Effect of Mash Maceration on the Polyphenolic Content and Visual Quality Attributes of Cloudy Apple Juice

Polyphenols are one of the most important dietary antioxidants, and the apples, being a major source of polyphenolic compounds. There is increasing evidence that the consumption of fruit and their preserves, which are rich sources of vitamins and phenolics, is negatively associated with lung cancer and coronary heart disease. The influence of ascorbic acid addition on the quality, polyphenolic profile and antioxidant capacity in 14 selected varieties of apple juices during the 3 years of study was examined. Evaluation of changes of ascorbic acid content allowed to demonstrate the differences in susceptibility of apples on the enzymatic oxidation. The study shows that the variations of the least susceptible to oxidation of ascorbic acid are 'Shampion' and 'Topaz', and to a lesser extent, 'Szara Reneta', 'Arlet' and 'Jonafree' apples. A total of 17 kinds of polyphenolic compounds including catechins, procyanidins, hydroxycinnamates, flavonols, anthocyanins and dihydrochalcones were identified in apple tissues by HPLC with DAD analysis and after phloroglucinolysis and LC-MS. During the 3 years of study, the addition of ascorbic acid positively affects on the polyphenol compounds and antioxidant capacity (DPPH, ABTS and FRAP), increasing their content in the analyzed samples by 65 and 433, 328 and 300 %, respectively. The correlation coefficient between DPPH, ABTS and FRAP antioxidant capacity and ascorbic acid was 0.71, 0.71 and 0.72, respectively.

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“…where T o and T c are the juice turbidities before and after centrifugation at 4,2009g for 15 min at 20°C, respectively [30].…”

Section: Turbidity Measurementmentioning

confidence: 99%

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Kolniak‐Ostek

Oszmiański

Wojdyło

2013

Eur Food Res Technol

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“…Turbidity directly indicates unsettle matter or impurities in water suspension, such as colloidal polysaccharide particles in fresh juices (GRASSIN; FAUQUeMBeRGUe, 1999). For orange and tomato juices, this property is a positive sensorial aspect, whereas for pear, guava, apple, and carambola juices it is a negative one (ABdUllAh et al, 2007;ChoPdA;BARReTT, 2001;ISABelA;GeRAldo;RAIMUNdo, 1995;KAShYAP et al, 2001;MIhAleV et al, 2004;SIN et al, 2007). during a non rigorous sensorial analysis carried out in the lab, the testers stated that clear cajá-manga juices are more attractive than the cloudy ones.…”

Section: Turbiditymentioning

confidence: 99%

Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

Umsza-Guez¹,

Rinaldi²,

Lago-Vanzela³

et al. 2011

Ciênc. Tecnol. Aliment.

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Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp Efeito de enzimas pectinolíticas nas propriedades físicas da polpa de cajá-manga (Spondias cytherea Sonn.)Marcelo Andres UMSzA-GUez 1 *, Rebeca RINAldI 1 , ellen Silva lAGo-VANzelA 1 , Natalia MARTIN 2 , Roberto da SIlVA 3 , eleni GoMeS 4 , João Cláudio ThoMéo 1 IntroductionBrazil is the third largest world producer of fresh fruit, harvesting about 42 million tons per year (Food..., 2009). Nonetheless, the country exports only 2% of its whole production. In addition to the fruits that are usually commercialized, e.g. citrus, apple, banana, and mango, Brazil produces nearly 320 varieties of exotic fruits, although only four varieties are extensively cultivated. The world market for exotic fruits is expanding and presently accounts for 5% of the whole market of fresh and processed fruits. The volume of imported exotic fruits by the USA increased 27% from 1999 to 2006 (UNITed..., 2009). Therefore, processing exotic fruits into pulp and juice is an attractive opportunity for tropical countries to expand their influence over the international market of fruits.Cajá-manga (Spondias cytherea Sonn., Anacardiaceae), also known as golden apple and hog-plum, is an exotic fruit native from Îles de la Société (French Polynesia). It was introduced in Brazil in 1985 and cultivated mainly in the northeast region of the country (doNAdIo; MoRo; SeRVIdoTe, 2000; doNATIo; NAChTIGAl; SACRAMeNTo, 1998). The fruit is a prolate spheroid, up to 10 cm in length, in its largest dimension, 9 cm diameter, and 100 g weight. Its skin is golden yellow or brownish, and when ripe its pulp is bitter-sweet and acid. harvesting time is short and the fruit is consumed either fresh or processed as jelly and juice. Rodriguez-Amaya and Kimura (1989) studied cajá (Spondias lutea l.), a fruit quite similar to the cajá-manga, and noticed that the total carotenoids content is higher than the other ResumoCajá-manga, também conhecida como maçã dourada, é uma fruta exótica nativa de Îles de la Société (French Polynesia), a qual foi introduzida no Brasil em 1985. A polpa de frutas maduras foi tratada com enzima comercial e o efeito foi avaliado no rendimento de suco, assim como nas propriedades físicas viscosidade, turbidez e cor (L*). Metodologia de superfície de resposta foi utilizada e três níveis foram adotados para variáveis independentes: temperatura (30, 40 e 50 °C), tempo de incubação (30, 60 e 90 minutos) e concentração de enzima (0,01, 0,05, 0,09 v/v%). delineamento estatístico de composto central foi utilizado para orientar o trabalho experimental. o tratamento enzimático aumentou o rendimento do suco (acima de 56%) e a cor (acima de 8,6%), e diminuiu significativamente a viscosidade (acima de 57,4%), clarificação (acima de 77%) e turbidez (acima de 85,5%). o tempo de incubação foi o fator de maior interação, enquanto que a temperatura foi o de menor. Análises de otimização para reduzir a concentração enzimática foram realizadas superpondo as análi...

