A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage

Dinçer, Cüneyt; Tontul, İsmail; Topuz, Ayhan

doi:10.1016/j.ifset.2016.09.012

Cited by 44 publications

(29 citation statements)

References 38 publications

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“…You et al (2011) reported that the 'Climax' blueberry cultivar contains 1.5-folds higher anthocyanin contents than 'Powderblue' blueberry cultivar and the anthocyanin composition was different in the two cultivars; however, there was no significant difference in the anthocyanin composition of the organically and conventionally grown blueberry samples [11]. Recent studies showed that high-pressure processing treatment enhances anthocyanin stability in mulberry juice and anthoycyanin contents decrease during storage [12,13]. The chemical composition of mulberry fruits including sugar, organic acid, and fatty acid contents was previously reported [14,15].…”

Section: Introductionmentioning

confidence: 99%

Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing

Kim

Lee

2020

Antioxidants

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Mulberry fruits are known as rich sources of anthocyanins and are consumed in syrup form after the addition of sugar and acid; however, there is little information on the anthocyanin composition and antioxidant activity of mulberries of different cultivars and their changes during processing. To address this, the antioxidant activity and anthocyanin composition of 12 cultivar mulberry fruit cultivars were investigated by high-performance liquid chromatography and ultra-high-performance liquid chromatography coupled with electrospray ionization/quadrupole time-of-flight. Additionally, different quantities of citric acid were used to evaluate antioxidant activities and anthocyanin composition of mulberry syrup. Sixteen anthocyanins were identified in mulberry fruits using accurate mass spectrometry. Several anthocyanins were tentatively identified for the first time in mulberry fruits and include: malvidin hexoside, cyanidin malonyl hexose hexoside, cyanidin pentoside, cyanidin malonyl hexoside, petunidin deoxyhexose hexoside, and cyanidin deoxyhexoside. The major anthocyanin in mulberries was cyanidin-3-O-glucoside, followed by cyanidin-3-O-rutinoside. Morus Alba L. Iksu showed the highest cyanidin-3-O-glucoside content (8.65 mg/g dry weight) among 12 mulberry fruit cultivars. As citric acid levels increased, mulberry syrup showed significantly higher antioxidant activity (p < 0.05).

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Section: Introductionmentioning

confidence: 99%

Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing

Kim

Lee

2020

Antioxidants

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“…Osmotic distillation (OD) processes were performed as described by Dincer et al (2016). Two laboratory-size hollow fiber membrane modules (MD 020 CP 2N, Microdyn, Germany) connected in series were used for osmotic distillation.…”

Section: Concentrationmentioning

confidence: 99%

“…An additional drawback of thermal evaporation is the high energy cost, despite the use of energy-saving techniques. These disadvantages lead to a requirement for alternative methods (Jiao et al 2004;Bánvölgyi et al 2009;Dincer et al 2016;Bozkir and Baysal 2017). Recently, vacuum microwave evaporation and osmotic distillation (OD) have been shown to be promising juice concentration methods for reducing energy costs and improving product quality.…”

Section: Introductionmentioning

confidence: 99%

“…The difference between the two solute concentrations, i.e., the difference between the water activities, generates a vapor-pressure difference at the vapor-liquid interface, causing a vapor transfer from the dilute solution towards the stripping solution. This technique can be used to selectively extract the water from aqueous solutions at atmospheric pressure and room temperature, thus avoiding thermal degradation of the juice (Jiao et al 2004;Bánvölgyi et al 2009;Dincer et al 2016).…”

Section: Introductionmentioning

confidence: 99%

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Üzüm, Nar Ve Kara Havuç Sularinin Farkli Yöntemlerle Konsantrasyonunun Matemati̇ksel Modellenmesi̇

Dinçer

Çam²,

Torun

et al. 2019

Gıda

Self Cite

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In the present study, grape, pomegranate and black carrot juices were concentrated to 65 °Brix (Bx) from initial concentrations of 15.93, 13.91 and 11.23 °Bx respectively. The concentration kinetics of the juices were investigated using a rotary vacuum evaporator at 80°C, a microwave vacuum evaporator at 180 W and 300 W and osmotic distillation (OD) at room temperature. Experimental data were compared according to three statistical parameters: the correlation coefficient (R 2), reduced chi-squared (χ2) value, and root mean-square error (RMSE), with values predicted by 13 models. Midilli model exhibited a better fit for the concentration kinetics (R 2 ≥ 0.9990; χ 2 ≤ 0.4588; RMSE ≤ 0.5350) than the other models, in general. This model was followed by the logarithmic, Page and two-term exponential models. The logarithmic model exhibited slightly better fitting for the thermal concentration method than Midilli model. The lowest energy consumption (1.334-1.540 kWh) was determined for the OD technique.

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“…The dynamic increase in the cost of energy determines the interest in food concentrates. Concentrates of food solutions attract manufacturers by the fact that they require lower costs during storage and transportation; have a longer shelf life [7]. However, the process of dehydration solutions is energy-intensive.…”

Section: Introductionmentioning

confidence: 99%

Experimental Modeling of Process of Water Solutions Evaporation in the Vacuum and Microwave Field Conditions

Burdo¹,

Mordynskiy²,

Gavrilov³

et al. 2019

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A comparative analysis of traditional methods for the food solutions concentration is given. The main problem of classical evaporators is identified, which is associated with the impossibility of obtaining high concentrations of the finished product due to a sharp increase in its viscosity and temperature through the formation of a boundary layer. A scientific and technical hypothesis has been formulated, representing a possible solution to this problem by providing a volume supply of energy directly to the moisture of the product. Thermophysical scheme of evaporation processes by traditional and innovative methods is considered. Their fundamental differences are highlighted and the relevance of the development of an innovative evaporation method is substantiated. The scheme of the innovative evaporator is presented, which allows to obtain the finished product in the solid phase with a final concentration of up to 90 °brix. By the example of apple juice, experiments were conducted to study the effect of pressure of the electromagnetic field on the steam output of the apparatus. Dependencies that indicate a constant evaporation rate throughout the entire process, up to a concentration of 80-85 °brix, were built. The product temperature did not exceed 35-40 °C, which may indicate its high nutritional value. The above data confirm the formulated hypothesis about the possibility of transition in the process of evaporation from the boundary conditions of the 3rd type to the boundary conditions of the 2nd type by the using microwave energy. On the basis of the obtained results, a model in the criterial form was obtained, which makes it possible to accurately calculate the performance of a microwave vacuum evaporator in certain ranges of the number of energetic action and the obtained dimensionless complex.

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A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage

Cited by 44 publications

References 38 publications

Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing

Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing

Üzüm, Nar Ve Kara Havuç Sularinin Farkli Yöntemlerle Konsantrasyonunun Matemati̇ksel Modellenmesi̇

Experimental Modeling of Process of Water Solutions Evaporation in the Vacuum and Microwave Field Conditions

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