Effects Of Concentration Method Research Articles

Effects of concentration methods on the characteristics of spray‐dried black soybean cooking water

SummaryLegume cooking water (CW) is a food by‐product with the potential of becoming a plant‐based egg white replacement; however, limited research has been performed on processes to propel its industrialisation. Consequently, this study assessed the impact of concentration methods (thin‐film evaporation; cryoconcentration [CC]; and stove‐top boiling [BL]) on the composition and characteristics of spray‐dried CW powders. CW was concentrated from 6.8 to 22 °Brix. Subsequent analyses showed that the powder characteristics were an outcome of their particle size and composition. CC powders with 18.56 ± 0.85% protein and D50 = 0.14 ± 0.01 μm presented the lowest‐performing functionality. Conversely, BL powders (25.13 ± 0.50% protein and D50 = 3.70 ± 0.47 μm) displayed enhanced emulsification and foaming. Hence, the properties of CW improved with thermal concentration. These results lay the ground for selecting and optimising a concentration procedure aiming to industrialise the production of CW.

Effects of concentration methods and storage conditions on some bioactive compounds and color of tamarind sorbet: a traditional Turkish beverage

In this study, the effects of concentration methods on the bioactivity properties of traditional tamarind sorbet were investigated. For this purpose, tamarind sorbet produced according to proper recipe were concentrated with three different methods such as conventional, microwave and vacuum heating and stored at 4, 20 and 37 °C for 90 days. During the course of storage at 0th, 30th, 60th and 90th days, beside color parameters, some bioactivity properties such as; total phenolic content, total flavonoid content, antiradical and antioxidant activities were evaluated. Phenolic content of tamarind sorbet samples (0th and 90th day), concentrated with different methods and stored at different temperatures, was evaluated with LC-MS/MS. Protocatechuic acid and coumarin were found to be the major components of tamarind sorbet. It was determined that sorbet produced with vacuum method was rich in phenolic compounds compared to those produced with other methods. Total phenolic content was higher in the vacuum concentrated sample (1384.85 mg GAE/kg) followed by microwave (1354.55 mg GAE/kg) and conventional heating (1300 mg GAE/kg), respectively. Higher antioxidant activity (108.77 mg AAE/g) was determined in vacuum applied samples, its 0th day sample also contained higher phenolic content. Higher antiradical activity was detected in microwave sample with 70.1% inhibition. It was found that storage temperature and time was effective on the bioactive properties of tamarind sorbet. It was determined that vacuum method could be applied successfully to tamarind sorbet concentration especially when regarded threshold values, phenolic and flavonoid content and antioxidant properties.

Effects of concentration method and storage time on some bioactive compounds and color of jujube (Ziziphus jujuba var vulgaris) concentrate.

Jujube extract was concentrated by various heating methods including vacuum, microwave and conventional heating. The effect of concentration methods and storage time (for 90days at 4°C) on total phenolic and total monomeric anthocyanin contents, individual anthocyanins, individual organic acids, and color values of jujube concentrate was investigated separately. The desired level of concentration (65.0°Brix) was achieved in 45, 96 and 117min by the microwave, vacuum and conventional heating methods, respectively. The concentrate obtained with microwave method had the highest total phenolic content (159.32mg GAE/g DW) and total monomeric anthocyanin content (48.84mg cyn-3-glu/100g DW) in comparison to the other methods at the beginning of storage. Hunter color parameters (L*, a* and b*) decreased significantly with increasing the time of storage in all cases; however, this effect was more obvious in the vacuum heating. Cyanidin-3,5-diglucoside was determined as the major anthocyanin in all concentrates, while its degradation was more pronounced in the conventional heating (25.59%) comparing to the microwave (11.14%) and vacuum methods (17.59%) during the 90-day storage. The jujube concentrate prepared with the microwave method had the highest organic acid contents (e.g. malic, citric, succinic and ascorbic acids) as compared to the other methods. Thus, according to the results, the heating method and storage time had significant effects on the bioactive compounds and color values of jujube concentrate. In general, microwave energy could be successfully used in production of jujube concentrate followed by 90-day storage.

Effects of concentration methods on bioactivity and color properties of poppy (Papaver rhoeas L.) sorbet, a traditional Turkish beverage

This study investigated the effects of concentration methods such as vacuum, microwave and conventional heating methods on total phenolic and anthocyanin contents, antiradical activity, antioxidant capacity and color of Papaver rhoeas L. (poppy) sorbet, a traditional beverage of Turkey. The effects of concentration method on bioactivity and color of sorbet were also determined during the 90 day-storage at 4, 20 and 37 °C. The sample obtained with vacuum method (1022.84 mg GAE/kg) had the highest phenolic content compared to microwave (925.77 mg GAE/kg) and conventional methods (936.42 mg GAE/kg). While the lowest initial anthocyanin content was found to be 571.31 mg cyn-3-glu/kg in the conventional method, the highest anthocyanin content were determined to be 774.49 mg cyn-3-glu/kg in the vacuum treated sorbet at the beginning of the storage. The results revealed that the poppy sorbet was an excellent source of phenolic and anthocyanin. Storage degradation of poppy anthocyanins followed first order reaction kinetics. Concentration method and storage temperature had significant effect on the bioactivity and color of sorbets. In general, vacuum method was the best treatment for preserving the bioactivity and color of poppy sorbet followed by microwave during the 90-day storage.

Production and Selected Properties of Bioghurt Made from Goat Milk and Cow–Goat Milk Mixtures by Ultrafiltration and Addition of Skim Milk Powder

In this study, bioghurt was produced from goat milk (A) and 70% goat–30% cow (B), 50% goat–50% cow milk (C) mixtures, and stored 14 days at 4 ± 1°C. Two concentration methods of ultrafiltration (UF) and skim milk powder addition (MP) were applied to milk mixtures, therefore six different bioghurt samples were obtained. Selected physical, chemical, microbiological, and sensory properties of bioghurt samples were analyzed at 1st, 7th, and 14th day of storage. Effects of milk type, concentration method, and storage period on physico-chemical and microbiological properties of samples were investigated. The effect of concentration method on titratable acidity (°SH), penetration value, and whey off values of all bioghurts was significant (p < 0.05). The milk type had no significant effects on total solids, fat content, titratable acidity, pH, and whey off values of bioghurts (p > 0.05), but only the protein contents of bioghurt concentrated with skim milk powder showed significant (p < 0.05). The sensory evaluation showed that bioghurt produced with the mixture of 50% goat milk + 50% cow milk and concentrated by addition of skim milk powder had the highest overall scores.

Effect of Concentration Methods on the Quality of Single and Blended Juice Concentrates

Clarified apple, carrot and orange juices were prepared using ultrafiltration and their single and blend juices were further concentrated using ultrafiltration, freeze-drying, and rotary evaporation. Effect of concentration methods on the quality of concentrated single juices and juice blends was investigated. Turbidity values of samples concentrated by evaporation were significantly higher than those prepared by ultrafiltration and vacuum freezing regardless of juice source (i.e., apple, orange or carrot) or blending (p＜0.05). The highest soluble solids contents were obtained for the samples concentrated by evaporation process. Concentrated apple juice contained significantly higher amount of vitamin C and soluble solids than concentrated orange and carrot juices regardless of concentration methods (p＜0.05). For blended samples, no direct relationships between blend ratio and total amount of vitamin C were found; however, samples contained more apple juice showed the highest value of soluble solids regardless of concentration methods.