Apple Puree Research Articles

APPLE PASTILLE FORMULATION AND EVALUATION OF DIFFERENT FORMULA BASED ON SENSORY PROPERTIES AND WATER ACTIVITY

In this research, the possibility of production of a new nutrient fruit-based product prepared by applying apple puree, pectin, gelatin, starch, sugar and other ingredients has been investigated. Totally 10 different apple pastille formulations were produced. Water activity and sensory attributes of the samples were evaluated. Means were compared at significance level of 5%by Duncan test. The regression relationships were calculated. The results indicated that independent variables (starch, gelatin and sweeteners) have significant effects on dependent variables (water activity and sensory parameters). The sample containing 1.5% gelatin, 7.5%liquid glucose and 7.5% sucrose with optimal water activity of semi-dried products had the highest acceptance and been chosen as the best formula which could be produced in large scale. Keywords: Apple, Fruit pastille, Sensory evaluation, Water activity

Astringency Perception and Heritability Among Young Finnish Twins

The genetics of astringency perception and the contribution of astringency to the pleasantness and use frequency of phenol-rich foods and beverages were studied in a Finnish twin cohort of young adults (aged 22–25 years). A total of 194 participants (96 males, 98 females) comprised of 81 full pairs (24 monozygotic, 57 dizygotic) and 32 twin individuals without the co-twin participating. Pleasantness and intensity of an apple juice with added tannic acid (TA juice; 1.5 g/L) relative to an untainted apple juice were recorded. Two saliva samples were collected, the first after 12 h of fasting and the second after the stimulation with TA juice. Saliva samples were characterized by determining the total protein, amylase, proline-rich protein, histatin, cystatin, and mucin contents. Participants filled in questionnaires comprising of pleasantness and use frequency of eight astringent items vs their less astringent counterparts. TA juice was perceived as less pleasant and more intense than the pure apple juice. The relationship between astringency, product pleasantness, and food use were found to be complex. Although astringency influenced significantly the sensory experience of the phenol-rich foods and beverages, the pleasantness and use frequency of the products were not primarily steered by their astringency level. In twin analyses, the first tentative evidence of the genetic variation underlying astringency perception was discovered.

Allergy to fruit seeds presenting with anaphylaxis

Allergic reactions to fruits, particularly citrus, are relatively common, often presenting with symptoms of oral allergy syndrome (also known as pollen-food syndrome), with systemic allergic reactions occurring less frequently. Fruit allergy testing, including serum specific immunoglobulin E (IgE) and skin prick testing will identify the allergen in most cases, however these tests commonly use extract from the fruit and may fail to identify reactions to the seed, which may be more severe. We report three children with anaphylactic reactions to fruit seeds, who were able to tolerate the fruit pulp. Two children experienced anaphylaxis to orange seed, and both had evidence of sensitisation to multiple citrus seeds, peanut and tree nuts. The third child developed anaphylaxis to a commercially-produced baby food containing apple puree, and was found to be sensitised to a range of fruit and citrus seeds, as well as to sesame and nuts. These cases highlight the need to consider fruit seeds as a potential cause of severe allergic reactions to fruit.

Extraction of Golden Delicious apple puree: Experimental comparison of three different methods

In this paper, three different processes for puree extraction from Golden Delicious apples and enzyme inactivation are analyzed and compared: (i) hot extraction technique, (ii) cold extraction technique and (iii) a newly developed vacuum puree extraction technology (Zenith Chrono®). The analysis was carried out by means of manual laboratory operations reproducing the three processes. The primary objective of this study was the evaluation of the minimum amount of ascorbic acid that must be added to the three fruit purees in order to contain oxidization and color change in the products. Afterwards, the residual enzymatic activity was checked and characteristics of the products were compared (i.e. fraction of dried solids and consistency of the puree). All of the processes achieved complete enzyme deactivation and an imperceptible color change, and the results of this paper support interest in vacuum puree extraction technology.

Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions

The effects of high hydrostatic pressure (500 MPa/1.5 min/20 °C) and mild conventional pasteurization (P90 > 10 min) processing on the fructan content, polyphenolic stability and physico-chemical characteristics of apple purees enriched with two commercial prebiotics [Beneo GR® (inulin) and HSI® (fructooligosaccharides—FOS)] over 30 days at 4 °C were evaluated. Fructan analysis showed that the prebiotics were stable throughout 30 days and were present in sufficient quantities to deliver a prebiotic effect. Fluctuations in physico-chemical characteristics were more evident in purees containing inulin than FOS. Sensory acceptability of purees was deemed acceptable (> 3) by panellists and showed no preference for either processing type. Minor deterioration in acceptability was observed in thermal processed samples containing inulin inclusions during storage (p < 0.05). Processing reduced (p < 0.05) the levels of some polyphenolic compounds in all samples compared to unprocessed controls, in particular chlorogenic acid and phloridzin, which were largely responsible for overall decreases in total phenolic index (TPI). Industrial relevance Studies have shown that high hydrostatic pressure processing (HHP) can better retain inherent functional components i.e. antioxidant compounds, compared to mild pasteurization. However, processors need to be assured that further additions of functionally beneficial components, such as prebiotics, are similarly protected. This study focussed primarily on assessing the effect of thermal and HHP on the stability of two prebiotics over storage (30 days at 4 °C). Results indicate that both prebiotics were stable and present in sufficient quantities to deliver a prebiotic effect for both processing types after storage. In some cases, less hydrolysis of the prebiotic occurred in HHP purees. These outcomes could help the food industry identify the optimal processing type to maximise retention of added and inherent functional properties.

Physical and Antibacterial Properties of Edible Films Formulated with Apple Skin Polyphenols

Fruit and vegetable skins have polyphenolic compounds, terpenes, and phenols with antimicrobial and antioxidant activity. These flavoring plant essential oil components are generally regarded as safe. Edible films made from fruits or vegetables containing apple skin polyphenols have the potential to be used commercially to protect food against contamination by pathogenic bacteria. The main objective of this study was to evaluate physical properties as well as antimicrobial activities against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica of apple skin polyphenols at 0% to 10% (w/w) concentrations in apple puree film-forming solutions formulated into edible films. Commercial apple skin polyphenol powder had a water activity of 0.44 and high total soluble phenolic compounds and antioxidant capacity (995.3 mg chlorogenic acid/100 g and 14.4 mg Trolox/g, respectively). Antimicrobial activities of edible film containing apple skin polyphenols were determined by the overlay method. Apple edible film with apple skin polyphenols was highly effective against L. monocytogenes. The minimum concentration need to inactive L. monocytogenes was 1.5%. However, apple skin polyphenols did not show any antimicrobial effect against E. coli O157:H7 and S. enterica even at 10% level. The presence of apple skin polyphenols reduced water vapor permeability of films. Apple skin polyphenols increased elongation of films and darkened the color of films. The results of the present study show that apple skin polyphenols can be used to prepare apple-based antimicrobial edible films with good physical properties for food applications by direct contact.

Effect of processing on rheological, structural and sensory properties of apple puree

The relation between rheological, structural and sensory properties of apple purees was studied taking into account the effect of processing. For this reason, a grinding - separation strategy was established in order to vary pulp content and particle size. By grinding, three different particle size distributions were obtained. A second heat treatment was applied to purees to see the impact on its rheological and structural properties. An experimental design was constructed, with two factors (pulp content and particle size) and 4 levels (25, 31, 42, 60%) for pulp content and 3 levels (200, 500, 1100μm) for particle size. The rheological properties of purees were characterized using a controlled stress rheometer by the flow curves obtained from 2.14 to 214s−1 shear rate range; frequency sweeps measurements were performed within the linear viscoelastic region, in the range of 0.1-40rad/s. Purees behaved as shear-thinning fluids presenting a yield stress. Apparent viscosity and yield stress increased as pulp content increased, and they decreased as particle size decreased. The least shear thinning behaviour was observed in purees with low pulp content and small particles. A second heat treatment affected cell wall structure inducing a decrease of the rheological properties of the puree. The most important attributes to explain the texture of apple purees are consistency and graininess, parameters that can be manipulated by controlling processing conditions.

