The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product

Rosend, Julia; Kaleda, Aleksei; Kuldjärv, Rain; Arju, Georg; Nisamedtinov, Ildar

doi:10.3390/foods9101401

Cited by 17 publications

(13 citation statements)

References 40 publications

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“…The fruit sector uses apples to process into dried apples, baby food, jams, and sauces, but due to the apples’ remnants, the most meaningful is the production of juices (clarified and concentrated), ciders, alcoholic beverages, and vinegar [ 1 , 2 ]. Fruit by-products from apple processing account for 25–30%, and overall, it is known as apple pomace (i.e., peel, core with seed, stem).…”

Section: Introductionmentioning

confidence: 99%

Effect of Dried Apple Pomace (DAP) as a Feed Additive on Antioxidant System in the Rumen Fluid

Bartel

Koszarska

Wysocki

et al. 2022

IJMS

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The study aimed to evaluate the effect of dried apple pomace (DAP) as a feed additive on the enzymatic activity and non-enzymatic compounds belonging to the antioxidant system in cattle rumen fluid. The experiment included 4 Polish Holstein–Friesian cannulated dairy cows and lasted 52 days. The control group was fed with the standard diet, while in the experimental group, 6% of the feedstuff was replaced by dried apple pomace. After the feeding period, ruminal fluid was collected. The spectrophotometric technique for the activity of lysosomal enzymes, the content of vitamin C, polyphenols, and the potential to scavenge the free DPPH radical was used. The enzyme immunoassay tests (ELISA) were used to establish the activity of antioxidants enzymes and MDA. Among the rumen aminopeptidases, a significant reduction (p < 0.01) from 164.00 to 142.00 was observed for leucyl-aminopeptidase. The activity of glycosidases was decreased for HEX (from 231.00 to 194.00) and β-Glu (from 1294.00 to 1136.00), while a significant statistically increase was noticed for BGRD (from 31.10 to 42.40), α-Glu (from 245.00 to 327.00), and MAN (from 29.70 to 36.70). Furthermore, the activity of catalase and GSH (p < 0.01) was inhibited. In turn, the level of vitamin C (from 22.90 to 24.10) and MDA (from 0.36 to 0.45) was statistically higher (p < 0.01). The most positive correlations were observed between AlaAP and LeuAP (r = 0.897) in the aminopeptidases group and between β-Gal and MAN (r = 0.880) in the glycosidases group. Furthermore, one of the most significant correlations were perceived between SOD and AlaAP (r = 0.505) and AcP (r = 0.450). The most negative correlation was noticed between α-Gal and DPPH (r = −0.533) based on these observations. Apple pomace as a feed additive has an influence on lysosomal degradation processes and modifies oxidation–reduction potential in the rumen fluid. Polyphenols and other low-weight antioxidant compounds are sufficient to maintain redox balance in the rumen.

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Section: Introductionmentioning

confidence: 99%

Effect of Dried Apple Pomace (DAP) as a Feed Additive on Antioxidant System in the Rumen Fluid

Bartel

Koszarska

Wysocki

et al. 2022

IJMS

View full text Add to dashboard Cite

show abstract

“…Given the seasonality of apples, as a mainly cost-efficient alternative to fresh apple juice, the concentrated apple juice may be successfully used in cider making. When using concentrated apple juice, better results are obtained when the fermentation medium is supplemented with nutrients [84].…”

Section: Cidermentioning

confidence: 99%

“…The prolonged process, compared to industrial one, along with the impossibility of total avoidance of air exposure, facilitates the microbial (yeasts, molds and acid tolerant bacteria) growth, causing the shortening of apple juice shelf-life. To avoid these disadvantages, the concentrated apple juice might be used instead [84]. When preparing fermentable juice, the apple concentrate is diluted with water and the mixture is supplemented with nutrients (ammonium phosphate and thiamine) prior to the alcoholic fermentation to support the vitality of yeast.…”

Section: Vinegarmentioning

confidence: 99%

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

et al. 2021

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As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.

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“…Since some countries allow the fermentation of apple cider concentrate, this technology has the potential to maintain the sensory aspects of fresh juice which are lost due to evaporation. Rosend et al (2020) fermentation kinetics have little influence when using concentrate instead of fresh juice.…”

Section: Phenolic Composition and Antioxidant Capacitymentioning

confidence: 99%

Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice

Silva

Fischer

Zardo

et al. 2021

J. Food Process. Preserv.

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This research aimed to propose a protocol for the processing of whole persimmon juice and to evaluate the effects of ultrasound treatment in relation to microbiological, sensory, and antioxidant aspects. The persimmon juice was submitted to freeze concentration, and the physical-chemical, total phenolic compounds (TPC), and antioxidant capacity were investigated. The sample treated with ultrasound (60% amplitude for 20 min) obtained a satisfactory reduction in total coliforms as well as the highest amount of TPC and total flavonoids compared with the control. This sample also showed a global preference in the sensory evaluation. Regarding the use of freeze concentration, two cycles of this process resulted in an increase in sugars, organic acids, and TPC. These results suggest that these nonthermal technologies can potentially be applied in relation to persimmon beverages, instead of the traditional pasteurization and concentration methods, to improve sensory quality and safety or to enhance functional properties. Novelty impact statement:This study suggests that ultrasound treatment applied in persimmon juice processing can reduce microbiological load while preserving phenolic compounds and antioxidant capacity. Freeze concentration is also a technology that can be incorporated by the beverage industry in order to improve functional and sensory properties.

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The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product

Cited by 17 publications

References 40 publications

Effect of Dried Apple Pomace (DAP) as a Feed Additive on Antioxidant System in the Rumen Fluid

Effect of Dried Apple Pomace (DAP) as a Feed Additive on Antioxidant System in the Rumen Fluid

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice

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