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Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar

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Özet

The 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 ΔE 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.

Anahtar Kelimeler

Antioxidant capacityAscorbic acidFruit juiceHigh pressure homogenizationMicrostructurePulp sedimentation
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Tam Kayıt
AlanDeğerDil
dc.contributor.authorSaricaoglu, Furkan T.
dc.contributor.authorAtalar, Ilyas
dc.contributor.authorYilmaz, Volkan A.
dc.contributor.authorOdabas, Halil I.
dc.contributor.authorGul, Osman
dc.date.accessioned2026-10-22T10:23:28.473759095Z
dc.date.available2026-10-22T10:23:28.473759095Z
dc.date.issued2019
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 ΔE 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.
dc.identifier.doi10.1016/j.foodchem.2019.01.002
dc.identifier.eissn1873-7072
dc.identifier.endpage75
dc.identifier.issn0308-8146
dc.identifier.pmid30711107
dc.identifier.scopus2-s2.0-85059860794
dc.identifier.startpage67
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/gumushane/15023
dc.identifier.volume282
dc.identifier.wosWOS:000457144400008
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Chemistry
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAntioxidant capacity
dc.subjectAscorbic acid
dc.subjectFruit juice
dc.subjectHigh pressure homogenization
dc.subjectMicrostructure
dc.subjectPulp sedimentation
dc.subject.classificationChemistry, Applied
dc.subject.classificationFood Science & Technology
dc.subject.classificationNutrition & Dietetics
dc.subject.classificationChemistry
dc.subject.otherAntioxidants
dc.subject.otherAscorbic Acid
dc.subject.otherCarotenoids
dc.subject.otherGels
dc.subject.otherParticle Size
dc.subject.otherPhenols
dc.subject.otherPlant Nectar
dc.subject.otherPressure
dc.subject.otherRheology
dc.subject.otherRosa
dc.subject.otherShear Strength
dc.subject.otherSpectrophotometry
dc.subject.otherTemperature
dc.subject.otherFruit juices
dc.subject.otherMicrostructure
dc.subject.otherProblem solving
dc.subject.otherSedimentation
dc.subject.otherShear thinning
dc.subject.othercarotenoid
dc.subject.otherphenol derivative
dc.subject.otherantioxidant
dc.subject.otherAntioxidant capacity
dc.subject.otherBioactive properties
dc.subject.otherEffect of high pressure
dc.subject.otherHigh pressure homogenization
dc.subject.otherMean particle size
dc.subject.otherMicrostructural images
dc.subject.otherShear-thinning behavior
dc.subject.otherTotal phenolic content
dc.subject.otherArticle
dc.subject.otherchemical structure
dc.subject.othercontrolled study
dc.subject.otherfood processing
dc.subject.otherfood storage
dc.subject.othergel
dc.subject.othermarket
dc.subject.othermolecular stability
dc.subject.othernectar
dc.subject.otherphysical chemistry
dc.subject.otherRosa canina
dc.subject.othershelf life
dc.subject.otherzeta potential
dc.subject.otherchemistry
dc.subject.otherflow kinetics
dc.subject.othermetabolism
dc.subject.otherrose
dc.subject.otherHigh pressure effects
dc.titleApplication of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar
dc.typeArticle
dspace.entity.typePublication
rdl.citation.openalex54
rdl.citation.scopus49
rdl.citation.wos39
rdl.departmentDepartment of Food Engineering, Faculty of Engineering and Natural Science, Gumushane University, 29100 Gumushane, Turkey
rdl.oa.statusgreen
rdl.oa.statuspreprint
rdl.oa.urlhttps://hdl.handle.net/20.500.12885/638
rdl.sdgSDG02
rdl.source.indexSCOPUS
rdl.source.indexWOS
rdl.source.indexPUBMED
rdl.wos.indexScience Citation Index Expanded (SCI-EXPANDED)