Integrated Process to Obtain Anthocyanin Enriched Palm-Fat Particles from Elderberry Juice

Two novel technologies were applied in order to investigate concentration and formulation of anthocyanins for potential use in food industry. Integrated membrane process technology was applied for concentrating elderberry juice. In the first step, the juice was clarified by microfiltration, followed by a pre-concentration step with reverse osmosis. Finally, the juice was concentrated to the end concentration of 56 °Brix by osmotic distillation. The elderberry juice concentrate was formulated in a powderous form by a high-pressure process — Particles from Gas Saturated Solution (PGSS™) — using supercritical CO2. The applied carrier material was palm fat. The products with different anthocyanin-carrier ratios were measured for their colour properties (lightness, hue angle, and saturation). Colour stability was monitored for prolonged storage at different conditions (light/dark and ambient temperature/ refrigerator). The obtained powderous anthocyanin-palm fat products showed good colour stability, which gives good bases for potential applications in the future

Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation

Sour cherry is one of the most famous and characteristic Hungarian fruit what is also commonly used in food production as a colour additive. The sour cherry cultivar, ‘Oblachinska’ was shown to be a rich source of antioxidant compounds, including mainly anthocyanins. Valuable compounds in fruit juice – vitamins, polyphyenols etc. –are heat-sensitive molecules, which should be taken into account during the process of concentration to prevent degradation. Osmotic distillation seems a suitable option to product high quality sour cherry juice because this process does not require high temperature or pressure. Raw juice with approximately 15°Brix was used for the experiment and tried to concentrate up to 60° Brix where the water activity low enough to inhibit the microbiological deterioration. Before and after the process, TPC (total phenolic compounds) and FRAP (ferric reducing antioxidant power) was measured using spectrophotometric methods to determine the effect of the osmotic distillation. Our results point out that osmotic distillation is a promising method to concentrate sour cherry juice and prevent the loss of valuable compounds

Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation

Sour cherry is one of the most famous and characteristic Hungarian fruit what is also commonly used in food production as acolour additive. The sour cherry cultivar, ‘Oblachinska’ was shown to be a rich source of antioxidant compounds, including mainlyanthocyanins. Valuable compounds in fruit juice – vitamins, polyphyenols etc. –are heat-sensitive molecules, which should be taken intoaccount during the process of concentration to prevent degradation. Osmotic distillation seems a suitable option to product high quality sourcherry juice because this process does not require high temperature or pressure. Raw juice with approximately 15°Brix was used for theexperiment and tried to concentrate up to 60° Brix where the water activity low enough to inhibit the microbiological deterioration. Beforeand after the process, TPC (total phenolic compounds) and FRAP (ferric reducing antioxidant power) was measured using spectrophotometricmethods to determine the effect of the osmotic distillation. Our results point out that osmotic distillation is a promising method to concentratesour cherry juice and prevent the loss of valuable compounds

Method for the compilation of a stratified and harmonized soil physical database using legacy and up-to-date data sources

An attempt is outlined for the compilation of an integrated and harmonized stratified soil physical database serving hydrologic modeling, as the basis of estimating soil hydraulic parameters in the unsaturated zone. Due to the appropriate spatial and thematic resolution and data processing status, the Digital Kreybig Soil Information System (DKSIS) and Hungarian Agrogeological Database (HAD) were chosen as pedological and agrogeological data sources for describing the soil physical properties in the unsaturated zone. The DKSIS contains legacy soil data (as hy, pH, salt, OM, CaCO3 content, etc.) in finely stratified resolution (3–5 soil layers within 1.5–2.0 m), but lacks particle size data. HAD has a coarser stratification (8–15 layers within 8–10 m) with detailed particle size data. The five-cleft FAO texture classification can serve as an interface in their joint application. The particle size and hy data pairs from the existing Hungarian Soil Monitoring (TIM) network made it possible to define the relation between FAO texture class vs. hy value, and based on the HYPRES database each FAO texture class can be characterized by typical Mualem-van Genuchten parameter sets (Wösten et al., 1999). The compiled, harmonized database characterizes the distinguished soil and sediment layers – with a thickness of at least 10 cm – for a 690 km2 large model area, describing their thickness and texture classes to the depth of the permanent groundwater level, in every single square kilometer cell of the model area. The compiled database is indispensable in the model simulation based analysis of regional water management problems like drought, flood and inland inundation

Method for the compilation of a stratified and harmonized soil physical database using legacy and up-to-date data sources

An attempt is outlined for the compilation of an integrated and harmonized stratified soil physical database serving hydrologic modeling, as the basis of estimating soil hydraulic parameters in the unsaturated zone. Due to the appropriate spatial and thematic resolution and data processing status, the Digital Kreybig Soil Information System (DKSIS) and Hungarian Agrogeological Database (HAD) were chosen as pedological and agrogeological data sources for describing the soil physical properties in the unsaturated zone. The DKSIS contains legacy soil data (as hy, pH, salt, OM, CaCO3 content, etc.) in finely stratified resolution (3–5 soil layers within 1.5–2.0 m), but lacks particle size data. HAD has a coarser stratification (8–15 layers within 8–10 m) with detailed particle size data. The five-cleft FAO texture classification can serve as an interface in their joint application. The particle size and hy data pairs from the existing Hungarian Soil Monitoring (TIM) network made it possible to define the relation between FAO texture class vs. hy value, and based on the HYPRES database each FAO texture class can be characterized by typical Mualem-van Genuchten parameter sets (Wösten et al., 1999). The compiled, harmonized database characterizes the distinguished soil and sediment layers – with a thickness of at least 10 cm – for a 690 km2 large model area, describing their thickness and texture classes to the depth of the permanent groundwater level, in every single square kilometer cell of the model area. The compiled database is indispensable in the model simulation based analysis of regional water management problems like drought, flood and inland inundation