Quality Of Apple Juice Research Articles

Detoxification of patulin in apple juice by enzymes and evaluation of its degradation products

The contamination of patulin is widely present in apple, hawthorn, pear, and their products. Many patulin detoxification methods have already been reported, among which enzymes are considered as one of the most promising degradation methods. However, in the reports available so far, patulin-degrading enzymes have rarely been separated and produced, making their application limited. In this study, four commercial enzymes including esterase, peroxidase, lipase A, and lipase M with the potential ability were used for patulin degradation. The results showed that four enzymes can degrade patulin with a rate of 97.8%, 53.2%, 76.3%, and 68.2%, respectively. The soluble solids content, pH value, browning degree, transmittance, organic acids and soluble sugar content, and volatile components of apple juice did not vary much or were within the acceptable range. The main degradation products of patulin were desoxypatulinic acid and hydroascladiol, the toxicity of which have been reported to be lower than that of patulin. Our discovery may provide a more convenient option for enzymes in juice detoxification. • The removal effects of four commercial enzymes on patulin were evaluated. • Esterase with a high degradation rate of 97.8% for Patulin was screened. • The effects of commercial enzymes on the quality of apple juice were evaluated. • The degradation products DPA and Hydroascladiol with lower toxicity were obtained.

APPLE JUICE CLARIFIED BY THE POLYMERIC FLOCCULANTS

Based on the research, a innovative method for processing apple juice has been proposed, which consists in the use of safe polymeric flocculants – polyethylene oxide and hydrolyzed polyacrylamide, which can increase the speed and degree of transparency and purification of apple juice from heavy metals in conditions of its turbulent flow in channel, which is the gap between the stator with inlet and outlet pipes and the rotor kinematically connected to the electric motor. The mechanism of increasing the flocculating ability of flocculants under conditions of detected turbulent transparency of apple juice makes it possible to develop ways to improve the consumer properties of both the flocculant and apple juices during transparency. A comprehensive assessment of the quality of apple juice illuminated by hydrodynamically activated polyethylene oxide and hydrolyzed polyacrylamide was carried out, namely: the features of changes in mineral, vitamin, physical and chemical composition and safety, which together form the nutritional value and consumer properties of the product, were studied. The results of sensory and qualimetric analysis of apple juice clarified by activated flocculants indicate that when apple juices are illuminated with polyethylene oxide and hydrolyzed polyacrylamide, changes are observed primarily in transparency and color. The obtained quantitative data characterizing the physical and chemical composition of apple juice and the content of heavy metals in apple juice clarified with hydrodynamically activated polyethylene oxide and hydrolyzed polyacrylamide meet the requirements for apple juice producers. The research results allow us to conclude that polymeric flocculants polyethylene oxide and hydrolyzed polyacrylamide are effective reagents that can be used for deep purification of apple juices from heavy metals. Based on the obtained data characterizing the residual concentration of polyethylene oxide in apple juice treated with polyethylene oxide with hydrodynamic activation in a flocculator, it was concluded that the hydrodynamic activation of the flocculant reduces its residual concentration by more than 1.5–2 times.

Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice

Sterilization plays an important role in extending the shelf-life of apple juice; however, it also affects the nutritional and flavor profile of the juice. This study was initiated to evaluate the effects of several common sterilization methods (conventional pasteurization, microwave sterilization, ultrasonic sterilization, and ultra-high-pressure sterilization) on some important quality parameters of apple juice. The results showed that the content of soluble pectin and soluble protein in juice decreased significantly after ultra-high-pressure sterilization. Sonication was found to be effective in increasing the level of ascorbic acid in apple juice. The sugar:acid ratio increased significantly after pasteurization, microwave sterilization, and ultra-high-pressure sterilization, which changed the taste of juice. Microwave sterilization caused the highest volatile compound loss, while ultra-high-pressure sterilization led to a higher retention rate of volatile compounds in juice. This study could be helpful in seeking suitable sterilization methods retaining the quality of cloudy apple juice.

Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice.

