Effect of Storage on Cloud Stability of Cloudy Apple Juice

Abstract

Cloud stability of particles in cloudy apple juice during its storage for 120 days at 4, 22 and 40 °C is conducted. The juices are added with or without ascorbic acid. The cloud stability of juices during storage is studied by optical microscopy, electron microscopy and size distribution analysis of suspending particles combined with a polyphenols component analysis by high performance liquid chromatography. At the beginning of storage, the turbidity of juice added with or without ascorbic acid decreased quickly because particles of larger size in juices aggregated and deposited, and since there are less larger particles at the upper portion of the bottles, the depositing speed of particles decreases. The loss of total phenolic compounds, epicatechin, chlorogenic acid and tannin increases with the increase of temperature and storage time. The polyphenols degraded quickly during the initial period of storage and then it slowed down. The addition of ascorbic acid to the juice can inhibit the oxidation and polymerisation of phenolic compounds to avoid the formation of new small insoluble particles during the storage, and the efficacy of inhibiting between adding 0.024% or 0.006% (w/w) ascorbic acid is not remarkably different.

A Large‐Scale Study on Storage Stability of Cloudy Apple Juice Treated by N2 and Ascorbic Acid

“…Zhao et al . () also observed a similar turbidity variation in their CAJ samples stored at different temperatures. They reported that the quick turbidity decrease at the beginning could possibly be a result of the aggregation of larger particles, and that the formation of the new particles of a small enough size could diminish the depositing speed of the particles.…”

Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage

“…The main components responsible for the desirable cloud appearance of apple juice are proteins, pectin and polyphenols (Zhao, Zong, & An, 2008), and the different interactions that can occur between them during and after plasma treatments will determine its stability. Cloud stability of the juice is usually related to the diameters of the particles present in the juice, homogenization occurs when particle size decreases, and therefore, cloud stability increases.…”

Thermal Stability of Ricin in Orange and Apple Juices

“…Similarly, pectin and carageenan are often used as stabilizers in acidified milk‐ and soy‐based beverages to prevent protein aggregation and sedimentation (Lam and others 2007). Therefore, another component of the apple juice cloud, such as the polyphenolic compounds (Zhao and others 2008), may have been responsible for destabilizing ricin in unclarified apple juice during heating. Oxidized polyphenols present in apple juice, such as the procyanidins and other tannins, have been shown to destabilize some globular proteins (Beveridge 2002; Prigent and others 2009).…”