Abstract
During the sea buckthorn juice production, poor physical stability and loss of bioactive substances will reduce the nutritional and commodity value of product. In this study, the sea buckthorn juice was subjected to dynamic high pressure microfluidization (DHPM) treatment with different pressures (50, 75, 100, 125, and 150 MPa) and different passes (1, 2 and 3). The effect on physical and chemical indexes of juice was investigated. Results indicated that the particle size of all the treated samples became smaller (p < 0.05) compared with control, but the D[4,3] became larger in sea buckthorn juice with increasing passes number of homogenization. Besides, physical stability analysis suggested that DHPM was beneficial to improving the stability of the juice. Regarding to carotenoids content, when the samples were treated at 150 MPa for one and two passes, there were no significant changes in total carotenoids content compared with the control. In addition, it was also observed that no significant changes in α-carotene (except treated at 100 MPa) and β-carotene. The results provide a basis for the improvement of sensory and nutritional quality, and the improvement of stability and bioavailability of carotenoids in sea buckthorn juice.
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