Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation
Sour cherry is one of the most famous and characteristic Hungarian fruit what is also commonly used in food production as a colour additive. The sour cherry cultivar, ‘Oblachinska’ was shown to be a rich source of antioxidant compounds, including mainly anthocyanins. Valuable compounds in fruit juic...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Debrecen
2012-04-01
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| Series: | International Journal of Horticultural Science |
| Subjects: | |
| Online Access: | https://ojs.lib.unideb.hu/IJHS/article/view/990 |
| _version_ | 1818393009114316800 |
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| author | G. Rácz N. Papp A. Hegedűs Z. Szabó J. Nyéki T. Szabó É. Stefanovits-Bányai Gy. Vatai |
| author_facet | G. Rácz N. Papp A. Hegedűs Z. Szabó J. Nyéki T. Szabó É. Stefanovits-Bányai Gy. Vatai |
| author_sort | G. Rácz |
| collection | DOAJ |
| description | Sour cherry is one of the most famous and characteristic Hungarian fruit what is also commonly used in food production as a colour additive. The sour cherry cultivar, ‘Oblachinska’ was shown to be a rich source of antioxidant compounds, including mainly anthocyanins. Valuable compounds in fruit juice – vitamins, polyphyenols etc. –are heat-sensitive molecules, which should be taken into account during the process of concentration to prevent degradation. Osmotic distillation seems a suitable option to product high quality sour cherry juice because this process does not require high temperature or pressure. Raw juice with approximately 15°Brix was used for the experiment and tried to concentrate up to 60° Brix where the water activity low enough to inhibit the microbiological deterioration. Before and after the process, TPC (total phenolic compounds) and FRAP (ferric reducing antioxidant power) was measured using spectrophotometric methods to determine the effect of the osmotic distillation. Our results point out that osmotic distillation is a promising method to concentrate sour cherry juice and prevent the loss of valuable compounds. |
| first_indexed | 2024-12-14T05:38:29Z |
| format | Article |
| id | doaj.art-913f0f77ff1047cc920fdaecbf18dd83 |
| institution | Directory Open Access Journal |
| issn | 1585-0404 2676-931X |
| language | English |
| last_indexed | 2024-12-14T05:38:29Z |
| publishDate | 2012-04-01 |
| publisher | University of Debrecen |
| record_format | Article |
| series | International Journal of Horticultural Science |
| spelling | doaj.art-913f0f77ff1047cc920fdaecbf18dd832022-12-21T23:15:05ZengUniversity of DebrecenInternational Journal of Horticultural Science1585-04042676-931X2012-04-0118110.31421/IJHS/18/1/990Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillationG. Rácz0N. Papp1A. Hegedűs2Z. Szabó3J. Nyéki4T. Szabó5É. Stefanovits-Bányai6Gy. Vatai7Corvinus University of Budapest, Department of Food Engineering, 1118 Budapest, Villányi út 29., HungaryCorvinus University of Budapest, Department of Applied Chemistry, 1118 Budapest, Villányi út 29., HungaryCorvinus University of Budapest, Department of Genetics and Plant Breeding, 1118 Budapest, Villányi út 29., HungaryUniversity of Debrecen, Centre of Agricultural Sciences, H-4032, Debrecen, HungaryUniversity of Debrecen, Centre of Agricultural Sciences, H-4032, Debrecen, HungaryResearch and Extension Centre for Fruit Growing, H-4244 Újfehértó, Vadastag 2.Corvinus University of Budapest, Department of Applied Chemistry, 1118 Budapest, Villányi út 29., HungaryCorvinus University of Budapest, Department of Food Engineering, 1118 Budapest, Villányi út 29., HungarySour cherry is one of the most famous and characteristic Hungarian fruit what is also commonly used in food production as a colour additive. The sour cherry cultivar, ‘Oblachinska’ was shown to be a rich source of antioxidant compounds, including mainly anthocyanins. Valuable compounds in fruit juice – vitamins, polyphyenols etc. –are heat-sensitive molecules, which should be taken into account during the process of concentration to prevent degradation. Osmotic distillation seems a suitable option to product high quality sour cherry juice because this process does not require high temperature or pressure. Raw juice with approximately 15°Brix was used for the experiment and tried to concentrate up to 60° Brix where the water activity low enough to inhibit the microbiological deterioration. Before and after the process, TPC (total phenolic compounds) and FRAP (ferric reducing antioxidant power) was measured using spectrophotometric methods to determine the effect of the osmotic distillation. Our results point out that osmotic distillation is a promising method to concentrate sour cherry juice and prevent the loss of valuable compounds.https://ojs.lib.unideb.hu/IJHS/article/view/990fruit juicemembrane concentrationosmotic distillationsour cherry |
| spellingShingle | G. Rácz N. Papp A. Hegedűs Z. Szabó J. Nyéki T. Szabó É. Stefanovits-Bányai Gy. Vatai Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation International Journal of Horticultural Science fruit juice membrane concentration osmotic distillation sour cherry |
| title | Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation |
| title_full | Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation |
| title_fullStr | Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation |
| title_full_unstemmed | Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation |
| title_short | Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation |
| title_sort | concentration of oblachinska sour cherry juice using osmotic distillation |
| topic | fruit juice membrane concentration osmotic distillation sour cherry |
| url | https://ojs.lib.unideb.hu/IJHS/article/view/990 |
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