Abstract
This work evaluated the effect of three-stage ultra-filtration (100 kDa, 5 kDa, and 5 kDa) and high pressure processing (HPP) on the quality of chestnut rose juice since a single processing technology could not make full use of the functional ingredients of juice. The 100 kDa membrane performed preliminary filtration, and the 5 kDa membrane performed SOD retention in the processing. The juice with high superoxide dismutase (SOD) activity was obtained after three-stage ultra-filtration and HPP. The SOD exhibiting higher antioxidant capacity was effectively recovered by 5 kDa membranes and its activity was 27748.44 U/mL. The technology could retain sugars [glucose (92.31%), arabinose (86.73%), and galactose (85.91%)], tartaric acid (82.35%) and total flavonoids (84.19%) of the juice. But the significant reduction of myricetin (73.24%), catechin (70.11%), quercetin (72.77%), and kaempferol (71.54%) in juice was observed. The total aerobic bacteria of high SOD juice remain stable after 60 days of storage at 4 °C. In general, the combined use of HPP and ultra-filtration has proven to be a potential technology for producing high SOD chest rose juice.
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