Classification of commercial apple juices based on multivariate analysis of their chemical profiles

Włodarska, Katarzyna; Pawlak-Lemańska, Katarzyna; Górecki, Tomasz; Sikorska, Ewa

doi:10.1080/10942912.2016.1219367

Cited by 36 publications

(19 citation statements)

References 41 publications

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“…The TPC in curly kale juice was determined as described by Singleton and Rossi (1965) with modifications for measurements on 48‐well microplates (Włodarska, Pawlak‐Lemańska, Górecki, & Sikorska, 2017). This method is based on absorbance measurement at the wavelength of 765 nm using a Biotek EpochTH (Winooski, VT, USA) microplate spectrophotometer.…”

Section: Methodsmentioning

confidence: 99%

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Szutowska

Rybicka

Pawlak-Lemańska

et al. 2020

Journal of Food Science

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Nondairy fermented products, such as fruit and vegetable juices, are gaining popularity among consumers worldwide for health-related and economic reasons. The purpose of this study was to determine the changes in microbiological quality; antimicrobial and antioxidant activity; and phenolic, vitamin C, minerals, and cadmium content occurring during spontaneous fermentation of curly kale juice. The fermentation process contributed to a significant growth of lactic acid bacteria, enterococci, and yeasts, while no pathogens of Escherichia coli and Salmonella spp. were observed. The antimicrobial properties of the obtained juice improved during fermentation for all indicator microorganisms. Total phenolic content and antioxidant activity increased from 48 to 116 mg gallic acid equivalent/100 mL and from 4.5 to 6.8 mM Trolox/100 mL, respectively, while the content of vitamin C decreased. The results indicated that 100 mL of juice provided a significant contribution to the recommended mineral intake. Moreover, the content of heavy metal Cd was within acceptable limit (6 µg/kg). Overall, our findings indicate that fermented curly kale juice may become popular in the functional food sector, especially among vegetarians and consumers with lactose intolerance or allergy to milk proteins.Practical Application: As the market for fermented fruit and vegetable products grows, new plant materials rich in biologically active compounds are being sought. Considering the high demand for sauerkraut, the fermentation of other cruciferous vegetables seems interesting. One example is curly kale, which has been classified as "superfood" due to its numerous beneficial health properties, such as strong antioxidant activity, high vitamins, and minerals content. In addition, a market niche exists due to a lack of fermented green curly kale products on the market, making our study particularly relevant.

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Section: Methodsmentioning

confidence: 99%

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Szutowska

Rybicka

Pawlak-Lemańska

et al. 2020

Journal of Food Science

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“…The addition of honey led to an average increase of 87% in TSS ( Table 1 ), which is attributed to the presence of sugars (glucose and fructose) in honey, which account for 85% of its composition [ 34 ]. TSS in the CMB also was lower than those reported for mixed passion fruit juice (11.7 °Brix) and apple juices (10.4 °Brix to 14.9 °Brix) [ 35 , 36 ], probably due to the addition of water that was used to prepare the CMB, which dilutes soluble solids [ 37 ].…”

Section: Resultsmentioning

confidence: 91%

Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile

Leite

Magalhães

Monteiro

et al. 2021

Foods

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The addition of honey to mixed beverages is interesting due to its contribution to the sweet taste, as well as because it is a dietary source of bioactive compounds. In this study, we investigated the chemical composition and sensory acceptance of an apple and passion fruit mixed beverage with added honey. The addition of honey did not produce a noticeable change in instrumental color but led to an increase in total soluble solids contents, and FRAP (20%), TEAC (72%), and DPPH (62%) values. The honey mixed beverages exhibited a better phenolic compound profile with an increase in catechin contents and an enrichment of quercetin when compared to the control mixed beverage, as well presenting good sensory acceptance. In conclusion, our results show that the addition of honey can be an alternative for improving the nutritional and sensorial characteristics of an apple and passion fruit mixed beverage.

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“…This was reflected in titratable acidity which is higher the higher the Brix and with citric acid addition the much higher the titratable acidity. Furthermore, the ripening index [11] of apples, total soluble solids (Brix) per titratable acidity (gr/100ml) for this study was recorded and sets a benchmark for future studies. As for the density of sour apple concentrate, it is an important factor to calculate the weight and size of bottle in terms one portion.…”

Section: Discussionmentioning

confidence: 99%

Sour Apple Concentrate: processing essentials and organoleptic properties

Dimassi¹,

Hosn²,

Akiki³

et al. 2019

IJEAB

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The aim of this study is to have a new apple-based product with relatively long shelf life. Sans Pareille, Malus domestica, 'mouwachah' was harvested prematurely and sour-apple-concentrate was produced following a traditional Lebanese recipe used to produce pome-granate sauce (PS). Part of the prepared SAC had Salt added (SACSa), another citric acid (SACCA) and both Salt and Citric Acid (SACSaCA). The higher the Brix the significantly higher the density and total caloric content and significantly lower water-acitivity. There was no significant difference in caloric value on Dry-Matter basis. Furthermore, SAC and SACSa had significantly lower pH only at 75 o Brix. Within SACCA and SACSaCA pH at the 75 o Brix is significantly the lowest compared to pH values at 55 and 65 o Brix. The higher the Brix-level the significantly higher the Titratable Acidity (TA) in all products except in SACSaCA where it was significantly higher only at 75 o Brix. Within the same Brix level, TA of SAC and SACSa did not differ significantly, while TA was significantly lower than TA of SACCA and SACSaCA. These products were compared to traditional products PS and grape-verjuice. In terms of aroma, appearance, texture, taste, sourness, sweetness, overall-acceptability and average score of the Sour Apple concentrate products, except for SACSaCA, scored significantly higher than PS and grape verjuice. Within the Sour-Apple-Products the 75 o Brix score significantly the lowest. These results showed that Sour apple concentrate with 65 o Brix with addition of salt or citric acid but not both.

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Classification of commercial apple juices based on multivariate analysis of their chemical profiles

Cited by 36 publications

References 41 publications

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile

Sour Apple Concentrate: processing essentials and organoleptic properties

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