Pasteurization Optimization and nano-enabled preservation of carrot juice: Quality and shelf-life assessment

• Green synthsis of Selenium nanoparticles, using Moringa oleifera Lam. leaves. • 10mM SeNPs showed highest antimicrobial, lowest toxicity • Optimal temperature for carrot juice pasteurizations: 60 °C for 40min. • 10μg mL−1SeNPs extended shelf-life of carrot juice upto 9 days in glass packaging at ±4 °C • SeNPs reduced enzymatic browning (POD, PPO activity) • SeNPs maintained the stability of beta carotene content and phenolic compounds • Nanotechnology safe, eco-friendly for food preservations Ensuring food security is a growing global challenge, and nutrient-rich beverages like carrot juice offer promising solutions. Carrot juice is naturally abundant in calcium, vitamin C, potassium, and β-carotene, but its short shelf-life limits its commercial viability. This study investigates the use of selenium nanoparticles (SeNPs), synthesized from Moringa oleifera leaves, to enhance the preservation of carrot juice. SeNPs were produced using sodium selenite at concentrations of 10, 20, and 30 mM. Characterization revealed absorption peaks at 265, 290, and 270 nm, with corresponding particle sizes of 26.5, 54.7, and 73.6 nm. Among these, 10 mM SeNPs exhibited the highest antioxidant and antimicrobial activity with minimal toxicity, and were selected for further optimization at 10 μg/mL, 20 μg/mL, and 30 μg/mL. Pasteurization conditions were standardized at 60°C for 40 minutes, lemon and mint were added based on sensory preferences. Carrot juice was stored in SeNP-coated packaging materials (glass, plastic, and mylar-aluminum foil) under two temperature conditions (±4°C and ±25°C) across 12 treatment groups. The most effective formulation (T1C1: 10 μg/mL SeNPs + carrot juice in glass packaging at ±4°C) preserved key physicochemical parameters—including pH, browning index, turbidity, β-carotene content, total phenolics, antioxidant activity, and enzyme stability—for up to 9 days. These findings demonstrate the potential of green-synthesized SeNPs as a natural preservative for extending the shelf-life of carrot juice, offering a sustainable approach to functional beverage development.