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Editorial Cuvillier

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Effects of juice preservation on carotenoids in goldenberry (Physalis peruviana L.) and orange (Citrus sinensis (L.) Osbeck)

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Effects of juice preservation on carotenoids in goldenberry (Physalis peruviana L.) and orange (Citrus sinensis (L.) Osbeck) (Volumen 12) (Tienda española)

Lara Etzbach (Autor)

Previo

Lectura de prueba, PDF (450 KB)
Indice, PDF (120 KB)

ISBN-13 (Impresion) 9783736975606
ISBN-13 (E-Book) 9783736965607
Idioma Inglés
Numero de paginas 168
Laminacion de la cubierta mate
Edicion 1.
Serie Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie
Volumen 12
Lugar de publicacion Göttingen
Lugar de la disertacion Bonn
Fecha de publicacion 10.01.2022
Clasificacion simple Tesis doctoral
Area Química
Química de alimentación
Nutrición
Palabras claves Orangensaft, Physalis peruviana, Citrus sinensis, Orange, Physalis, Carotinoide, Physalissaft, Physalispüree, Biozugänglichkeit, Sprühtrocknung, Cellobiose, Trägermaterial, Pasteurisation, Ultraschall, Hochdruckpasteurisation, gepulste elektrische Felder, PEF, HPP, Homogenisierung, Carotinoidabbau, Haltbarmachung, Früchte, Saft, Maltodextrin, Peroxidase, Saftqualität, Bioverfügbarkeit, Carotinoidfettsäureester, Saftverarbeitung, Safthaltbarmachung, Enzyminaktivierung, Verkapselungseffizienz, Pulvereigenschaften, Fruchtsaftindustrie, Trocknung, Carotinoidprofil, Carotinoidgehalt, Heißabfüllung, Xanthophylle, Carotine, Mizellierungseffizienz, Lagerstabiliät, Reststoffverwertung, orange juice, orange, goldenberry, carotenoids, physalis juice, physalis puree, bioaccessibility, spray drying, cellobiose, carrier agent, coating material, pasteurization, ultrasound technology, ultrasonication, high pressure processing, pulsed electric fields, homogenization, carotenoid degradation, preservation, fruits, juice, maltodextrin, peroxidase, juice quality, bioavailability, carotenoid fatty acid esters, juice production, juice preservation, enzyme inactivation, encapsulation efficiency, powder properties, fruit juice industry, drying, carotenoid profile, carotenoid content, hot filling, xanthophylls, carotenes, micellarization efficiency, storage stability, by-product utilization, Ernährung, human nutrition
URL para pagina web externa https://www.ilt.uni-bonn.de/publikationen
Descripcion

Fruits are an important part of a balanced diet because of their high content in vitamins, minerals, dietary fiber, and bioactive compounds. Since the shelf life of fruits is limited due to microbiological, biochemical, and enzymatic reactions, processing and preservation are necessary to ensure food safety and year round availability.
The present thesis aimed to investigate the effects of commonly used processing methods for fruit juice and puree production such as thermal pasteurization, alternative pasteurization (HPP, PEF), ultrasonication, and spray drying on the stability of carotenoids in goldenberry (Physalis peruviana L.) and orange (Citrus sinensis (L.) Osbeck). This thesis reveals the potential of ultrasonication as a homogenization technology that could be applied in the fruit juice industry in combination with pasteurization for the improved production of fruit juices and purees rich in potentially bioavailable carotenoids. Moreover, in comparison to commonly used carrier agents for spray drying, cellobiose showed a high potential for the application as innovative carrier material to obtain fruit juice powders with good physicochemical properties while preserving valuable constituents such as carotenoids.