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Effect of high hydrostatic pressure and thermal processing on cranberry juice
Descriptive
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Title
Effect of high hydrostatic pressure and thermal processing on cranberry juice
Name
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Chiappe Giacarini
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Gloria Maria Gabriella
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Gloria Maria Gabriella Chiappe Giacarini
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author
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Karwe
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Mukund
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Advisory Committee
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Mukund V. Karwe
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chair
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Beverly
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Advisory Committee
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Beverly Tepper
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internal member
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Vorsa
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Nicholi
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Advisory Committee
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Nicholi J. Vorsa
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internal member
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Rutgers University
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degree grantor
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Graduate School - New Brunswick
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school
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Text
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theses
OriginInfo
DateCreated
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2008
DateOther
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2008-05
Language
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English
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electronic
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xii, 92 pages
Abstract
Cranberry is a native crop of North America. Many studies that have looked into the health benefits of consuming cranberry juice point to cranberry proanthocyanidins for the health promoting properties of the juice. Cranberry juice is usually sold as pasteurized juice; however, it is not known whether processing has any detrimental effect on the health promoting compounds. Anthocyanins, the major pigment compounds responsible for the color of cranberry juice are known to be unstable and sensitive to light, oxygen, high temperatures, and enzyme activity. Therefore, an alternative processing technology is needed to maintain color and nutraceuticals in cranberry juice. High hydrostatic pressure processing (HHPP) is a novel, non-thermal food processing method that destroys food borne bacteria while retaining thermally labile compounds. It has been shown the HHPP can be used to produce high quality orange juice.
The objective of this research was to investigate the effect of thermal and high hydrostatic pressure processing on proanthocyanidins and anthocyanins in cranberry juice, immediately after processing and during storage, and to evaluate the impact of processing on the sensory attributes of the juice. During the study untreated cranberry juice was used as control. Proanthocyanidin content in the juice was analyzed by HPLC with UV/Fluorescence detection. Anthocyanin content was determined by pH differential method. Proanthocyanidin content was negatively affected by both pasteurization and high hydrostatic pressure treatments, and by storage time and temperature. Combination of higher pressure and longer time during HHPP was found to be the most detrimental process of for procyanidin retention. Anthocyanidin levels in the juice increased immediately after all treatments, but decreased in all samples during storage. However, no visual differences in color were observed after processing or during storage of the samples. Sensory evaluation of the processed and unprocessed juice samples showed no significant differences between the unprocessed and the processed samples.
The objective of this research was to investigate the effect of thermal and high hydrostatic pressure processing on proanthocyanidins and anthocyanins in cranberry juice, immediately after processing and during storage, and to evaluate the impact of processing on the sensory attributes of the juice. During the study untreated cranberry juice was used as control. Proanthocyanidin content in the juice was analyzed by HPLC with UV/Fluorescence detection. Anthocyanin content was determined by pH differential method. Proanthocyanidin content was negatively affected by both pasteurization and high hydrostatic pressure treatments, and by storage time and temperature. Combination of higher pressure and longer time during HHPP was found to be the most detrimental process of for procyanidin retention. Anthocyanidin levels in the juice increased immediately after all treatments, but decreased in all samples during storage. However, no visual differences in color were observed after processing or during storage of the samples. Sensory evaluation of the processed and unprocessed juice samples showed no significant differences between the unprocessed and the processed samples.
Note
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M.S.
Note
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Includes bibliographical references (p. 75-80).
Subject
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Topic
Food Science
Subject
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Topic
Cranberries--Processing
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Graduate School - New Brunswick Electronic Theses and Dissertations
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rucore19991600001
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http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.17408
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ETD_793
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Identifier
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doi:10.7282/T3MC90CT
Genre
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ETD graduate
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Rights
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The author owns the copyright to this work.
Copyright
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Copyright protected
Availability
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Open
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Name
Gloria Maria Gabriella Chiappe Giacarini
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Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
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Non-exclusive ETD license
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Author Agreement License
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I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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