Effect of high pressure homogenization (microfluidization) on the quality of Ottoman strawbery (F.ananassa) juice

Karaçam, Çağrı Helin
High pressure homogenization (microfluidization) is a non-thermal process that is commonly used in food processing. Microfluidization provides convenience because it does not require any chemical. Also, the quality of juice is affected minimally. In this study, the effect of high-pressure homogenization (microfluidization) on the physical and chemical properties of Ottoman strawberry juice was evaluated. Two different pass numbers and two different pressures were used for the homogenization treatment. Effect of homogenization process was investigated by conducting antioxidant capacity, total phenolic content, particle size distribution, total soluble solid content, color analyses and Nuclear Magnetic Resonance measurements on the strawberry juices. Besides microfluidization, effect of enzyme (depectinization process) on the strawberry juice quality was also investigated. Different types of strawberry juices were compared in terms of color, antioxidant capacity and total phenolic content. Microfluidization at high pressure increased the total phenolic content and antioxidant capacity of the Ottoman strawberry juice. 600 bar treatment caused an increase in the T2 values and 1000 bar treatment caused an increase in the T1 values of the juice. Particle size decreased when the pass number increased. Furthermore, the pass number and pressure change affected, significantly, the anthocyanin content which caused an alteration in the redness value of Ottoman strawberry juice. Homogenization process also increased the total phenolic content of ordinary strawberry juice. Enzyme addition gave rise to significant changes on the quality of different strawberry juices.
Citation Formats
Ç. H. Karaçam, “Effect of high pressure homogenization (microfluidization) on the quality of Ottoman strawbery (F.ananassa) juice,” M.S. - Master of Science, Middle East Technical University, 2015.