Apple Essence Research Articles

Enhancing Fresh-Cut Apple Preservation: Impact of Slightly Acidic Electrolyzed Water and Chitosan-Apple Essence Microencapsulation Coating on Browning and Flavor.

Fresh-cut apple preservation is a critical concern in the food industry due to the rapid deterioration of texture, color, and flavor. While our previous study introduced apple essence microencapsulation (AEM) to enhance flavor during storage, its impact on overall storage quality was minimal. Thus, this study explores the application of two preservation techniques, namely, slightly acidic electrolyzed water (SAEW) and chitosan-apple essence microencapsulation (CH-AEM) coating, to enhance the quality of fresh-cut apples. Our findings reveal that SAEW treatment significantly reduces the browning index (from 65.38 to 57.36) and respiratory rate (from 5.10% to 4.30% of CO2), and maintains a desirable aroma profile compared to uncoated treatment during 10 days of storage. Additionally, the CH-AEM coating acts as a protective barrier, further preserving the sensory characteristics of fresh-cut apples. Notably, the SAEW-CH-AEM group exhibits superior performance in firmness (8.14 N), respiratory rate (3.37% of CO2), ion leakage (34.86%), and juice yield (47.52%) after 10 days. Our research highlights the synergistic effect of combining these preservation strategies, providing a promising approach for extending the shelf life of fresh-cut apples while maintaining their visual appeal and aromatic quality. These results offer valuable insights for the fresh-cut produce industry, contributing to improved apple product preservation and consumer satisfaction.

Valorisation of whey for fermented beverage production using functional starter yeast

Abstract Indigenous yeast strains Kluyveromyces marxianus (MH6), K. marxianus (CH1), and Saccharomyces cerevisiae (C1) were screened for whey beverage production. K. marxianus (MH6) showed significantly higher (P < 0.05) fermentation efficiency (15.2%) as compare to other yeast strains. The conditions optimised for whey fermentation were 16 Brix, pH 5.5, 28 °C, and 72 h without agitation. For fermented whey beverage production, fruits viz., kinnow (Daizy), guava (Allahabad safeda), and mango (Safeda) were blended with whey at different ratios viz., 80:20, 70:30, 60:40, and 50:50. All ratios showed significant differences for biochemical and sensory analysis (P < 0.05), out of which ratios 60:40, 70:30, and 60:40 for whey kinnow, whey mango, and whey guava, respectively, were selected. To enhance the flavour of whey beverage, flavouring agents (cinnamon, cardamom, fennel seeds, and apple essence) were added. A panel of judges assessed all whey beverages on a hedonic scale basis, and cardamom whey guava beverage received the highest score of 8.16. The whey beverages were stored under refrigerated conditions after pasteurisation, and the shelf life was assessed to be 15 days. This study conferred that K. marxianus held the potential for fermented whey fruit blend beverages production and these beverages could be an alternative healthy refreshing substitute for synthetic bottled fruit beverages.

Optimization of the formula and processing of a sweet potato leaf powder-based beverage.

For the development of a sweet potato leaf powder (SPLP)‐based beverage, we investigated the effects of blanching methods on SPLP quality (including color, nutritional and functional compositions and antioxidant activity), and the effects of particle size and stabilizers on suspension stability of final product. The total polyphenol and antioxidant activity of SPLP of uncut group were 1.69 and 1.91 times those of cut group, respectively, and the indices of nutritional quality of copper, manganese and vitamin E of uncut group were significantly greater than cut group. The ultrafine SPLP‐produced lowest gravitational sedimentation ratio (49%), indicating it had greatest suspension stability. The optimized formula of SPLP‐based beverage was as follows: ultrafine SPLP of uncut group was mixed with 2.5% (w/w, powder basis) xanthan gum, 1% calcium lactate, 2% ascorbic acid, 12% maltodextrin, 20% xylitol, and 0.9% apple essence. The final product had high nutritional value along with consumer‐acceptable flavor and texture.

Preparation, Optimization, and Characterization of Natural Apple Essence-Loaded Liposomes.

