Publication:
Application of Multi Pass High Pressure Homogenization to Improve Stability, Physical and Bioactive Properties of Rosehip (Rosa Canina L.) Nectar

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dc.authorscopusid55992996500
dc.authorscopusid56486128000
dc.authorscopusid56688258200
dc.authorscopusid57190288298
dc.authorscopusid55444242100
dc.contributor.authorSarıcaoğlu, F.T.
dc.contributor.authorAtalar, I.
dc.contributor.authorYılmaz, V.A.
dc.contributor.authorOdabaş, H.I.
dc.contributor.authorGül, O.
dc.date.accessioned2020-06-21T12:26:52Z
dc.date.available2020-06-21T12:26:52Z
dc.date.issued2019
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Sarıcaoğlu] Furkan Turker, Department of Food Engineering, Bursa Teknik Üniversitesi, Bursa, Turkey; [Atalar] İlyas, Department of Food Engineering, Bolu Abant İzzet Baysal Üniversitesi, Bolu, Turkey; [Yılmaz] Volkan Arif, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Odabaş] Halil İbrahim, Department of Food Engineering, Gümüşhane Üniversitesi, Gumushane, Gumushane, Turkey; [Gül] Osman, Program of Food Technology, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractThe 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. © 2019 Elsevier Ltden_US
dc.identifier.doi10.1016/j.foodchem.2019.01.002
dc.identifier.endpage75en_US
dc.identifier.isbn9783540699330
dc.identifier.isbn9781619421257
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid30711107
dc.identifier.scopus2-s2.0-85059860794
dc.identifier.scopusqualityQ1
dc.identifier.startpage67en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2019.01.002
dc.identifier.volume282en_US
dc.identifier.wosWOS:000457144400008
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.journalFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidant Capacityen_US
dc.subjectAscorbic Aciden_US
dc.subjectFruit Juiceen_US
dc.subjectHigh Pressure Homogenizationen_US
dc.subjectMicrostructureen_US
dc.subjectPulp Sedimentationen_US
dc.titleApplication of Multi Pass High Pressure Homogenization to Improve Stability, Physical and Bioactive Properties of Rosehip (Rosa Canina L.) Nectaren_US
dc.typeArticleen_US
dspace.entity.typePublication

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