Effect of processing of apple puree on patulin content

Mycotoxin patulin represents potential health hazard especially in apple based baby food. There are already a lot of data to predict the fate of the toxin during the processing of fruits, but not enough for the apple puree and the existing data for apple puree are not usually consistent. The objective of the study was to evaluate the course of patulin degradation during the processing of apple puree under the conditions close to the real production process. The apple samples were spiked with patulin at four levels of concentration (539 μg/kg, 140 μg/kg, 23 μg/kg and <2 μg/kg). The patulin content changes during the processing were followed. The samples were taken after the homogenization, pulping, pasteurization and aseptic packaging. All operations of apple puree production contributed to patulin reduction. The principle operation was pulping, where the patulin levels were reduced from 29% to 80% of original content.

Moisture sorption characteristics and glass transition temperature of apple puree powder

SummaryThe aim of this study was to characterise the influence of different foam‐mat‐drying methods on the moisture sorption characteristics and glass transition temperatures of apple puree powder. Apple puree was foamed with the addition of 2.5% egg albumin and 0.5% methylcellulose. Convective air‐drying and microwave‐drying techniques were used. Also foamed puree with and without maltodextrin (6% or 15% w/w) was freeze‐dried. Moisture equilibrium data of powders were determined by using a static desiccator method in a water activity range of 0.0–0.903. Modulated differential scanning calorimetry (MDSC) was used to obtain the glass transition temperature. No effect of drying method on sorption properties and glass transition temperatures of apple puree powders was observed. The addition of maltodextrin to the apple puree caused an increase in Tg by 10–30 °C depending on the amount of incorporated additive. Addition of maltodextrin significantly reduced the hygroscopicity of apple puree powders.

Effect of high pressure processing on the quality of acidified Granny Smith apple purée product

article i nfo The aim of the present study was the evaluation of the physicochemical, nutritional and microbial quality of acidified Granny Smith (GS) apple puree processed on industrial-scale high pressure system during 3 weeks of refrigerated storage (5 °C±1 °C). Two commercially feasible pressure treatments (400 and 600 MPa/5 min/ 20 °C) and a mild conventional pasteurization at 75 °C/10 min, with pasteurization values of P70°C 7.5 =8.15 min, were conducted and their effect on total vitamin C (total Vit C), ascorbic acid (AA) and total phenolic content (TPP), and on instrumental quality parameters (color, viscosity, soluble solids, titratable acidity and pH) were comparatively studied. Inactivation of indigenous microorganisms (total aerobic mesophilic and psychrotrophic counts and moulds and yeasts) of the apple product was also studied and monitored during storage. Total Vit C and AA contents were unaffected by the 400 MPa and the mild pasteurization treatment. TPP content was not changed during processing at 400 MPa, but was affected by the 600 MPa and also slightly by the pasteurization treatment. Experimental data on the loss of total Vit C during storage were described with a first-order reaction kineticand timesof halfloss between 9.3 to10.3 dayscouldbeestimatedforthe threestudiedprocesses.Storage provoked loss of TPP content and color deterioration of pressurized GS puree samples, which was attributed to enzymatic browning reactions. Microbial counts were reduced by the different preservation techniques below the detection limit (50 cfu g −1 ) and storage revealed no further growth. Industrialrelevance:Thisisone of the first studies applying commercial industrial-scale high pressureequipment for the pasteurization of an acidified apple puree product. The pressures of 400 and 600 MPa with 5 min holding time at ambient temperature render economically feasible processes with high throughput and productivity. In the European Union the most important fruits in terms of production are apples. Apple puree is a largely consumed preserve in many households and beside apple juice or cider is one of the most important apple products in the market. In contrast to traditional apple puree preparation, high pressure processing or mild thermal treatments could imply new opportunities for the apple processing industry in developing more fresh- like, value-added apple products with reasonable shelf life.

