The effect of pectinase and protease treatment on turbidity and on haze active molecules in pomegranate juice

Cerreti, Martina; Liburdi, Katia; Benucci, Ilaria; Esti, Marco

doi:10.1016/j.lwt.2016.06.030

Cited by 39 publications

(19 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Color specifications of herbal tea beverage are presented in Table 1. Post-bottling storage is an important step to observe sustainable product quality in terms of clarity and color in beverages [28]. The haziness of juices is related to the irregular distribution of the pectin molecules encircling the fragments of cell walls (pulp) in a colloidal serum of macromolecules such as proteins, sugars, and organic acids [29].…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage

et al. 2018

View full text Add to dashboard Cite

The current study was aimed to generate an innovative tea beverage which has water infusion of Erica arborea. Dehydrated Erica arborea leaves were extracted in boiling water and the solution was brix value-balanced to 8° with sucrose, acid, natural lemon flavor, and antimicrobial agents. Following the blending of additives, carbonation was applied. Besides some physicochemical parameters, total phenolics, bioaccessibility of total phenols, antioxidant capacity, and bioaccessible antioxidants with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and cupric ion reducing antioxidant capacity assay (CUPRAC) methods were also investigated. The green- and yellow-tinted beverage was especially rich in potassium and calcium. The total phenolics and bioaccessible phenolics of the beverage were identified as 174.06 ± 24.53 mg Gallic Acid Equivalent (GAE) 100 mL−1 and 96.07 ± 3.96 mg GAE 100 mL−1, correspondingly. Antioxidant capacity was 27.20 ± 1.09 μmol trolox mL−1, and the bioaccessible antioxidant capacity was 0.17 ± 0.02 μmol trolox mL−1 in DPPH. Measured antioxidant capacity and bioaccessible antioxidant capacity with other assays were 22.41 ± 2.49 and 3.09 ± 0.44 μmol trolox mL−1 for FRAP; 21.09 ± 1.65 and 0.02 ± 0.00 μmol trolox mL−1 for CUPRAC. In addition to its nutritional and functional features, Erica arborea tea beverage is preferred in accordance with the panelists’ sensorial decision.

show abstract

Section: Resultsmentioning

confidence: 99%

Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage

et al. 2018

View full text Add to dashboard Cite

show abstract

“…As listed in Table 1A, the TSS/TA ratio of the juices was significantly decreased after 150 days of storage, suggesting that the juice was characterized by a more acidic taste. Turbidity is another crucial parameter that represents the level of the cloudiness or haziness caused by the suspended solid particles (Cerreti, Liburdi, Benucci, & Esti, 2016); a higher turbidity means a higher content of flesh particles (Tian et al, 2018). In UFC juices, the flesh particles were mainly composed of proteins, cellulose, hemicellulose, and pectin.…”

Section: Physicochemical Properties Of Nfc Juicesmentioning

confidence: 99%

Freezing point temperature is in favor of not‐from‐concentrate apple juice storage

Gou

Tian

Yang

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

The short storage period is still a problem hindering the promotion of not‐from‐concentrate (NFC) apple juice, despite the fact it possesses higher nutritional value and more attractive taste compared with its concentrated counterparts. In this study, we compared the effects of temperature range including room temperature (25°C), refrigerator temperature (4°C), freezing point temperature (−1.5°C), and frozen temperature (−18°C), respectively, on the quality of NFC apple juices during a long storage period (150 days). The results suggested that all the juices exhibited good safety during the storage, and the juice stored at −1.5°C possessed higher polyphenol contents, physicochemical properties, less color alteration, and less loss of aroma and taste than 25 and 4°C. Besides, although an exceedingly low temperature (−18°C) could greatly retard the juice deterioration, the loss of aroma and taste was significant. Overall, our results indicated that the NFC juice was most favored by storage at freezing point temperature (−1.5°C), with the highest similarity to the freshly squeezed apple juice.

show abstract

“…Dolayısıyla çay hazırlama tekniği, sıcaklık, süre ve katkılanan diğer bileşenlerin konsantrasyonu gibi faktörlerin briks değeri üzerinde etkili olduğu söylenebilir. [25]. Çalışmamızda en yüksek bulanıklık, briks değerine benzer şekilde 10 dakika infüze edilmiş A5 numaralı soğuk yeşil çay örnek grubunda tespit edilmiştir.…”

Section: Enginarlı-limonlu Soğuk Yeşil çAy öRneklerinin Briks Bulanıunclassified

İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi

Özünlü

Ergezer

2019

Akademik Gıda

View full text Add to dashboard Cite

0 258 296 33 39 0 258 296 32 62 ÖZ Bu çalışmada, kurutulmuş enginar çanak yapraklarından üretilen farklı konsantrasyonlarda (%3, 4 ve 5) enginar yaprağı katkılı limonlu soğuk yeşil çayların bazı fizikokimyasal (renk, pH değeri, briks, bulanıklık, titre edilebilir asitlik, toplam fenolik madde miktarı, DPPH ile antiradikal aktivite) ve duyusal kalite karakteristikleri üzerine infüzyon süresinin (5, 7 ve 10 dakika) etkisi incelenmiştir. İnfüzyon süresinin artışıyla birlikte örneklerin parlaklık (L*) ve kırmızılık (a*) değerlerinin azaldığı, sarılık (b*) değerinin ise arttığı görülmüştür. Soğuk çay bileşimindeki enginar konsantrasyonun ve infüzyon süresinin artışına paralel olarak fenolik madde miktarı da artış göstermiştir. Bu artışla birlikte ortamın pH değerinde düşüş, bulanıklık ve titre edilebilir asit miktarında ise artış gözlemlenmiştir. Farklı konsantrasyonlarda enginar infüzyonu içeren soğuk çayların duyusal açıdan herhangi bir olumsuz bir durum oluşturmadığı ve A4 numaralı enginarlı-limonlu soğuk yeşil çayın daha çok tercih edildiği tespit edilmiştir. ABSTRACTIn this study, was to investigate effect of three different brewing times (5, 7 and 10 minutes) on some physicochemical (color, pH value, °Brix, türbidity, titratable acidity, total phenolic content, antiradical activity with DPPH) and sensory properties on ice green tea enriched with dried artichoke sepal at three different concentrations (3, 4 and 5%). As increasing of brewing times, ice tea samples were became mildly darker whereby resulted in lower brightness (L*) and redness (a*) values and in higher yellowness (b*) values. Higher artichoke bracts concentrations and longer brewing time increased total phenolic content of all samples. But this increment was associated with reduction pH value of medium and accordingly, turbidity and titratable acidity value of all samples were showed increment. Ice green tea enriched with dried artichoke sepal tea infusion did not show any negative effect on panelists in terms of sensory scores and A4 samples were appreciated more other samples by most of the panelists.

show abstract

The effect of pectinase and protease treatment on turbidity and on haze active molecules in pomegranate juice

Cited by 39 publications

References 30 publications

Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage

Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage

Freezing point temperature is in favor of not‐from‐concentrate apple juice storage

İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi

Contact Info

Product

Resources

About