Changes in the levels of selected organic acids and sugars in apple juice after cold storage

This study aimed to evaluate the potential of centrifugal block cryoconcentration (CBCC) at three cycles applied to fresh calafate juice. The fresh juice and cryoconcentrate at each cycle were stored for five weeks at 4 °C and quality attributes were analyzed every 7 days. CBCC had significant effects in the calafate juice, since in the last cycle, the cryoconcentrate reached a high value of total soluble solids (TSS, ≈42 °Brix), with final attractive color, and an increase of approximately 2.5, 5.2, 5.1, 4.0 and 5.3 times in relation to the fresh juice values, for total bioactive compounds (TBC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC), respectively. However, at 35 days under storage, these values decreased by 5%, 13%, 15%, 19%, 24% and 27%, for TSS, TBC, DPPH, ABTS, FRAP and ORAC, respectively. Additionally, until the day 14, the panelists indicated a good acceptability of the reconstituted cryoconcentrate. Therefore, CBCC can be considered a novel and viable technology for the preservation of quality attributes from fresh calafate juice with interesting food applications of the cryoconcentrates due to their high stability during storage time in comparison to the fresh juice.

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“…Similar trends were perceived in fruit juices such as sugarcane juice [42], grape juice [43] and apple juice [44] during storage.…”

Section: Physicochemical Analysissupporting

confidence: 68%

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Orellana‐Palma

Tobar-Bolaños

Casas-Forero

et al. 2020

Foods

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“…A sample is placed on top of the diamond and a fraction of the light penetrates the sample and is attenuated according to the absorption characteristics of the sample. This attenuation is measured by the detector and transformed into a spectrum [ 20 , 21 ]. The parameters were determined in three replicates for each sample of extracted juice.…”

Section: Methodsmentioning

confidence: 99%

The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice

Mezeyová

Mezey

Andrejiová

2021

Plants

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Since scientific interest in rhubarb from a culinary point of view is a relatively new issue, the aim of this study was to test five edible cultivars of Rheum rhabarbarum L. (‘Poncho’, ‘Canadian Red’, ‘Valentine’, ‘Red Champagne’, and ‘Victoria’) from a specific culinary perspective, i.e., processing into juice. Total yields (t/ha) were established in six harvests during a two-year field experiment. For juice production and subsequent laboratory analysis, rhubarb petioles from two different harvest terms were used (i.e., harvest term A (HTA) and harvest term B (HTB)). Analyses of total sugar, glucose, fructose, total soluble solids (TSS), total acidity, malic acid, and pH level were determined by FT-IR spectrophotometer. Total yields of petioles varied between 28.77 t/ha (‘Canadian Red’) and 45.58 t/ha (‘Red Champagne’) at a density of 11,000 pl/ha. ‘Red Champagne’ significantly (p < 0.05) reached the highest juice yield potential (85%) and the highest values of glucose (9.97 g/L), total soluble solids (4.37 g/L), and total sugars (54.96 g/L).

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“…Apples are among the most consumed fruit worldwide with significant source of varied biologically active compounds, such as polyphenols [1]. Fresh fruit consumption represents the main source of polyphenols from apple throughout the year.…”

Section: Introductionmentioning

confidence: 99%

“…Unfortunately, long-term storage can also cause side effects such as watercore, superficial scald and internal browning [13]. Quality of apples changes quickly during storage and it cannot be improved, but it can somewise maintained during storage [1]. The polyphenol stability is decisive for the nutritional value of foods.…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Patulin and Polyphenol Profile of Croatian Traditional and Conventional Apple Cultivars during Storage

Skoko

Vilić

Tomas

et al. 2022

Foods

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Apples and apple-based products are among the most consumed fruits around the world. However, they are susceptible to infection with the fungi Penicilium expansum. In addition to the reduction of apple quality, secondary metabolism of this fungus produces a mycotoxin patulin that has a negative effect on human health. Currently, there is no available research in the literature on the resistance of Croatian traditional apple cultivars to contamination with P. expansum, and consequently, on the patulin content in apples and apple juice produced from those apples. Although the mechanism of apple resistance to fungal diseases has not yet been sufficiently investigated, some studies have shown that polyphenolic compounds have some impact on fungi growth. In order to contribute with new knowledge, this research deals with monitoring the growth of P. expansum on apples, patulin detection by LC/MS-MS, determination of polyphenol profile by validated HPLC method, and determining the effect of polyphenolic compounds on fungi growth and patulin production during apple storage. The results of this study have shown that Croatian traditional apple cultivars harvested from family farm Horvatić contain higher concentration of polyphenolic compounds and higher antioxidant activity. At the same time, they showed more resistance to infection by P. expansum than conventional ones. The higher content of dihydrochalcones and flavanols encouraged the biosynthesis of patulin in examined cultivars. However, the higher content of non-flavonoids such as 2-6 dimethoxybenzoic acid, 4-hydroxycinnamic acid and chlorogenic acid leads to decrease in content of patulin. In conclusion, it seems that content of polyphenols and patulin production are correlated.

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Changes in the levels of selected organic acids and sugars in apple juice after cold storage

Cited by 12 publications

References 17 publications

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice

Occurrence of Patulin and Polyphenol Profile of Croatian Traditional and Conventional Apple Cultivars during Storage

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