In Vivo Digestion of a Thaumatin-Like Kiwifruit Protein in Rats

Food allergens must exhibit sufficient gastrointestinal stability to reach the intestinal mucosa where absorption and sensitization can occur. Therefore, investigation of protein stability within the gastrointestinal tract may provide a prospective test for the allergenic potential of novel proteins. The aim of this work was to examine the effect of the fruit matrix and purified pectin on the digestion in vivo of kiwifruit allergens in the rat gastrointestinal system. The major kiwi allergen, Act d 2, was quantified in several compartments of the gastrointestinal tract by a monoclonal antibody-based ELISA. Protein intactness was demonstrated by immunoblot. Under conditions of complex food digestion in vivo, a pepsin-labile protein survived passage from the stomach to the caecum during a 3-h period. Decay of Act d 2 in the rat gut exhibited an exponential pattern. Ingestion of kiwifruit was followed by a decrease in both total and specific pepsin activity. When purified, Act d 2 allergen was consumed together with pure apple pectin; both gastric acidity as well as specific and total pepsin activity declined and thus protected 23% of the ingested allergen from digestion for 90 min. In conclusion, ingestion of pectin-rich fruits and particularly pectin supplements may have a protective action on pepsin-labile allergens and prolong their survival in both gastric and duodenal juices, enabling efficient uptake and presentation to the immune system.

Analysis of Reaction Products of Food Contaminants and Ingredients: Bisphenol A Diglycidyl Ether (BADGE) in Canned Foods

Bisphenol A diglycidyl ether (BADGE) is an epoxide that is used as a starting substance in the manufacture of can coatings for food-contact applications. Following migration from the can coating into food, BADGE levels decay and new reaction products are formed by reaction with food ingredients. The significant decay of BADGE was demonstrated by liquid chromatographic (LC) analysis of foodstuffs, that is, tuna, apple puree, and beer, spiked with BADGE before processing and storage. Life-science inspired analytical approaches were successfully applied to study the reactions of BADGE with food ingredients, for example, amino acids and sugars. An improved mass balance of BADGE was achieved by selective detection of reaction products of BADGE with low molecular weight food components, using a successful combination of stable isotopes of BADGE and analysis by LC coupled to fluorescence detection (FLD) and high-resolution mass spectrometric (MS) detection. Furthermore, proteomics approaches showed that BADGE also reacts with peptides (from protein digests in model systems) and with proteins in foods. The predominant reaction center for amino acids, peptides, and proteins was cysteine.

Application of biosensors in early detection of contamination with lactic acid bacteria during apple juice and concentrate production

The aim of Collective Research Project QUALI-JUICE (COLL-CT-2005, Co Nr 012461) was to introduce the biosensors in control of microbiologically pure apple juice production. Three commercial lactate biosensors were used and compared with enzyme kits assays. Parallel the microbiological analysis of the production process at one juice producing enterprise was done. The results of lactic acid assay with biosensors were in good correlation with those obtained by enzyme kits. The main benefit of biosensor use was shortening of measurement time as compared with assay by enzyme kit and possibility to measure at line. The concentration of l-lactic acid in apple pulp could be correlated with the number of lactic acid bacteria. Pasteurization process was eliminating lactic acid bacteria and the concentration of lactic acid was at this stage not exceeding 0.1 g L −1. The final product (apple concentrate) contained in some cases very high amounts of lactic acid indicating secondary microbiological contamination after pasteurization step. Parallel microbiological analysis of production process and lactate assay indicated that the critical point during production was prolonged vacuum filtration after pasteurization.

Occurrence of patulin in apple-based-foods in Portugal

An analytic procedure based on high-performance liquid chromatography with solid-phase extraction and UV detection (SPE–HPLC–UV) was validated and used to analyse 144 apple-based-foods, including 68 apple juices (32 clear and 36 cloudy) and 76 homogenised apple purees marketed in Portugal. Patulin was detected in 33 samples (23%) with values ranging from 1.2 μg/kg to 42 μg/kg. Patulin was not detected in the analysed infant drinks but its presence was quantified in five homogenised apple puree (7%) labelled as being intended for infants and young children consumption. A higher incidence of positive samples was detected in cloudy juices (67%) when compared with clear ones (13%). When the production mode is considered, the incidence of positive samples was 20% and 24% for products of organic and conventional origin, respectively. This is the first study on the occurrence of patulin in apple-based-foods in Portugal, including baby food.

