Abstract：
:Cloud and sediment formation is a major problem in juices and drinks. Barberry juice, as a functional and healthy product, is faced with the sedimentation problem, as an emerging issue. The present study was carried out to identify the sediment forming agents in barberry juice concentrate. The sediment was characterized by a range of different analytical techniques including FTIR, UV spectrophotometry, HPLC and LC-MS analysis. The findings of this research revealed that sugar derived organic acids, which were present in high amounts in barberry juice, were mainly responsible for sedimentation of barberry juice concentrate during cold storage. It was reported that such sugar derived acids with active carboxylic groups could cause instability in products rich in these compounds. The isolated sediment could re-crystalize at different juice concentrations with different shapes and sizes as affected by nucleation and crystal growth rates.
journal_name
Food Chemjournal_title
Food chemistryauthors
Mousavi SME,Mousavi M,Kiani Hdoi
10.1016/j.foodchem.2019.126056subject
Has Abstractpub_date
2020-05-15 00:00:00pages
126056eissn
0308-8146issn
1873-7072pii
S0308-8146(19)32204-6journal_volume
312pub_type
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