ABSTRACT Bioactive compounds and physical properties of sea buckthorn purees at production and after storage at 2°C and 18°C for 3 months were investigated. Heat treatment of the berries prior to sieving increased yield of the purees from 80% to 84%, and gave purees with 27-65% higher concentrations of total carotenoids, but did not affect vitamin C and total phenolics (TP). High-pressure homogenization (HPH) reduced the size of the particles in the purees, leading to lighter and more yellow purees. Vitamin C, total carotenoids, and TP were not affected by HPH. Storage explained most of the variation in vitamin C, TP, and chromaticity, i.e. they decreased during storage, especially at the highest storage temperature. To obtain higher yield and products with higher concentrations of bioactive compounds, heat treatment prior to further processing is recommended. HPH can be used to alter the physical properties and color of the product.

中文翻译：

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沙棘 (Hippophae rhamnoides L.) 果泥的生物活性化合物和颜色受热处理和高压均质化的影响

摘要 研究了沙棘果泥在生产时和在 2°C 和 18°C 下储存 3 个月后的生物活性化合物和物理特性。在筛分前对浆果进行热处理使果泥的产量从 80% 增加到 84%，并使果泥的总类胡萝卜素浓度高出 27-65%，但不影响维生素 C 和总酚类物质 (TP)。高压均质化 (HPH) 减小了果泥中的颗粒大小，使果泥更轻、更黄。维生素 C、总类胡萝卜素和 TP 不受 HPH 的影响。储存解释了维生素 C、TP 和色度的大部分变化，即它们在储存期间下降，尤其是在最高储存温度下。为了获得更高的产量和生物活性化合物浓度更高的产品，建议在进一步加工前进行热处理。HPH 可用于改变产品的物理特性和颜色。