Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVI, Issue 1
Written by Mădălina GIURESCU, Luminița DIMITRIU, Florin OANCEA
This paper reviews the technological solutions used to stabilize the sea buckthorn (Elaeagnus rhamnoides, syn. Hippophae rhamnoides) juice. Sea buckthorn is a nutraceutical crop of growing interest due to the health benefits of its berries active ingredients - essential (unsaturated) fatty acids, vitamins, antioxidants, and minerals. The turbid juice produced from the whole berries without enzymatic clearance has a higher biological value due to the extraction of the main active ingredients. However, the turbid juice made from sea buckthorn berries has poor physical and chemical stability. The lipids from berry pulp, rich in monounsaturated palmitoleic acid (16∶ 1n-7), separate from juices and are prone to rapid oxidation. Syneresis also occurs due to the low water-holding ability of the pulp polysaccharides. Oxidation reduces the content of the antioxidant (pro) vitamins. Stabilization is done by physical homogenization and/or utilization of additives with emulsification and/or antioxidant characteristics. The paper analyzes and discusses the advantages and drawbacks of the existing solutions.
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