Malolactic fermentation in sea buckthorn (Hippophaë rhamnoides L.) juice processing

Tiitinen, Katja; Vahvaselkä, Marjatta; Hakala, Mari; Laakso, Simo; Kallio, Heikki

doi:10.1007/s00217-005-0163-2

Cited by 29 publications

(26 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Due to its high acid content the sea buckthorn berry taste does not always attract consumers (Tiitinen et al, 2006). We chose a moderate daily amount of the product to have a realistic dose for the normal consumer's everyday life.…”

Section: Discussionmentioning

confidence: 99%

Effects of sea buckthorn berries on infections and inflammation: a double-blind, randomized, placebo-controlled trial

et al. 2007

View full text Add to dashboard Cite

Objective: To study the effect of sea buckthorn berries on the number and duration of common cold (CC) infections. As secondary objectives the effects on digestive and urinary tract infections (DTI, UTI), and serum C-reactive protein (CRP) concentrations were also investigated. Subjects: A total of 254 healthy volunteers were randomly assigned to receive sea buckthorn or placebo product during the study, which 233 of them completed. Results: There were no significant differences in the number or duration of CC or DTI between groups (CC: relative risks (sea buckthorn vs placebo) for the number and duration were 1.15 (95% CI 0.90-1.48) and 1.05 (95% CI 0.87-1.27), respectively). In the sea buckthorn group, as compared to the placebo, the serum CRP concentrations decreased significantly (difference in median change À0.059 mg/l, P ¼ 0.039). The number of UTI was too small to draw solid conclusions, but the results indicate the subject merits further investigation. Conclusion: Sea buckthorn berries did not prevent CC or DTI. However, a reductive effect on CRP, a marker of inflammation, and a risk factor for cardiovascular diseases, was detected.

show abstract

Section: Discussionmentioning

confidence: 99%

Effects of sea buckthorn berries on infections and inflammation: a double-blind, randomized, placebo-controlled trial

et al. 2007

View full text Add to dashboard Cite

show abstract

“…[11] Malolactic fermentation was used to improve fruity flavor as well as fermented flavor of sea buckthorn juice and an optimal process was developed. [12,13] However, the above mentioned papers were all about the research of volatile compounds in sea buckthorn juice and its malolactic fermentation, and there was no similar report about sea buckthorn wine.…”

Section: Introductionmentioning

confidence: 99%

Volatile Profile of Sea Buckthorn Wines, Raw Juices and Must in Qinghai (China)

Wang

Liu

Jiao

et al. 2011

International Journal of Food Properties

View full text Add to dashboard Cite

Headspace solid phase micro extraction was used for extraction of volatile compounds characterizing sea buckthorn wine, raw juice, and new fermented must in Qinghai province (China). Extracted compounds were identified by mass spectrometry after gaschromatographic analysis. There were 53, 48, 37, and 38 compounds in the volatile fraction of sweet, dry sea buckthorn wine, juice, and must comprising of higher alcohols, ethyl esters, acetates, fatty acids, and carbonyl compounds, which may contribute to the typical flavor of sea buckthorn wine. After cluster analysis, the concentration of volatile compounds showed good ability to describe the volatile characterization of various products of different storage time, juices, and new fermented must.

show abstract

“…The major acid component is the sour and bitter-tasting malic acid [4][5][6]. Thus, the sourness is possible to be reduced by malolactic fermentation ending up with improved sensory properties of the final product [12]. The two other fruit acids are quinic and citric acids, the latter existing typically in trace amounts only.…”

Section: Introductionmentioning

confidence: 99%

“…Tartaric acid (IS TA ) and sorbitol (ISSOL) were added as internal standard. (1) Malic acid, (2) citric acid, (3) ␣-d-fructofuranose, (4) ␤-d-fructofuranose, (5) ␤-d-fructopyranose, (6) quinic acid, 7U = unknown compound (7), (8) ␣-d-glucopyranose, (9) vitamin C, (10) ␤-dglucopyranose, 11U = unknown compound(11), 12U = unknown compound(12).…”

mentioning

confidence: 99%