Effect of Supplementation of Freshly Pressed Carrot Juice with Rhus coriaria L. on Changes in Juice Quality

The creation of an environmentally friendly food system involves, e.g., the production safe and healthy reduction its waste. Therefore, main aim this research was to determine effect addition ground sumac powder (in amount 0.5, 1.5, 3.0 g/100 mL) on physicochemical properties freshly pressed carrot (Daucus carota L.) juice obtain a product with extended shelf life. analyses revealed multiplication microorganisms in control samples during storage inhibition sumac-enriched samples. After 72 h, 3 g reduced total number by 1.7, 2.9, 3.1 log10 CFU/g, respectively, compared control. supplementation 3% increased content carotenoids polyphenolic compounds first day 23% 40%, sample. life simultaneous significant increase polyphenols classified as health-promoting substances.