Naslov
Rheological properties and antioxidant activity of high pressure processed citrus juices

Autori
Karlović, Sven ; Bosiljkov, Tomislav ; Dujmić, Filip ; Troha, Ferdinand ; Škegro, Marko ; Marelja, Marko ; Brnčić, Mladen ; Ježek, Damir

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Book of Abstracts of 3rd International conference on bioscience and biotechnology / Smales, Mark ; Hettiarachchi, Chamari - Sri Jayawardenapura Kotte : The International Institute of Knowledge Management, 2018, 32-32

ISBN
978-955-4903-95-1

Skup
The 3rd International conference on bioscience and biotechnology

Mjesto i datum
Colombo, Šri Lanka, 08.03.2018. - 09.03.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
high hydrostatic pressure, clementine juice, rheological properties, TOAC

Sažetak
Since most bioactive compounds and some physical properties degrade during high-temperature pasteurization, novel high pressure (HHP) food processing technology is investigated as a potentially viable alternative. Changes in textural and rheological properties of citrus fruits (Citrus x clementina) were analyzed in fresh juice (reference values), after conventional pasteurization, as well as after high-pressure processing (200, 400 and 600 MPa during 4, 8 and 12 min at 25 oC). Shelf life and antioxidant activity were also investigated. Based on obtained results and concluded statistical analysis (ANOVA, Tukey) process parameters having p < 0.5 were chosen as adequate. The color of pasteurized juices degraded significantly, while in HHP juices remains very close to reference values, with E=1, 65 during whole shelf life. Viscosity and density of HHP treated juices also remained stable and within 3, 2 % of fresh juices. There were no observed changes in pH values. A total antioxidant capacity value was 369, 61 mgL-1 in fresh juice, with less than 5 % loss observed at 400 MPa. Pressures over 400 MPa could be considered as excessive, and optimal process parameters were 400 MPa at 12 min. This optimized HHP process yields significantly better results than conventional processing, and the product is in all aspects comparable to fresh juice during whole investigated shelf life.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA