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.authorid0000-0003-1173-5793en_US
dc.contributor.authorSarıcaoğlu, Furkan Türker
dc.contributor.authorAtalar, Ilyas
dc.contributor.authorYilmaz, Volkan A.
dc.contributor.authorOdabas, Halil I.
dc.contributor.authorGul, Osman
dc.date.accessioned2021-03-20T20:12:37Z
dc.date.available2021-03-20T20:12:37Z
dc.date.issued2019
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_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.E 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.en_US
dc.identifier.doi10.1016/j.foodchem.2019.01.002en_US
dc.identifier.endpage75en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid30711107en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage67en_US
dc.identifier.urihttp://doi.org/10.1016/j.foodchem.2019.01.002
dc.identifier.urihttps://hdl.handle.net/20.500.12885/638
dc.identifier.volume282en_US
dc.identifier.wosWOS:000457144400008en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorSarıcaoğlu, Furkan Türker
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFruit juiceen_US
dc.subjectHigh pressure homogenizationen_US
dc.subjectPulp sedimentationen_US
dc.subjectMicrostructureen_US
dc.subjectAntioxidant capacityen_US
dc.subjectAscorbic aciden_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

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