Apple Juice Beverage Research Articles

Effect of glycosylation, acylation and pyranylation at cyanidin C-ring on its interaction with vitamin C in apple juice beverage matrix.

Synchronous degradation between anthocyanin and vitamin C was found in fruit and vegetable juice matrices. To investigate whether the C-ring of anthocyanin is the key site of this interaction, cyanidin with four different C-ring modifications (3-glucosylation, 3,5-diglucosylation, 6″-malonylation, pyranylation) was added to vitamin C-containing apple juice, and the changes of anthocyanin retention, vitamin C retention, color, antioxidative activity and differential metabolites were analyzed. The anthocyanin retention was in the order of pyranylation >6″-malonylation >3,5-diglucosylation >3-glucosylation. The vitamin C retention was in the order of 6″-malonylation > pyranylation >3,5-diglucosylation >3-glucosylation. The order of color stability was the same as that of anthocyanin retention, and the order of antioxidative activity was opposite to that of vitamin C retention. The results showed that modification at the C-ring limited the activity of anthocyanin, and suggested that the C-ring was one of the key sites for anthocyanin and vitamin C interaction. The shared differential metabolite of all apple juice matrices added with different anthocyanins was trans-hinokiresinol, which was likely generated from anthocyanin skeleton reacted with certain compounds in apple juice. This study showed that modification of the anthocyanin C-ring could affect the anthocyanin and vitamin C interaction to some extent, which provided valuable insights for the application of anthocyanin C-ring modification in shelf-life quality control of typical fruit and vegetable beverages with the coexistence of anthocyanin and vitamin C. © 2024 Society of Chemical Industry.

Optimize classification testing of apple juice combining derivative fluorescence spectroscopy with PCA

Cluster analysis of apple juice is an important method in the quality identification of fruit juice. However, the traditional principal component analysis (PCA) is to reduce the dimension of high dimensional data and to achieve clustering by way of score value. Experiments have found that this clustering method is not suitable for real samples with fluorescence overlap. In this paper, we propose a processing mechanism to optimize the derivative of the fluorescence spectrum. When the derivative is calculated, we can amplify the spectral difference of the similar matter and improve the ability of the PCA to achieve the best effect of clustering. Experiments show that the optimized method for the actual sample classification accuracy rate of 100%, which can fully realize the type of commercially available apple juice beverage distinction and achieve the practical application of quality testing.

Combined high pressure and heat treatment effectively disintegrates spore membranes and inactivates Alicyclobacillus acidoterrestris spores in acidic fruit juice beverage

The commercial potential of high pressure and thermal processing (HPTP) was investigated against Alicyclobacillus acidoterrestris spores in commercial acidic apple juice beverage and in acidified and neutral potassium buffers. With starting spore counts prior to treatments being 6.5 and 7.2 log10 respectively for strains AJA 66 (D90°C 15.4 min) and ATCC 49025 (D90°C 8.5 min), HPTP at 600 MPa at 80 °C for 3 min provided an optimal treatment with spore viability reduced below the detection limit for both strains. HPTP at 80 °C for 1 min and HPTP at 70 °C for 3 min achieved 4.1–4.5 log10 CFU/mL reduction. HPTP at 70 °C for 1 min reduced the number of viable spores by 2.0–2.5-log10 CFU/mL. Flow cytometry revealed the presence of membrane-compromised spores among culturable spores following HPTP and heat alone treatments at different temperatures. Electron microscopy clearly showed the efficiency of HPTP with crushed or hollow spores predominating after treatments. No correlation between HPTP susceptibility and genetic diversity was observed for two genotypes of A. acidoterrestris spores. The treatment combination provides a promising option for industrial utility since it requires lower heat and processing time.

The formation, stability of DHA/EPA nanoemulsion prepared by emulsion phase inversion method and its application in apple juice

This study prepared edible docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) nanoemulsion using EPI (emulsion phase inversion) method. The method for preparing DHA and EPA nanoemulsions is safe, convenient, low in energy consumption and can be used for food production. Factors affecting particle size and stability during preparation were investigated. Based on the optimal particle size combination, stability studies including particle size and residual rates of DHA and EPA at different temperature, pH and metal ions. The results showed that the nanoemulsion had good stability at low temperature storage, near neutral pH and in the absence of transition metal ions such as Fe3+, Cu2+, Al3+. The experiment initially studied the effect of nanoemulsion on apple juice beverage on the basic properties of juice itself. It was feasible in practical application of edible nanoemulsion.

