Processing of chestnut rose juice using three-stage ultra-filtration combined with high pressure processing

This work evaluated the effect of three-stage ultra-filtration (100 kDa, 5 kDa, and 5 kDa) and high pressure processing (HPP) on the quality of chestnut rose juice since a single processing technology could not make full use of the functional ingredients of juice. The 100 kDa membrane performed preliminary filtration, and the 5 kDa membrane performed SOD retention in the processing. The juice with high superoxide dismutase (SOD) activity was obtained after three-stage ultra-filtration and HPP. The SOD exhibiting higher antioxidant capacity was effectively recovered by 5 kDa membranes and its activity was 27748.44 U/mL. The technology could retain sugars [glucose (92.31%), arabinose (86.73%), and galactose (85.91%)], tartaric acid (82.35%) and total flavonoids (84.19%) of the juice. But the significant reduction of myricetin (73.24%), catechin (70.11%), quercetin (72.77%), and kaempferol (71.54%) in juice was observed. The total aerobic bacteria of high SOD juice remain stable after 60 days of storage at 4 degrees C. In general, the combined use of HPP and ultra-filtration has proven to be a potential technology for producing high SOD chest rose juice.

Automated summary

This study evaluated the effectiveness of combining three-stage ultra-filtration and high pressure processing in producing chestnut rose juice with high SOD activity. The technology was able to retain sugars and some functional components in the juice, while also resulting in a significant reduction of certain compounds.