Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 89944 10.21603/2308-4057-2025-2-640 Research Article Research Article Research Article Ultra-high-pressure homogenization in chicory root juice production Ultra-high-pressure homogenization in chicory root juice production https://orcid.org/0000-0001-9391-6955 Aksu Muhammet Irfan Irfan Aksu Muhammet Irfan Irfan miaksu@atauni.edu.tr Erkovan Halil Ibrahim Erkovan Halil Ibrahim https://orcid.org/0000-0001-6235-6000 Erkovan Sule Erkovan Sule Atatürk University Erzurum Турция Atatürk University Erzurum Turkey Eskişehir Osmangazi University Eskişehir Турция Eskişehir Osmangazi University Eskişehir Turkey Eskişehir Osmangazi University Eskişehir Турция Eskişehir Osmangazi University Eskişehir Turkey 01 01 2025 01 01 2025 13 2 287 295 05 12 2023 05 03 2024 https://jfrm.ru/en/issues/22898/22944/

The demand for freshly squeezed natural fruit juices has increased in recent years, however their shelf life is quite short. Thermal processes applied to extend the shelf life of such products and increase their storage stability cause significant losses in color and other sensory properties, depending on the temperature applied. Therefore, the preference for high-pressure homogenization as an alternative to thermal processes is on the rise. We aimed to determine effects of ultra-high-pressure homogenization and production stages on some quality properties of chicory root juice. Ultra-high-pressure homogenization was applied at the pressure levels of 0 (Control), 50, 100, 150, and 200 MPA. The samples also included juice after homogenization with an ULTRA-TURRAX disperser and after a water bath. Ultra-high-pressure homogenization affected such quality characteristics of chicory root juice as total soluble solids (p < 0.01), pH (p < 0.01), L* (p < 0.01), a* (p < 0.01), b* (p < 0.01), a*/b* (p < 0.01), chroma (p < 0.01), hue angle (p < 0.01), and total color difference ΔE (p < 0.01). Higher levels of ultra-high-pressure homogenization pressure increased pH (p < 0.05), a* values (p < 0.05), and the a/b* ratio (p < 0.05) but reduced L* (p < 0.05), b* (p < 0.05), chroma (p < 0.05), and hue angle (p < 0.05) values of the juice samples. Thus, the use of ultra-high-pressure homogenization (100 and 200 MPa) contributed to improving the total soluble solids and redness values of chicory root juice. Our study showed that the ultra-high-pressure homogenization process improved the quality of chicory root juice.

The demand for freshly squeezed natural fruit juices has increased in recent years, however their shelf life is quite short. Thermal processes applied to extend the shelf life of such products and increase their storage stability cause significant losses in color and other sensory properties, depending on the temperature applied. Therefore, the preference for high-pressure homogenization as an alternative to thermal processes is on the rise. We aimed to determine effects of ultra-high-pressure homogenization and production stages on some quality properties of chicory root juice. Ultra-high-pressure homogenization was applied at the pressure levels of 0 (Control), 50, 100, 150, and 200 MPA. The samples also included juice after homogenization with an ULTRA-TURRAX disperser and after a water bath. Ultra-high-pressure homogenization affected such quality characteristics of chicory root juice as total soluble solids (p < 0.01), pH (p < 0.01), L* (p < 0.01), a* (p < 0.01), b* (p < 0.01), a*/b* (p < 0.01), chroma (p < 0.01), hue angle (p < 0.01), and total color difference ΔE (p < 0.01). Higher levels of ultra-high-pressure homogenization pressure increased pH (p < 0.05), a* values (p < 0.05), and the a/b* ratio (p < 0.05) but reduced L* (p < 0.05), b* (p < 0.05), chroma (p < 0.05), and hue angle (p < 0.05) values of the juice samples. Thus, the use of ultra-high-pressure homogenization (100 and 200 MPa) contributed to improving the total soluble solids and redness values of chicory root juice. Our study showed that the ultra-high-pressure homogenization process improved the quality of chicory root juice.

 Chicory root juice ultra-high pressure homogenization color characteristics pH total soluble solids Chicory root juice ultra-high pressure homogenization color characteristics pH total soluble solids This study was funded by the authors, with no support from any funding agency. The study was carried out in the research laboratories of the Department of Field Crops and Food Engineering, the Faculty of Agriculture, Eskişehir Osmangazi University (ESOGU). This study was funded by the authors, with no support from any funding agency. The study was carried out in the research laboratories of the Department of Field Crops and Food Engineering, the Faculty of Agriculture, Eskişehir Osmangazi University (ESOGU).

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