scholarly journals Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

2018 ◽  
Vol 47 ◽  
pp. 71-80 ◽  
Author(s):  
A.E. Illera ◽  
M.T. Sanz ◽  
O. Benito-Román ◽  
S. Varona ◽  
S. Beltrán ◽  
...  
Keyword(s):  
Apple Juice ◽  
Quality Parameters ◽  
Enzyme Inactivation ◽  
Inactivation Kinetics ◽  
Batch Treatment

Exploring Fluorescence Spectra of Apple Juice and Their Connection to Quality Parameters by Chemometrics

1996 ◽  
Vol 44 (10) ◽  
pp. 3202-3205 ◽  
Author(s):  
Piet Seiden ◽  
Rasmus Bro ◽  
Leif Poll ◽  
Lars Munck
Keyword(s):  
Fluorescence Spectra ◽  
Apple Juice ◽  
Quality Parameters

Effect of ascorbic acid, oxygen and storage duration on patulin in cloudy apple juice produced on a semi-industrial scale

2020 ◽  
pp. 1-12
Author(s):  
C. El Hajj Assaf ◽  
N. De Clercq ◽  
E. De Paepe ◽  
G. Vlaemynck ◽  
E. Van Coillie ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Apple Juice ◽  
Quality Parameters ◽  
Industrial Scale ◽  
Penicillium Expansum ◽  
Innovative Technology ◽  
Reaction Products ◽  
Low Oxygen ◽  
Storage Duration ◽  
Oxygen Conditions

Patulin (PAT), a mycotoxin mainly produced by Penicillium expansum, is of high concern with regard to human food safety. This study examined the stability of PAT in artificially contaminated cloudy apple juice (CAJ) produced on a semi-industrial scale using an innovative technology allowing degassing and pressing under low-oxygen conditions (VaculIQ 1000). The effects of adding ascorbic acid (AA), degassing during production and storing in the dark at 20 °C on the PAT concentration were studied, as well as possible degradation and reaction products formed. The highest PAT degradation (50%) was observed for flash-pasteurised juice with AA added, produced under low-oxygen conditions and degassed and stored for 14 days at 20 °C in the dark in aluminium laminate aseptic bags. Juices produced showed no significant differences in the quality parameters measured and did not show significant formation of reaction products. Further research needs to be focused on the fate of PAT in CAJ produced on an industrial level with and without addition of AA.

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