Natural apple essence has been utilized as a flavor enhancer in food and other products, but the aroma components are highly volatile, limiting its applications. In this study, apple essence-loaded liposomes (AEL) were prepared by an ultrasonic thin-film evaporation method to enhance the stability of apple essence. Response surface methodology was used to evaluate the effects of cholesterol to lecithin ratio, apple essence concentration, and ultrasonic power on apple essence entrapment quantity in liposomes. The optimum AEL formula was identified as 0.2% of lecithin, 0.1237 of cholesterol to lecithin (w/w) ratio, 8.3% of apple essence, and 77 W of ultrasonic power with resulting essence encapsulation efficiency of 51.5%. The optimized AEL was characterized on particle size, morphology, and stability. The spherical AEL particles had an average diameter of 301.5 nm and displayed stable size distribution at 4 °C within 120 days. This study demonstrated that liposomes had a bright prospect for microencapsulation and stabilization of apple essence, and the stabilized AEL might provide new application opportunities in food and other industries. PRACTICAL APPLICATION: Natural apple essence is widely accepted as a flavor enhancer, but its application is restricted due to high volatility. Liposomes are delivery systems to encapsulate functional ingredients and to enhance their bioactivity and stability. Liposomes using lecithin and cholesterol as wall materials were prepared by ultrasonic thin-film evaporation method and effectively encapsulated apple essence in the present study. The optimized apple essence-loaded liposomes (AEL) possessed favorable dispersing property and storability, and might be used as a flavor enhancer or functional component for food and other products for improving organoleptic quality and increasing the value of the product.

Olfactometer Responses of Plum Curculio Conotrachelus nenuphar (Herbst) (Coleoptera: Curculionidae) to Host Plant Volatiles, Synthetic Grandisoic Acid, and Live Conspecifics

The plum curculio Conotrachelus nenuphar (Herbst) (Coleoptera: Curculionidae) is a major pest of pome and stone fruit, but will also attack other fruits. Males produce the aggregation pheromone grandisoic acid; emitting only the (+)-enantiomer which is attractive to both sexes of the univoltine and multivoltine strains, while the synthetic racemic mixture contains optical isomers with equal amounts of (+)- and (−)-enantiomers. Synergy between odours can increase trap captures and improve monitoring techniques, therefore tests were performed in a dual-choice olfactometer with odours attractive to plum curculios according to literature to determine 1) under what physiological conditions (mating status, age, starvation period) these odours are attractive or repulsive, 2) if the (+)-enantiomer or the odour of live males synergizes with host plant volatiles, and 3) if there is a difference in response between plum curculio strains. Females were exposed to: benzaldehyde; trans-2-hexenal; apples; extracts of: plums, apples, blueberries; grandisoic acid; and live males. Plum essence was found to be the most attractive host-plant odour for both immature and mature virgin females, and immature whole apples were attractive to starved females, while trans-2-hexenal, McIntosh apple essence, benzaldehyde along with the combination of benzaldehyde and plume essence was found to be repulsive. Starvation, age, and mated status all influence response to odours. No synergistic or additive affects were observed between any of the odour combinations tested, including the combination of both the natural and synthetic pheromone and plum essence or apples.

Data Fusion of ion Mobility Spectrometry Combined with Hierarchical Clustering Analysis for the Quality Assessment of Apple Essence

A fingerprinting approach was developed by means of high-performance ion mobility spectrometry with direct electrospray ionization (ESI-HPIMS) for the quality consistency and authentication of apple essence which contain many analytes. Thirty-four apple essence samples of the same brand and commercialized as a same product but brewed in four different manufacturers were used to establish the fingerprints. Hierarchical clustering analysis (HCA) was performed to evaluate the similarity and variation of these samples. A combined data matrix was constructed with the use of individual data matrix of ion mobility spectrum in positive and negative ion modes. For comparison, ion mobility spectrum fingerprints in positive and negative ion modes respectively were also applied to the quality assessment of the same samples. Finally, our study demonstrated that the fusion of fingerprints did indeed provide more information and could be used to comprehensively conduct the quality consistency evaluation and discrimination of apple essences from similar products. It is suggested that this fingerprint approach is suitable for analysis of other complex, multianalyte substances.

Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration

There is a considerable loss of volatile compounds during the thermal concentration of cashew apple juice, damaging product quality, and as yet there is little research on the subject. Thus the purpose of this research was to identify the aroma volatiles evaporated off from cashew apple juice and recovered in the water phase during concentration of this beverage in an industrial plant. Water phase volatiles were extracted using dichloromethane, concentrated under a nitrogen flow, separated by gas chromatography (GC) and identified by GC-mass spectrometry. In order to determine the contribution of each volatile to the cashew aroma, five trained judges evaluated the GC effluents using the Osme GC-olfactometry technique. 71 volatiles were identified; of these, 47 were odour active. Alcohols were preferentially recovered in the cashew water phase, notably heptanol, trans-3-hexen-1-ol and 3-methyl-1-butanol, representing 42% of the total chromatogram area and imparting green grass and fruity aroma notes to the water phase. Esters represented 21% of the total chromatogram area, especially ethyl 2-hydroxyhexanoate, ethyl trans-2-butenoate and ethyl 2-methylbutanoate, and were responsible for the fruity/cashew-like aroma of the water phase. On the other hand, 3-methylbutanoic and 2-methylbutanoic acids were the volatiles that presented the greatest odour impact in the GC effluents of the water phase. Overall, the results of the present study strongly indicated that further concentration of the esters recovered in the water phase, either by partial distillation or by alternative technologies such as pervaporation, could generate a higher-quality natural cashew apple essence.

