Optimizing of extraction of bioactive components from sea buckthorn (Hippophae rhamnoides L.) pomace and develope of antioxidant-enriched apple juice
In our study, we were looking for an alternative to use of sea buckthorn pomace to open new opportunities. The dried pomace was extracted in a different method to achieve the highest antioxidant content. Ethanol and acetone were used as solvents, applied in different concentration. For the selection...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2018
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
12 No. 1 |
| Kulcsszavak: | Élelmiszeripari technológia, Homoktövis, Gyümölcslé |
| doi: | 10.14232/analecta.2018.1.1-7 |
| Online Access: | http://acta.bibl.u-szeged.hu/56784 |
| Tartalmi kivonat: | In our study, we were looking for an alternative to use of sea buckthorn pomace to open new opportunities. The dried pomace was extracted in a different method to achieve the highest antioxidant content. Ethanol and acetone were used as solvents, applied in different concentration. For the selection of the optimum extraction method, four spectrophotometric measurements were performed. With the best extract, three types of apple juice were made from apple juice concentrate by diluting it with different percentages of water and pomace extracts. The spectrophotometric measurements were also performed for juice samples to check the increase in amount of antioxidant components in the apple juice. Acceptability of enriched juices was determined by sensory evaluation and short market research. Based on the results the optimum extraction agent is 40 m/m % acetone for enriching apple juice. The results showed that there is a demand for the consumption of enriched juice with sea buckthorn pomace extracts and the fruit juice enriched with the 1:1 ratio of extract: water mixture is the most optimum according to sensory evaluators. Further examination could reveal whether the extracted antioxidant content of the pomace could be used as bio-preservatives in the food industry. |
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| Terjedelem/Fizikai jellemzők: | 1-7 |
| ISSN: | 2064-7964 |