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

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dc.contributor.authorDincer, Cuneyt
dc.contributor.authorTontul, Ismail
dc.contributor.authorTopuz, Ayhan
dc.date.accessioned2024-02-23T14:03:08Z
dc.date.available2024-02-23T14:03:08Z
dc.date.issued2016
dc.departmentNEÜen_US
dc.description.abstractIn 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. Industrial relevance: Concentration is one of the key steps affects the chemical and physical properties of black mulberry juice since black mulberry phytochemicals, mainly anthocyanins, are labile to heat treatment and storage. Thermal evaporation has some drawbacks such as loss of fresh juice flavors, color degradation, reduction of nutritional value and formation of mutagenic compounds such as HMF and furfural. These drawbacks require alternative methods that involve minimal processing. Osmotic distillation can be recommended for black mulberry juice concentration in order to preserve its heat-sensitive components and to produce high-quality product. (C) 2016 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit of Akdeniz University (Antalya, Turkey) [2011.01.0102.002]en_US
dc.description.sponsorshipWe would like to thank The Scientific Research Projects Coordination Unit of Akdeniz University (Antalya, Turkey) for financial support (Project Number: 2011.01.0102.002).en_US
dc.identifier.doi10.1016/j.ifset.2016.09.012
dc.identifier.endpage64en_US
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.scopus2-s2.0-84987971731en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage57en_US
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2016.09.012
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11967
dc.identifier.volume38en_US
dc.identifier.wosWOS:000389397100007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInnovative Food Science & Emerging Technologiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBlack Mulberry Juiceen_US
dc.subjectThermal Evaporationen_US
dc.subjectOsmotic Distillationen_US
dc.subjectAnthocyaninsen_US
dc.subjectVolatile Profilesen_US
dc.subjectStorageen_US
dc.titleA comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storageen_US
dc.typeArticleen_US

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