Effects of high-pressure processing of date palm juice on the physicochemical properties
6
Issued Date
2024-01-01
Resource Type
ISSN
13446606
Scopus ID
2-s2.0-85184841752
Journal Title
Food Science and Technology Research
Volume
30
Issue
1
Start Page
107
End Page
115
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Science and Technology Research Vol.30 No.1 (2024) , 107-115
Suggested Citation
Ngamlerst C., Kosum S., Thepouyporn A., Vatthanakul S., Prangthip P., Promyos N. Effects of high-pressure processing of date palm juice on the physicochemical properties. Food Science and Technology Research Vol.30 No.1 (2024) , 107-115. 115. doi:10.3136/fstr.FSTR-D-23-00126 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/97281
Title
Effects of high-pressure processing of date palm juice on the physicochemical properties
Corresponding Author(s)
Other Contributor(s)
Abstract
Date fruits supply macronutrients and micronutrients, particularly carbohydrates, amino acids, and minerals. However, the fruits of different date palm cultivars have different nutritional profiles. The aim of this study was to investigate the effects of different pasteurization methods on the antioxidant capacities, polyphenol profiles, and physical properties of the juice of date fruits from two date palm cultivars. The total phenolic and total flavonoid compound contents were higher after thermal pasteurization than after high-pressure processing (HPP) or for the fresh juice. The antioxidant capacity was higher for Khunaizi date palm juice than Barhi date palm juice. SDS-PAGE was performed on the date palm juice samples, and it was found that the juice subjected to HPP retained protein bands but that thermal pasteurization caused the protein bands to disappear. HPP allowed the colour and protein content of the juice to be retained but thermal pasteurization increased the antioxidant capacity and polyphenol content.