Sensory Profile and Physico-Chemical Characteristics of Clarified and Pasteurized Cashew Apple Juice during Storage

Parfait, Kouassi Kan Kouassi; Soro, Doudjo; Youssouf, Kone Youssouf Kisselmina; Cissé, Mady; Emmanuel, Assidjo Nogbou; Yao, Benjamin

doi:10.12691/jfnr-10-3-2

Cited by 4 publications

(5 citation statements)

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“…However, as storage time prolonged, these scores decreased, while the intensity score for brown color increased over time (p > 0:05) (Table 4). This observation aligns with the findings of Parfait et al [38], who reported that one of the main issues with cashew apple juice is its tendency to undergo a color change from yellow to brown during storage, which is attributed to the formation of brown pigments resulting from enzymatic and/or nonenzymatic reactions.…”

Section: Sensory Evaluationsupporting

confidence: 92%

Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life

Aluko,

Kassim,

Makule

2023

Journal of Food Processing and Preservation

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An investigation was carried out to extend the shelf life of cashew apple juice (CAJ) by up to 90 days from its natural shelf life. CAJ was obtained by pressing apples. Then, extracted juice was clarified, pasteurized, and added with preservatives, citric acid (0.01%), and sodium benzoate (0.01%). The juice was analyzed for physicochemical qualities, sugars, microbial (total bacteria, yeast, and mould) and sensory evaluation tests for appearance (yellow and brown color), aroma, and taste (astringent, bitter, and sweet). CAJ was stored at refrigeration (4°C) and ambient temperature (22.6-32.5°C) for 90 days. Sensory and shelf life analyses were conducted at 0, 15, 30, 45, 60, 75, and 90 days during storage. The results showed that cashew apple juice had strong vitamin C content (256.5 mg/100 mL). At ambient storage, there was high decrease of vitamin C (6.2-59.8%) and low decrease at refrigeration storage (1.6-10.5%). pH was found to decrease (4.4-3.15) and TSS (11–10.6°Bx), while titratable acidity (0.4–0.59%) increases with time at refrigerating storage. Also, at ambient storage, CAJ showed the similar trend, having decrease in pH (4.4-3.06) and TSS (11-10.3°Bx), while titratable acidity increased (0.4-0.61%). Moreover, sugar content for juice had minimum and maximum decrease at refrigeration and ambient temperatures, respectively. Storage at ambient temperature resulted in growth of microbes which was observed after 15 days for juices without preservatives and 75 days for juices with preservatives, with no E. coli growth. Juice on refrigeration had higher intensity of yellow color (7.50) and sweetness (5.58) while low intensity for astringency (1.58) ( p < 0.05 ). Sensory evaluation of the beverage was found to be satisfactory. Thus, shelf life of cashew apple juice was extended to 90 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities.

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Section: Sensory Evaluationsupporting

confidence: 92%

Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life

Aluko,

Kassim,

Makule

2023

Journal of Food Processing and Preservation

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“…Pomegranate juice samples had a minimum pH in TCTPPJ group than NCTPPJ, NCMPPJ, ECTPPJ, ECMPPJ, and TCMPPJ groups during storage at 4 °C for three months. Similarly, the different effects of various clarifiers on pH values were displayed in numerous studies (GHOSH et al (2016), PARFAIT et al (2022), andYILDIZ et al (2022)).…”

Section: Resultsmentioning

confidence: 83%

Effect of clarification on some characteristics of pomegranate juice processed by two different methods during storage

AL-Jammaas,

Yaseen,

AL-Janabi

2023

Rev. Ciênc. Agrovet.

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This study aimed to assess the effectiveness of two clarifying procedures and their effects on some properties in thermally or microwave-pasteurized pomegranate juices. The experiment consisted in combining pectinase and protease as well as chitosan and gelatin once they were being stored in the refrigerator. The experiment consisted in three parts, being the first one a fresh juice without any clarification treatment, whereas, the second one was the fresh juice treated with clarifying agent consisted of pectinase and protease mixture ratio (2:1) at 0.75 v/v,and 50 °C for 20 min. Finally, the third one was fresh juice treated with chitosan and gelatin mixture at 0.4 and 0.8) g/L, respectively, at 50 °C for (20) min. The pasteurization of all three experiments was done by using two techniques, i.e., one with thermal water bath at 85 °C for two min and the microwave at 400 Watts for two min. All pomegranate juice bottles were stored at 4 °C for three months. The results showed a significant effect of the clarification method variable on the properties studied, especially turbidity, polyphenol and anthocyanin values. Moreover, the juice clarified with the enzymatic clarification method had better characteristics than the traditional ones during storage, what has therefore a better commercial appeal. The area of significance was founded with the use of traditional clarification with concentration at (0.4 and 0.8) g/l, and microwave pasteurization with 400 watts and zero month of storage at 4 °C, respectively, which is provided a minimum turbidity value.

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“…The juice was then filtered, then pasteurized at (85)°C for (5) minutes in a water bath. (Parfait et al, 2022) before filling it while hot in opaque glass bottles (Amber glass bottles), leaving a slight headspace, then the bottles were closed with plastic stoppers, and cooled immediately with cold running water to (25)°C, before various estimates were made on them ( comparison sample).…”

Section: Extracting Fresh Apple Juice and Bottling Itmentioning

confidence: 99%

“…A well-ripened and sound type of fruit was selected, then washed and cleaned with running water, then prepared, then treated by adding a water extract from the peel of one of the types of fruit (under conditions determined after preliminary experiments) to the juice extracted using a blender, after which it was Filtering the juice, before filling it in opaque glass bottles (amber glass bottles), leaving a slight head space, then closing the bottles with plastic stoppers, then various estimates are made on them. 3-Preparing the aqueous extract To prepare the aqueous extract of apple peels, I followed the method mentioned in [11], with some modifications, as follows:…”

Section: Immersing Green Apple Fruits In Aqueous Extract Of Apple Pee...mentioning

confidence: 99%

Inhibition of Polyphenol Oxidase Enzyme in Apple Slices using Aqueous Extract of Apple Peels

Malik Abdul Al-Kareem,

Hasan Ali Al-Jammaas

2024

QJAS

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This study aimed to extract apple juice from green apple fruits previously treated with aqueous extract of apple peels, before storing the extracted juice at a temperature of (4)°C, for a period of (30) days, and comparing it with the juice of untreated fruits in order to determine the effect of inhibiting the polyphenol enzyme. Polyphenol oxidase (PPO) in apple fruits according to the treatments mentioned in some characteristics of apple juice extracted from those fruits. The studied characteristics are: residual enzymatic activity, total soluble sugars, ascorbic acid content, total phenols content, and browning index, as they were immersed in Fruits treated with aqueous extract of apple peels had a significant effect in reducing the residual enzymatic activity and ascorbic acid values of the treated fruit juice, while the total soluble sugars and total phenols content had a significant increase in their values after the end of the storage period, while the browning index values were not affected at the end of storage.

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Sensory Profile and Physico-Chemical Characteristics of Clarified and Pasteurized Cashew Apple Juice during Storage

Cited by 4 publications

References 0 publications

Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life

Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life

Effect of clarification on some characteristics of pomegranate juice processed by two different methods during storage

Inhibition of Polyphenol Oxidase Enzyme in Apple Slices using Aqueous Extract of Apple Peels

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