Journal of Bioprocessing & Biotechniques

The Quality of Unpasteurized Carrot Juice was Examined in Relation to the Effects of Various Potential Antimicrobial Agents

Abstract

Katarzyna Cyplik*

Carrot juice is a popular beverage known for its rich nutritional profile, offering a plethora of vitamins, minerals and antioxidants. However, like many natural products, unpasteurized carrot juice can be susceptible to microbial contamination, which poses risks to consumer health and reduces its shelf life. To mitigate these concerns, the food industry has explored various antimicrobial agents to ensure the safety and quality of unpasteurized carrot juice. This article delves into the importance of preserving the quality of unpasteurized carrot juice and investigates the effects of different potential antimicrobial agents on microbial stability, sensory attributes and nutritional value.