New genetic tools to identify and protect typical italian products

During last decades the use of local varieties was strongly reduced due to introduction of modern cultivars characterized by higher yield, and breed for different traits of agronomic value. However, these cultivars not always have the quality aspects that was found in old traditional and typical crops also depending from the know-how of traditional cultivation. Nowadays the practise of intensive agriculture select only a small number of species and varieties with a consequent reduction of the diversity in agro-ecosystems and risk of loss of important alleles characterizing genetic materials adapted to specific environments. The creation of quality marks of the European Union proved to be a successful system to protect typical products through the Denomination of Origins (PDO- Protected Denomination of Origin and PGI- Protected Geographical Indication). However, the protection of quality needs efficient instruments to discriminate DOP or IGP varieties in the field and to trace them along the agro-food chain. DNA fingerprinting represents an excellent system to discriminate herbaceous and tree species as well as to quantify the amount of genetic variability present in germplasm collections. The paper describes several examples in which AFLPs, SSRs and minisatellite markers were successfully used to identify tomato, artichoke, grape, apple and walnut varieties proving to be effective in discriminating also closely related genetic material. DNA fingerprinting based on SSR is also a powerful tool to trace and authenticate row plant materials in agro-food chains. The paper describes examples of varieties traceability in the food chains durum wheat, olive, apple and tomato pursued through the identification of SSR allelic profiles obtained from DNA isolated from complex highly processed food, such as bread, olive oil, apple puree and nectar and peeled tomato.

Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities

Essential oils (EOs) derived from plants are rich sources of volatile terpenoids and phenolic compounds. Such compounds have the potential to inactivate pathogenic bacteria on contact and in the vapor phase. Edible films made from fruits or vegetables containing EOs can be used commercially to protect food against contamination by pathogenic bacteria. EOs from cinnamon, allspice, and clove bud plants are compatible with the sensory characteristics of apple-based edible films. These films could extend product shelf life and reduce risk of pathogen growth on food surfaces. This study evaluated physical properties (water vapor permeability, color, tensile properties) and antimicrobial activities against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes of allspice, cinnamon, and clove bud oils in apple puree film-forming solutions formulated into edible films at 0.5% to 3% (w/w) concentrations. Antimicrobial activities were determined by 2 independent methods: overlay of the film on top of the bacteria and vapor phase diffusion of the antimicrobial from the film to the bacteria. The antimicrobial activities against the 3 pathogens were in the following order: cinnamon oil > clove bud oil > allspice oil. The antimicrobial films were more effective against L. monocytogenes than against the S. enterica. The oils reduced the viscosity of the apple solutions and increased elongation and darkened the colors of the films. They did not affect water vapor permeability. The results show that apple-based films with allspice, cinnamon, or clove bud oils were active against 3 foodborne pathogens by both direct contact with the bacteria and indirectly by vapors emanating from the films.

Optimization of clean-up procedure for patulin determination in apple juice and apple purees by liquid chromatography

Patulin (PAT) is a mycotoxin produced in fruits, mainly in apples, by several fungal species that can be carried into industrial apple juice by-products during factory processing. An analytical method for determination of PAT in apple juice and another one for determination of this compound in apple purees and apple compotes by liquid chromatography are proposed in the present paper. These methods have better precision and sensitivity than previously reported methods and focus mainly on extraction and clean-up. To accomplish analytical methods with higher accuracy, lower limits of detection and simpler procedures for application in quality control of the goods, different extraction and clean-up procedures for PAT were comparatively studied. PAT recoveries in apple juice spiked with 1.0 mg PAT/kg varied between 52.3% and 81.0%. The highest PAT recovery in apple puree spiked with 0.1 mg PAT/kg was 82.9%. Addition of NaH 2PO 4 during the extraction phase here reported for the first time has the advantage of keeping the pH slightly acidic, thus avoiding PAT degradation.

