Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

Chao, Wang; Duan, Hanying; Liu, Liu; Luo, Yaoxin; Dai, Jinfeng

doi:10.3136/fstr.20.1153

Cited by 2 publications

(2 citation statements)

References 41 publications

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“…The total soluble solids (TSS) content varied between 11.45 and 11.95% in juice samples extracted from fresh red and yellow plums, respectively (Table 2). Values are closed to those obtained by Wang et al (2014), as they found TSS values of plums of 4 cultivars ranged between 10.3 and 12.1%. All treatments applied on red plums in this study enhanced TSS, and this imply the increase in their acceptability to consumers.…”

Section: Physical Propertiescontrasting

confidence: 67%

Influence of different extraction techniques on yield and Quality of plums juices.

Abuelqassem,

Seleim,

Hassan

et al. 2023

AJAS

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Two plums cultivars (Red 'Centerose' and Yellow 'Yabany Zahaby') were used to produce juice. Several treatments were conducted on plums before juice extraction, including freezing, enzymatic hydrolysis (pectinase), microwave, and steaming (hot water vapor). The obtained plums juices were analyzed for physical and chemical properties. The results showed that addition of 250 mg of pectinase/ 100g plums increased the juice yield to 78.24% and 76.67% for the red and yellow plums, respectively. Also, microwave heating for 20 s and steaming for 60 min enhanced the juice yield for both red and yellow plums. Furthermore, pectinase addition to plums before juice extraction improved nutritional and antioxidant properties of obtained plum juice. Besides, ascorbic acid content in obtained red and yellow plums juices after enzymatic treatment recorded 62.49 and 48.94 mg/ 100 ml, respectively. On the other hand, red and yellow juices obtained after steam treatment had significantly higher values of phenolics, flavonoids and antioxidant activity, when compared to all other treatments. The results indicate that combined freezing treatment with pectinase addition facilitate the production of a nutritious clear juice, which promote its usage for food and beverage applications.

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Section: Physical Propertiescontrasting

confidence: 67%

Influence of different extraction techniques on yield and Quality of plums juices.

Abuelqassem,

Seleim,

Hassan

et al. 2023

AJAS

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show abstract

“…The evaluation system of juice quality in publications is typically focused on (1) basic physiochemical qualities, which include juice yield, soluble sugar, pH, acidity, color, cloud value, and viscosity; (2) sensory evaluation, which include human-based evaluation of appearance, texture, aroma, and flavors; (3) health qualities and safety concerns, which might include assays of sugar content, vitamin C, antioxidants, phenolics, flavonoids, and microorganisms; and (4) identification of enzymatic activities and by-products [24][25][26][27]. Colloidal stability and enzymatic browning are also part of the evaluation for apple juice and orange juice [28].…”

Section: Introductionmentioning

confidence: 99%

Haskap Juicing Method Effects on Haskap Juice Quality

Wang,

Svyantek,

Miller

et al. 2023

Applied Sciences

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This research is the first study on the influence of juicing methods on the ‘Aurora’ haskap juice quality. Three common juice extraction methods, namely, using a steam juicer, a centrifugal juicer, and a bladder wine press, were applied for haskap juice extraction. Both physicochemical assays and tests of antioxidant activities were employed to evaluate the qualities of the haskap juice. Generally, the centrifugal juicer increased and the steam juicer reduced concentrations of measured juice components relative to the press. The juice from the centrifugal juicer had the highest cloudiness. Sugar concentrations were about 40% lower in steam juice compared to the centrifugal juicer. Pressed juice had a slightly lower soluble solid content than the juice made with the centrifugal juicer and concentrations of glucose and fructose were similar between these methods. The methods altered pH and malic acid content without affecting the concentrations of tartaric and malic acids. Similar effects of juicing methods were seen in secondary compounds associated with health benefits and antioxidant capacities. Anthocyanin concentrations in press and centrifugal juicer extracts were similar, about 1.6 times higher than steam juicer extracts. Total phenolics and antioxidant activities were from two to four times higher in the centrifugal juicer extraction compared to steam juicing. Ascorbic acid and total flavonoid content in the haskap juice was increased by centrifugal juicing and decreased by steam juicing compared to the press. Overall, the juice extracted with the centrifugal juicer had concentrations of juice components that were 1.5–2 times higher than the steam juicer. The pressed juice had similar to slightly lower concentrations of components compared to the centrifugal juicer.

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Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

Cited by 2 publications

References 41 publications

Influence of different extraction techniques on yield and Quality of plums juices.

Influence of different extraction techniques on yield and Quality of plums juices.

Haskap Juicing Method Effects on Haskap Juice Quality

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