Item Infomation


Title: 
Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies
Authors: 
Annette, Wagner
Stefan, Dussling
Alexander, Nowak
Issue Date: 
2023
Publisher: 
Springer
Abstract: 
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.
Description: 
CC BY
URI: 
https://link.springer.com/article/10.1007/s00217-023-04252-7
https://dlib.phenikaa-uni.edu.vn/handle/PNK/8228
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