Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar

SARICAOĞLU F. T., ATALAR İ., Yılmaz V. A., ODABAŞ H. İ., Gul O.

FOOD CHEMISTRY, cilt.282, ss.67-75, 2019 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 282
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1016/j.foodchem.2019.01.002
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.67-75
  • Anahtar Kelimeler: Fruit juice, High pressure homogenization, Pulp sedimentation, Microstructure, Antioxidant capacity, Ascorbic acid, RHEOLOGICAL PROPERTIES, TECHNOLOGICAL PROPERTIES, ANTIOXIDANT ACTIVITY, PHENOLIC-COMPOUNDS, ASCORBIC-ACID, MANGO JUICE, VITAMIN-C, HPH, COLOR, DEGRADATION
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

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.