Effect of Cinnamon Essential Oil Nanoemulsion Combined with Ascorbic Acid on Enzymatic Browning of Cloudy Apple Juice

Xu, Jin; Zhou, Lei; Miao, Jinyu; Yu, Wenzhi; Zou, Liqiang; Zhou, Wei; Liu, Chengmei; Liu, Wei

doi:10.1007/s11947-020-02443-8

Cited by 68 publications

(27 citation statements)

References 48 publications

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“…Apple juice is a popular drink consumed by people of all ages due to its sensory qualities. Moreover, NFC (not from concentrate) apple juices are rich in vitamins, and bioactive and mineral compounds, and exhibit good antioxidant properties (Tsao et al, 2005;Włodarska et al, 2016;Wojdyło et al, 2008;Xu et al, 2020). However, fresh fruit juices have a short shelf-life of only up to 1-2 days in refrigerated storage conditions.…”

Section: Introductionmentioning

confidence: 99%

Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice

Szczepańska

Skąpska

Marszałek

2021

Food Bioprocess Technol

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The effect of high-pressure homogenization (HPH) at 100–200 MPa (with up to 5 passes) on the quality and storage stability of apple juice was investigated. The microbiological quality, polyphenol oxidase (PPO), peroxidase (POD), polygalacturonase (PG) and pectinmethylesterase (PME) activity, particle size distribution (PSD), apparent viscosity, turbidity, concentration of vitamin C, individual polyphenols and their total content (TPC), antioxidant activity, and colour of fresh, HPH-treated apple juice were all evaluated. The highest reduction in microorganisms (1.4 log) and oxidoreductase activity (~20%) was observed at 200 MPa, while hydrolases did not change significantly. HPH led to significant disintegration of the tissue and a decrease in viscosity. Vitamin C decreased by 62%, while TPC increased by 20% after HPH. Significant correlations were observed between antioxidant activity, TPC, and individual polyphenols. Chlorogenic, ferulic, and gallic acid were most stable at 200 MPa. The optimal shelf-life of the juice was estimated as 7 days.

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Section: Introductionmentioning

confidence: 99%

Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice

Szczepańska

Skąpska

Marszałek

2021

Food Bioprocess Technol

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“…Thus, its content was also measured in the juices before and after the contact with and remotion of the materials (Table 5.10). The initial value of ascorbic acid found in the apple juice fall in concordance with the found in other apple juices 113,114 and it was observed a significant decrease after 30 min (p<0.05) from 22.5 to 17.5 mg/100 mL of juice. Besides a high negative correlation (r=-0.8482, p<0.05) was found between the enzymatic browning and the concentration of ascorbic acid present in the apple juice.…”

Section: Ascorbic Acidsupporting

confidence: 87%

“…Juice is introduced into a chamber that applies high voltage pulses (20-80 kV/cm) through two electrodes for a microsecond. Then, as a result, the cell membranes of microbial cells irreversibly lose their functionality through the process called electroporation, and the structures of the enzymes are also inactivated 113 Supercritical CO2 is another novel non-thermal technique that does not require the application of temperature (usually below 50 °C and pressures above 7.38 MPa). The gas enters the food matrix by a pressurization step penetrating the microbial cells, when depressurization proceeds, the gas rapidly expands inside the cells causing their totally destruction 118 .…”

Section: Other Physical Treatmentsmentioning

confidence: 99%

“…Gases are ionized at atmospheric pressure and room temperature generating plasma with high reactive particles such as charged molecules, photons, and free radicals. These chemical species are characterized by high antimicrobial efficiency and can also modify structures of several enzymes like PPO decreasing its activity 113 . Nevertheless, the water activity, protein and fat content, texture, pH, and type of the foods play an important role and is still in an early stage of development 124 .…”

Section: Other Physical Treatmentsmentioning

confidence: 99%

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Mesoporous silica particles and macrocyclic ligands as modulators of polyphenol oxidase activity in food systems