Recovery of key components from real flavor concentrates by pervaporation

Experimental study was conducted on pervaporation processes for recovering key flavor compounds from aqueous flavor systems for three real flavor systems (apple essence, orange aroma, and black tea distillate). Both continuous and batch operations were carried out. Key flavor compounds were identified and successfully recovered from the real flavor systems that were tested. Mass transfer equations for pervaporation were derived based on the nonequilibrium thermodynamics principles [L. Onsager, Reciprocal relations in irreversible process I, Phys. Rev. 37 (1931) 405; L. Onsager, Reciprocal relations in irreversible process II, Phys. Rev. 38 (1931) 2265]. Mathematical models for process simulation were developed. A material balance was applied to calculate recovery and loss percentages of flavor compounds. Flavor loss rate due to evaporation leakage was determined by fitting experimental data into a developed batch operation model. Separation performance for long-term operation was predicted based on the process simulation model. Significant flavor loss was observed in the pervaporation recovery process. Pervaporation design with better sealing and collection methods was highly recommended for process scale-up.

RECOVERY and CONCENTRATION of FLAVOR COMPOUNDS IN APPLE ESSENCE BY PERVAPORATION

ABSTRACTRecovery and concentration of flavor compounds from an apple essence (x 500) was attempted by pervaporation using a silicone rubber (polydimethylsiloxane) membrane at room temperature. the flavor components were identified by GC‐MS method, and the ratio of concentration of the flavor compound in the permeate to that in the feed was determined for each component. It was found that pervaporation is indeed an effective measure for the above purpose. Concentration ratios above 20 were achieved for flavor components with boiling points lower than 100°C.

Volatiles in Gravenstein Apple Essence Identified by GC-Mass Spectrometry

Volatiles in Gravenstein Apple Essence Identified by GC-Mass Spectrometry

Factors Influencing Effectiveness of Artificial Oviposition Devices for Apple Maggot1

Paraffin-petrolatum domes or Parafilmed® wire hemispheres developed as oviposition devices for the apple maggot, Rhagoletis pomonella (Walsh), were more effective (l) when used in cages shaded from direct light than when in unshaded cages; (2) when positioned on the cage floor and upright than when 13 cm above the floor or inverted; and (3) when baited with pre-ripe, crisp chunks of apple than when baited with fresh juice from such apples, apple cider, apple essence, or unbaited, Adults in unshaded cages appeared more excited and died earlier than adults in shaded cages. Paraffin-petrolatum domes were more effective (1) when formed with a smooth, rather than an irregular outer surface; (2) when colored with the largest amount of blue dye tested (short of that affecting the consistency of the paraffin-petrolatum mixture); and (3) when formed with the largest mesh size of cheesecloth tested. Wire hemispheres surfaced with 5 layers of Parafilm were more effective than those with 1 or 10 layers. When the most favorable levels of each of these factors were incorporated into a single experiment, a mean of 217.1 eggs per female (yielding 181.5 larvae) was obtained using paraffin-petrolatum domes and 133.9 eggs per female (yielding 117.8 larvae) using Para filmed wire hemispheres. Oviposition was at its peak when the adults were 4-6 weeks old; some continued to lay viable eggs even when 20 weeks old. Under the most favorable conditions, females lived an average of 69 days and males 60 days. An inadvertent increase in the relative humidity in some cages from the normal level of circa 51% to that of 85% or more resulted in earlier death of many adults. When moisture began to condense on the outer surface of the oviposition devices, females did not oviposit.

Volatiles from Delicious Apple Essence—Extraction Methods

SUMMARY—The organic volatiles in commercial Delicious apple essence were extracted and reduced to an oil by five different extractants: isopentane, diethyl ether, charcoal (with elution by ether), liquid carbon dioxide, and 1,2‐dichloro‐1,1,2,2‐tetrafluoroethane. Identification and quantitative estimation of the maior constituents were made by gas‐liquid chromatography and mass spectrometry. Isopentane and the fluorocarbon were similar in action. Compared with ether they gave lower recoveries, especially for the low‐molecular‐weight alcohols, but they gave extracts with higher concentrations of esters and aldehydes and thus are useful for further composition studies. Liquid carbon dioxide gave an extract similar to that given by ether.Adsorption on charcoal gave generally good recoveries and was outstanding for alcohols. Panel tests indicated that the low‐molecular‐weight alcohols have only minor importance, if any, to apple aroma. A major proportion of the principal aroma‐bearing constituents was extracted by the methods used.

Identification and organoleptic evaluation of compounds in Delicious apple essence

Identification and organoleptic evaluation of compounds in Delicious apple essence