Apple Juice Industry Research Articles

Disinfection efficacy over yeast biofilms of juice processing industries

Membrane separation systems represent a hot – spot for biofilm formation in juice industries. Sodium hypochlorite (NaOCl) has been traditionally the disinfectant of choice; however, its effectiveness over well-established biofilms is limited. In this work the study of biofilm formation on ultrafiltration membranes was proposed. The effectiveness of cleaning and disinfection procedures commonly used in juice industry was tested on the removal and killing of cells. The species used (Rhodotorula mucilaginosa, Candida krusei, Candida kefyr and Candida tropicalis) were isolated from ultrafiltration modules of a clarified apple juice industry. Industrial concentrations of NaOCl (200mgCL∙L−1) showed to be effective against planktonic cultures with >4 log reductions, whereas their overall efficiency against adhered cells was smaller. Recovery of viable cell counts to initial numbers was evidenced regardless of the time of colonization. The topography of the surface showed to have an impact on the efficiency of the disinfectant, presenting membranes smaller log reductions than stainless steel (~1.09–1.53logCFU). At 200mgCl∙L−1 only membrane's cross flow recovery was reached with no long-term effect over the attached cells. The overall results demonstrated the recalcitrance of these biofilms to typical cleaning and disinfection process which may confer them with a selective advantage.

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.

Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores

Spores of Alicyclobacillus acidoterrestris, a spoilage bacterium, cause problems for the apple juice industry because they are resistant to thermal treatment. Here, we examined the sporicidal effect of an ohmic heating (OH) system with five sequential electric fields and compared it with that of conventional heating. Apple juice product (50kg) inoculated with A. acidoterrestris spores were subjected to OH (electric field strength=26.7V/cm; frequency=25kHz) at 85–100°C for 30–90s. The effect of conventional heating was also examined under these conditions. OH treatment at 100°C for 30s resulted in total inactivation of the inoculum, with no recovery of viable cells (initial population=4.8–4.9logCFU/ml), whereas 3.6–4.9logCFU/ml of the spores survived conventional heating. OH did not alter the quality (°Brix, color, and pH) of commercial apple juice (p>0.05). These results suggest that the OH system is superior to conventional heating for rapid sterilization (30s) of apple juice to assure microbiological quality in the absence of chemical additives.

Perception of Apple Juice: A Comparison of Physicochemical Measurements, Descriptive Analysis and Consumer Responses

AbstractThe physicochemical (color, turbidity, total soluble solids, sucrose, d‐glucose and d‐fructose content, pH, acidity, total phenolic content and antioxidant activity) and sensory quality and consumer perception of differently processed clear and cloudy commercial apple juices were studied. Among eight studied juices, freshly squeezed juices were liked the most by consumers, whereas the cloudy juices not from concentrate and clear juices prepared from concentrate, were significantly less liked. Principal component analysis revealed groups of similar juices, in terms of their physicochemical properties and sensory characteristics assessed both by experts and consumers. The external preference mapping showed a nonhomogenous distribution of individual preferences in relation to juice attributes. Three groups of consumers differing in apple juice preferences were distinguished by means of the agglomerative hierarchical clustering. The sensory and physicochemical data were correlated with consumer acceptance by partial least square regression and cues of acceptance of apple juices were identified.Practical ApplicationsThis study has important practical implications for apple juice industry because it contributes to understanding of the relationship between intrinsic juices characteristics and consumer perception and may help processors determine the final quality of juice. The results obtained indicate that the use of the intensity scale in consumer study may constitute an alternative to sensory panel assessment. The study revealed the heterogeneity of the group of consumers. Application of multivariate analysis enabled the detection of homogeneous segments and the identification of the drivers of liking for the entire group of the consumers and for the separate segments.

