Bioactive compounds and color of sea buckthorn(Hippophae rhamnoides L.) purees as affected byheat treatment and high-pressure homogenization
Publication details
Journal : International journal of food properties , vol. 23 , p. 651–664 , Monday 20. April 2020
International Standard Numbers
:
Printed
:
1094-2912
Electronic
:
1532-2386
Publication type : Academic article
Issue : 1
Links
:
DOI
:
doi.org/10.1080/10942912.2020....
ARKIV
:
hdl.handle.net/11250/2652768
Research areas
Raw material knowledge
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
Bioactive compounds and physical properties of sea buckthorn purees at production and after storage at 2°C and 18°C for 3 months were investigated. Heat treatment of the berries prior to sieving increased yield of the purees from 80% to 84%, and gave purees with 27-65% higher concentrations of total carotenoids, but did not affect vitamin C and total phenolics (TP). High-pressure homogenization (HPH) reduced the size of the particles in the purees, leading to lighter and more yellow purees. Vitamin C, total carotenoids, and TP were not affected by HPH. Storage explained most of the variation in vitamin C, TP, and chromaticity, i.e. they decreased during storage, especially at the highest storage temperature. To obtain higher yield and products with higher concentrations of bioactive compounds, heat treatment prior to further processing is recommended. HPH can be used to alter the physical properties and color of the product.
