Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population

Campbell, J. S.; Sarkhosh, Ali; Habibi, Fariborz; Gajjar, Pranavkumar; Ismail, Ahmed; Tsolova, Violeta; El‐Sharkawy, Islam

doi:10.3390/foods10051101

Cited by 25 publications

(21 citation statements)

References 55 publications

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“…The pH and TA of juices are grape cultivar-dependent [22]. In general, TA values of País grape juices are lower than those obtained for Brazilian varieties using different extraction methods: steam, mechanical, and hot maceration [23,24], but higher than those of muscadine grape juices [25].…”

Section: Soluble Solids Ph and Titratable Acid Analysismentioning

confidence: 84%

Grape (Vitis vinifera L. cv. País) Juices Obtained by Steam Extraction

Ide¹,

Sabando²,

Castaño

et al. 2021

Processes

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Vitis vinifera L. cv. País is an ancestral Chilean grape undervalued due to its undesirable oenological characteristics. In this study, steam extraction for the production of grape juice, a new product, according to our knowledge, is proposed as an alternative for the valorization of this fruit. The effect of the extraction time on the composition and antioxidant capacity of País grape juice obtained was evaluated, as well as the change in the phenolic profile during storage. The soluble solid values and total polyphenol and total anthocyanin content increased with the extraction time. However, a residence time of the juice in the extraction device higher than 10 min led to thermal degradation of anthocyanins and flavonols. The most abundant phenolic compound identified and quantified by HPLC-DAD in the País grape juice was cinnamic acid. The storage of juices had a greater effect on anthocyanin and flavonol losses than the residence time of the juice in the extraction device. The antioxidant capacity of juice measured by ABTS and ferric reducing power assays ranged from 3 to 5 mmol trolox/L and from 10 to 18 mM Fe2+/L, respectively. In summary, steam extraction is a viable method to produce País grape juice with antioxidant capacity.

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Section: Soluble Solids Ph and Titratable Acid Analysismentioning

confidence: 84%

Grape (Vitis vinifera L. cv. País) Juices Obtained by Steam Extraction

Ide¹,

Sabando²,

Castaño

et al. 2021

Processes

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show abstract

“…e availability of nitrogen from inorganic sources during early crop growth is higher than the plant demand and leads to potential nitrogen losses. In addition, excessive use of inorganic fertilizer (IF) on fruits which are eaten with peel could be harmful to human health [15]. Consequently, organic fertilizer (OF) inputs are necessary to preserve soil organic matter and increase crop productivity.…”

Section: Introductionmentioning

confidence: 99%

Influence of Organic and Inorganic Fertilizer Regimes on Growth Patterns and Antioxidants Capacity of Strawberry (Fragaria × Ananassa Duch.) cv. Chandler

Zahid

Maqbool

Tahir

et al. 2022

Journal of Food Quality

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Fertilization, either in the form of organic or inorganic, always affects plant growth, yield, and nutritional quality of fruit crops. Further, the efficacy of fertilizers depends on various factors, including the area, climatic conditions, and cultivars. Rawalakot has ideal climatic conditions for growing strawberries. However, no studies related to the impact of different soil amendments on the growth habit and fruit quality of strawberries have been conducted so far. Therefore, in this study, different combinations of organic (farmyard manure (FYM) and poultry manure (PM)) and inorganic (urea) (N 150 kg/ha) fertilizers were used for comparison of growth pattern and postharvest quality of strawberry cv. Chandler. The organic and inorganic fertilizer regimes showed comparatively better results in terms of all the parameters studied. However, plants grown on soils amended with FYM equivalent to 75 kg N per ha + PM equivalent to 75 kg N per ha and FYM equivalent to 50 kg N per ha + PM equivalent to 50 kg N per ha + urea 50 kg N per ha showed 41% and 28% more survival percentage compared to control. Furthermore, the number of leaves, number of flowers, number of fruits, and yield were significantly high in plants grown on amended soil. Moreover, a significantly high amount of total soluble solids (10.0°Brix), titratable acidity (1.18%), ash (0.84%), fiber (3.03%), total phenols (7.61 μg gallic acid/g fresh weight), total flavonoids (7.93 mmol quercetin/100 g fresh weight), and total antioxidants (0.60 activity of FeSO4 mg/g fresh weight) was noted in comparison with control. Similarly, a combined treatment of FYM, PM, and urea also showed good results in terms of all the growth and fruit quality parameters as compared with other fertilizer regimes as well as control. However, the overall results of this study revealed that strawberries grown on soil amended with a combined dose of FYM equivalent to 75 kg N per ha + PM equivalent to 75 kg N per ha could be a potential dose for maximum yield and better quality fruits of strawberry.

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“…Color is one of important parameters which influences the first contact of the human with the product [ 39 ]. Therefore, color characteristics ( L *, a *, b *) were recorded to determine the difference in color.…”

Section: Resultsmentioning

confidence: 99%

Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification

et al. 2022

Foods

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In this study, a novel method to clarify bayberry juice with composite clarifiers, chitosan and sodium alginate, has been designed. The optimal conditions were as follows: using chitosan 0.05 g/L first and then sodium alginate 0.05 g/L as composite clarifiers, standing for 2 h at 25 °C. The transmittance increased from 0.08 to 91.2% after treating by composite clarifiers, which was significantly higher than using chitosan (44.29%) and sodium alginate (38.46%) alone. It was also found that sedimentation time of juice treated by composite clarifiers was about 60% shorter than using single clarifiers. Meanwhile, the reduction of anthocyanin in juice was 9.16% for composite clarifiers treatment, being less than that for the single sodium alginate and previous related researches. In addition, the color and aroma of bayberry juice treated by composite clarifiers were improved. Juice treated by composite clarifiers had the highest L* value with 52.48 and looked more attractive. The present research revealed that content of beta-damascenone and dihydro-5-pentyl-2(3H)-furanone increased after treatment with composite clarifiers which contributed more to the pleasant aroma. Overall, the developed method improved the clarification effect and sensory quality, and reduced the sedimentation time, which may be promising in the production of clear bayberry juice.

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Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population

Cited by 25 publications

References 55 publications

Grape (Vitis vinifera L. cv. País) Juices Obtained by Steam Extraction

Grape (Vitis vinifera L. cv. País) Juices Obtained by Steam Extraction

Influence of Organic and Inorganic Fertilizer Regimes on Growth Patterns and Antioxidants Capacity of Strawberry (Fragaria × Ananassa Duch.) cv. Chandler

Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification

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