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Pregled bibliografske jedinice broj: 826477

Concentration of chokeberry (Aronia melanocarpa) juice by nanofiltration


Popović, Kristina; Pozderović, Andrija; Jakobek, Lidija; Rukavina, Josipa; Pichler, Anita
Concentration of chokeberry (Aronia melanocarpa) juice by nanofiltration // Journal of food and nutrition research, 55 (2016), 2; 159-170 (međunarodna recenzija, članak, znanstveni)


Naslov
Concentration of chokeberry (Aronia melanocarpa) juice by nanofiltration

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

Izvornik
Journal of food and nutrition research (1336-8672) 55 (2016), 2; 159-170

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

Ključne riječi
nanofiltration ; chokeberry ; permeate flux ; antioxidant activity ; phenolic compounds ; aroma compounds

Sažetak
Chokeberries are among the healthiest berries due to their high nutritional value. They are rich in antioxidants, dietary fibre, phytonutrients, folate and other interesting compounds. Because of astringent taste, they are usually processed to various food products like juices and jams. In the present study, chokeberry juice was concentrated by nanofiltration membrane process at three different pressures (4.5 MPa, 5.0 MPa and 5.5 MPa) and two different temperature regimes (with cooling and without cooling of the retentate). The maximum achievable total soluble solids content was 26.9%, which corresponded to the volume reduction factor of 2.39. The aromatic components in initial juice and concentrates were identified by gas chromatography-mass spectrometry and individual phenolics by high performance liquid chromatography. The permeate flux highly depended upon processing parameters. The highest recorded (19.43–9.61 l·m-2h-1) was in the process at 5.5 MPa without cooling. The best retention of total phenolics was also observed in that process, while aromatic components were mostly retained at 5.5 MPa with cooling. The collected permeates had 1.0% of total soluble solids content and contained small amounts of phenolics and aromatic components that passed through the membrane.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-tehnološki fakultet, Osijek

Citiraj ovu publikaciju

Popović, Kristina; Pozderović, Andrija; Jakobek, Lidija; Rukavina, Josipa; Pichler, Anita
Concentration of chokeberry (Aronia melanocarpa) juice by nanofiltration // Journal of food and nutrition research, 55 (2016), 2; 159-170 (međunarodna recenzija, članak, znanstveni)
Popović, K., Pozderović, A., Jakobek, L., Rukavina, J. & Pichler, A. (2016) Concentration of chokeberry (Aronia melanocarpa) juice by nanofiltration. Journal of food and nutrition research, 55 (2), 159-170.
@article{article, year = {2016}, pages = {159-170}, keywords = {nanofiltration, chokeberry, permeate flux, antioxidant activity, phenolic compounds, aroma compounds}, journal = {Journal of food and nutrition research}, volume = {55}, number = {2}, issn = {1336-8672}, title = {Concentration of chokeberry (Aronia melanocarpa) juice by nanofiltration}, keyword = {nanofiltration, chokeberry, permeate flux, antioxidant activity, phenolic compounds, aroma compounds} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • 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:


  • ABI/INFORM
  • AGRIS International
  • CAB Abstracts
  • Chemoreception Abstracts
  • FSTA: Food Science and Technology Abstracts
  • Health and Safety Science Abstracts