Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar
| Autor: | Ilyas Atalar, Halil İbrahim Odabaş, Osman Gul, Furkan Turker Saricaoglu, Volkan Yilmaz |
|---|---|
| Přispěvatelé: | Ondokuz Mayıs Üniversitesi |
| Rok vydání: | 2019 |
| Předmět: |
Plant Nectar
Ascorbic Acid Rosa Shelf life 01 natural sciences Antioxidants Analytical Chemistry 0404 agricultural biotechnology High pressure homogenization Phenols Pressure Nectar Food science Particle Size Fruit juice Microstructure Carotenoid chemistry.chemical_classification biology Chemistry Rosa canina 010401 analytical chemistry Temperature food and beverages 04 agricultural and veterinary sciences General Medicine Sedimentation biology.organism_classification Ascorbic acid Carotenoids 040401 food science Antioxidant capacity 0104 chemical sciences Pulp sedimentation Spectrophotometry Particle size Rheology Shear Strength Gels Food Science |
| Zdroj: | Food Chemistry. 282:67-75 |
| ISSN: | 0308-8146 |
| Popis: | Gul, Osman/0000-0003-1620-4246; YILMAZ, Volkan Arif/0000-0001-5039-4026; Atalar, Ilyas/0000-0001-8560-0010 WOS: 000457144400008 PubMed: 30711107 The effect of high pressure homogenization (HPH) on physical and bioactive properties of rosehip nectar was investigated. Rosehip nectar has a sedimentation problem while waiting on the market shelf during the sale, for solving this problem, nectars were passed 1, 2 and 3 times through 75, 100 and 125 MPa pressures. Mean particle size decreased as pressure and pass number increased (p < 0.05), whereas zeta potential did not change (p > 0.05). Microstructural images revealed that HPH treatment disrupted the cells and caused to release of cell materials to serum. HPH treatment increased the.E values (from 2.48 to 6.03). HPH treated samples showed no sedimentation during storage for 15 days. All samples showed shear thinning behavior and were characterized as weak gel network (G' > G ''). Total phenolic content and ascorbic acid results were decreased by HPH treatments due to increasing outlet temperatures of product, however, antioxidant capacity of nectars increased after treatment due to increasing total carotenoid content. This study indicated that HPH treatment could solve the sedimentation problem during shelf life with minimally affecting bioactive and physical properties of rosehip nectar. |
| Databáze: | OpenAIRE |
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