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“…Segundo ACAR [16], os componentes do suco apresentam propriedade tampão, muitas vezes não sendo possível verificar mudanças aparentes para os valores de pH das amostras. Os valores de pH relatados por SCHOLS et al [30] [35], as preparações enzimáticas comerciais são obtidas a partir de fungos e bactérias, microrganismos capazes de produzir mais que uma enzima, nem sempre atendendo aos objetivos desejados e MIHALEV et al [23] afirmaram que preparações enzimá-ticas comerciais pectinolíticas apresentam, pelo menos, atividades secundárias de proteases.…”

Section: -Sucounclassified

Avaliação do método de liquefação enzimática na extração de suco de maçã

Oliveira¹,

Silva²,

Nogueira³

et al. 2006

Ciênc. Tecnol. Aliment.

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RESUMOO conceito da tecnologia limpa visa otimizar o processo de extração para obter o máximo de suco da fruta, diminuir perdas e gerenciar a aplicação do resíduo gerado. A utilização de complexos enzimáticos, constituídos por celulases e pectinases, na extração de suco permite, além de modificar características químicas e físico-químicas dos produtos, minimizar a geração de resíduos. O objetivo deste trabalho foi avaliar as condições de extração de suco de maçã por liquefação enzimática e comparar as características de qualidade dos produtos obtidos a partir desse método com os do tradicional processo de prensagem. Para o processo de liquefação, as melhores condições para obtenção de suco de maçã foram: enzimas 0,1 mL.Kg -1 , temperatura 50 °C e tempo 75 min. O rendimento foi de 83,5% com a geração de 16,5% de bagaço, com uma diferença de 19%, quando comparado ao processamento de suco por prensagem. O suco obtido por liquefação foi mais ácido, apresentou maiores teores de cinzas e de nitrogênio do que o suco obtido por prensagem. No bagaço obtido por liquefação, os valores de acidez e cinzas, de extrato etéreo e de nitrogênio foram maiores do que no obtido por prensagem mas não houve diferença significativa nos teores de fibras alimentares embora os teores de pectina tenham sido mais baixos. Não foram detectadas diferenças significativas nas proporções de açúcares neutros relacionados à parede celular. O processamento por liquefação apresentou melhores resultados no rendimento do suco e na diminuição de bagaço, com uma vantagem de 18,5% sobre o processamento tradicional por prensagem. Palavras-chave: liquefação, maçã. SUMMARYEVALUATION OF APPLE JUICE EXTRACTION BY THE ENZYME LIQUEFACTION METHOD. The clean technology concept aims to optimize juice extraction in order to obtain high yields, low losses and to manage the use of residues. The preparation of enzymes available nowadays containing depolimerizing activities like pectinases and celulases reach high yields of modified apple juice with less by-products. The main objective of this work was to establish the conditions for apple juice processing by enzymatic liquefaction and to evaluate the apple juice and residual pomace comparing them with that obtained by the traditional pressing extraction. The best conditions found include enzyme concentration of 0.1 mL.Kg -1 and 75 min of reaction at 50 °C. The yield of juice was 83.5% with around 16.5% of residual pomace, which represents 19% more when compared with the results found with traditional pressing processing. When obtained by enzyme liquefaction the juice was more acidic, with higher contents of minerals and of nitrogen than the pressed juice. In the apple pomace left by enzyme liquefaction, the values of acidity and ash of lipids and nitrogen compound were higher than in the pressed pomace but there are significant differences in food fibers although the pectin levels were significantly higher. No differences were found in the proportions of neutral sugars related to cellular walls. Enzyme liquefaction pro...

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Effect of Mash Maceration on the Polyphenolic Content and Visual Quality Attributes of Cloudy Apple Juice

Cited by 48 publications

References 29 publications

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

Avaliação do método de liquefação enzimática na extração de suco de maçã

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