Thermal Treatment Influence on Selected Nutritional Values of Common Sea Buckthorn (Hyppophae rhamnoides) Juice

Abstract

Since ancient times, sea buckthorn (Hyppophae rhamnoides) (SBT) has been utilized as a medical plant for its ability to extract health-promoting compounds from its fruits, seeds, pulp, skin, bark, roots, and leaves. L-ascorbic acid is primarily found in fruits, and because of this, it can be utilized as a fortification agent to enhance other juices. The study’s goal was to look into how the L-ascorbic acid and selected nutritional parameters in common sea buckthorn juice changed over the period of storage and different thermal treatments. The L-ascorbic acid stability in the processed juice in both used varieties (“Hergo” and “Leikora”) was ensured by the processing technology with a modified vat (or batch) (low-temperature long-time pasteurization) process. Even after being sterilized at 120 °C for 15 min, the amount of L-ascorbic acid in the processed sea buckthorn juice in both varieties was unaffected and ranged between 1762 and 2058 mg/kg. There was no change in the pH level at the same time; it stayed extremely low (about 2.3), which may have helped the L-ascorbic acid to stabilize. The sterilized juice variant in both varieties had the highest levels of glucose, fructose, total sugar, malic acid, total acid, and total soluble solids (TSS), which were significantly higher than in fresh juice or in either variant after pasteurization. Given this, we advise processing the SBT berries immediately after harvest using thermal processing to prevent ascorbic acid (AA) loss, or storing them under frost conditions until processing.

Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting

“…They found out that the content of vitamin C did not change depending on the temperature and duration of pasteurization. The same observation was found also by Mezey et al ( 76 ) who have studied the impact of (i) the modified VAT pasteurization process, presenting a single pasteurization (treatment at 85°C for 5 min) and the double pasteurization approach (treatment at 85°C for 5 min, then cooling down to 5°C and immediate treatment for 5 min at 85°C), and (ii) sterilization at 120°C for 3 min. However, worth to notice that some studies have also reported a significant loss of vitamin C. Manea and Buruleanu ( 78 ) observed an almost 86% decrease in vitamin C content during a 3-month storage period at refrigeration conditions in thermal pasteurized sea buckthorn juices.…”

“…The mean content of ascorbic acid in Leikora variety treated syrups (Figure 1) was 134 ± 3 mg/100 g of syrup (untreated syrup 133 ± 6 mg/100 g) and Botanica variety treated syrups was 70 ± 3 mg/100 g of syrup (untreated syrup 69 ± 5 mg/100 g). The values were comparable with those presented in literature (13,76). Our results confirmed also other studies, where different pasteurization conditions were applied to sea buckthorn juices.…”

“…They found out that the content of vitamin C did not change depending on the temperature and duration of pasteurization. The same observation was found also by Mezey et al (76) who have studied the impact of (i) the modified VAT pasteurization process, presenting…”

Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice

“…This situation in HTHP can also be found in sea buckthorn juice (Jasniewska et al., 2021). The reason may be that the water vapor contained in the SCJ evaporates during the heating process, which objectively increases the concentration of sugar in it (Mezey et al., 2022). The presence of sucrose is mostly responsible for the lower sugar content.…”