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Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies

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Bibliographic Details
Main Authors: Annette, Wagner, Stefan, Dussling, Alexander, Nowak
Format: Book
Language:English
Published: Springer 2023
Subjects:
anthocyanins
various dejuicing technologies
Online Access:https://link.springer.com/article/10.1007/s00217-023-04252-7
https://dlib.phenikaa-uni.edu.vn/handle/PNK/8228
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spelling oai:localhost:PNK-82282023-04-21T09:31:38Z Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies Annette, Wagner Stefan, Dussling Alexander, Nowak anthocyanins various dejuicing technologies CC BY 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. 2023-04-21T09:31:38Z 2023-04-21T09:31:38Z 2023 Book https://link.springer.com/article/10.1007/s00217-023-04252-7 https://dlib.phenikaa-uni.edu.vn/handle/PNK/8228 en application/pdf Springer
institution Digital Phenikaa
collection Digital Phenikaa
language English
topic anthocyanins
various dejuicing technologies
spellingShingle anthocyanins
various dejuicing technologies
Annette, Wagner
Stefan, Dussling
Alexander, Nowak
Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies
description CC BY
format Book
author Annette, Wagner
Stefan, Dussling
Alexander, Nowak
author_facet Annette, Wagner
Stefan, Dussling
Alexander, Nowak
author_sort Annette, Wagner
title Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies
title_short Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies
title_full Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies
title_fullStr Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies
title_full_unstemmed Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies
title_sort investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies
publisher Springer
publishDate 2023
url https://link.springer.com/article/10.1007/s00217-023-04252-7
https://dlib.phenikaa-uni.edu.vn/handle/PNK/8228
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score 8.891145

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