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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #268064
Title: Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products

Author
item Du, Wen-Xian
item Avena-Bustillos, Roberto
item Breksa, Andrew
item McHugh, Tara

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/22/2012
Publication Date: 3/30/2012
Citation: Du, W., Avena Bustillos, R.D., Breksa III, A.P., Mchugh, T.H. 2012. Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products. Food Chemistry. 134:1862-1869. DOI:10.1016/j.foodchem.2012.03.097.

Interpretive Summary: The results of the present study show that exposing five commercial fresh-cut carrot products (baby carrots, carrot sticks, shredded carrots, crinkle cut coins, and oblong chips) to a form of ultraviolet light known as UV-B, found in sunshine, can boost the antioxidant activity of the colorful veggie. UV-B exposure has the potential to increase the nutritional value of commercial fresh-cut carrot products.

Technical Abstract: The results of the present study show that exposing five commercial fresh-cut carrot products (baby carrots, carrot sticks, shredded carrots, crinkle cut coins, and oblong chips) to UV-B radiation can significantly increase the antioxidant capacity of carrots. Optimization of the nutritional beneficial effects of UV-B exposure is correlated to increasing exposure area of fresh-cut carrots. UV-B exposure has the potential to increase the nutritional value of commercial fresh-cut carrot products.