Fresh fruit and vegetable juices are commonly consumed as a valuable source of nutrients, while wheatgrass juice is, due to its nutritional value, used as a natural dietary supplement. The main aim of this research was to evaluate the effect of wheatgrass juice addition to apple, beet, carrot, orange, and lemon juice on total and in vitro bioaccessible concentrations of K, Ca, Mg, Mn, Fe, and Zn, vitamin C concentration, total phenolic and flavonoid content, and antioxidant activity. In comparison to other juices, wheatgrass juice had the highest total and in vitro bioaccessible concentrations of Ca, Mg, Mn, Fe, and Zn, while beet juice had the highest K concentration. Lemon and orange juices had the highest vitamin C concentration, while the highest total phenolic and flavonoid content were found in wheatgrass juice. After the addition of wheatgrass juice, Ca, Mg, Mn, and Zn concentration increased in all examined juices, vitamin C concentration increased in apple, beet, and carrot juice, total phenolic content increased in carrot juice, while total flavonoid content increased in apple, carrot, and orange juice. In comparison to the examined juices, wheatgrass juice has better nutritional value, and it could be used in a mixture with other juices to improve their nutritional value.

Evaluation of hybrid pressure-driven and osmotically-driven membrane process for non-thermal production of apple juice concentrate

This study investigates the potential of hybrid membrane processes including microfiltration (MF), ultrafiltration (UF) and forward osmosis (FO) for non-thermal concentration of apple juice. The process performance and characteristics (physicochemical properties, nutritional and aroma components and microbiological quality) of apple juice were studied. The clarity of apple juice was significantly promoted as pore size of membrane reduced. MF and UF can also ensure microbiological safety in pre-treated apple juice. According to its efficiency of filtration as well as performance of simultaneous clarification and cold-sterilization, 0.22 μm MF membrane was identified as the optimal membrane for the pre-treatment. The pre-treated apple juice can be concentrated up to 65°Brix by subsequent single stage FO. FO retained nutritional and volatile compounds of apple juice while significant reductions were found in the juice concentrated by vacuum evaporation. Hybrid MF-FO can be a promising non-thermal technology to produce apple juice concentrate with high quality.

Robust MOF film of self-rearranged UiO-66-NO2 anchored on gelatin hydrogel via simple thermal-treatment for efficient Pb(II) removal in water and apple juice

Pb(II), a highly toxic heavy metals that targets the human nervous system, has contaminated water and food in recent years. The nanomaterial of Metal–organic frameworks (MOFs) possesses superior removal performances. However, their practical application is limited by their nature of fine powdery. Herein, we developed robust MOFs film without the adding of polymer in MOFs ink and the modification of the substrate, which was achieved by choosing appropriate substrate of gelatin hydrogel with functional groups and simple thermal-treatment after coating UiO-66-NO 2 onto gelatin hydrogel. The volatilization of the UiO-66-NO 2 dispersant ethyl acetate promotes the rearrangement and dense accumulation of UiO-66-NO 2 crystals to form a dense UiO-66-NO 2 film. During the following thermal-treatment process, –COOH of UiO-66-NO 2 and –NH 2 of gelatin chemically reacted to establish the stable composites of UiO-66-NO 2 film and gelatin hydrogel. The results of batch adsorption experiments demonstrate that adsorption behaviors of the as-synthesized gelatin/UiO-66-NO 2 film composite hydrogels can be explained by the pseudo-second-order kinetic model and the Langmuir isotherm model, stating that this adsorption process involves with a chemical monolayer adsorption. Besides, gelatin/UiO-66-NO 2 film composite hydrogels own satisfactory removal efficiency for Pb(II) in apple juice, and the adsorption process has little impairment on the quality of apple juice. These results suggest that MOFs film is suitable for water decontamination and food safety control fields. • Developing uniform UiO-66-NO 2 film grown on gelatin hydrogel substrate. • UiO-66-NO 2 crystals rearranged during the volatilization of ethyl acetate. • –COOH of UiO-66-NO 2 reacted with –NH 2 of gelatin during drying process. • Pb(II) chelates with –COOH and –NH 2 of as-synthesized adsorbent. • Adsorption process has little effect on the quality of apple juice.

Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage

The influence of static and multi-pulsed high pressure processing (HPP) on the quality of raw apple juice during refrigerated storage (4 °C for 12 weeks) was evaluated. Processing at 300 MPa (three pulses; for 5 min each; 15 min in total), 450 and 600 MPa (a single pulse for 5 min) caused a greater reduction in microorganisms than a single pulse at 300 MPa for 5 min. No significant changes were observed in polygalacturonase (PG) activity. HPP treatment and storage time significantly increased apparent dynamic viscosity and turbidity, while a decrease was noted in the concentration of vitamin C. Quercetin, gallic acid, procyanidin B2 and catechin were totally degraded after the 4th week. The antioxidant activity was strongly correlated with the total polyphenolic content (TPC) and individual polyphenols. During the 12 months of storage, each juice treated by HPP turned out to be darker as evidenced by a decrease in L* value and increasing the browning index (BI). A comparable microbial quality during 12 weeks of storage was achieved for juice treated with 300 MPa x 3 and with 600 MPa, which indicates that multi-pulsed HPP can be good alternative for juice preservation resulting in the increased of equipment working life.

Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice

The effect of high-pressure homogenization (HPH) at 100–200 MPa (with up to 5 passes) on the quality and storage stability of apple juice was investigated. The microbiological quality, polyphenol oxidase (PPO), peroxidase (POD), polygalacturonase (PG) and pectinmethylesterase (PME) activity, particle size distribution (PSD), apparent viscosity, turbidity, concentration of vitamin C, individual polyphenols and their total content (TPC), antioxidant activity, and colour of fresh, HPH-treated apple juice were all evaluated. The highest reduction in microorganisms (1.4 log) and oxidoreductase activity (~20%) was observed at 200 MPa, while hydrolases did not change significantly. HPH led to significant disintegration of the tissue and a decrease in viscosity. Vitamin C decreased by 62%, while TPC increased by 20% after HPH. Significant correlations were observed between antioxidant activity, TPC, and individual polyphenols. Chlorogenic, ferulic, and gallic acid were most stable at 200 MPa. The optimal shelf-life of the juice was estimated as 7 days.

The use of artificial intelligence in improving the preservation and quality of cashew apple juice drinks for national development

The aim of this paper is to highlight on the use of artificial intelligence in improving the preservation and quality of cashew apple juice with an objective to reduce the astringency as well as microbial count, so that shelf life of the juice will be prolonged. Cashew apples are highly nutritious consisting of vitamins, organic acids, polyphenols, sugars, amino acids and minerals. Although cashew fruits are in abundance, their utilization is limited due to astringency and rapid microbial deterioration. The effects of clarification, sterile filtration and chemical preservation were investigated. The juice from the cashew apple was extracted using mechanical juice extractor with stainless metal. The extractor had an average efficiency of 80%. Three samples of the juice (fresh juice, juice stored under ambient conditions for 24 hrs and refrigerated juice at 5 0C) were tested for sensory evaluation. The results showed a significant difference (p<0.05) between the colour, taste and general acceptability of juice under ambient storage when compared with fresh juice; but there was no significant difference in the mouth feel. There was no significant difference between the colour, taste and mouth feel of the refrigerated juice and fresh juice. The physico-chemical characteristics show that appearance, specific gravity, pH and total soluble solids of the juice are affected significantly (p<0.05) by storage under ambient conditions but only the specific gravity changed significantly (p<0.05) during refrigeration. The vitamin C content of the refrigerated juice was higher than juice stored under ambient conditions and the juice can be preserved safely under refrigeration up to three months. Mechanical juice extractor should be used in extracting juice as this will reduce wastage and contamination of the products.

