Bioactive compounds and color of sea buckthorn(Hippophae rhamnoides L.) purees as affected byheat treatment and high-pressure homogenization

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.

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DOI : doi.org/10.1080/10942912.2020....
NVA : hdl.handle.net/11250/2652768