Sarıcaoğlu, Furkan TürkerAtalar, IlyasYilmaz, Volkan A.Odabas, Halil I.Gul, Osman2021-03-202021-03-2020190308-81461873-7072http://doi.org/10.1016/j.foodchem.2019.01.002https://hdl.handle.net/20.500.12885/638The 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.eninfo:eu-repo/semantics/closedAccessFruit juiceHigh pressure homogenizationPulp sedimentationMicrostructureAntioxidant capacityAscorbic acidArticle10.1016/j.foodchem.2019.01.0022826775WOS:00045714440000830711107Q1Q1