Development of Apple Juice Beverage Industry In Batu City Through Marketing Intelligence And Strategic Alliances Approach

The existence of apple juice industry in Batu is dominated by micro, small and medium enterpris es (SMEs). This industry needs to be developed to direct the Batu potential as a tourism city thro ugh the development of agro-industry sector, which delivers added value. The purpose of this stu dy to find out the source of the information, the type of information in the apple juice industry in general and alliances form in the apple juice industry on micro and small scale that can be use d for the development of the apple juice industry in Batu city. The results showed that the most i mportant source of information and always used by the apple juice industry in Batu city is talkin g to customers with the strengths and weaknesses of competitors, cash flow, and corporate real growth as the most important type of information. Alliances that may be made to the developme nt of micro and small-scale apple juice beverage industry with distributors are type of logistics alliance, promotion alliance, and non-equity alliances.

Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: Evaluation of physical properties and consumer acceptance

The objective of this study was to develop a new apple juice beverage enriched with isothiocyanates (ITC) – rich extracts obtained from cauliflower by-products. Ultrasound-assisted extraction (UAE) at different amplitudes (20–100%) and extraction times (0–10min) at a frequency of 24kHz was employed to obtain ITC-rich extracts. It was found that both amplitude and treatment time had a significant (p<0.05) effect on the recovery of ITC from cauliflower leaves and stems, obtaining the highest yields of ITC from leaves (≈3000μM) and stems (≈7000μM) after UAE (80% amplitude, 3min) and UAE (20%, 3min), respectively. Moreover, the highest recovery of total phenolic compounds (TPC) (≈105mg gallic acid equivalent (GAE)/L) μM) was found after UAE (100% amplitude, 3min) of TPC from stems. ITC-rich extracts obtained from caulifower by-products at the optimum UAE conditions were added into apple juice (10–40%), thus increasing the ITC content of the juice and observing the highest values in the new beverage when the highest percentage (40%) was added. Significant differences in smell and taste were found in the apple juices containing 20% and 40% cauliflower extracts compared to control (0% UAE cauliflower waste extracts added) samples. However, the results showed that the beverage with 10% extract addition preserved well the sensorial properties with regard to control sample and no total colour differences (TCD<3) were observed for any new sample compared to control. Therefore, the addition of extracts obtained after UAE of cauliflower wastes can be a useful tool to obtain new beverages rich in ITC although further research dealing with the bioaccessibility and bioavailability of these compounds in the new beverages should be conducted.

Functional, Physical and Sensory Properties of Pulse Ingredients Incorporated into Orange and Apple Juice Beverages

The objective of this study was to explore the use of pulse ingredients in the development of orange juice and apple juice supplemented beverages. Commercially available pulse ingredients including pea protein (PP), chickpea flour (CPF), lentil flour (LF) and pea fibre (PF) were selected and characterized with respect to specific functional properties (water holding capacity, fat absorption capacity, protein solubility, emulsifying and foaming properties). Apple juice was supplemented with 1-4% pulse ingredients, whereas a supplementation level of 1-2% was used for orange juice. The physical and sensory properties of the supplemented beverages were measured after production and during 3 weeks of refrigerated storage. Sensory attributes for both orange and apple juice supplemented with 1% and 2% pulse ingredients were similar to their respective controls (with and without pectin added). In terms of turbidity, supplementation increased the turbidity of apple juice and orange juice beverages at all levels, in comparison with control and pectin-added control samples. Supplemented samples, showed less satisfactory results in terms of cloud stability and color especially for orange juice beverages in comparison with their respective controls. Overall, while there are some hurdles to be overcome, the results suggest that when used at the 1-2% levels, PP, PF, CPF and LF could serve as potential value-added ingredients for beverage supplementation based on their physical and sensory properties. Further studies are, however, required in this promising area to improve the stability of the final production especially during storage.

Application of Electronic Nose in Tandem with Chemometric Analysis for Detection of Alicyclobacillus acidoterrestris-Spawned Spoilage in Apple Juice Beverage

Apple juice beverage spoilage spawned by Alicyclobacillus acidoterrestris can cause sensory defect by production of medicinal off-flavor, which could hardly be noticed in the early stage and would lead to the consumer complaints and, consequently, the economic and image loss of the manufacturers. Thus, it is necessary to detect the contamination at early stage in case of serious converse effect. The aim of this study was to evaluate the performance of an electronic nose (e-nose) in tandem with chemometric analysis as online, rapid screening technique for detection of the spoilage in apple juice beverage, using test panel evaluation as reference, as well as to predict the spoilage status of apple juice beverage based on the response to the specific volatiles in it. Coupled to linear discriminant analysis (LDA), e-nose could discern the contaminated beverage after 4 h, corresponding to the bacterial number of 200 cfu/mL, the level at which the test panel could not yet diagnose the spoilage, indicating that the signals of e-nose could be applied as early indicators for the onset of spoilage. Sensors 2, 6, 7, and 8 were determined to be quite sensitive to the alteration of flavor in apple juice beverage and had played the most important part in discrimination. Furthermore, based on the response of e-nose, A. acidoterrestris counts in unknown samples could be well predicted by established partial least squares (PLS) regression model with a high relation of 0.95. Based on these results, e-nose can be employed as a powerful tool for quick and reliable analysis of the flavor in apple juice beverages during processing or on the shelf to implement rapid routine inspection as well as realize the early detection of potential spoilage caused by A. acidoterrestris.

Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis

Whey protein isolate (WPI) or its bioactive hydrolysate (WPH) was mixed with apple juice along with sweetener, obtaining a series of beverages with various pH values. Sedimentation of WPI‐apple juice and WPH‐apple juice beverages was inhibited at pH values of 3.15 and 3.47, respectively. The higher the whey protein content, the more undesirable was the taste of samples. A clearer appearance with smaller particle size was obtained with WPH‐apple juice formulations compared to WPI‐apple juice formulations at pH values closer to the pI of the whey proteins. Intrinsic viscosity measurements revealed the weaker associations of peptides compared with protein molecules.

Diabetic and non-diabetic consumers' perception of an apple juice beverage supplemented with a Fraxinus excelsior L. seed extract having potential glucose homeostasis benefits

To be successful, an innovative functional food must be perceived by the consumer to present a clear concept and significant health benefit. The main purpose of this study was to evaluate the perception of diabetic and non-diabetic populations to a newly developed beverage containing a Fraxinus excelsior seed extract with previously demonstrated effects on glucose homeostasis in an apple juice. Both the diabetic and non-diabetic populations accepted the health benefits of the functional beverage and no differences were found between their perceptions. No difference was found between perception of both population and specific product information provides a better functional benefits understanding. The consumers made a strong connection between F excelsior seed extract and diabetes in agreement with provided information. Sensory evaluation of the developed functional beverage compared with the apple juice matrix showed that perceived bitterness affected product acceptance and should be corrected.

Inhibition Effect of Mace Extract Microemulsion on Vitamin C Photooxidation in Aqueous Systems

Photooxidation in food systems cause nutritional losses and produces undesirable flavor, toxic and color compounds, which make foods less acceptable or unacceptable to consumers. The objective of this research was to know the effectiveness of mace extract microemulsion to inhibit vitamin C photooxidation in aqueous systems. Aqueous food systems used are both beverage model system and apple juice beverage, where in each system enriched by 100 ppm vitamin C as substrate and 20 ppm erytrosin as photosensitiser. It is about one percent and two percent of microemulsion that contain mace extract of 0, 500 and 750 ppm were added into each of aqueous food system. Inhibition effect of mace extract microemulsion toward vitamin C photooxidation based on the rate of vitamin C degradation in aqueous food systems that illuminated by fluorescent light with 2000 lux intensity within eight hours. The result indicated the mace extract microemulsion has anti-photooxidation activity and ability to inhibit vitamin C photooxidation in aqueous systems.

Application of Proanthocyanidins from Peanut Skins as a Natural Yeast Inhibitory Agent

Proanthocyanidins were extracted from peanut skins and investigated for their antimicrobial activity against Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Zygosaccharomyces bisporus in traditional growth media (Sabouraud Dextrose and Maltose broth) and a simulated apple juice beverage. Peanut skins extracts (PSE) were prepared through a multisolvent extraction procedure. The PSE extended the lag phase growth of the 3 yeasts studied at a concentration of 1 mg/mL and at 10 mg/mL yeast growth was totally inhibited for 120 h. PSE was fractionated by normal phase high performance liquid chromatography and the active components/fractions were determined. Compounds present in the fractions were identified by liquid chromatography-mass spectrometry to determine the compounds responsible for inhibition. Fractions consisting mostly of A-type proanthocyanidin dimers, trimers, and tetramers showed the highest percent inhibition toward the yeasts tested in this study. Both optical density (OD) and standard enumeration plating methods were performed in this study. The OD method led to an overestimation of the inhibitory effects of PSE, the 2 methods agreed in respect to treatment effects but not the severity of the inhibition. There is a growing consumer demand for "fresh like" products containing reduced amounts of chemical preservatives without compromising food safety and quality. Therefore, the goal of this study was to determine if an extract of peanut skins containing flavonoid rich compounds could function as a natural antimicrobial in a model beverage system. Proteins were removed through the process of producing the peanut skin extract, thus it is unlikely to contain peanut allergens. The antimicrobial compounds mentioned in this study were successfully integrated into a model beverage system, and were found to have antimicrobial effect. However, the incorporation of these compounds would likely lead to negative sensory attributes at the concentration needed to achieve an appreciable antimicrobial effect alone.