Comparative Study of Microwave-Assisted Vacuum Evaporation, Microwave-Assisted Evaporation, and Conventional Evaporation Methods on Physicochemical Properties of Barberry Juice

Document Type : Original Research

Authors
S. Lohrasbi-Nejad
M. Shahedi
M. Fathi
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Islamic Republic of Iran.
Abstract
This study was conducted to evaluate the efficiency of Microwave-Assisted Vacuum Evaporation (MAVE) and Microwave-Assisted Evaporation (MAE) techniques for production of barberry juice concentrate in comparison to the conventional evaporation techniques. The barberry juice was concentrated by two different methods (indirect heating and the microwave evaporation under pressures of 100 and 30 kPa) to reach 60 °Brix. The results showed that the evaporation rates of MAVE and MAE methods were, respectively, 48.86 and 48.27% higher than indirect heating. The minimum changes in color parameters of barberry juice concentrate (L*, a*, b*, ΔE) were observed for vacuum-microwave evaporation. In addition, applying this method could better preserve anthocyanin content, antioxidant activity, and total phenol content of barberry juice compared to the conventional method.

Keywords

Subjects

[1] Ş. Kara, E.A. Erçelebi, Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.), Journal of Food Engineering 116(2) (2013) 541-547.
[2] M.S. Arayne, N. Sultana, S.S. Bahadur, The berberis story: Berberis vulgaris in therapeutics, Pakistan journal of pharmaceutical sciences 20(1) (2007) 83-92.
[3] K.D. Tinworth, P.A. Harris, M.N. Sillence, G.K. Noble, Potential treatments for insulin resistance in the horse: A comparative multi-species review, The Veterinary Journal 186(3) (2010) 282-291.
[4] H. Hassanpour, S. Alizadeh, Evaluation of phenolic compound, antioxidant activities and antioxidant enzymes of barberry genotypes in Iran, Scientia horticulturae 200 (2016) 125-130.
[5] M. Maskan, Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: colour degradation and kinetics, Journal of Food Engineering 72(3) (2006) 218-224.
[6] F. Weber, L.R. Larsen, Influence of fruit juice processing on anthocyanin stability, Food Research International 100 (2017) 354-365.
[7] Z. Tahsiri, M. Niakousari, S. Khoshnoudi‐Nia, S.M.H. Hosseini, Sensory evaluation of selected formulated milk barberry drinks using the fuzzy approach, Food science & nutrition 5(3) (2017) 739-749.
[8] S. Dhumal, A. Karale, T. More, C. Nimbalkar, U. Chavan, S. Jadhav, Preparation of pomegranate juice concentrate by various heating methods and appraisal of its physicochemical characteristics, III International Symposium on Pomegranate and Minor Mediterranean Fruits 1089, 2013, pp. 473-484.
[9] A.M. Kalla, Microwave energy and its application in food industry: A reveiw, Asian Journal of Dairy & Food Research 36(1) (2017).
[10] R. Mudgett, Microwave food processing, Food technology (USA) (1989).
[11] G. Hojjatpanah, M. Fazaeli, Z. Emam‐Djomeh, Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate, International Journal of Food Science & Technology 46(5) (2011) 956-962.
[12] S. Yousefi, Z. Emam-Djomeh, S.M.A. Mousavi, G.R. Askari, Comparing the effects of microwave and conventional heating methods on the evaporation rate and quality attributes of pomegranate (Punica granatum L.) juice concentrate, Food and Bioprocess Technology 5(4) (2012) 1328-1339.
[13] V.L. Singleton, J.A. Rossi, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, American journal of Enology and Viticulture 16(3) (1965) 144-158.
[14] A. Elik, D.K. Yanık, M. Maskan, F. Göğüş, Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice, Journal of food science and technology 53(5) (2016) 2389-2395.
[15] B. Tiwari, C. O'donnell, P. Cullen, Effect of non thermal processing technologies on the anthocyanin content of fruit juices, Trends in Food Science & Technology 20(3-4) (2009) 137-145.
[16] M. Farhadi Chitgar, M. Aalami, Y. Maghsoudlou, E. Milani, Comparative study on the effect of heat treatment and sonication on the quality of barberry (Berberis vulgaris) juice, Journal of Food Processing and Preservation 41(3) (2017) e12956.
[17] B. Nayak, R.H. Liu, J. Tang, Effect of processing on phenolic antioxidants of fruits, vegetables, and grains—a review, Critical reviews in food science and nutrition 55(7) (2015) 887-918.
[18] B. Naderi, Y. Maghsoudlou, M. Aminifar, M. Ghorbani, L. Rashidi, Investigation on the changes in color parameters and turbidity of cornelian cherry (cornus mass L) produced by microwave and conventional heating, Nutrition and Food Sciences Research 2(4) (2015) 39-46.
Journal of Agricultural Science and Technology
Volume 23, Issue 2
March and April 2021
Pages 307-317