Effects of supercritical carbon dioxide and thermal treatment on the inulin chemical stability and functional properties of prebiotic-enriched apple juice

2019 ◽  
Vol 125 ◽  
pp. 108561 ◽  
Author(s):  
Eric Keven Silva ◽  
Henrique S. Arruda ◽  
Marcos N. Eberlin ◽  
Glaucia M. Pastore ◽  
M. Angela A. Meireles
Keyword(s):  
Carbon Dioxide ◽  
Thermal Treatment ◽  
Supercritical Carbon Dioxide ◽  
Functional Properties ◽  
Chemical Stability ◽  
Apple Juice ◽  
Supercritical Carbon

Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide

2007 ◽  
Vol 100 (4) ◽  
pp. 1678-1685 ◽  
Author(s):  
Fenqi Gui ◽  
Jihong Wu ◽  
Fang Chen ◽  
Xiaojun Liao ◽  
Xiaosong Hu ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Apple Juice ◽  
Polyphenol Oxidases ◽  
Supercritical Carbon

scholarly journals Effects of supercritical carbon dioxide on the physicochemical properties of apple juice enriched with Brazilian ginseng roots extract

2019 ◽  
Author(s):  
Matheus Angelo Bargas ◽  
Eric Keven Silva ◽  
M. Angela A. Meireles ◽  
Renata Vardanega
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Food Industry ◽  
Apple Juice ◽  
Soluble Solids ◽  
Thermal Treatments ◽  
Color Analysis ◽  
Brazilian Ginseng ◽  
Solids Content ◽  
Supercritical Carbon

The development of non-thermal treatments associated to the formulation of functional products have been a challenge for the food industry. In this sense, the enrichment of apple juice with aqueous extract of Brazilian ginseng (Pfaffia glomerata) followed by the processing of the beverage using supercritical carbon dioxide (SCD) was proposed. The functional beverage was characterized with respect to pH, soluble solids content (SSC), particle size distribution, zeta potential (ZP) and color analysis.

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