Available online at http://journal-of-agroalimentary.ro Journal of Agroalimentary Processes and Technologies 2013, 19(1), 99-104 Journal of Agroalimentary Processes and Technologies __________________________________________ Corresponding author: e-mail: alina.leescu@ugal.ro Effect of the preservation processes on the storage stability of juice made from carrot, celery and beetroot Alina Profir * , Camelia Vizireanu ”Dunărea de Jos” University of Galati, Faculty of Food Science and Engineering, Domnească Street, 47, RO-800008, Galati, Romania Received: 14 February 2013; Accepted: 26 March 2013 ______________________________________________________________________________________ Abstract In the last years there has been an increased interest for promoting a healthy diets based on fruits and vegetables consumption. These can provide the necessary vitamins and minerals needed for the development of human organism. One of the challenges of vegetables consumption is the choice of processing treatment to minimize losses caused by the heat, light, oxygen, pH, water content and natural biological enzymes systems. The purpose of this research is to study the effect of pasteurization, ohmic heating and lactic fermentation on the storage stability of juice made by carrot, celery and beetroot. The juice acidity, pH and vitamin C have been measured during two weeks to quantify the changes occurred on storage after this preservation process. Also it has been tested the viability of probiotic bacteria in vegetables juice. The lactic fermented juice has been shown a better stability during storage, with a good viability of probiotic bacteria. Keywords: Vegetables juice, storage, preservation processes, ohmic heating, lactic fermentation, probiotic. ______________________________________________________________________________________ 1. Introduction The interest for a better nutrition has been known a development in the last years. At a global level is more often promote the consumption of fruits and vegetables for there health benefits. Vegetables contain high levels of minerals and vitamins and a low level of fat. Therefore they have an important role on the functioning of the digestive system, excretory system, skeletal system and bloodstream. The vitamins have the capacity to prevent chronic diseases including heart problem, high cholesterol levels, eyes and skin disorders. They are in a synergism with minerals in the order to proper function of human body. Minerals are necessary for metabolic function of human body, water balance and bone health. Antioxidants compounds from vegetables can help the human body to develop the ability to fight with oxidant stress and diseases. Antioxidants are agents who compete with free radicals and prevent the damage caused by them. Several antioxidants like carotenoids, flavonoids, polyfenols and vitamin C have been found to be pharmacologically active as prophylactic and therapeutic agents [1]. Also antioxidants improve the self life of the food products. The bioavailability of the antioxidants depends on the quantity and the type of antioxidant, the interaction with other nutrients, solubility, stability during storage and degradation in gastrointestinal tract [2]. Choosing the best manner to consume the vegetables is quite difficult. Juicing is a simple way to increase the consumption of vegetables in an efficient manner. Juicing can improve the ability of human body to absorb all nutrients from vegetables by “pre- digesting” them. But vegetable juice is very perishable and is ideally to consume it immediately. The consumption of raw vegetables juice is a way to avoid losses during processing but may have a potential negative impact on human health due to the presence of pathogenic microorganisms. They can cause vomiting, diarrhea, and in worst case hepatitis and even kidney failure.