Search

Current filters:

Current filters:

Author

Subject

Date issued

Has File(s)

Search Results

Results 1-1 of 1 (Search time: 0.001 seconds).
  • <<
  • 1
  • >>
    • Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies
    Authors: Annette, Wagner; Stefan, Dussling; Alexander, Nowak;  Advisor: -;  Co-Author: - (2023)

    Blackcurrant juices were produced with an oxygen-excluding spiral filter press and two conventional pressing systems exerting common oxygen exposure at pilot plant scale (200 kg) in technological duplicate in two subsequent years (n = 4). In contrast to findings on previously studied fruits, contents of total and individual anthocyanins were not significantly higher after spiral filter (1636–1872 mg/L) than after conventional pressing (1529–2083 mg/L). During storage for 52 weeks at 4, 20 and 37 °C, anthocyanin levels depended strongly on storage temperature, but not on the used pressing system (conventional vs. oxygen-reduced). Other juice quality parameters like ascorbic acid behaved likewise.