Comparative Study on In vitro and In vivo Evaluation of Antioxidant Potential of Apple Peel Extract and Aloe Vera Gel

The present study was envisaged to assess and compare the in vitro and in vivo antioxidant potential of apple peel extract (APE) and aloe vera gel (AVG). In vitro efficacy was studied on the basis of total phenolics, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, superoxide anion scavenging activity and 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid radical cation activity. The in vivo assessment was done using enrobed goat meat bites as model meat system viz. unenrobed (control), enrobed without antioxidants, enrobed with 3% APE and enrobed with 3% AVG at 4 ± 1C and evaluated at 5-day intervals. In vitro assessment exhibited significantly (P < 0.05) higher antioxidant activity of AVG than APE. In vivo assessment depicted that oxidative and color stability was better maintained in AVG treated samples with lowest thiobarbituric acid reactive substances values and had higher sensory scores among all with storage. Results concluded that AVG has comparatively higher potential both in vitro and in vivo system. Practical Applications The present research is related to the efficacy of natural antioxidants in the meat system. The apple peel, a by-product of the apple juice industry, can be efficiently utilized to prepare anti-oxidative extracts and aloe vera is known worldwide to show antioxidant properties. Both have not been compared in fried meat modal system, so research had been carried out to study the viability of in vitro results in in vivo system. Moreover, the study meets the desires of consumers demanding more natural products nowadays.

The Effects of Stress Factors on the Growth of Spoilage Yeasts Isolated From Apple‐Related Environments in Apple Juice

AbstractThis study aimed to evaluate the effects of temperature, pH, sugar content and antimicrobial components on the growth of 11 yeast isolates in apple juice (12 °Brix, pH 4.0). The results showed that reduction of the storage temperature to 4C could achieve a complete inhibition of test strains, and the temperature required to kill all the initial yeast inoculum (103 cfu/mL) within 20 min ranged from 46 to 55C, depending on the isolate. However, high sugar content enabled test strains to survive in what would have been a lethal treatment. A pH value below 2.0 had a significant inhibitory effect on the growth of test strains. Increasing the sugar content of apple juice was not enough to completely avoid the spoilage caused by the test strains, especially Zygosaccharomyces rouxii. Addition of antimicrobial components (4.0 mM sorbic acid, 1.5 mM cinnamic acid, 20 mM vanillin, 10 mM ferulic acid or 12 mM p‐coumaric acid) was an applicable strategy to prevent the spoilage in apple juice spawned by the test strains.Practical ApplicationsWith the rapid improvement of living standards, there has been a considerable increase in the demand for better quality apple juice. Quality deterioration is a frequently reported problem in apple juice industry, which mainly resulted from microbial contamination, especially osmotolerant yeasts, that alters the original flavor by the production of new odor‐active metabolites. Therefore, development of effective strategy to prevent the spoilage is an important issue. Stress factors including temperature, pH, sugar content and antimicrobial components are all used to inhibit yeast species and other microorganisms in food. Study of the effects of these factors on the growth of yeasts is advantageous to extend the microbial stability of apple juice during storage. The results show that addition of antimicrobial components, applicable to apple juice industry, is sufficient to extend the shelf life of apple juice for more than 50 days.

Optimisation of enzymatic hydrolysis of apple pomace for production of biofuel and biorefinery chemicals using commercial enzymes

Apple pomace, a waste product from the apple juice industry is a potential feedstock for biofuel and biorefinery chemical production. Optimisation of hydrolysis conditions for apple pomace hydrolysis using Viscozyme L and Celluclast 1.5L was investigated using 1 L reaction volumes. The effects of temperature, pH, β-glucosidase supplementation and substrate feeding regimes were determined. Hydrolysis at room temperature using an unbuffered system gave optimal performance. Reactors in batch mode resulted in a better performance (4.2 g/L glucose and 16.8 g/L reducing sugar, 75 % yield for both) than fed-batch (3.2 g/L glucose and 14.6 g/L reducing sugar, 65.5 and 73.1 % yield respectively) in 72 h. The addition of Novozyme 188 to the core mixture of Viscozyme L and Celluclast 1.5L resulted in the doubling of glucose released. The main products (yield %) released from apple pomace hydrolysis were galacturonic acid (78 %), glucose (75 %), arabinose (90 %) and galactose (87 %). These products are potential raw materials for biofuel and biorefinery chemical production.

