Bioactive compounds and color of sea buckthorn(Hippophae rhamnoides L.) purees as affected byheat treatment and high-pressure homogenization
Publikasjonsdetaljer
Tidsskrift : International journal of food properties , vol. 23 , p. 651–664 , mandag 20. april 2020
Internasjonale standardnummer
:
Trykt
:
1094-2912
Elektronisk
:
1532-2386
Publikasjonstype : Vitenskapelig artikkel
Sak : 1
Lenker
:
DOI
:
doi.org/10.1080/10942912.2020....
ARKIV
:
hdl.handle.net/11250/2652768
Forskningsområder
Råvarekunnskap
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Bioactive compounds and physical properties of sea buckthorn purees at production and after storage at 2°C and 18°C for 3 months were investigated. Heat treatment of the berries prior to sieving increased yield of the purees from 80% to 84%, and gave purees with 27-65% higher concentrations of total carotenoids, but did not affect vitamin C and total phenolics (TP). High-pressure homogenization (HPH) reduced the size of the particles in the purees, leading to lighter and more yellow purees. Vitamin C, total carotenoids, and TP were not affected by HPH. Storage explained most of the variation in vitamin C, TP, and chromaticity, i.e. they decreased during storage, especially at the highest storage temperature. To obtain higher yield and products with higher concentrations of bioactive compounds, heat treatment prior to further processing is recommended. HPH can be used to alter the physical properties and color of the product.
