Effect of calcium salts on fortified apple juice

Abstract

If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -This paper aims to examine the effect of selected calcium salts on the colour, clarity and calcium content of fortified apple juice in extended storage. Design/methodology/approach -Apple juice was fortified with calcium lactate, calcium lactate gluconate, or anhydrous calcium gluconate and was processed along with an unfortified control juice. The bottled product was stored at 3 and 188C for 30 weeks, and was assessed for calcium ion concentration, colour and haze. Consumer acceptance of the juices was confirmed using sensory evaluation. Findings -Anhydrous calcium gluconate and calcium lactate gluconate are easily dissolved in apple juice and are as acceptable to consumers as the unfortified control juice. All three calcium salts remain in solution in apple juice after 30 weeks of storage. Originality/value -The paper shows that, unlike a number of commercially marketed, calcium-fortified beverages, these calcium salts stayed in solution in apple juice during extended storage. The ease of dissolution of anhydrous calcium gluconate and calcium lactate gluconate make them excellent candidates for commercial processing; their incorporation should cause minimal disruption to existing apple juice production practices.

Soluble Asian sea bass bone bio‐calcium: characteristics, bioavailability across Caco‐2 cells and fortification into apple juice

“…Apple juice without SBC contained calcium of 8.75 mg/100 mL. The calcium content of commercial apple juice varied from 10 to 24 mg/100 mL (Russell et al ., 2010; Patil Pandurang et al ., 2020). Russell et al .…”

“…Russell et al . (2010) reported that apple juice fortified with calcium lactate, calcium gluconate and calcium lactate gluconate at amounts equivalent to 124 mg Ca/100 mL juice contained calcium of 137, 124 and 131 mg Ca/100 mL, respectively. In the present study, apple juice fortified with 2% SBC consisted of 123.64 mg Ca/100 mL.…”

“…The calcium content of commercial apple juice varied from 10 to 24 mg/100 mL (Russell et al, 2010;Patil Pandurang et al, 2020). Russell et al (2010) reported that apple juice fortified with calcium lactate, calcium gluconate and calcium lactate gluconate at amounts equivalent to 124 mg Ca/ 100 mL juice contained calcium of 137, 124 and 131 mg Ca/100 mL, respectively. In the present study, apple juice fortified with 2% SBC consisted of 123.64 mg Ca/100 mL.…”

“…Thus, fortification of SBC up to 1% (w/v) increased the calcium content of apple juice by 6.13-time, while sensory property was accepted by panellists with likeness score higher than 7. Russell et al (2010) reported that apple juices fortified with calcium salts were sensorially accepted by panellists with appearance, flavour and overall likeness score ranging from 7.1 to 7.5. More importantly, apple juice was not turbid, whereas SBC at levels higher than 1% yielded the apple juice with high turbidity with lower acceptability.…”

“…Increased calcium content of fruit juice can provide benefit for calcium deficiency people, especially those who have lactose intolerance. Calcium salts such as calcium gluconate and calcium lactate were fortified into apple juice (Russell et al ., 2010). However, soluble fishbone bio‐calcium in organic acid for calcium fortification in apple fruit juice has never been reported.…”