Production of sour cherry juice: nutritional value, storage and waste valorization
Author(s)
Centioni, Luna
Date Issued
May 13, 2019
Type
Doctoral Thesis
Abstract
This PhD thesis dealt the enhancement of the sour cherry: through the characterization of three varieties of interest: Montmorency (MM), Pandy (PA) and Bianchi di Offagna (BO), the development and chemical and nutraceutical characterization of two types of monovarietal juices, assessment of the produced juices during 5 months storage with the help of FT-NIR spectrometry and of the Electronic Nose technologies; and finally the characterization and enhancement of the residual pulps. Bianchi di Offagna variety (BO) result to be the richer in functional compounds. Both two mono-varietal sour cherries produced juices undergo modifications during storage; but still retain a high anti-radical power FT-NIR and Electronic Nose instruments are useful tools to monitor juices during storage. The residual pulp of the juicing process are still rich in functional components. Lyophilization is the stabilizing process that best preserves the antioxidant power of the pulp. Sour cherry pomace can successfully be used in the formulation of food supplements.
Additional information
Dottorato di ricerca in Scienze, tecnologie e biotecnologie per la sostenibilità