Determination of the rheological behavior and thermophysical properties of malbec grape juice concentrates (Vitis vinifera)

Evangelista, Rodrigo Rodrigues; Sanches, Marcio Augusto Ribeiro; Castilhos, Maurício Bonatto Machado de; Cantú-Lozano, Denis; Telis‐Romero, Javier

doi:10.1016/j.foodres.2020.109431

Cited by 21 publications

(16 citation statements)

References 24 publications

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“…The density of juices can be indicated by the amount of berries or their sugar content (Rodrigues Evangelista et al, 2020). In this study, the highest density was that of the MWM SBT juice 1.05 ± 0.01 g/ ml, whereas the lowest amount obtained was that of the commercial SBT juice 1.02 ± 0.02 g/ml.…”

Section: Physicochemical Propertiesmentioning

confidence: 56%

Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides L.) juices

Ulziibat

Islam

Kitamura

et al. 2021

J. Food Process. Preserv.

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Berries of sea buckthorn (SBT, Hippophae rhamnoides L.) is a deciduous shrub of the family Oleaster (Elaeagnaceae) which includes around 100 species in three genera generally found in the modest geographical latitudes of the Northern Hemisphere (Ciesarová et al., 2020;Li & Schroeder, 1996). SBT grows in mountainous regions of altitudes ranging from 2000 to 3600 m above sea level, having a high resistance in relation to temperature extremes between −45°C and

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Section: Physicochemical Propertiesmentioning

confidence: 56%

Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides L.) juices

Ulziibat

Islam

Kitamura

et al. 2021

J. Food Process. Preserv.

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show abstract

“…Therefore, the power law model can be chosen as the best-fitted model for describing the rheological characteristics of mulberry puree. Several studies have reported that the power law model was the best-fitted model for rheological behaviors of cloudy apple juice [Kobus et al, 2019], malbec grape juice concentrates [Evangelista et al, 2020], and orange pulp [Payne & Reyes-de-Corcuera, 2021].…”

Section: Results and Discussion The Electrical Conductivity Of Mulberry Pureementioning

confidence: 99%

“…elevation significantly decreased the consistency coefficient and the overall viscosity of fruit juice and puree [de Castilhos et al, 2018;Deshmukh et al, 2015;Evangelista et al, 2020;Kobus et al, 2019;Ribeiro et al, 2018]. Temperature elevation in fluid enhances the thermal energy of molecules, which results in a higher degree of molecular agitation and reduction of the intermolecular force, hence decreasing the fluid viscosity [Abdullah et al, 2018;Deshmukh et al, 2015;Evangelista et al, 2020;Kobus et al, 2019]. The tendency of increasing K-value which was observed in the control sample (Table 3) can be explained by the larger amount of insoluble solid and particle size found in unprocessed puree which tends to form clumps.…”

Section: The Effect Of Processing Conditions and Temperature On Rheological Characteristics Of Mulberry Pureementioning

confidence: 99%

“…The apparent viscosity of mulberry puree decreased following the increase of shear stress. The viscosity reduction is a result of structural damage of the molecular chain by hydrodynamic forces, causing the molecular constituent alignment parallel to the current lines and reducing the flow resistance of a fluid [Evangelista et al, 2020;Ribeiro et al, 2018].…”

Section: The Effect Of Processing Conditions and Temperature On Rheological Characteristics Of Mulberry Pureementioning

confidence: 99%

“…a The same letter in the same group indicates an insignificant difference between samples (p≥0.05). elevation significantly decreased the consistency coefficient and the overall viscosity of fruit juice and puree [de Castilhos et al, 2018;Deshmukh et al, 2015;Evangelista et al, 2020;Kobus et al, 2019;Ribeiro et al, 2018]. Temperature elevation in fluid enhances the thermal energy of molecules, which results in a higher degree of molecular agitation and reduction of the intermolecular force, hence decreasing the fluid viscosity [Abdullah et al, 2018;Deshmukh et al, 2015;Evangelista et al, 2020;Kobus et al, 2019].…”

Section: The Effect Of Processing Conditions and Temperature On Rheological Characteristics Of Mulberry Pureementioning

confidence: 99%

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Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree

Hardinasinta¹,

Salengke²,

Mursalim³

et al. 2021

Pol. J. Food Nutr. Sci.

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The effect of temperatures (30-90°C) and concentrations (50% and 100%) on rheological parameters of mulberry puree processed with ohmic heating (OH) were evaluated. The electrical conductivities of mulberry puree ranged from 0.022 to 0.102 S/m for 50% puree and 0.052 to 0.185 S/m for 100% puree. The best model for rheological parameters of mulberry puree was the power law model (R²>0.90). The effects of OH treatment and temperature of puree on the flow behavior index (n) were insignificant (p≥0.05). However, a significant difference (p<0.05) between consistency coefficient (K) of OH-treated and control sample was observed in 100% puree. The pseudo activation energy (E a ) of ohmic-treated puree was 9.67 kJ/mol for 50% puree and 3.69 kJ/mol for 100% puree, both of these values were significantly lower than that of the unprocessed 100% puree (16.07 kJ/mol). The obtained E a indicates that after undergoing ohmic heating pretreatment, consistency coefficient of mulberry puree became less sensitive to temperature.

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Effects of Microfluidization on the Physical and Storage Stability of Walnut Protein Emulsion and Beverages

Ling

Cheng

Bai

et al. 2023

Plant Foods Hum Nutr

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Walnut meal is a by-product produced during the production of walnut oil and is often treated as a waste.However, the nutrients in walnut meal mean it has signi cant potential for development as a plant-based milk. This study investigated the effect of micro uidization on the stability of walnut protein emulsion (WPE) and walnut protein beverage (WPB) produced from walnut meal, compared with conventional homogenization. The particle size, zeta potential, rheological properties, and stability of WPE all signi cantly improved after micro uidization. The mean particle size and zeta potential of the micro uidized WPE signi cantly decreased (p < 0.05). The rheological properties demonstrated that the viscosity of the micro uidized WPE decreased by 80%, and that the shear force increased 4.5 times as the shear rate increased. This gave the resulting product the characteristics of non-Newtonian uid. LUMisizer stability demonstrated that micro uidization improves stability through protein absorption on the oil-water interface. Micro uidization increased the denaturation temperature (Tm) of WPE from 135.65℃ to 154.87℃. Moreover, micro uidization improved the color, centrifugal precipitation rate, and viscosity in WPB compared to the control at all studied temperatures. The Arrhenius approach was used to establish a shelf-life model, which predicted that micro uidized WPB could be stored for 175 d at 4℃.

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Determination of the rheological behavior and thermophysical properties of malbec grape juice concentrates (Vitis vinifera)

Cited by 21 publications

References 24 publications

Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides L.) juices

Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides L.) juices

Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree

Effects of Microfluidization on the Physical and Storage Stability of Walnut Protein Emulsion and Beverages

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