Rapid screening of apple juice quality using ultraviolet, visible, and near infrared spectroscopy and chemometrics: A comparative study

The aim of this study was to evaluate and compare potential of different optical spectroscopic techniques for quality assessment of apple juices. The calibration partial least squares (PLS) regression models were developed and optimized for determination of quality parameters of apple juice non-destructively from the NIR spectra of fruit or directly from the UV-VIS-NIR spectra of juices. The external models validation was performed using the test sample set. Calibration models based on the NIR spectra of fruit were characterized by high predictive ability for soluble solids content, SSC (R2P = 0.93, RPDP = 3.5), moderate for titratable acidity, TA (R2P = 0.81, RPDP = 2.1), pH (R2P = 0.82, RPDP = 2.1) and ratio of SSC to TA, SSC/TA (R2P = 0.72, RPDP = 1.8), and low for total phenolic content, TPC (R2P = 0.44, RPDP = 1.3) and total flavonoid content, TFC (R2P = 0.49, RPDP = 1.2). The performance of PLS models based on the juice spectra was dependent on the spectral region used for analysis. The models with the highest predictive ability for SSC (R2P = 0.95, RPDP = 5.0) and TA (R2P = 0.96, RPDP = 4.6) were obtained using UV-VIS-NIR spectra of juice. The models with the highest predictive ability for SSC/TA (R2P = 0.89, RPDP = 3.0) and pH (R2P = 0.91, RPDP = 3.3) were obtained using VIS-NIR spectra. The optimal model for TPC (R2P = 0.95, RPDP = 4.1) was obtained using UV-VIS spectra, and for TFC using UV spectra of juices (R2P = 0.80, RPDP = 2.5). The results may contribute to the development of method for fast quality control of juices.

Effectiveness of frozen-thawed pretreatment combined pressing on physicochemical quality of mangrove apple (Sonneratia caseolaris) juice

This research evaluated the frozen-thawed pretreatment combined three-round pressing to the physicochemical quality attributes of mangrove apple juice. Results showed that there were significant influence of the frozen-thawed pretreatment on yield, total soluble solid, total phenolic content, flavonoid content compared to the pressing alone. There was not significant difference between the two-round and three round pressing. Therefore this research concluded that mangrove apple pulp should be initially frozen at -20 ± 2°C, thawed at 28 ± 2°C and finally pressed in two cycles. By this application, the highest physicochemical quality properties of mangrove apple juice would be obtained.

Factors affecting the quality of apple juice

This study reflects the research of technological factors of production that affect the quality of apple juice: temperature and time of sterilization, the influence of the type of used wort: gravity or a mixture of gravity and press fraction; the waiting time of the wort before the first heat treatment; as well as the presence of preheating. Regression equations have been developed that link the studied parameters and indicators of juice quality. The quantitative values of the characteristics of apple juice in the stated ranges, depending on the studied parameters, can be calculated by substituting the corresponding values in natural units into the developed regression equations.

Impact of heat-assisted HVED plasma treatment on quality of apple juice

High voltage electrical discharge (HVED) plasma processing receives more and more attention due to its potential to assure microbial safety and retain quality of treated products. The influence of combined thermal and high voltage electrical discharge plasma treatment on apple juice quality was investigated. Apple juice samples were treated under defined plasma treatment parameters of time (3, 6 and 9 min), frequency (60, 90 and 120 Hz) and temperature (30, 40 and 50 oC) in hybrid plasma reactor. Prior to treatment, juice samples were inoculated with Saccharomyces cerevisiae ATCC 204508 to investigate inactivation possibilities of plasma treatment on yeasts as common juice microorganisms. Quality parameters (pH, electrical conductivity, phenolic content and antioxidant activity) of treated and untreated apple juice were investigated and compared. Results have shown effectiveness of HVED plasma treatment in yeast inactivation up to 6.6 log10 in 9 min of treatment at 120 Hz and temperature of 40 oC. In treated samples there were no significant changes in phenolic content.

Evaluation of Volatilomic Fingerprint from Apple Fruits to Ciders: A Useful Tool to Find Putative Biomarkers for Each Apple Variety.

