specific gravity
pieces to glide to the top but also stabilized the cloudy carrot
juice. RV of juice of carrots with guargum lowered with
passage of time when stored.
The relative viscosity reduced on adding low-methoxy
pectin (LMP) juice of carrot with extended storage. The

The different flaxseed gum treatments and cloud stability:

Cloudy juice has -Carotene and rich in an oil soluble stain.
With the passage of one month of storage time, floating of
particles showed and jammed to the top of the bottles. In the
cloudy carrot juice, flaxseed gum was added to abolish this
creamy appearance. Due to its functional behavior the FG
stabilized the juice of carrots in stabilizing and emulsifying.
Six month of storage showed that the four quality
parameters changed with prescribed doses of FG in carrot
juice. Cloud stability and the juice turbidity lowered, and the
RV was unaffected.
During storage, deflection in browning index was
confusing. Flaxseed gum addition lowered creaming degree
and enhanced quality of cloudy juice. Though, creaming
was not removed by the dosage of flaxseed gum. Therefore,
stabilizing the cloudy juice of carrot, flaxseed gum was
favored by adding at the rate of 0.5g kg1 (Saha, 2013).
Together acesulfame potassium sweetener, aspartame and
sucralose sweetner was somewhat added as substitute juice
of carrot sugar. Organolaptic reports showed that carrot
juice having 160mgkg-1 acesulfame potassium sweetener,
aspartame and sucralose (6:1.5:1) and 50gkg-1 sucrose had
acceptability range highest. At 80C for 1minute, thermal
processing remain up to standard -carotene (4300gkg-1 )
and in the baked flavour, did not result measured at
65C/30min. Gellan gum (GE),
Pectin, GG and
carboxymethyl cellululose, were added in the stability of the
juice cloudiness in storage period. Stability of clouds later
than storage at 4C for 30days greatly improved by addition
of 2.0gkg-1 GU or 0.1-0.3gkg-1 GE to reduced-calorie carrot
juice greatly improved (Sinchaipanit et al., 2013)
The carrot juice concentrate is one of the most important
parts of worldwide vegetable juice trade. But some most
important technical problems in the processing of carrot
juice concentrate has controlled the trade of our country;
include low concentrated multiple, poor carotene content,
bad quality stability in storage and the white precipitation
formed. At last, the white precipitation formed during the
storage in carrot juice has been preliminarily analysis, and a
settlement programmer was given. Effect of enzyme
preparations was studied on the carrot juice yield,
carotenoids content, TSS, viscosity, and turbidity, then the
enzyme Pectinex Smash XXL has been regarded as the most
suitable enzyme for cloudy carrot juice producing. The
suitable maceration condition was: temperature 45,
25

Effect of various hydrocolloids on cloud stability and nutrition of carrot juice

enzyme concentration 127.5 mL/t, incubation time 74 min,
carrot juice produced under such condition has yield about
64.4%, that increase about 23.54% than the contrast;
carotene content about 56.88 mg/kg, which increase 26.13
mg/kg than contrast; and viscosity about 2.1 MPa, which
decreased about 0.4 MPa, than the contrast, but the juice
still has good cloudy stability. Pectinex Smash XXL could
destruct the carrot cell wall, after enzyme maceration
treatment, the soluble pectin in carrot juice was increased
while insoluble pectin decreased, it could be one of the main
reasons that wiry carrot juice produced by enzyme
maceration has a better cloudy stability. Carrot juice
concentrate produced after enzyme maceration has TSS
about 60 Brix and the carotene content was 568mg/kg,
while the contrast one just has TSS about 40 Brix, and
carotene content was 380 mg/kg 4 is better than 25 for
the cloudy stability and (3-carotene keeping in both
reconstituted carrot juice and carrot juice concentrate in the
storage. Carotene content and turbidity in the reconstituted
carrot juice was considerably reduced by homogenization
and pasteurization can significantly reduced the carotene
content too. The white precipitation, which was formed
during the storage of carrot juice, is a mixture with some
organic calcium, magnesium, ferrum salt in it but the
addition of phosphate and phytic acid can resolve its
occurance (Ferrel, 2013).

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FUTURE PROSPECTIVES
The above discussion concludes that the use of cellulytic
and pectolytic enzyme preparations increased cloudy carrot
juice yield and improved its quality. The color and carotene content of carrot juice changed little during 6
months storage, and the others nutritional moieties are also
more stable. Guar gum and flaxseed gum stabilized the
cloudy carrot juice through macromolecular steric repulsion.
Moreover; flaxseed gum was able to reduce the creaming of
cloudy carrot juice because of its ability to emulsify. In the
future by the application of various gums and stabilizers into
different juices and can stabilize the sensorial attributes as
well as nutritional quality of juices. More researches are
required regarding the application of hydrocolloids in
different juices as well as their effect on the nutritional
attributes of F & V juices.
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