Effect of Thermal Treatment on the Quality of Cloudy Apple Juice

Krapfenbauer, Gottfried; Kinner, Mathias; Gössinger, M.; Schoenlechner, Regine; Berghofer, Emmerich

doi:10.1021/jf0606858

Cited by 105 publications

(73 citation statements)

References 13 publications

(19 reference statements)

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“…Enzymatic browning is caused by the action of polyphenol oxidases (PPO, EC1.14.18.1), which catalyzes the oxidation of phenolic compounds containing two o-dihydroxy groups to the corresponding o-quinones [15]. Level of changes of polyphenolic compound content in apple juices is dependent on the activity of the PPO in a particular apple variety.…”

Section: Introductionmentioning

confidence: 99%

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Kolniak‐Ostek

Oszmiański

Wojdyło

2013

Eur Food Res Technol

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Polyphenols are one of the most important dietary antioxidants, and the apples, being a major source of polyphenolic compounds. There is increasing evidence that the consumption of fruit and their preserves, which are rich sources of vitamins and phenolics, is negatively associated with lung cancer and coronary heart disease. The influence of ascorbic acid addition on the quality, polyphenolic profile and antioxidant capacity in 14 selected varieties of apple juices during the 3 years of study was examined. Evaluation of changes of ascorbic acid content allowed to demonstrate the differences in susceptibility of apples on the enzymatic oxidation. The study shows that the variations of the least susceptible to oxidation of ascorbic acid are 'Shampion' and 'Topaz', and to a lesser extent, 'Szara Reneta', 'Arlet' and 'Jonafree' apples. A total of 17 kinds of polyphenolic compounds including catechins, procyanidins, hydroxycinnamates, flavonols, anthocyanins and dihydrochalcones were identified in apple tissues by HPLC with DAD analysis and after phloroglucinolysis and LC-MS. During the 3 years of study, the addition of ascorbic acid positively affects on the polyphenol compounds and antioxidant capacity (DPPH, ABTS and FRAP), increasing their content in the analyzed samples by 65 and 433, 328 and 300 %, respectively. The correlation coefficient between DPPH, ABTS and FRAP antioxidant capacity and ascorbic acid was 0.71, 0.71 and 0.72, respectively.

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Section: Introductionmentioning

confidence: 99%

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Kolniak‐Ostek

Oszmiański

Wojdyło

2013

Eur Food Res Technol

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“…2006). The ΔE * values of soup stored at 0.1 MPa, 25°C, and 30°C were higher than 3.5 (Table 2), indicating that storage in these conditions caused a visible color difference.…”

Section: Resultsmentioning

confidence: 99%

A first study comparing preservation of a ready‐to‐eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

Moreira

Fernandes

Duarte

et al. 2015

Food Science & Nutrition

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Hyperbaric storage (HS), storage under pressure at 25°C and 30°C, of a ready‐to‐eat (RTE) soup was studied and compared with refrigeration. Soup was stored at different time (4 and 8 h), temperature (4°C, 25°C, and 30°C), and pressure (0.1, 100, and 150 MPa) conditions, to compare microbial loads and physicochemical parameters. HS resulted in similar (microbial growth inhibition) to better (microbial inactivation) results compared to refrigeration, leading to equal and lower microbial loads, respectively, at the end of storage. Lower/higher pressure (100 vs. 150 MPa) and shorter/longer storage times (4 vs. 8 h) resulted in more pronounced microbial growth inhibition/microbial inactivation. Aerobic mesophiles showed less susceptibility to HS, compared to Enterobacteriaceae and yeast and molds. HS maintained generally the physicochemical parameters at values similar to refrigeration. Thus, HS with no need for temperature control throughout storage and so basically energetically costless, is a potential alternative to refrigeration.

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“…Enzymatic browning starts from the initial phase of apple juice production due to the very fast enzymatic action of PPO soon after the mechanical breakage of the fruit during the juice extraction procedure (Krapfenbauer et al 2006). Therefore, it appears to be mandatory to inhibit PPO activity from the beginning of the product transformation.…”

Section: Resultsmentioning

confidence: 99%

Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice

Yi¹,

Ding²

2014

Czech J. Food Sci.

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Yi J., Ding Y. (2014): Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice. Czech J. Food Sci., 32: 601-609.The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine. A further comparison of different filter-aid pretreatments, such as whey protein isolates (WPI), pectinase and whey protein isolates -pectinase pretreatments, alone and combined with ultrafiltration was also made. The results indicated that WPI demonstrated a concentration-dependent inhibitory activity on polyphenoloxidase (PPO). At lower concentrations (0.005-0.01 g/l), the suppression effect of WPI on PPO activity was higher than that of both ascorbic acid and l-cysteine. WPI exhibited intermediate inhibition on PPO activity at the concentrations of 0.01-0.1 g/l, as compared to ascorbic acid and l-cysteine. The comparison of different clarification treatments suggested that WPI acted more effectively on clarification than pectinase. In addition, combined WPI-pectinase pretreatment significantly increased the clarity of apple juice, indicating a synergistic effect between WPI and pectinase. The subsequent ultrafiltration after WPI and pectinase pretreatments alone or combined could further improve the clarity and colour and reduce the turbidity of clear apple juice with non-significant influence on its typical characteristics.

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Effect of Thermal Treatment on the Quality of Cloudy Apple Juice

Cited by 105 publications

References 13 publications

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

A first study comparing preservation of a ready‐to‐eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice

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