Pina¹

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En primer lugar, me gustaría agradecer a mis tres directores, Ana Andrés, Ángel Argüelles y José Vicente Ros, por contar conmigo y confiar en mí. Ana, gracias por tener siempre la puerta de tu despacho abierta para ayudarme y apoyarme, no solo en temas científicos sino personales. Ha sido un placer ser tu doctoranda y aprender tanto de ti. Ángel, gracias por tu cariño y por tu apoyo, gracias por anteponer siempre mi bienestar y no dudar en echarme una mano cuando lo he necesitado. A José Vicente, por todo lo aprendido en estos años.A mi familia, porque nada de esto hubiera sucedido sin ellos. Mil gracias a mi padre, de ti saqué mi vena científica, la pasión por aprender y la curiosidad por indagar en lo no conocido. Aunque nunca podré saber tanto de química como tú, espero que estés orgulloso de mi. Gracias a mi madre, mi apoyo incondicional, la que siempre ha confiado en que yo puedo con todo y nunca ha dejado de creer en mí.Gracias a mis hermanos, gracias por ser los mejores, por quererme y apoyar todas mis aventuras, gracias por estar siempre conmigo, no sabéis cuanto os quiero.Gracias a ti, Alberto, tú eres parte de esta tesis casi tanto como yo. Sabes que no habría podido hacerlo sin ti. Has leído cada una de estas palabras, has estado a mi lado siempre, tanto en los buenos como en los malos momentos, y siempre has estado para darme un abrazo y un decirme ¡tú puedes! Eres el mejor compañero de vida que he podido elegir. Millones de gracias. Te quiero.Gracias a mis chicos L1-05, Mariola, Ruth, Diego y Aitana. He aprendido infinidad con vosotros, me he reído todos los días a vuestro lado y me habéis apoyado siempre. No me olvido de ti Ever. Contigo he pasado infinidad de horas en el lab. Gracias por estar siempre ahí y ayudarme en mis "crisis", ¡nos vemos en México!Gracias a Leydi por todos los momentos que hemos pasado juntas. Gracias a Juan, por todas las risas y por tu super apoyo. Gracias a todos los de la "planta 1", los que aún seguís por estos pasillos y los que habéis pasado en algún momento por aquí:

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“…Essential oils have been listed as generally recognized as safe compounds by the Unites States Food and Drug Administration (FDA), which have been approved as food flavors or additives (14). Previous research showed that cinnamon essential oil could be used to maintain the quality of apple juice (15). The study of the effects of the rosemary essential oil on the shelf-life of tomato juice showed that the rosemary essential oil capsules remained stable during the pasteurization of the tomato juice and maintained their antimicrobial activity (16).…”

Section: Introductionmentioning

confidence: 99%

Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice

et al. 2021

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Galangal essential oil is obtained from the rhizomes of galangal with proven anti-inflammatory, antioxidant, antiviral, and antimicrobial properties, which are valuable in the food industry. To explore the effect of galangal essential oil on the quality of pineapple juice, 0.05, 0.1, 0.2, and 0.4% galangal essential emulsion were added, and their influence on the physical stability, physicochemical properties, microbial quantity, and aroma profiles of cloudy pineapple juice were evaluated. The essential oil emulsion of galangal is a milky white liquid with a strong aroma of galangal. The pH values of emulsion increased from 4.35 to 5.05 with the increase in essential oil concentration, and there was no significant difference in the particle size of the pineapple juice. The results showed that the galangal essential oil emulsion was stable and the stability of the cloudy pineapple juice was significantly enhanced by the essential oil emulsion determined using LUMiSizer. The cloudy pineapple juice with a 0.2% essential oil emulsion showed the most stability during storage. The lightness of the cloudy pineapple juice increased instantly with the essential oil emulsion addition. In addition, the microbial quantity of the cloudy pineapple juice was decreased by the individual essential oil emulsion or combined with thermal treatment to hold a longer shelf life. The microbial counts in pineapple juice treated by 0.4% essential oil emulsion and thermal treatment only increased from 1.06 to 1.59 log CFU/ml after 4 days of storage at 25°C. Additionally, the pH and total soluble solids showed a slightly increasing trend; however, the value of titratable acidity, free radical scavenging capacity, and ascorbic acid content of the cloudy pineapple juice showed no significant change. Finally, the results of the electronic nose showed that the aroma components of the pineapple juice were changed by the essential oil emulsion and thermal treatment, and the difference was especially evident in the content of the sulfur, sulfur organic, and aromatics compounds. Consequently, the results indicated that galangal essential oil emulsion can be used as juice additives to improve the quality attributes and extend the shelf-life of cloudy pineapple juice.

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Effect of Cinnamon Essential Oil Nanoemulsion Combined with Ascorbic Acid on Enzymatic Browning of Cloudy Apple Juice

Cited by 68 publications

References 48 publications

Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice

Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice

Mesoporous silica particles and macrocyclic ligands as modulators of polyphenol oxidase activity in food systems

Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice

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