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Effects of thermal processing on antioxidant, phenolic and anthocyanin levels in blackcurrant juice
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Text
TitleInfo
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Title
Effects of thermal processing on antioxidant, phenolic and anthocyanin levels in blackcurrant juice
Identifier
ETD_1552
Identifier
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http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051401
Language
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eng
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theses
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Topic
Food Science
Subject
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(authority = ETD-LCSH)
Topic
European black currant--Processing
Subject
(ID = SBJ-1);
(authority = ETD-LCSH)
Topic
Fruit juice industry
Abstract
Health and Wellness continues to be a major driver for consumers within the current marketplace. Given this climate, superfruits such as blackcurrant (Ribes nigrum) are gaining interest among beverage manufacturers due to their high content of antioxidants and anthocyanins. Blackcurrant juice, while very popular in Europe, is just beginning to gain acceptance in the domestic marketplace.
Various thermal processes are required throughout the production of a shelf stable juice product at both the raw material and finished beverage stages. The goal of this research is to evaluate the effect of these thermal processes on the retention of heat sensitive compounds such as phenolics, anthocyanins and overall antioxidants in the final consumer beverage. To this end, bulk samples of 13 brix flash pasteurized and 65 brix concentrated blackcurrant juice were obtained and further processed at beverage scale. The beverage scale processing entailed the three key thermal processes utilized by retail manufacturers: aseptic, hotfill and tunnel pasteurization. The raw material juices and fully processed samples were then analyzed for anthocyanin content, total phenolic content and antioxidant capacity to understand retention of these nutrients in the post process beverage.
The findings of this study show marked losses at the raw material level of all measured components with a reduction in Phenolic Content of approximately 35%, a reduction of Antioxidant Capacity by 48% and, most significantly, a reduction of Anthocyanin Content of approximately 80% in the concentrated juice as compared to the flash pasteurized Not From Concentrate (NFC) juice. The anthocyanin content was seen to undergo additional degradation (40-50%) by further processing the juice at beverage level, while little or no further change in either antioxidant capacity or phenolic content was seen. There was little to no difference in the impact of aseptic, hotfill or tunnel pasteurization as compared to each other.
Understanding the relationship between process and retention will allow industry to leverage the proper processes required to deliver the desired health benefits to consumers.
Various thermal processes are required throughout the production of a shelf stable juice product at both the raw material and finished beverage stages. The goal of this research is to evaluate the effect of these thermal processes on the retention of heat sensitive compounds such as phenolics, anthocyanins and overall antioxidants in the final consumer beverage. To this end, bulk samples of 13 brix flash pasteurized and 65 brix concentrated blackcurrant juice were obtained and further processed at beverage scale. The beverage scale processing entailed the three key thermal processes utilized by retail manufacturers: aseptic, hotfill and tunnel pasteurization. The raw material juices and fully processed samples were then analyzed for anthocyanin content, total phenolic content and antioxidant capacity to understand retention of these nutrients in the post process beverage.
The findings of this study show marked losses at the raw material level of all measured components with a reduction in Phenolic Content of approximately 35%, a reduction of Antioxidant Capacity by 48% and, most significantly, a reduction of Anthocyanin Content of approximately 80% in the concentrated juice as compared to the flash pasteurized Not From Concentrate (NFC) juice. The anthocyanin content was seen to undergo additional degradation (40-50%) by further processing the juice at beverage level, while little or no further change in either antioxidant capacity or phenolic content was seen. There was little to no difference in the impact of aseptic, hotfill or tunnel pasteurization as compared to each other.
Understanding the relationship between process and retention will allow industry to leverage the proper processes required to deliver the desired health benefits to consumers.
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electronic resource
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ix, 57 p. : ill.
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M.S.
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Includes bibliographical references (p. 53-56)
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by Bridget A. Skahill
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Skahill
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Bridget A.
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Bridget A. Skahill
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Rafi
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Mohamed
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Mohamed M Rafi
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Karwe
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Mukund
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Advisory Committee
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Mukund Karwe
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Daun
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Henryk
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Henryk Daun
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Rutgers University
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Graduate School - New Brunswick
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2009
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2009-05
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xx
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Rutgers University Electronic Theses and Dissertations
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ETD
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Graduate School - New Brunswick Electronic Theses and Dissertations
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rucore19991600001
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doi:10.7282/T3B858C3
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ETD graduate
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The author owns the copyright to this work.
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Open
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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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