Aroma is a crucial criterion to assess the quality of apple fruits, juices, and ciders. The aim of this study was to explore similarities and differences in volatile profiles among apple fruits, juices, and ciders from different apple varieties (Festa, Branco, and Domingos) by headspace solid-phase microextraction gas chromatography–mass spectroscopy (HS–SPME/GC–MS). A total of 142 volatile organic compounds (VOCs) were identified, but only 9 were common in all analysed matrices and apple-tested varieties. Esters, alcohols, and aldehydes presented a higher concentration in apple fruits and juices, whereas esters, alcohols, and acids were dominant in ciders. Moreover, there were unique VOCs for each matrix and for each variety, highlighting the importance of the selection of apple varieties as an important factor to obtain good sensory and quality ciders, multiple benefits, and legal protection against the misuse of local products.

Photocatalytic degradation of patulin in apple juice based on nitrogen-doped chitosan-TiO2 nanocomposite prepared by a new approach

A high-performance nitrogen-doped chitosan-TiO2 nanocomposite to be used as a photocatalyst for patulin degradation in apple juice was successfully prepared by a simple precipitation method. The structure and properties were characterized by scanning electron microscopy (SEM), transmission electron microscope (TEM), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), Brunauer-Emmett-Teller (BET), Fourier transform infrared spectroscopy (FT-IR), and UV–Vis diffuse reflectance spectrum. According to XPS and UV–Vis analyses, nitrogen had been successfully doped into the TiO2 nanoparticle crystals and reduced the band gap energy of TiO2 nanoparticles. The synthesized nanocomposite was able to photocatalytically degrade the patulin in apple juice under ultraviolet irradiation. The patulin (500 μg/kg) was completely degraded within 35 min, which exhibited significantly enhanced photocatalytic activities compared with TiO2 nanoparticles or chitosan-TiO2 nanocomposite. Moreover, the photocatalytic treatment significantly reduced the occurrence of juice browning, and had little effects on reducing sugar, pH, titratable acid and soluble solids of the apple juice. The nitrogen-doped chitosan-TiO2 nanocomposite would be an ideal photocatalyst for patulin degradation in apple juice due to its high photocatalytic activity and little effects on the quality of apple juice.

Impact of pulsed magnetic field treatment on enzymatic inactivation and quality of cloudy apple juice.

The effects of PMF (5-7T, 5-30pulses) on enzyme activity, pH, titratable acidity, soluble solids, color, ascorbic acid, total phenols and antioxidant activity (DPPH radical scavenging activity) of cloudy apple juice were evaluated. PMF inhibited activities of polyphenoloxidase (PPO), peroxidase (POD) and pectinmethylesterase (PME), but PPO was more sensitive to PMF than POD and PME. At the intensity of 6T with 15pulses, PPO and POD both exhibited the lowest residual activity (53.22 and 92.96%), while PME showed the lowest residual activity (83.01%) at 7T with 30pulses. No significant effect on soluble solids was found under all processing parameters, whereas significant decreases of ascorbic acid were observed at the intensity of 7T with 5-30pulses. PMF did not change pH, titratable acidity, color, total phenols and DPPH radical scavenging activity severely. These results suggest PMF can be a potential technology for enzymatic inactivation in apple juice with high retention of quality.

Effects of Ozonation on Apple Juice Quality

ABSTRACT This study was aimed at the effects of ozonation and conventional pasteurization process on chemical properties, antioxidant activity, phenolic substances, and sugar composition of apple juice. Microbial and chemical properties analyses were carried out. Determination of phenolic substances and sugar profile analysis in apple juice samples was performed using High-Performance Liquid Chromatography; ORAC, TEAC, and total phenolics assays were also included. The ozone treatment of the apple juice was effective for both decreasing the total viable microorganisms and maintaining the quality characteristics of apple juice. The ozone treatment decreased total mesophilic bacteria in apple juice. The heat treatment resulted in a reduction of the chlorogenic acid content whereas ozone treatment had no significant effect. It has been determined that the application of ozonation in apple juice is equivalent to pasteurization.

