Research Notes

This study investigates how a mechanical treatment can texturize and physically stabilize juices without additives. Apricot juices with varying amount of pulp were formulated and treated by high pressure homogenization (HPH) at different pressures (0.1, 35 and 70 MPa). Physicochemical, structural, rheological properties and physical stability of the juices were assessed. HPH treatment resulted in a significant reduction in particle size and shape alterations, leading to increased viscosity (from 2 to 8-fold) and enhanced physical stability (sedimentation halted or slowed down for up to 7 days). These physical modifications were attributed to the formation of a weak interconnected particle network in treated juices that resisted sedimentation over time. These findings suggest that mechanical treatment alone can functionalize juices and that it may be applicable using domestic processes such as grinding, blending, or soup mixing.

Le Falher et al. 2016. Time-Course Evolution of Two Water-soluble Vitamins (Ascorbic acid, Nicotinic acid) and Two Amino-Acids (L-Cysteine and L-Methionine) Following Thermal Processing in Water at 100 °C (part 2), 2(1), 2, 1-5. DOI: 10.17180/ijmpg-2016-art02.

Treesuwan and This, Monitoring the bioactive compounds in culinary transformation of soymilk: An in situ quantitative NMR study, 2015 1(1) 2, 1-3

Burke R, Danaher P. 2022. Developing a Customised Note by Note Prototype Recipe Which Can be 3D Printed, International Journal of Molecular and Physical Gastronomy. 2022, 8(1), 1, 1-9. DOI: 10.17180/ijmpg-2022-art08

This vo Kientza H. 2022. Using the disperse system formalism DSF to determine the first two classes of complex suspensions, International Journal of Molecular and Physical Gastronomy, 8(1), 2, 1-9. DOI: 10.17180/ijmpg-2022-art02.

Treesuwan W, This H. 2015. Monitoring the bioactive compounds in culinary transformation of soymilk: An in situ quantitative NMR study, 1(1), 1, 1-9. DOI: 10.17180/ijmpg-2015-art01.

Le Falher et al. 2016. Time-Course Evolution of Two Water-soluble Vitamins (Ascorbic acid, Nicotinic acid) and Two Amino-Acids (L-Cysteine and L-Methionine) Following Thermal Processing in Water at 100 °C (part 1), 2(1), 1, 1-6.

Besançon S, Foropon MC, This vo Kientza H. 2023. Determination of copper ions in jams produced in copper vessels, 9(1), 1, 1-17. DOI: 10.17180/ijmpg-2023-art01.

The International Journal of Molecular and Physical Gastronomy publishes Research Notes, after double blind evaluation.