Content of health-beneficial compounds and sensory properties of organic apple juice as affected by processing technology

Heinmaa, Lagle; Moor, Ulvi; Põldma, Priit; Raudsepp, Piret; Kidmose, Ulla; Scalzo, Roberto Lo

doi:10.1016/j.lwt.2016.11.044

Cited by 29 publications

(34 citation statements)

References 33 publications

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“…Calibration was done using standard solutions of reference compounds as described by Raudsepp et al 2010. Chlorogenic acid, epicatechin, catechin, phloridzin, procyanidin B2 and quercitrin were quantitatively determined as previously described by Heinmaa et al (2017).…”

Section: Determination Of Polyphenols Antioxidant Capacity and Patulinmentioning

confidence: 99%

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Occurrence of mycotoxin patulin and polyphenol profile of Nordic apple juices in relation to apple cultivation system and pre-processing storage temperature

Heinmaa

Põldma

Mirmajlessi

et al. 2019

AFSci

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The aims of this study were to find out if organic apple juice (AJ) contained higher contents of polyphenols or patulin compared to conventional AJ, and if higher storage temperature before processing increases patulin content in juice. AJ was pressed from Estonian, Danish and Norwegian apples. Additionally, three cultivars from Estonian organic and conventional orchards were stored at 3±2 °C and 9±2 °C before processing. Patulin, polyphenol content and antioxidant capacity were determined in pasteurized juices. In 2015, 33% of conventional (n=6) and 46% of organic (n=11) juices contained patulin; two of the organic juices above the legal limit (191 and 64µg l-1). In 2016, none of the AJs contained patulin. Patulin occurrence was more affected by weather conditions two weeks before harvest than by cultivation system and apple storage temperature. Polyphenol content was higher in organic than in conventional juices and was reduced at higher apple storage temperature.

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Section: Determination Of Polyphenols Antioxidant Capacity and Patulinmentioning

confidence: 99%

“…EPR spectra were recorded after 1 min of reaction at 20 °C. The apple juice extracts were made as in a previous work by Heinmaa et al (2017). The calibration was made with Trolox solutions.…”

Section: Determination Of Polyphenols Antioxidant Capacity and Patulinmentioning

confidence: 99%

Occurrence of mycotoxin patulin and polyphenol profile of Nordic apple juices in relation to apple cultivation system and pre-processing storage temperature

Heinmaa

Põldma

Mirmajlessi

et al. 2019

AFSci

Self Cite

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“…The influence of the production process on antioxidative activity has also been observed in other studies. Heinmaa et al [51] reported antioxidant capacity was highest in juices extracted on a water press, in comparison with juices extracted on a belt press. The effect of press construction on antioxidant activity was also observed by Wilczyński et al [18].…”

Section: Antioxidant Activitymentioning

confidence: 99%

Assessment of the Usefulness of the Twin-Screw Press in Terms of the Pressing Efficiency and Antioxidant Properties of Apple Juice

et al. 2020

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The paper presents the possibility of applying a twin-screw press for juice extraction from apples with different textural properties. The research was carried out with six different varieties; namely, Granny Smith, Modi, Ligol, Lobo, Boscop and Szampion. During the experiment, the following properties were measured: texture properties, pressing yield and polyphenolic content; and ascorbic acid content and antioxidant activity both in raw apples and apple juice. Based on the analysis, three hardness levels of apples can be distinguished, impacting the course of juice pressing in a twin-screw press (low hardness below 30 N, medium hardness 30–50 N and high hardness 50 N). The study showed that only high hardness apples are suitable for pressing on a twin-screw press. The mechanism by which texture properties influence the juice pressing process in the studied press was explained. It was further demonstrated that the hardness of apples has a positive impact on the degree of extraction of polyphenols and ascorbic acid into apple juice. This is caused by the different fracture patterns of tissues with different mechanical properties. High hardness apples (Granny Smith and Modi) were characterized by a considerably greater degree of bioactive substance extraction into juice than medium hardness apples.

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“…Another example is the recent study of Heinmaa, Moor, Põldma, and Lo Scalzo () which has evaluated the quality of cloudy organic apple juice processed by rack‐and‐frame press, water press, or belt press in terms of sensory properties and instrumentally measured color, content of ascorbic acid, total soluble solids, titratable acidity, polyphenols, and TAC: water press juice is a good alternative to rack‐and‐frame press juice in order to produce apple juice which would have higher antioxidant capacity, better appearance, and higher aroma intensity.…”

Section: Effect Of Processing Techniques On Antioxidants In Food Matrmentioning

confidence: 99%

Fruit‐based juices: Focus on antioxidant properties—Study approach and update

Durazzo

Lucarini

Novellino

et al. 2019

Phytotherapy Research

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This paper proposes a perspective literature review of the antioxidant properties in fruit‐based juices. The total antioxidant properties due to compounds such as carotenoids, polyphenolic compounds, flavonoids, and tannins as well as the assessment of interactions between natural active compounds and other food matrix components can be seen as the first step in the study of potential health benefits of fruit‐based juices. A brief summary is given on the significance of antioxidant properties of fruit juices, the conventional methods for antioxidant activity evaluation, and on the newly emerged sample analysis and data interpretation strategies, that is, chemometric analysis based on spectroscopic data. The effect of fruit processing techniques and the addition of ingredients on the antioxidant properties of fruit‐based juices are also discussed.

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Content of health-beneficial compounds and sensory properties of organic apple juice as affected by processing technology

Cited by 29 publications

References 33 publications

Occurrence of mycotoxin patulin and polyphenol profile of Nordic apple juices in relation to apple cultivation system and pre-processing storage temperature

Occurrence of mycotoxin patulin and polyphenol profile of Nordic apple juices in relation to apple cultivation system and pre-processing storage temperature

Assessment of the Usefulness of the Twin-Screw Press in Terms of the Pressing Efficiency and Antioxidant Properties of Apple Juice

Fruit‐based juices: Focus on antioxidant properties—Study approach and update

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