Chemical and Sensory Evaluation of Blackberry (<i>Rubus</i> sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation

Chemical and Sensory Evaluation of Blackberry (<i>Rubus</i> sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation

Blackberry can be considered a source of phenolic compounds with antioxidant properties, especially anthocyanins, which are responsible for the attractive color of the juice. However, blackberry juice quality can be reduced under severe heat treatments, resulting in darkened color and altered taste....

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Bibliographic Details
Main Authors: Juliana Vilar, Flavia Monteiro, Luiz Corrêa-Filho, Flávia Gomes, Renata Tonon, Daniela Freitas-Sá, Suely Freitas, Lourdes Cabral
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Membranes
Subjects:
membrane separation processes
anthocyanin
antioxidant capacity
sensory
Online Access:https://www.mdpi.com/2077-0375/15/1/10
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