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Pregled bibliografske jedinice broj: 821437

Influence of processing parameters on permeate flow and retention of aroma and phenolic compounds in chokeberry juice concentrated by reverse osmosis


Pozderović, Andrija; Popović, Kristina; Pichler, Anita; Jakobek, Lidija
Influence of processing parameters on permeate flow and retention of aroma and phenolic compounds in chokeberry juice concentrated by reverse osmosis // CyTA-Journal of Food, 14 (2016), 3; 382-390 doi:10.1080/19476337.2015.1114527 (međunarodna recenzija, članak, znanstveni)


Naslov
Influence of processing parameters on permeate flow and retention of aroma and phenolic compounds in chokeberry juice concentrated by reverse osmosis

Autori
Pozderović, Andrija ; Popović, Kristina ; Pichler, Anita ; Jakobek, Lidija

Izvornik
CyTA-Journal of Food (1947-6337) 14 (2016), 3; 382-390

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Chokeberry ; reverse osmosis ; concentration ; permeate flow ; phenolic compounds ; aroma compounds ; antioxidant activity

Sažetak
Reverse osmosis (RO) concentration of chokeberry juice, a rich source of polyphenols, at three different pressures (45, 50 and 55 bar) and two temperature regimes (with cooling and without cooling of the retentate) was studied. Concentration was carried out on a laboratory membrane unit with plates and frames on composite Alfa Laval membranes RO98pHt. Juice was concentrated till 24.9% of total soluble solids content (TSSC) . The permeate flow highly depended on processing parameters and varied from 15.19 ± 3.22 L/m2h at the beginning to 8.00 ± 2.21 L/m2h at the end of processes. Total phenolic compounds (4 anthocyanins, 2 flavonols and 2 phenolic acids) were determined by high performance liquid chromatography (HPLC). Twenty four volatile compounds were identified by gas chromatography with mass spectrometry (GC-MS) in chokeberry juice and concentrates. Processes at 50 and 55 bar with cooling proved to be the best in terms of chokeberry aroma, antioxidant activity and total phenolic compounds retention.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-tehnološki fakultet, Osijek

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • BIOSIS Previews (Biological Abstracts)
  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts
  • World Agriculture Economics (CAB Abstracts)


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