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Information Journal Paper

Title

EFFECT OF CONVENTIONAL AND OHMIC PASTEURIZATION ON SOME BIOACTIVE COMPONENTS OF ALOE VERA GEL JUICE

Pages

  99-108

Abstract

 In this research the effect of CONVENTIONAL AND OHMIC PASTEURIZATION and storage time at different temperatures on some bioactive components of Aloe vera gel juice was investigated. Aloe vera gel juice was pasteurized conventionally and ohmically at 90oC for 1 min. The effect of pasteurization on vitamin C, total phenolic content and juice color was evaluated. The samples pasteurized conventionally, stored up to 30 days at 4 and 25oC. The effect of storage time on the stated components and also on glucomannan of the juice was evaluated. The results showed that pasteurization reduced vitamin C content and decreasing of vitamin C during ohmic heating was more than conventional heating. Total phenolic content increased during ohmic pasteurization more significant than conventional pasteurization. Browning index of samples after pasteurization increased but there were not any differences between browning index of samples pasteurized conventionally and ohmically. During storage at 4 and 25oC, total phenolic content remained stable, but vitamin C contents reduced from 84.47 to 54.96 at 4oC and 46.82 at 25oC mg vitamin C/100 g d.m and glucomannan contents reduced from 2.11 to 1.77 at 4oC and 1.71 g/L at 25oC.. Browning index increased significantly at both storage temperatures, which was more intensive at 25 than 4oC.

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    APA: Copy

    SABERIAN, HAMED, HAMIDI ESFAHANI, ZOHREH, & ABBASI, SOLEIMAN. (2015). EFFECT OF CONVENTIONAL AND OHMIC PASTEURIZATION ON SOME BIOACTIVE COMPONENTS OF ALOE VERA GEL JUICE. IRANIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING (IJCCE), 34(3), 99-108. SID. https://sid.ir/paper/660398/en

    Vancouver: Copy

    SABERIAN HAMED, HAMIDI ESFAHANI ZOHREH, ABBASI SOLEIMAN. EFFECT OF CONVENTIONAL AND OHMIC PASTEURIZATION ON SOME BIOACTIVE COMPONENTS OF ALOE VERA GEL JUICE. IRANIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING (IJCCE)[Internet]. 2015;34(3):99-108. Available from: https://sid.ir/paper/660398/en

    IEEE: Copy

    HAMED SABERIAN, ZOHREH HAMIDI ESFAHANI, and SOLEIMAN ABBASI, “EFFECT OF CONVENTIONAL AND OHMIC PASTEURIZATION ON SOME BIOACTIVE COMPONENTS OF ALOE VERA GEL JUICE,” IRANIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING (IJCCE), vol. 34, no. 3, pp. 99–108, 2015, [Online]. Available: https://sid.ir/paper/660398/en

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