In situ rheology of yeast biofilms

The aim of the present work was to investigate the in situ rheological behavior of yeast biofilms growing on stainless steel under static and turbulent flow. The species used (Rhodototula mucilaginosa, Candida krusei, Candida kefyr and Candida tropicalis) were isolated from a clarified apple juice industry. The flow conditions impacted biofilm composition over time, with a predominance of C. krusei under static and turbulent flow. Likewise, structural variations occurred, with a tighter appearance under dynamic flow. Under turbulent flow there was an increase of 112 μm in biofilm thickness at 11 weeks (p < 0.001) and cell morphology was governed by hyphal structures and rounded cells. Using the in situ growth method introduced here, yeast biofilms were determined to be viscoelastic materials with a predominantly solid-like behavior, and neither this nor the G’0 values were significantly affected by the flow conditions or the growth time, and at large deformations their weak structure collapsed beyond a critical strain of about 1.5–5%. The present work could represent a starting point for developing in situ measurements of yeast rheology and contribute to a thin body of knowledge about fungal biofilm formation.

Research on the Influencing Factors of China Apple Juice Trade

China is the first country in the world in which apple juice is produced and exited and the main producing area is concentrated in the north of China. Some domestic companies which export apple juice are founded. China's apple juice, mainly exported to USA, Japan and the Europe, has a strong international competitiveness. However, due to the breed and raw material, Chinese apple juice export faces some challenge, like the loss happening in the transport process. The objective of this study is to research China's apple juice export situation and problem using the comparative analysis method. To cut down the loss, this study is trying to offer a relative scientific research for fruit juice industry by analyzing how temperature and concentration influence on thermal conductivity of apple juice, affecting the whole juice industry. It is with great significance to solve the realistic problems and promote China apple juice industry and its international trade.

Enzymatic activity of Cydia pomonella larvae reared on diets produced with agro‐industrial hydrolyzed wastes

AbstractBACKGROUNDThis study compared the physical‐chemical characteristics and the nutrient potential of brewery wastewater (BWW) and apple juice industry sludge referred to as pomace (POM). The use of these wastes as alternative nutrients by replacing the standard components (soya flour, wheat germ and yeast extract) allowed production of a balanced diet for rearing codling moth (CM) larvae.RESULTSThe hydrolysis pretreatment (100 °C/30 min) contributed to enhancing the nutritive potential (almost 600%) and improved the viscosity (decreased from 770.5 to 435 mPa s for BWW and from 460 to 383 mPa s for POM) of the waste. The BWWH+SF diet supplied higher assimilated nutrients (2.071 mg proteins, 2.274 mg carbohydrates and 0.974 mg lipids) showing higher breeding efficiency (93% hatching, 85% larvae, 76% cocoon and 70% adults). Furthermore, the results of the larvae breeding on BWWH+SF diet was the best which for the enzymatic activity (59.7 UI mL‐1 protease, 2.9 mg L−1 amylase and 1.93 U mg−1 lipase), consumption rates of proteins (451.79 mg kg−1), carbohydrates (396.43 mg kg−1) and lipids (91.07 mg kg−1) consumed on these diets.CONCLUSIONSBWWH+SF was the best diet with respect to enzymatic activity, consumption of nutrients and larval breeding efficiency compared with POMH+SF and the standard diet. © 2013 Society of Chemical Industry

Development and characterisation of apple pomace and rice flour-based extrudates

By-product generated from apple juice industry (apple pomace) was dried, milled and used as nutritionally rich ingredient for the preparation of rice flour-based extrudates. Response surface methodology was used to investigate the effects of extrusion conditions including moisture content (17–21%), screw speed (270–310 rpm), die temperature (110–130°C) and proportion of apple pomace in feed composition (10 to 30%). The lateral expansion, bulk density, water absorption index, water solubility index, hardness, colour and sensory characteristics were measured as responses. It was observed that lateral expansion ranged from 87.25 to 130.31%, bulk density from 0.22 to 0.29 g/cm³, water solubility index from 6.01 to 15.45%, water absorption index from 6.12 to 7.22 g/g, hardness from 22.35 to 38.87 N and overall acceptability from 5.41 to 6.56. The results suggest that apple pomace can be extruded with rice flour into an acceptable and low cost nutritional snack food.

