DBPapers
DOI: 10.5593/sgem2017/61/S25.138

STUDY REGARDING THE INFLUENCE OF DIFFERENT PACKAGING TYPES ON SEA BUCKTHORN JUICE QUALITY PARAMETERS

A.M. Sidor, A. Buculei, G. Gutt, A. Dabija, U. Vasile-Florin
Tuesday 12 September 2017 by Libadmin2017

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgem.org, SGEM2017 Conference Proceedings, ISBN 978-619-7408-12-6 / ISSN 1314-2704, 29 June - 5 July, 2017, Vol. 17, Issue 61, 1059-1064 pp, DOI: 10.5593/sgem2017/61/S25.138

ABSTRACT

Sea buckthorn (Hippophae rhamnoides L.) has gained worldwide researchers attention as a unique and valuable plant, primarily for its medicinal and nutritional potential. The berries can be capitalized by their processing in order to obtain derived alimentary products such as, e.g. juice and jam, as well as used for flavoring of dairy products. The dried sea buckthorn berries and leaves are used for tea. Lately, due to the fact that consumers are more open to information, so their level of awareness is higher, there occur changes in their acceptance towards natural products with functional properties and the use of sea buckthorn berries as a natural food ingredient has been increasing. Sea buckthorn contains a large variety of substances with strong biological activity. The packaging role in the food industry, especially fruit juices industry, is critical as it has to extend the shelf-life of the product whilst maintaining safety and quality. The aim of this study is the monitoring of the sea buckthorn juice quality parameters during a storage period of 30 days in different packaging types. The evaluated characteristics were the organoleptic properties and the physicochemical and microbiological parameters as well. After the determination of these parameters for the sea buckthorn juice in certain storage conditions, it was possible to select the most suitable solution for the its packaging material, which would ensure acceptable juice quality at the end of the product shelf-life.

Keywords: seabuckthorn juice, packaging, storage period, quality parameters