Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar

被引：9
|
作者：
Atalar, Ilyas [1 ]
Saricaoglu, Furkan T. [2 ]
Odabas, Halil I. [3 ]
Yilmaz, Volkan A. [4 ]
Gul, Osman [5 ]
机构：
[1] Abant Izzet Baysal Univ, Fac Engn, Dept Food Engn, TR-14300 Bolu, Turkey
[2] Bursa Tech Univ, Fac Engn & Nat Sci, Dept Food Engn, TR-16310 Bursa, Turkey
[3] Gumushane Univ, Fac Engn & Nat Sci, Dept Food Engn, TR-29100 Gumushane, Turkey
[4] Ondokus Mayis Univ, Fac Engn, Dept Food Engn, TR-55139 Samsun, Turkey
[5] Kastamonu Univ, Fac Engn & Architecture, Dept Food Engn, TR-37200 Kastamonu, Turkey
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 118卷
关键词：
Ultrasound processing; Fruit juice; Viscosity; Stability; Total phenolics; HIGH-PRESSURE HOMOGENIZATION; ASCORBIC-ACID; ULTRASOUND TREATMENT; PHYSICAL-PROPERTIES; QUALITY PARAMETERS; JUICE; SONICATION; ANTIOXIDANT; STABILITY; THERMOSONICATION;
D O I：
10.1016/j.lwt.2019.108850
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of ultrasonication process (US) on the physical and bioactive properties of pasteurized rosehip nectar was investigated. In order to solve sedimentation problem, two amplitude levels (50 and 100%) and different treatment times (5, 10, 15 and 30 min) were applied to rosehip nectars. Mean particle size decreased as amplitude and treatment time increased. US treatment caused to increase in redness and yellowness values of nectars and also color change was found noticeable as 1.9-2.6 at 100% amplitudes. US treated samples showed no sedimentation during storage for 15 days while control sample displayed 74% colloidal stability. All samples showed shear-thinning behavior and were characterized as weak gel network. Total phenolic and carotenoid contents and antioxidant activity was increased by US treatment, however, ascorbic acid content decreased. US treatment can be an alternative technology preventing sedimentation problems during shelf life with minimally affecting bioactive and physical properties of rosehip nectar.
引用
收藏
页数：8
相关论文
共 50 条
  • [21] Physicochemical and bioactive properties of Southern Brazilian Apis mellifera L. honeys
    Rizelio, Viviane Maria
    Tenfen, Laura
    Gonzaga, Luciano Valdemiro
    Borges, Graciele da Silva Campelo
    Biluca, Fabiola Carina
    Schulz, Mayara
    Costa, Ana Carolina Oliveira
    Fett, Roseane
    JOURNAL OF APICULTURAL RESEARCH, 2020, 59 (05) : 910 - 916
  • [22] The Antioxidant Activity and the Protective Effect of Rosa canina L. Fruit Against Intestinal Inflammation Induced by Hyperhomocysteinemia in Mice
    Sara Khelfi
    Sakina Zerizer
    Chawki Bensouici
    Souraya Tebibel
    Zahia Kabouche
    Pharmaceutical Chemistry Journal, 2024, 57 : 1778 - 1788
  • [23] EFFECT OF ULTRASOUND TREATMENT ON PHYSICOCHEMICAL, FUNCTIONAL AND NUTRITIONAL PROPERTIES OF A SAFFLOWER (CARTHAMUS TINCTORIUS L.) PROTEIN ISOLATE
    Zuniga-Salcedo, M. R.
    Ulloa, J. A.
    Bautista-Rosales, P. U.
    Rosas-Ulloa, P.
    Ramirez-Ramirez, J. C.
    Silva-Carrillo, Y.
    Gutierrez-Leyva, R.
    Hernandez, C.
    ITALIAN JOURNAL OF FOOD SCIENCE, 2019, 31 (03) : 591 - 603
  • [24] Unveiling the nutritioal value: Phytocmical rofiling of Greek Rosa canina L. germplasm across ripening stages and fertilization treatment
    Grigoriadou, Katerina
    Tanou, Georgia
    Koularmanis, Konstantinos
    Polychroniadou, Chrysanthi
    Papanastasi, Katerina
    Stavropoulos, Giorgos
    Maloupa, Eleni
    NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA, 2024, 52 (04)
  • [25] Phenolic, amino acids, and fatty acids profiles and the nutritional properties in the fresh and dried fruits of black rosehip (Rosa pimpinellifolia L.)
    Pashaei, Milad
    Hassanpour, Hamid
    SCIENTIFIC REPORTS, 2024, 14 (01):
  • [26] The effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and non-filtered strawberry nectar
    Joubran, Alice Moscovici
    Katz, Inbal Hanuka
    Okun, Zoya
    Davidovich-Pinhas, Maya
    Shpigelman, Avi
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2019, 57
  • [27] Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt
    Demirkol, Melike
    Tarakci, Zekai
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 97 : 770 - 777
  • [28] Impact of ultrasonication on functional and structural properties of Indian wheat (Triticum aestivum L.) cultivar starches
    Karwasra, Brij Lal
    Kaur, Maninder
    Gill, Balmeet Singh
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2020, 164 (1858-1866) : 1858 - 1866
  • [29] EFFECT OF HARVEST STAGES ON PHYSICOCHEMICAL PROPERTIES, BIOACTIVE COMPOUNDS, AND ANTIOXIDANT ACTIVITY OF OKRA (ABELMOSCHUS ESCULENTUS L.) FOR PROCESSING APPLICATIONS
    Ha, Ho Thi Ngan
    Giang, Nguyen Thi Ngoc
    Nguyen, Phan Uyen
    Quyen, Diep Kim
    Vy, Tran Nguyen Tuong
    Ngoc, Le Hoang Bao
    ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, 2024, 23 (01) : 15 - 27
  • [30] Effect of high-intensity ultrasound on the compositional, physicochemical, biochemical, functional and structural properties of canola (Brassica napus L.) protein isolate
    Flores-Jimenez, Nitzia Thalia
    Armando Ulloa, Jose
    Urias Silvas, Judith Esmeralda
    Ramirez Ramirez, Jose Carmen
    Rosas Ulloa, Petra
    Bautista Rosales, Pedro Ulises
    Carrillo, Yessica Silva
    Leyva, Ranferi Gutierrez
    FOOD RESEARCH INTERNATIONAL, 2019, 121 : 947 - 956
12345