Abstract
In this study, juices extracted from three apple cultivars (Golden Delicious, Pinova, and Red Delicious) were stabilized by means of thermal treatment (TT) and high-pressure processing (HPP, 600 MPa 3 min); pH, total titratable acidity, total soluble solids content, color, and viscosity, as well as volatile profile, were investigated. Qualitative characteristics (pH, titratable acidity, colorimetric parameters, viscosity, and volatile profile) results were significantly influenced by both cultivars and treatments; for example, juice viscosity greatly increased after HPP treatment for Golden Delicious, and after both TT and HPP for Pinova, while no influence of stabilization treatment was registered for Red Delicious juices. Regarding the volatile profile, for Golden Delicious cultivar, HPP treatment determined an increase in volatile compounds for most of the classes considered, leading to a supposed quality implementation. For the other two cultivars, the stabilization treatment that better preserved the volatile profile was the HPP one, even if the results were quite similar to the thermal treatment. Further studies are needed to evaluate different time/pressure combinations that could give better results, depending on the specific apple cultivar.
Highlights
The World Health Organization (WHO, Geneva, Switzerland) recommends the consumption of at least 400 g/d of fresh fruits and vegetables [1]
Stabilization influenced the the quality qualfeatures of of apple juices parameters,viscosity, viscosity,and and ity features apple juices(pH, profile), depending depending on on the the starting starting genotype; genotype;,the theinteraction interactionbetween between volatile preservation treatment treatment and preservation and starting starting material material seems seems to to be be crucial crucialin inthe thequality qualitydefinition definitionof the final product
Treatment enriched in volatile components—such of the final product
Summary
The World Health Organization (WHO, Geneva, Switzerland) recommends the consumption of at least 400 g/d of fresh fruits and vegetables [1]. Request is increasingly focused on minimally processed foods that maintain, as much as possible, the unchanged characteristics of the fruits and vegetables [2,3,4]. This consumer request clashes with the negative effect on juice quality of the traditional conservation methods, such as thermal treatments; fruit juices are pasteurized to prolong their shelf life, killing harmful microorganisms, and preventing cloud loss, inactivating heatstable pectinmethylesterase (PME) [5]. Among innovative non-thermal treatments, high-pressure processing (HPP) is taking hold; this technology, though not involving the use of high temperatures, inactivates bacterial cells, yeasts, and molds, minimally affecting the organoleptic aspects of quality, such as texture, color, and flavor [8]; for these reasons, generally, HPP-treated foods are considered superior to thermal-treated ones, in terms of sensorial and nutritional quality [9,10,11,12]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
