Modulating polyphenolic composition and organoleptic properties of apple juices by manipulating the pressing conditions

Renard, Catherine M.G.C.; Quérè, J.-M. Le; Bauduin, Rémi; Symoneaux, Ronan; Bourvellec, Carine Le; Baron, Alain

doi:10.1016/j.foodchem.2010.05.113

Cited by 57 publications

(33 citation statements)

References 29 publications

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“…Protocatechuic acid, chlorogenic acid, 4-hydroxybenzoic acid and ellagic acid belong to phenolic acids, and rutin, hyperin, quercetin and phlorizin belong to flavonoids. Previous studies have reported that procyanidins are the main polyphenols in fresh apple fruits, and phenolic acids are the second abundant ones (Renard et al, 2011). However, in the apple juices, the content of phenolic acids was higher than that of procyanidins in this study, which could be attributed to the higher solubility of phenolic acids, making these compounds as the main polyphenols in apple juices (Oszmiański & Wojdyło, 2006;Van der Sluis, Dekker, Skrede, & Jongen, 2002).…”

Section: Uplc Analysiscontrasting

confidence: 74%

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Tian

Sun

Yang

et al. 2018

CyTA - Journal of Food

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The effects of unit operations on the quality of not from concentrate (NFC) apple juice were investigated in this study. After the main processing steps (juicing, pre-pasteurization, homogenization and pasteurization), juice samples were collected and characterized by total soluble solid (TSS), titratable acidity (TA), pH, turbidity, non-enzymatic browning index (NEBI), color quality, aromas and phenolic constituents. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied for analyzing juice aromas and polyphenols. The results showed that homogenization only affected (increased) the juice turbidity, and only the TSS content was not affected by the unit operations. The TA, pH, aroma component and polyphenol content of the NFC apple juice were significantly decreased, while the turbidity, NEBI and color values were significantly increased by pre-pasteurization. Pasteurization had less effect on these properties than pre-pasteurization. Therefore, those were the thermal treatments that mainly affected the juice quality during NFC apple juice production.Cambios en las propiedades fisicoquímicas, aromas y polifenoles durante la producción de jugo de manzana no procedente de concentrado (NFC) RESUMENEl presente estudio investigó los efectos detectados en las unidades de producción de jugo de manzana no procedente de concentrado (NFC). Después de realizarse los principales pasos del proceso (extracción, prepasteurización, homogeneización y pasteurización), se recogieron muestras que fueron caracterizadas a partir de la presencia de sólidos solubles totales (TSS), la acidez valorable (TA), el pH, la turbidez, el índice de oscurecimiento no enzimático (NEBI), la calidad de color, el aroma y los componentes fenólicos. Para valorar el aroma del jugo y la presencia de polifenoles se llevó a cabo un análisis de componentes principales (PCA) y un análisis de clúster jerárquico (HCA). Los resultados confirmaron que la homogeneización solo afectó la turbidez del jugo, aumentándola, siendo el contenido de TSS el único aspecto no afectado por la unidad de producción. La TA, el pH, el componente de aroma y el contenido fenólico del jugo de manzana NFC se redujeron significativamente, mientras, debido a la prepasteurización, se registraron aumentos en la turbidez, el NEBI y los valores de color. La pasteurización tuvo menos efecto en estas propiedades que la prepasteurización. Por lo tanto, se concluye que, durante la producción de jugo de manzana NFC, la calidad es afectada principalmente por los tratamientos térmicos. ARTICLE HISTORY

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Section: Uplc Analysiscontrasting

confidence: 74%

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Tian

Sun

Yang

et al. 2018

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…These could all be linked to the release of native enzymes (polyphenol oxidase, peroxidase, etc.) from cells during the milling process, as a result of cell wall or membrane disruption, acting in oxidation and degradation reactions (Renard et al, 2011). On the other hand, while the original TMA concentrations found in fresh black mulberry fruit did not change with the milling step (p > 0.05), the percent PC was found to be significantly higher (56%) in milled fruit than in fresh fruit (p < 0.05).…”

Section: Changes In Total Antioxidant Levels During Juice Processingmentioning

confidence: 86%

The effects of juice processing on black mulberry antioxidants

et al. 2015

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“…The polyphenolic content of apple juice depends on preparation method, such as possible utilisation of pectinolytic enzymes in order to release phenolic compounds from polysaccharide structures, and following treatments, such as pasteurisation, or fermentation parameters in cider production (Ye, Yue, & Yuan, 2014). Endogenous enzymes, such as polyphenol oxidase, oxidise phenolic compounds in the apple juice and affect the sensory quality of the product (Renard et al, 2011). Each apple cultivar has its own polyphenolic profile that is also dependent on harvest year, climatic variables, cultivation and storage conditions (Mattila, Hellström, & Törrönen, 2006;Mikulic-Petkovsek, Slatnar, Stampar, & Veberic, 2010;Thompson-Witrick et al, 2014;Wolfe et al, 2003;Łata & Tomala, 2007).…”

Section: Introductionmentioning

confidence: 99%

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders

et al. 2017

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Modulating polyphenolic composition and organoleptic properties of apple juices by manipulating the pressing conditions

Cited by 57 publications

References 29 publications

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

The effects of juice processing on black mulberry antioxidants

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders

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