Binding mechanism of patulin to heat-treated yeast cell

This study aims to assess the removal mechanism of patulin using heat-treated Saccharomyces cerevisiae cells and identify the role of different cell wall components in the binding process. In order to understand the binding mechanism, viable cells, heat-treated cells, cell wall and intracellular extract were performed to assess their ability to remove patulin. Additionally, the effects of chemical and enzymatic treatments of yeast on the binding ability were tested. The results showed that there was no significant difference between viable (53·28%) and heat-treated yeast cells (51·71%) in patulin binding. In addition, the cell wall fraction decreased patulin by 35·05%, and the cell extract nearly failed to bind patulin. Treatments with protease E, methanol, formaldehyde, periodate or urea significantly decreased (P<0·05) the ability of heat-treated cells to remove patulin. Fourier transform infrared (FTIR) analysis indicated that more functional groups were involved in the binding process of heat-treated cells. Polysaccharides and protein are important components of yeast cell wall involved in patulin removal. In addition, hydrophobic interactions play a major role in binding processes. Heat-treated S.cerevisiae cells could be used to control patulin contamination in the apple juice industry. Also, our results proof that the patulin removal process is based mainly on the adsorption not degradation.

RETRACTED: Utility of apple pomace as a substrate for various products: A review

In large scale apple juice industry, about 75% of apple is utilized for juice and the remaining 25% is the by-product, i.e. apple pomace. In India, more than 500 apple processing industries produces 1.3 million tonnes of apple pomace per annum which involves an annual disposal expenditure of $10 million. Generally, apple pomace is thrown away which causes environmental pollution and only approximately 10,000 tonnes of apple pomace is being utilized. As pomace is a part of the fruit, it has potential for being transformed into various edible and industrial products. It is a rich source (amount per 100 g) of carbohydrate (11.8 g), pectin (16.95 g), crude fibre (2.3 g) and minerals (0.3 g) and as such is a good source of nutrients. This paper reviews the work done to utilize this precious resource which can prove useful for setting up of small scale industries.

DETERMINATION AND PREDICTION OF ODOR THRESHOLDS FOR ODOR ACTIVE VOLATILES IN A NEUTRAL APPLE JUICE MATRIX

ABSTRACTOdor thresholds were determined for 10 odor active compounds (OAC) in apple juice, using three‐alternate forced choice methodology. Thresholds were determined in a neutral juice matrix by 25–30 panelists in duplicate at 22C. Individual thresholds were calculated using the best estimate threshold method. Group thresholds were determined using the geometric mean of the individual thresholds. OAC differed substantially in their concentration ranges, aroma thresholds (0.06–5.49 µL/L) and response rates (1.5–234.5% correct response/[µL/L]). Juice thresholds exceeded water thresholds by ∼5–600 times. Multiple linear regressions were used to develop models to predict juice thresholds from water thresholds and physical constants, for apple juice (AJ) and published orange juice (OJ) values. The simplest most practical models utilized just one variable, the logarithm of the water threshold. Coefficients of correlation (R2) for the AJ and OJ models were 71.7 and 72.8%, respectively, and provided satisfactory estimates of juice thresholds.PRACTICAL APPLICATIONSThis research established aroma thresholds in a juice matrix for 10 prevalent esters in apples and related them to water thresholds using log models. These thresholds allow industry to calculate more realistic odor activity values for quality control and research purposes in the apple juice industry.

