CHARACTERIZATION OF FRESH UNRIPE GRAPE JUICE (VERJUICE) AND EVALUATION OF SOME PHYSICOCHEMICAL PROPERTIES CHANGES OF PASTEURIZED UNRIPE GRAPE CONCENTRATE JUICE DURING STORAGE

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SHAKERI SH.; MESBAHI GH.; NIAKOUSARI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:55 Page(s): 137-148

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Title

CHARACTERIZATION OF FRESH UNRIPE GRAPE JUICE (VERJUICE) AND EVALUATION OF SOME PHYSICOCHEMICAL PROPERTIES CHANGES OF PASTEURIZED UNRIPE GRAPE CONCENTRATE JUICE DURING STORAGE

Author(s)

SHAKERI SH. | MESBAHI GH. | NIAKOUSARI M. | Issue Writer Certificate

Keywords

FERSH VERJUICEQ2

PASTEURIZED VERJUICEQ2

PHENOLIC COMPONENTSQ2

ANTIOXIDANT COMPONENTSQ2

Abstract

Verjuice is a popular fruit juice mainly consumed as salad dressing. However, there is very little information regarding its characteristics. The objective of the present study was to determine verjuice and its concentrate physicochemical properties during storage at 4oC. Firstly, verjuice characteristics such as pH, acidity, specific weight, density, total soluble solids, total solid, reducing sugar content, ash, rare minerals, vitamin C, phenolic content and antioxidant activity were evaluated. In the next phase variation of acidity, pH, total solid and colour parameter (L, a, b) and total phenolic content of pasteurized concentrate verjuice during 6 months storage at 4oC were assessed. Findings revealed that not only verjuice has a high acidity value but also it is a good source of bioactives such as vitamin C, antioxidant and phenolics components. Storing the concentrate at 4oC resulted in reduced acidity, phenolic content, parameter L and b but increased value of parameter a, and total solid.

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APA: Copy

SHAKERI, SH., MESBAHI, GH., & NIAKOUSARI, M.. (2016). CHARACTERIZATION OF FRESH UNRIPE GRAPE JUICE (VERJUICE) AND EVALUATION OF SOME PHYSICOCHEMICAL PROPERTIES CHANGES OF PASTEURIZED UNRIPE GRAPE CONCENTRATE JUICE DURING STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(55), 137-148. SID. https://sid.ir/paper/71901/en

Vancouver: Copy

SHAKERI SH., MESBAHI GH., NIAKOUSARI M.. CHARACTERIZATION OF FRESH UNRIPE GRAPE JUICE (VERJUICE) AND EVALUATION OF SOME PHYSICOCHEMICAL PROPERTIES CHANGES OF PASTEURIZED UNRIPE GRAPE CONCENTRATE JUICE DURING STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(55):137-148. Available from: https://sid.ir/paper/71901/en

IEEE: Copy

SH. SHAKERI, GH. MESBAHI, and M. NIAKOUSARI, “CHARACTERIZATION OF FRESH UNRIPE GRAPE JUICE (VERJUICE) AND EVALUATION OF SOME PHYSICOCHEMICAL PROPERTIES CHANGES OF PASTEURIZED UNRIPE GRAPE CONCENTRATE JUICE DURING STORAGE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 55, pp. 137–148, 2016, [Online]. Available: https://sid.ir/paper/71901/en

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