Thermal Treatment Influence on Selected Nutritional Values of Common Sea Buckthorn (Hyppophae rhamnoides) Juice

Since ancient times, sea buckthorn (Hyppophae rhamnoides) (SBT) has been utilized as a medical plant for its ability to extract health-promoting compounds from fruits, seeds, pulp, skin, bark, roots, and leaves. L-ascorbic acid is primarily found in because of this, it can be fortification agent enhance other juices. The study’s goal was look into how the selected nutritional parameters common juice changed over period storage different thermal treatments. stability processed both used varieties (“Hergo” “Leikora”) ensured by processing technology with modified vat (or batch) (low-temperature long-time pasteurization) process. Even after being sterilized at 120 °C 15 min, amount unaffected ranged between 1762 2058 mg/kg. There no change pH level same time; stayed extremely low (about 2.3), which may have helped stabilize. variant had highest levels glucose, fructose, total sugar, malic acid, soluble solids (TSS), were significantly higher than fresh or either pasteurization. Given we advise SBT berries immediately harvest using prevent ascorbic (AA) loss, storing them under frost conditions until processing.