Production of Extracellular Pectinase by Bacillus Cereus Isolated From Market Solid Waste

Pectin is a major component of primary cell wall of all land plants and encompasses a range of galacturonic acid rich polysaccharides. Pectinase or pectinolytic enzyme, hydrolyzes pectic substance, they have a share of 25% in the global sales of food enzymes. Production of this enzyme is affected by the nature of solid substrate, level of moisture content, presence or absence of carbon, nitrogen, minerals and vitamin supplements. Maximum enzyme production (44U/ml) is achieved when temperature is around 37°C, pH.8.5, pectin as a carbon source, yeast extract as a nitrogen source and incubation time is 36 hours. In addition to this, wheat bran acts as a better agro substrate and Magnesium chloride as supplement for better production of pectinase. The sequence analysis of 16S rDNA of the isolated organism was much similar when compared with gyrase B gene (gyrB) of Bacillus cereus. Pectinolytic enzyme is of significant importance in the application of apple juice industry in the current biotechnological era.

Combustion of Apple Juice Wastes in a Cyclone Combustor for Thermal Energy Generation (ES2009-90152)

The solid waste generated from the apple juice industry (apple bagasse (AB)) was characterized as a fuel, and the potential for its utilization as an alternative energy source was assessed through its combustion in a pilot scale cyclone combustor. A comparative evaluation of the AB and sawdust (SD) properties, as well as of the emissions during the combustion tests, was performed. The high energy content of AB (lower heating value (LHV) equal to 21.09 MJ kg−1), dry and ash-free (daf) basis, which is 26.9% higher than the LHV of SD (16.62 MJ kg−1, daf), and combined with the high volatile matter content (85.36 wt %, daf) improve the ignition and burning of the solids. The emissions of CO, SO2, and NOx and the total organic carbon (TOC) were compared with guideline limits established by Brazilian and international legislation. AB generated much lower CO than sawdust in spite of almost half of excess air levels (13% compared with 26%) and met even the stringent limit of the German regulation for waste incineration. The unburned carbon percentages found in the ash resulted from SD and AB combustion tests were 0.24% and 0.96% in weight, respectively. The absence of sulfur in AB composition represents an advantage with nondetectable SO2. The average level of NOx emission with SD combustion was 242 mg N m−3 and met all the regulation limits. The average NOx emission with AB combustion though was 642 mg N m−3 and met the U.S. EPA regulation but was marginally higher than the Brazilian norm by 15%. TOC concentrations remained below the limits considered even though the TOC level was higher in the AB combustion test. Polycyclic aromatic hydrocarbons (PAH) were not detected or were under the quantification limit of the equipment used in their analysis. Comparing the properties, the burning profiles of SD and AB, and the emissions from their combustion tests, it can be stated that the waste originating from the apple juice industry is suitable for direct combustion, constituting a renewable energy source for this industrial sector.

Utilization of pomace from apple processing industries: a review

In large scale apple juice industry, about 75% of apple is utilized for juice and the remaining 25% is the by-product, apple pomace. In India, total production of apple pomace is about 1 million tons per annum and only approximately 10,000 tons of apple pomace is being utilized. Generally, apple pomace is thrown away, which causes environmental pollution. As the pomace is a part of fruit, it has potential for being converted into edible products. Apple pomace is a rich source of carbohydrate, pectin, crude fiber, and minerals, and as such is a good source of nutrients. This paper reviews the work done to utilize this precious resource, which can prove useful for setting up of small scale industries.

Analysis of patulin in apple products by liquid–liquid extraction, solid phase extraction and matrix solid-phase dispersion methods: a comparative study

Patulin is a marker of quality in the apple and apple juice industry and due to the potential risk for human health, reliable and potential methods for extracting patulin from a sample are therefore needed. In this study, the three methods with liquid–liquid extraction, matrix solid-phase dispersion (MSPD) and with solid-phase extraction (SPE) were studied for extracting patulin from different apple products. Result showed that for AJC and apple sample, MSPD method is most suitable for extracting patulin among the three methods. The recovery rates of AJC and apple sample were 80.35–114.46 and 79.68–94.32%, respectively, the coefficient variations were 3.18–4.90%; For dilute juice, SPE procedure is suitable for analysis of patulin and the recovery rates were and 85.35–90.14%.

