| Yazarlar |
Furkan Türker Sarıcaoğlu
Bursa Teknik Üniversitesi, Türkiye |
|
İlyas Atalar
Bolu Abant İzzet Baysal Üniversitesi, Türkiye |
|
Volkan Arif Yılmaz
Ondokuz Mayıs Üniversitesi, Türkiye |
|
Halil İbrahim Odabaş
Gümüşhane Üniversitesi, Türkiye |
Prof. Dr. Osman GÜL
Ondokuz Mayıs Üniversitesi, Türkiye |
| 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 ΔE 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. |
| Anahtar Kelimeler |
| Antioxidant capacity | Ascorbic acid | Fruit juice | High pressure homogenization | Microstructure | Pulp sedimentation |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | Food Chemistry |
| Dergi ISSN | 0308-8146 |
| Dergi Tarandığı Indeksler | SCI |
| Dergi Grubu | Q1 |
| Makale Dili | İngilizce |
| Basım Tarihi | 06-2019 |
| Cilt No | 282 |
| Sayı | 1 |
| Sayfalar | 67 / 75 |
| Doi Numarası | 10.1016/j.foodchem.2019.01.002 |
| Makale Linki | https://linkinghub.elsevier.com/retrieve/pii/S0308814619300238 |
| Atıf Sayıları | |
| SCOPUS | 39 |
| Google Scholar | 54 |
