Vol 18 No 1 (2012)
Cikkek

Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation

Published April 25, 2012
G. Rácz
Corvinus University of Budapest, Department of Food Engineering, 1118 Budapest, Villányi út 29., Hungary
N. Papp
Corvinus University of Budapest, Department of Applied Chemistry, 1118 Budapest, Villányi út 29., Hungary
A. Hegedűs
Corvinus University of Budapest, Department of Genetics and Plant Breeding, 1118 Budapest, Villányi út 29., Hungary
Z. Szabó
University of Debrecen, Centre of Agricultural Sciences, H-4032, Debrecen, Hungary
J. Nyéki
University of Debrecen, Centre of Agricultural Sciences, H-4032, Debrecen, Hungary
T. Szabó
Research and Extension Centre for Fruit Growing, H-4244 Újfehértó, Vadastag 2.
É. Stefanovits-Bányai
Corvinus University of Budapest, Department of Applied Chemistry, 1118 Budapest, Villányi út 29., Hungary
Gy. Vatai
Corvinus University of Budapest, Department of Food Engineering, 1118 Budapest, Villányi út 29., Hungary
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How to Cite

APA

Rácz, G., Papp, N., Hegedűs, A., Szabó, Z., Nyéki, J., Szabó, T., Stefanovits-Bányai, É., & Vatai, G. (2012). Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation. International Journal of Horticultural Science, 18(1), 31-34. https://doi.org/10.31421/IJHS/18/1/990

Abstract

Sour cherry is one of the most famous and characteristic Hungarian fruit what is also commonly used in food production as a colour additive. The sour cherry cultivar, ‘Oblachinska’ was shown to be a rich source of antioxidant compounds, including mainly anthocyanins. Valuable compounds in fruit juice – vitamins, polyphyenols etc. –are heat-sensitive molecules, which should be taken into account during the process of concentration to prevent degradation. Osmotic distillation seems a suitable option to product high quality sour cherry juice because this process does not require high temperature or pressure. Raw juice with approximately 15°Brix was used for the experiment and tried to concentrate up to 60° Brix where the water activity low enough to inhibit the microbiological deterioration. Before and after the process, TPC (total phenolic compounds) and FRAP (ferric reducing antioxidant power) was measured using spectrophotometric methods to determine the effect of the osmotic distillation. Our results point out that osmotic distillation is a promising method to concentrate sour cherry juice and prevent the loss of valuable compounds.

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