Influence of Storage on the Composition of Clarified Apple Juice Concentrate

Abstract

The effect of storage on apple juice concentrate was determined by following changes in composition during a period of 111 days at 37°C. Results showed that storage caused an 87% loss in the total free amino acids, which was mostly due to decreases in glutamic acid, asparagine and aspartic acid. The form01 titration method was inadequate for determining the amino compounds involved in Maillard-type reactions. Sucrose was hydrolyzed under these conditions at a rate corresponding to a fist order process. The reducing sugars increased at a rate determined by the inversion of sucrose; no consumption attributable to browning reaction was detected. Reduction of organic acids was 9% while apparent phenolic compounds increased from 0.149 to 0.215 g/lOOg. A maximum accumulation of HMF was observed after 100 days of storage.

Review on Biochemical Changes Associated with Storage of Fruit Juice

“…Ahmed et al, (2008) reported that a significant increase in reducing sugar during storage of citrus juice which may be due to acid hydrolysis of sucrose (non-reducing sugar) to glucose and fructose. Similar observations were also reported by Babsky et al, (1986), and Pruthi et al, (1984). However, these decline in non-reducing sugar was slow and non-significant at initial phase of storage while significant at later stage.…”

The assessment of heavy metal contamination of landfi ll soil of Meshgin city using index of geoaccumulation and contamination factor

“…This gradual increase in reducing sugar during storage for all samples might be due to the hydrolysis of non reducing sugar which continue to increase while non reducing sugar showed decreasing trend in fruit beverages during storage, rise in level of reducing sugar might be due to inversion process of sucrose to glucose and fructose by the acid of the diet drink. Similar observations were also reported by Babsky et al, (1986) andpruthi et al, (1984) that non reducing sugars of drinks is converted in to reducing sugar during storage. The data regarding total sugars revealed that total sugars of all samples of lemon drink increased during the storage period of 150 days.…”

Evaluation of the storage stability of pineapple products processed by small and medium scale processing enterprises in Rwanda

“…Similar increase in reducing sugars during the storage were also reported in apple juice by Babsky et al(1986) and in commercial orange canned nectars by Ewaidah (1988). One of the factors that leads to increased reducing sugars during storage of the juices is the decrease in sucrose which hydrolyses into reducing sugars.…”