Physicochemical changes of barberry juice concentrated by liquid desiccant-assisted solar system and conventional methods during the evaporation process

Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound‐ohmic combination treatment

“…Appearance is one of the most important quality attributes in fresh and processed foods and their marketing. Instrumental color indices ( L *, a *, and b * ) are usually used to evaluate the color of products in the food industry (Alizadeh et al, 2021). According to RSM values, ultrasound power affected all color values with a significantly positive impact (Table 2, Figure 6).…”

“…There was no significant relationship between color values and other independent variables (Table 2). In the literature, Alizadeh et al (2021) reported that the decrease in L * indicates the darkening tendency of juice during concentration processes. This reducing trend can be attributed to the decomposition of anthocyanins, polymerization of anthocyanins, and non‐enzymatic browning reactions (Elik et al, 2016; Maskan, 2006).…”

“…This is because anthocyanins easily degrade and turn into colorless chalcone or undesirable brown polymeric compounds, which change the desirable color of the juices (Patras et al, 2010). Several studies reported that the reduction of anthocyanins is associated with an increase in polymeric color (Alizadeh et al, 2021; Jiang et al, 2019). The sensitive nature of the anthocyanin pigments makes them susceptible to degradation reactions.…”

Sauerkraut juice for new product development =Skābētu kāpostu sula jaunu produktu izstrādē

“…The level of total soluble solids of most fruit juice concentrates is between 20 -30 Brix° (Adnan et al, 2018). FAO 5 has developed a standard that defines that a Brix level of a fruit juice concentrate is at least 50% higher than a reconstituted juice made from the same fruit. There are scarce studies on concentrated vegetable juices, since they store well, though tomato juice is being concentrated to increase lycopene content (Alaei et al, 2022), also influence of beetroot juice concentration on betalain content (Bazaria & Kumar, 2020).…”

“…During concentration, significant (p<0.05) decreases of TPC were determined only in variety 'Kilaplons' CSJ. Variety 'Selma' samples showed sufficient numbers of bacteria (sauerkraut juice -2,3×10 5 LAB count and concentrated sauerkraut juice -2,15×10 5 CFU g -1 LAB count). Variety 'Ramkila' sauerkraut juice initially contained a lower amount of total plate count bacteria (2,6 ×10 4 CFU g -1 ) and thus also lactic acid bacteria ranging from 2,3×10 3 in sauerkraut juice to 5,5×10 3 CFU g -1 in concentrate.…”