Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties

Alberti, Aline; Santos, Tâmisa Pires Machado dos; Zielinski, Acácio Antônio Ferreira; Santos, Caroline Mongruel Eleutério dos; Braga, Cíntia Maia; Demiate, Ivo Mottin; Nogueira, Alessandro

doi:10.1016/j.lwt.2015.08.045

Cited by 81 publications

(94 citation statements)

References 25 publications

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“…The increase of phloretin in ciders was significant in all cultivars whereas increases of HCAs were detected only in three out of four cultivars and quercetin in only cultivars 'Kulikovskoye' and 'Melba'. Our findings are in accordance with Alberti et al (2016) that impact of fermentation process (i.e. comparison of juices and ciders) on the phenolic contents is dependent on apple cultivar.…”

Section: Contribution Of Apple Cultivar To the Phenolic Compositionsupporting

confidence: 92%

“…Only the content of phloretin was the highest in overripe samples. In accordance with a previous study (Alberti et al, 2016), the impact of the ripening stage on the chemical composition was not equally significant as the impact of apple cultivar. The degree of polymerisation (DP) and the content of procyanidins with high DP, which were not investigated in this study, decreases during apple ripening (Alonso-Salces et al, 2005).…”

Section: Impact Of Apple Ripening Stagesupporting

confidence: 91%

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Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders

et al. 2017

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Section: Contribution Of Apple Cultivar To the Phenolic Compositionsupporting

confidence: 92%

Section: Impact Of Apple Ripening Stagesupporting

confidence: 91%

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders

et al. 2017

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“…The sugars/acids ratio serves as an industrial indicator because the balance between sugars and organic acids influences the taste of some beverages (Alberti et al, 2016;Pal & Sampath Kumar, 1995). It was used in our case as a ripening index.…”

Section: Preparation Of Samplesmentioning

confidence: 99%

“…The lower quantities of phenolic compounds in juices compared to fruits could be explained by the retention of phenolic compounds by cell wall polysaccharides (Alberti et al, 2016;Le Bourvellec, Le Quere, & Renard, 2007), considering that mostly procyanidins remained in the pomace. Procyanidins can be selectively adsorbed by cell wall polysaccharides.…”

Section: Impact Of Cell Walls On Procyanidins Transfer In Juicementioning

confidence: 99%

“…In perry processing, the use of fruit at the overripe stage is the normal practice to decrease the astringency and to increase colloidal stability during storage. Further, preliminary studies have shown that the concentration of procyanidins in the juices varied with the fruit maturity at pressing (Alberti et al, 2016;Guyot, Marnet, Sanoner, & Drilleau, 2003;Spanos & Wrolstad, 1990). Low quantities of procyanidins are found in juices compared with the initial quantities measured in fruit (Guyot et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Effect of maturity on the phenolic compositions of pear juice and cell wall effects on procyanidins transfer

Brahem

Eder

Renard

et al. 2017

LWT - Food Science and Technology

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a b s t r a c tPerry pear polyphenols were characterized in fruit, juice and pomace for two cultivars and at two maturity stage. Cell walls were characterized only in fruits and pomaces. The phenolic contents and compositions of fruits did not change during overripening. However, their extraction to juice was modified. Juices of ripe fruits contained 38% (Plant de Blanc) and 28% (De Cloche) of initial polyphenols, whereas overripe pear juices contained only 26% and 15% respectively. Thus, procyanidins had more affinity for cell walls after overripening. Pear cell walls from De Cloche cultivar lost arabinose and galactose from pectic side chains during overripening promoting non-covalent interactions between procyanidins and cell walls.

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Enantioselective fate of famoxadone during processing of apple cider and grape wine

Jia

et al. 2021

Chirality

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Famoxadone enantiomers were separated on Lux Amylose‐1 chiral column and determined by ultra‐performance liquid chromatography coupled with tandem mass spectrometry (UPLC‐MS/MS). The half‐lives of R‐(−)‐famoxadone and S‐(+)‐famoxadone were 69.3 and 86.6 h in apple cider, 231.0 and 346.5 h in apple pomace, 69.3 and 77.0 h in grape wine, and 231.0 and 346.5 h in grape pomace, respectively. The enantiomeric fraction (EF) values decreased gradually from 0.498, 0.499, and 0.500 (0 h) to 0.404, 0.374, and 0.427 (144 h) and then increased gradually to 0.474, 0.427, and 0.422 (312 h) in apple cider, grape wine, and grape pomace. The EF value in apple pomace decreased gradually from 0.499 (0 h) to 0.450 (168 h) and then increased gradually to 0.482 (312 h). The processing factors (PFs) for famoxadone ranged from 0.014 to 0.024 in the overall process. The residue of famoxadone reduced 94.7–97.4% after the fermentation process.

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Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties

Cited by 81 publications

References 25 publications

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders

Effect of maturity on the phenolic compositions of pear juice and cell wall effects on procyanidins transfer

Enantioselective fate of famoxadone during processing of apple cider and grape wine

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