Minimal processing of a Granny Smith apple purée by microwave heating

Abstract Consumers are demanding more “ fresh appearing ”, more convenient and healthier fruit products. At the same time fruit industries look for technologies to decontaminate fruit products by minimising losses of nutritional and sensorial quality. Microwave heating technology gives the opportunity to have a fast heat process in a continuous mode. Granny Smith apple puree, with natural additives, was prepared and submitted to a) short microwave treatment during 35 s at 652 W. The effects of the treatment were evaluated looking for, the stability of vitamin C, total polyphenol content, as well as viscosity, colour and titratable acidity over a period of two weeks. Its effect on E. coli , L. innocua and indigenous microbiota was evaluated. Results showed that while a reduction of microorganisms was achieved, the treatment could not inactivate the enzymes present in the product and prevent vitamin C degradation. On the other hand the treatment did not affect the stability of the viscosity and titratable acidity during storage period. Industrial relevance A minimal industrial process of apple products that reduces pathogenic microorganisms, while maintaining nutritional and sensorial attributes is needed to increase the competitiveness of the fruit sector. Short microwave treatment may be a solution to achieve this objective.

Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink

Food iron fortification is a sustainable and relatively simple strategy to reduce/prevent iron deficiency but is a challenge for the food industry because of possible adverse organoleptic changes caused by the added iron. A micronized dispersible ferric pyrophosphate, trademarked as SunActive Fe, has recently been developed. SunActive Fe has a small particle size, is water soluble and may be suitable for fortifying liquid products. To determine the relative bioavailability of SunActive Fe and its suitability for addition to pure apple juice. Iron absorption from SunActive Fe added to pure apple juice (Minute Maid) was compared with absorption from ferrous sulphate, a highly bioavailable form of iron, in 15 women with relatively low iron stores. Both forms of iron were enriched with an iron stable isotope and iron absorption from the apple juice drinks was calculated from the isotopic enrichment of red blood cells 14 days after the last test meal. Although mean absorption of iron from SunActive Fe was significantly lower than from ferrous sulphate (5.5% compared with 9.1%), the mean bioavailability of SunActive Fe iron relative to ferrous sulphate was 0.6, indicating that it is a good source of bioavailable iron. Iron Absorption from SunActive Fe was positively correlated (r = 0.97, P = 0.01) with absorption from ferrous sulphate, and negatively correlated with serum ferritin concentration (ferrous sulphate r = -0.81, P < 0.001; SunActive Fe r = -0.76, P = 0.01). SunActive Fe was well absorbed from apple juice and is a potentially useful fortificant for liquid food products.

Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide

Apple juice prepared from 'Annurca' apple puree was treated with a HPCD batch system. The pH, °Brix, color parameters and microbial load of the treated apple juice were compared with those of thermally processed juice. Thermal processes were carried out at 35, 50, 65, 85°C and treatment times ranging between 10 and 140 minutes. Microbial inactivation kinetics indicated that 5-log reduction of natural flora in apple juice was achieved at 85°C and 60 minutes of treatment time for conventional thermal process and at 16.0 MPa, 60°C and 40 minutes for HPCD process. Results suggested that temperature played a fundamental role on HPCD treatment efficiency, with inactivation significantly enhanced when it increased from 35 to 60°C. Less significant was the role of the pressure at the tested levels of 7.0, 13.0 and 16.0 MPa. Also, 5-log reduction of natural flora in apple juice was obtained at lower temperatures by cyclic treatments of six compression and decompression steps. There were no significant differences between treated and untreated samples in °Brix (α = 0.05). Significant differences were detected in pH values between the untreated and HPCD treated samples (α = 0.05). There was a significant decrease in 'L*' and 'b*' values and also differences were detected in 'a*' values between the untreated and the HPCD treated samples (α = 0.05). Statistical analysis for °Brix, pH and color data showed no differences between the untreated and HPCD treated samples in the first 2 weeks of storage at 4°C. These results emphasize the potential use of HPCD in industrial applications.