Multivariate statistical analysis of the quality of apple juice to integrate and simplify juice industrial production technologies

Tian, You; Sun, Lijun; Nisar, Tanzeela; Liang, Di; Gou, Xiaoju; Guo, Yurong

doi:10.1080/19476337.2017.1372522

Cited by 10 publications

(2 citation statements)

References 40 publications

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“…Two principal components with eigenvalues greater than 1 could be extracted, among which the eigenvalue of the first principal component (PC1) was 5.263 and that of the second principal component (PC2) was 1.427, which could interpret 52.631% and 14.272% of the original data, respectively. The remaining principal components (PC4-PC10) were all less than 1 and were excluded from the statistical analysis [ 40 ].…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties of Plasma-Activated Water and Its Control Effects on the Quality of Strawberries

Yang

Zhang

et al. 2023

Molecules

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In this study, the effects of plasma-activated water (PAW), generated by dielectric barrier discharge cold plasma at the gas–liquid interface, on the quality of fresh strawberries during storage were investigated. The results showed that, with the prolongation of plasma treatment time, the pH of PAW declined dramatically and the electrical conductivity increased significantly. The active components, including NO2−, NO3−, H2O2, and O2−, accumulated gradually in PAW, whereas the concentration of O2− decreased gradually with the treatment time after 2 min. No significant changes were found in pH, firmness, color, total soluble solids, malondialdehyde, vitamin C, or antioxidant activity in the PAW-treated strawberries (p > 0.05). Furthermore, the PAW treatment delayed the quality deterioration of strawberries and extended their shelf life. Principal component analysis and hierarchical cluster analysis showed that the PAW 2 treatment group demonstrated the best prolonged freshness effect, with the highest firmness, total soluble solids, vitamin C, and DPPH radical scavenging activity, and the lowest malondialdehyde and ∆E* values, after 4 days of storage. It was concluded that PAW showed great potential for maintaining the quality of fresh fruits and extending their shelf life.

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Section: Resultsmentioning

confidence: 99%

Physicochemical Properties of Plasma-Activated Water and Its Control Effects on the Quality of Strawberries

Yang

Zhang

et al. 2023

Molecules

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“…Moreover, a heat map showed how the five juices varied in properties. The processing and production technology of apple juice was analyzed using the same method (45). The heatmap is shown in Figure 4D.…”

Section: The Overall Assessment Of Cloudy Pineapple Juice Based On Hcamentioning

confidence: 99%

Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice

et al. 2021

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Galangal essential oil is obtained from the rhizomes of galangal with proven anti-inflammatory, antioxidant, antiviral, and antimicrobial properties, which are valuable in the food industry. To explore the effect of galangal essential oil on the quality of pineapple juice, 0.05, 0.1, 0.2, and 0.4% galangal essential emulsion were added, and their influence on the physical stability, physicochemical properties, microbial quantity, and aroma profiles of cloudy pineapple juice were evaluated. The essential oil emulsion of galangal is a milky white liquid with a strong aroma of galangal. The pH values of emulsion increased from 4.35 to 5.05 with the increase in essential oil concentration, and there was no significant difference in the particle size of the pineapple juice. The results showed that the galangal essential oil emulsion was stable and the stability of the cloudy pineapple juice was significantly enhanced by the essential oil emulsion determined using LUMiSizer. The cloudy pineapple juice with a 0.2% essential oil emulsion showed the most stability during storage. The lightness of the cloudy pineapple juice increased instantly with the essential oil emulsion addition. In addition, the microbial quantity of the cloudy pineapple juice was decreased by the individual essential oil emulsion or combined with thermal treatment to hold a longer shelf life. The microbial counts in pineapple juice treated by 0.4% essential oil emulsion and thermal treatment only increased from 1.06 to 1.59 log CFU/ml after 4 days of storage at 25°C. Additionally, the pH and total soluble solids showed a slightly increasing trend; however, the value of titratable acidity, free radical scavenging capacity, and ascorbic acid content of the cloudy pineapple juice showed no significant change. Finally, the results of the electronic nose showed that the aroma components of the pineapple juice were changed by the essential oil emulsion and thermal treatment, and the difference was especially evident in the content of the sulfur, sulfur organic, and aromatics compounds. Consequently, the results indicated that galangal essential oil emulsion can be used as juice additives to improve the quality attributes and extend the shelf-life of cloudy pineapple juice.

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Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes

et al. 2020

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transported methotrexate into the cells when it was phosphorylated. This protein was unphosphorylated in the resistant cells. The protein was purified and digested with trypsin. Two peptides were sequenced. Using TBLASTIN, this protein was identified to be a heat shock cognate protein (HSC). The HSC protein is coded by the HSCa8 gene. A methotrexate binding assay was developed and results using this assay indicated that the HSC protein was indeed a methotrexate-binding protein. The protein from the cloned gene from L1210 cells for HSCa8 was expressed in E. coli using a polyhistidine-tag purification system. The protein showed methotrexate binding characteristics. The protein was found not to be phosphorylated in cisplatin-selected ovarian cancer cell line. In view of these findings, we propose that heat shock proteins may play important role(s) in tumors' sensitivity to methotrexate and to other drugs and as such may have important and clinically relevant implications in cancer treatment.

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Multivariate statistical analysis of the quality of apple juice to integrate and simplify juice industrial production technologies

Cited by 10 publications

References 40 publications

Physicochemical Properties of Plasma-Activated Water and Its Control Effects on the Quality of Strawberries

Physicochemical Properties of Plasma-Activated Water and Its Control Effects on the Quality of Strawberries

Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice

Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes

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