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


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2021-03-24

AUTHORS

Justyna Szczepańska, Sylwia Skąpska, Krystian Marszałek

ABSTRACT

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. More... »

PAGES

1101-1117

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11947-021-02611-4

DOI

http://dx.doi.org/10.1007/s11947-021-02611-4

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1136657473


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