Patulin in apple juices: Incidence and likely intake in an Indian population

Fifty samples of apple juices were investigated for patulin levels using HPLC with UV detection. It was found that 38 (76? samples contained no detectable patulin (LOD = 7.5 µg l−1), but some samples had high patulin levels (845 µg l−1) compared to other branded mixed juices (21–70 µg l−1) and apple juices procured from local vendors (191 µg l−1). The survey provides evidence of a need to educate the apple-juice industry in the use of good quality apples for juice production. In addition, the levels of patulin found showed a saturation of the provisional maximum tolerable daily intake (PMTDI) based on intake figures in terms of an average and 90th percentile of 27–60% and 107–190%, respectively, in different age groups. This monitoring study may help in formulating guidelines for patulin levels, which are not yet implemented by Prevention of Food Adulteration (PFA) Act of India.

Clarification of apple juice by electroflotation

Abstract Apple Juice industry is in search of a simplified technology which enables a quick clarification and stabilisation of apple juice. This study aimed to evaluate the potential of electroflotation as an alternative for the clarification of apple juice. Clarification of apple juice by electroflotation was first done at various current densities (10, 20 and 40 mA/cm2) with and without addition of gelatin (200 mg/l). Afterwards, the electroflotation treatments were done at a current density of 20 mA/cm2 with various concentrations of added gelatin (0, 50, 100 and 200 mg/l). It was shown that electroflotation treatments alone was efficient to reduce the tannin and protein contents of apple juice. However, the decrease in the protein content was in large part due to the use of pectinases prior to the electroflotation treatments. The use of gelatin in combination with the electroflotation aided in the clarification process. The highest gelatin concentration used in this study (200 mg/l) resulted in a better reduction of tannin and protein levels, while a current density of 20 mA/cm2 was found to be optimal. Turbidity observed in the juices clarified with electroflotation treatments was in average lower than 10 NTU but higher than 2 NTU which is generally required to produce a stable clarified juice. Brix degree and pH of the apple juice was not affected by the electroflotation treatments while the color was improved. Industrial relevance The production of clarified and stable apple juice is a subject of interest for the beverages industries. The clarification step which remained long and discontinuous implied the addition of a large quantity of pectolytic enzyme and of clarifying agents (such as gelatin) to the freshly pressed juice to induce the precipitation of proteins and other suspended matter in 15–20 h. Fining treatments were followed by a separation step usually consisting of decantation and classical filtration on filter-press, or flotation by dispersed gas. The development of membrane separation processes to replace the traditional approach has enabled the automation of the whole production resulting in lower labor requirement and a considerably shorter process time than the traditional process. However, the performance of membrane separation processes is influenced by the declining permeate flux with time, which is due to membrane fouling. In some instances, permeate flux decline makes membrane separation processes unattractive for the clarification of apple juice. To our knowledge, we are the first research group to use electroflotation (EF) for clarification of apple juice. It was shown that EF treatments alone were efficient to reduce the tannin and protein contents of apple juice. In addition, the use of gelatin in combination with the EF aided in the clarification process. Turbidity observed in the juices clarified with EF treatments for 30 min was in average lower than 10 NTU. Brix degree and pH of the apple juice were not affected by the EF treatments while the color was improved. When compared to the values reported in the literature for flotation by dispersed gas, it seems that EF shows better efficiency than flotation in decreasing the juice turbidity (99% decrease for EF as compared to 90% decrease for flotation). In addition, for experiments carried out by conventional flotation larger amount of fining agent are used (70–150 mg of gelatin/l, 400–800 mg/l of silica sol and 200–500 mg/l of bentonite). For these reasons, the new process we propose is advantageous when compared to the traditional flotation approach and it should have a measurable impact on the advancements in the production of clarified apple juice. If used as a pre-treatment to ultrafiltration clarification, it is expected that it would reduce membrane fouling resulting in higher productivity.