Bacteriocin assisted food functional membrane for simultaneous exclusion and inactivation of Alicyclobacillus acidoterrestris in apple juice

Alicyclobacillus acidoterrestris is a thermophilic and acidophilic bacilli species which causes a significant decay in quality of apple juice and it cannot be efficiently treated by conventional sterilization procedures in food processing. In order to efficiently remove and inactivate Alicyclobacillus acidoterrestris in apple juice, a food functional microfiltration membrane was fabricated by a multi-stage modification including polydopamine coating and nisin grafting. Attenuated total reflectance-fourier transform infrared spectrometer and scanning electron microscopy images confirmed the success of immobilizing polydopamine and nisin microspheres onto the polyvinylidene difluoride membrane surface. In comparison with pristine polyvinylidene difluoride membrane, the modified membrane showed promoted performance in terms of hydrophilicity, water flux and the rejection of Alicyclobacillus acidoterrestris. A simultaneous exclusion and inactivation of Alicyclobacillus acidoterrestris in apple juice was achieved by modified microfiltration membrane. The modified membrane also exhibited reliable stability under different membrane cleaning procedures. The present study provides an option for the development of tailored food functional membrane for specific applications in food processing.

Effect of acid adaptation on the resistance of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium to X-ray irradiation in apple juice

This study aimed to investigate the effect of acid adaptation on the resistance of Escherichia coli O157:H7 and Salmonella Typhimurium to X-ray irradiation. The non-acid-adapted and acid-adapted E. coli O157:H7 cell counts decreased 8.02 and 5.48 log CFU/mL in apple juice, respectively, whereas the S. Typhimurium cell counts reduced by 3.87 and 3.98 log CFU/mL, respectively, after treatment with 1.0 kGy X-ray. In apple juice, the D5d (dose required for 5-log reduction in cell count) values for non-acid-adapted and acid-adapted E. coli O157:H7 cells were 0.66 and 0.92 kGy, respectively, whereas those for non-acid-adapted and acid-adapted S. Typhimurium cells were 1.40 and 1.30 kGy, respectively. The acid-adapted E. coli O157:H7 cells exhibited higher X-ray resistance than the non-acid-adapted cells in apple juice. However, the acid-adapted and non-acid-adapted S. Typhimurium cells exhibited similar resistance to X-ray irradiation in apple juice. Additionally, the effect of X-ray irradiation on apple juice quality attributes was evaluated. The color, pH, and total phenolic contents of apple juice were not significantly affected (P > 0.05) at all treatment doses of X-ray. The results of this study suggest that the inactivation of acid-adapted cells of E. coli O157:H7, which is the predominant pathogen implicated in apple juice-related disease outbreaks, must be considered for the application of X-ray irradiation in apple juice sterilization process.

Heavy metal ions’ poisoning behavior-inspired etched UiO-66/CTS aerogel for Pb(II) and Cd(II) removal from aqueous and apple juice

Here, inspired by the poisoning process of heavy metal in human body that the accidental ingested heavy metal can anchor to the functional groups of DNA/protein/enzyme to exert their toxicities during the rapid blood circulation, we developed the adsorbent that enveloped Etched UiO-66 with abundant functional groups into chitosan (CTS) aerogel to capture Pb(II) and Cd(II) in aqueous and apple juice. SEM, XRD and FTIR spectra were used to characterize the Etched UiO-66/CTS aerogel. The results showed that Etched UiO-66/CTS aerogel has a three-dimensional porous structure, and –OH groups of CTS interact with Zr(IV) of Etched UiO-66 to form the stable UiO-66/CTS aerogel. Benefiting from the intrinsic properties of porous and abundant functional groups, Etched UiO-66/CTS aerogel exhibits satisfactory adsorption capacities of 654.9 mg g−1 for Pb(II) and 343.9 mg g−1 for Cd(II) at 45 °C. Moreover, the aerogel shows excellent removal efficiencies of 98.21% for Pb(II) and 98.70% for Cd(II) with initial concentration of 1.0 mg L−1 in apple juice with little effect on the quality of apple juice. This strategy of mimetic heavy metal ions’ poisoning behavior opens up a new avenue for the removal of heavy metal ions in complex matrices.