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

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

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2018.02.001 ◽

2018 ◽

Vol 47 ◽

pp. 71-80 ◽

Cited By ~ 23

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

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Reducing Patulin Contamination in Apple Juice by Using Inactive Yeast

Journal of Food Protection ◽

10.4315/0362-028x.jfp-10-326 ◽

2011 ◽

Vol 74 (1) ◽

pp. 149-153 ◽

Cited By ~ 32

Author(s):

TIANLI YUE ◽

QINFANG DONG ◽

CAIXIA GUO ◽

RANDY W. WOROBO

Keyword(s):

Apple Juice ◽

Fruits And Vegetables ◽

Reduction Rate ◽

Titratable Acidity ◽

Quality Parameters ◽

Fungal Species ◽

Juice Quality ◽

Yeast Strains ◽

Wide Range ◽

Apple Products

The mycotoxin, patulin (4-hydroxy-4H-furo[3,2c]pyran-2[6H]-one), is a secondary metabolite produced mainly in rotten parts of fruits and vegetables, most notably apples and apple products, by a wide range of fungal species in the genera Penicillium, Aspergillus, and Byssochlamys. Due to its mutagenic and teratogenic nature and possible health risks to consumers, many countries have regulations to reduce levels of patulin in apple products. In the present study, reduction of patulin contamination in apple juice by using 10 different inactivated yeast strains was assessed. Our results indicated that nearly twofold differences in biomass existed among the 10 yeast strains. Eight of the 10 inactivated yeast strains could provide >50% patulin reduction in apple juice within 24 h, with the highest reduction rate being >72%. Furthermore, juice quality parameters, i.e., degrees Brix, total sugar, titratable acidity, color value, and clarity, of the treated apple juice were very similar to those of the untreated patulin-free juice. Potential applications of using inactivated yeast strain for patulin control are also discussed.

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Optimization of Fructooligosaccharide Fortified Low Calorie Apple-Whey Based RTS Beverage and Its Quality Evaluation during Storage

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2020/v39i1030625 ◽

2020 ◽

pp. 17-28

Author(s):

Rakesh Sharma ◽

Richa Choudhary ◽

N. S. Thakur ◽

Rohit Bishist ◽

Abhimanyu Thakur

Keyword(s):

Nutritional Value ◽

Apple Juice ◽

Storage Conditions ◽

Quality Parameters ◽

Environmental Pollutant ◽

Total Sugars ◽

Low Calorie ◽

Overall Acceptability ◽

Physico Chemical ◽

Excellent Source

Apple based beverages are rich source of sugars and dietary fibres but deficit in proteins and some minerals like calcium. Whey- a major environmental pollutant from dairy industry is an excellent source of proteins and calcium. Non-nutritive sweeteners can be used for the development of low calorie hypoglycaemic beverages. Therefore, the present work was planned to optimize and evaluate the effect of fructooligosaccharide (FOS) incorporation on physico-chemical, nutritional and sensory characteristics of apple-whey blended ready-to-serve beverage. Herbal apple-whey blended beverage was prepared by using 75% apple juice+25% whey with 2.5% jaljeera extract and 13oB TSS. Results revealed that the beverage with 75% sweetos (mixture of fructooligosaccharide and sucralose) was found most acceptable with overall acceptability score of 8.59±0.26. Selected beverage had 12.20±0.01oBrix TSS, 0.30±0.01% acidity, 6.28±0.03% reducing sugar, 9.43±0.06% total sugars, 10.57±0.05 mg/100 g ascorbic acid, 37.84±0.03 mg/100 g total phenols, 15.64±0.02 mg/100 mL calcium, 0.28±0.03% protein and 1.59±0.03% FOS thus depicting enhanced nutritional value. Beverages were stored successfully for a period of 60 days under ambient and refrigerated conditions. However, various quality parameters of RTS beverage were retained higher under refrigerated storage conditions. Conclusively, this creates a scope for better health beverage as well as efficient utilization of whey.

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