Vedecký časopis

55 2016

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2016

Popović, K. – Pozderović, A. – Jakobek, L. – Rukavina, J. – Pichler, A.
Concentration of chokeberry (Aronia melanocarpa) juice by nanofiltration
Journal of Food and Nutrition Research, 55, 2016, č. 2, s. 159-170

Kristina Popović, Department of Food Technologies, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia. E-mail: kristina.popovic@ptfos.hr

Received 12 January 2016; 1st revised 29 February 2016; 2nd revised 7 April 2016; accepted 11 April 2016; published online 6 May 2016.

Súhrn: Chokeberries are among the healthiest berries due to their high nutritional value. They are rich in antioxidants, dietary fibre, phytonutrients, folate and other interesting compounds. Because of astringent taste, they are usually processed to various food products like juices and jams. In the present study, chokeberry juice was concentrated by nanofiltration membrane process at three different pressures (4.5 MPa, 5.0 MPa and 5.5 MPa) and two different temperature regimes (with cooling and without cooling of the retentate). The maximum achievable total soluble solids content was 26.9%, which corresponded to the volume reduction factor of 2.39. The aromatic components in initial juice and concentrates were identified by gas chromatography-mass spectrometry and individual phenolics by high per­formance liquid chromatography. The permeate flux highly depended upon processing parameters. The highest recorded (19.43–9.61 l·m-2h-1) was in the process at 5.5 MPa without cooling. The best retention of total phenolics was also observed in that process, while aromatic components were mostly retained at 5.5 MPa with cooling. The collected permeates had 1.0% of total soluble solids content and contained small amounts of phenolics and aromatic components that passed through the membrane.

Kľúčové slová: nanofiltration; chokeberry; permeate flux; antioxidant activity; phenolic compounds; aroma compounds

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