Apple variety and maturity profiling of base ciders using UV spectroscopy

Girschik, Lachlan; Jones, Joanna E.; Kerslake, F; Robertson, Mark P.; Dambergs, Robert G.; Swarts, N

doi:10.1016/j.foodchem.2017.02.012

Cited by 24 publications

(19 citation statements)

References 26 publications

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“…The pH values of the apple-Cornelian cherry alcoholic beverages produced in our study are slightly lower compared to the values reported for the other fermented apple beverages, i.e. 3.5-3.7[Girschik et al, 2017], 4.2-4.6 [Venkatachalam et al, 2018], and 3.1-3.4 [Gonzalez Flores et al, 2017].…”

contrasting

confidence: 71%

Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus

Adamenko¹,

Kawa-Rygielska²,

Kucharska³

et al. 2019

Pol. J. Food Nutr. Sci.

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In this study, we produced novel, natural and fermented apple-Cornelian cherry beverages rich in natural antioxidants. These products were examined for their physicochemical parameters, and antioxidative properties as well as subjected to the quantitative and qualitative identifi cation of iridoids and phenolics. The highest concentration of total phenolics determined with the Folin-Ciocialteu method (964.28 mg GAE/L) and the strongest antioxidative properties measured with the DPPH • , ABTS •+ , and FRAP tests (7.90, 11.04, and 12.86 mmol TE/L) were determined in the beverages with the addition of juice from red-fruit Cornelian cherry. The most numerous group of compounds in the analyzed beverages were iridoids, with loganic acid (LA) found to predominate (424 mg/L). Results obtained demonstrate that the addition of juice from Cornelian cherry fruits during the production of fermented apple beverages causes a signifi cant increase in their antioxidative properties, modifi es their phenolics profi le, and allows enriching them with iridoids.

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contrasting

confidence: 71%

Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus

Adamenko¹,

Kawa-Rygielska²,

Kucharska³

et al. 2019

Pol. J. Food Nutr. Sci.

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“…All fruit was of commercial maturity (the optimum maturity for the fresh market or storage) (Girschik et al, 2017). Apples were delivered from the commercial packing houses 1-week prior to inoculation and stored in a walk-in cooler (4°C) temporarily.…”

Section: Methodsmentioning

confidence: 99%

Fate of Listeria monocytogenes on Fresh Apples under Different Storage Temperatures

et al. 2017

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Fresh apples are typically stored for up to 1 year commercially; different apple varieties require different storage temperatures to maintain their quality characteristics. There is sparse information available about Listeria monocytogenes survival on fresh apples under various storage temperatures. The objective of this study was to comprehensively evaluate the effect of storage temperature on apple fruit decay and L. monocytogenes survival. Unwaxed apple fruits of selected varieties (Fuji and Granny Smith) were dip inoculated in a three-strain L. monocytogenes cocktail to establish ∼3.5 and 6.0 Log10 CFU/apple. Twenty-four hours post-inoculation, apples were subjected to 1, 4, 10, or 22°C storage for up to 3 months. Apples under the different storage treatments were sampled at 1-, 4-, 7- and 14-day for short-term storage under all four tested temperatures, and 2-, 4-, 8-, and 12-week for long-term storage at 1, 4, and 10°C. A set of uninoculated and unwaxed apples were simultaneously subjected to the previously mentioned storage temperatures and sampled biweekly for their total bacterial count (TPC) and yeasts/molds (Y/M) count. During the 2-week short-term storage, L. monocytogenes population on organic Granny Smith apples stored at 1, 4, or 10°C was reduced by 0.2–0.3 Log. When apples were stored at 22°C, there was a 0.5–1.2 Log10 CFU/apple reduction 14-day post storage dependent on the initial inoculation level. During the 12-week cold storage under 1, 4, and 10°C, L. monocytogenes count on organic Granny Smith apples decreased by 0.5–1.5 Log10 CFU/apple for both inoculation levels. L. monocytogenes had similar survival pattern on conventional Granny Smith and Fuji apples with 0.8–2.0 Log10 CFU/apple reduction over a 3-month cold storage period. Interestingly, both TPC and Y/M count were stable regardless of apple variety or cultivation practice during the 12-week storage at all tested temperatures. In summary, while L. monocytogenes did not proliferate on apple surfaces during 12 weeks of refrigerated storage, only a limited reduction of L. monocytogenes was observed in this study. Therefore, the apple industry cannot rely on cold storage alone to control this pathogen. Additional interventions are needed to eradicate Listeria on fresh apples during long-term cold storage.

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“…Ultraviolet-visible (UV-Vis) spectral fingerprinting is an easy to adopt, inexpensive, and rapid way to discriminate and classify the characteristics and quality of food products including wine [16][17][18][19]. However, it is not well recognized as a technique to discriminate grape juice quality during pressing.…”

Section: Introductionmentioning

confidence: 99%

Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics

2018

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The feasibility of an ultraviolet-visible (UV-Vis) spectral phenolic fingerprint (SPF), combined with principal component analysis (PCA), is evaluated as a rapid, simple, and reliable technique for the discrimination of grape juice press fractions destined for the production of sparkling white wines. Juice press fractions of Vitis vinifera L. Chardonnay and Pinot noir grapes comprising free-run (i.e., juice released during the loading of press), cuvée (i.e., first press fraction), and taille (i.e., subsequent press fraction), were analyzed by SPF combined with multivariate data analysis. Two trials were carried out, a laboratory and a commercial scale trial. In both trials, cuvée and taille of Chardonnay and Pinot noir grapes were clearly separated in their corresponding PCA plots based on their SPF. The proposed method enables a rapid and objective discrimination of juice press fractions, which can be obtained using relatively inexpensive UV-Vis spectrophotometric equipment. Insights arising from this research suggest a future possibility of objective, real-time discrimination of juice quality that could liberate the winemaker from tasting juice at the press.

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Apple variety and maturity profiling of base ciders using UV spectroscopy

Cited by 24 publications

References 26 publications

Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus

Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus

Fate of Listeria monocytogenes on Fresh Apples under Different Storage Temperatures

Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics

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