An insight into the association between volatile and other active components of sea buckthorn berries in barren soils of western China

Meng, Dehao; Zhao, Dongbo; Yang, Hailong; Li, Yonghui; Yan, Zixi; Wang, Zheng; Lv, Zhaolin; Zhao, Zhichao

doi:10.1016/j.foohum.2024.100293

Cited by 2 publications

(1 citation statement)

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“…Sea buckthorn ( Hippophae rhamnoides L. or Elaeagnus rhamnoides L.), also known as vinegar willow, sour thorn, dapple, and so on, is a deciduous shrub or tree in the family Hippophae, belonging to small berry fruit trees [ 1 ]. Sea buckthorn is native to cold-temperature regions of Asia and Europe, although it is currently primarily dispersed in 45 nations and regions with moderate climates in Eurasia [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn

Zhang,

Chen,

Cheng

et al. 2024

Foods

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Sea buckthorn juice has high nutritional value and a rich flavor that consumers enjoy. Traditional sea buckthorn thermal processing (TP) technology has problems such as low juice yield, poor quality, and poor flavor. Sea buckthorn berries are processed using a technique combining pulsed electric field (PEF) and high-pressure processing (HPP) to increase juice yield and study its impact on the quality and volatile aroma of sea buckthorn juice. Results have show that, compared with TP, under the condition of PEF-HPP, the juice yield of sea buckthorn significantly increased by 11.37% (p > 0.05); TP and PEF-HPP treatments could effectively kill microorganisms in sea buckthorn juice, but the quality of sea buckthorn juice decreased significantly after TP treatment (p > 0.05), whereas PEF-HPP coupling technology could maximally retain the nutrients of sea buckthorn juice while inhibiting enzymatic browning to improve color, viscosity, and particle size. The flavor of sea buckthorn juice is analyzed using electronic nose (E-nose) and gas chromatography–ion mobility spectrometer (GC–IMS) techniques, and it has been shown that PEF-HPP retains more characteristic volatile organic compounds (VOCs) of sea buckthorn while avoiding the acrid and pungent flavors produced by TP, such as benzaldehyde, (E)-2-heptenal, and pentanoic acid, among others, which improves the sensory quality of sea buckthorn juice. PEF-HPP technology is environmentally friendly and efficient, with significant economic benefits. Research data provide information and a theoretical basis for the sea buckthorn juice processing industry.

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Section: Introductionmentioning

confidence: 99%