A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage

DİNÇER C., Tontul I., TOPUZ A.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, cilt.38, ss.57-64, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 38
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.ifset.2016.09.012
  • Dergi Adı: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.57-64
  • Anahtar Kelimeler: Black mulberry juice, Thermal evaporation, Osmotic distillation, Anthocyanins, Volatile profiles, Storage, BLOOD ORANGE JUICE, MORUS-NIGRA L., INTEGRATED MEMBRANE PROCESS, PERCENT POLYMERIC COLOR, DEGRADATION KINETICS, ANTIOXIDANT CAPACITY, APPLE JUICE, MONOMERIC ANTHOCYANINS, CHEMICAL-COMPOSITION, SENSORY PROPERTIES
  • Akdeniz Üniversitesi Adresli: Evet

Özet

In the present study, black mulberry juice was concentrated using thermal evaporation and osmotic distillation after clarification and pasteurization. The main quality parameters of the concentrates were comparatively investigated after reconstitution with different storage times and temperatures. The parameters investigated were: color, turbidity, pH, titratable acidity, anthocyanin content, percent polymeric color, antioxidant activity, 5-hydroxymethylfurfural (HMF) content and volatile profile. The anthocyanin content, volatile content and turbidity values of osmotically distillated samples were found to be higher than those of the thermal concentrates. Neither HMF nor furfural was detected in the samples soon after the processing; however, levels of process contaminants were found to increase gradually throughout the storage period in both concentrates. Thermal evaporation resulted in markedly higher HMF and furfural formation in comparison to the osmotic distillation process. The anthocyanin content and antioxidant activity of the concentrates decreased, whereas polymeric color ratio and turbidity values increased within longer storage time and higher storage temperature.