Investigation of Effect of Different Concentration Methods on Physicochemical Properties, Phenolic Compounds and Anthocyanins of Barberry Juice
نویسندگان
1 Department of Food Science and technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, I.R. IRAN
2 Department of Food Science and technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, I.R. IRAN
doi
10.30492/ijcce.2024.2012726.6253چکیده
The objective of this study was to investigate the effect of different concentration techniques on the physicochemical properties, phenolic compounds, antioxidants, color and total anthocyanins of the barberry concentrate. Three methods including evaporator (at pressures of 11 kPa and 38 kPa), microwave (at pressures of 11 kPa and 38 kPa), and conventional heating at atmospheric pressure were used to concentrate barberry juice. All experiments were performed in triplicate. The means were compared by Duncan test at the 5% level using Minitab 16 software. The results revealed that the use of low-pressure microwave method decreased the concentration time (20 min), lowered the pH (2.59) and dissolved solids (34.41), preserved color properties (195), and resulted in the highest amount of anthocyanin (19.1), antioxidant (68) and phenolic compounds (1.07). Therefore, the use of low-pressure microwave method increased the quality and nutritional properties of barberry concentrate compared to the mentioned methods.
