scholarly journals Optimizing of extraction of bioactive components from Sea Buckthorn (Hippophae Rhamnoides L.) pomace and develope of antioxidant-enriched apple juice

2018 ◽  
Vol 12 (1) ◽  
pp. 1-7
Author(s):  
Diana Furulyas ◽  
Viktória Dobó ◽  
Dóra Székely ◽  
Rentsentdavaa Chaagnadorj ◽  
Éva Stefanovits-Bányai ◽  
...  
Keyword(s):  
Apple Juice ◽  
Fruit Juice ◽  
Sea Buckthorn ◽  
Water Mixture ◽  
Bioactive Components ◽  
Antioxidant Content ◽  
Juice Concentrate ◽  
Extraction Agent ◽  
Optimum Extraction ◽  
Selection Of

In our study, we were looking for an alternative to use of sea buckthorn pomace to open new opportunities. The dried pomace was extracted in a different method to achieve the highest antioxidant content. Ethanol and acetone were used as solvents, applied in different concentration. For the selection of the optimum extraction method, four spectrophotometric measurements were performed. With the best extract, three types of apple juice were made from apple juice concentrate by diluting it with different percentages of water and pomace extracts. The spectrophotometric measurements were also performed for juice samples to check the increase in amount of antioxidant components in the apple juice. Acceptability of enriched juices was determined by sensory evaluation and short market research. Based on the results the optimum extraction agent is 40 m/m % acetone for enriching apple juice. The results showed that there is a demand for the consumption of enriched juice with sea buckthorn pomace extracts and the fruit juice enriched with the 1:1 ratio of extract: water mixture is the most optimum according to sensory evaluators. Further examination could reveal whether the extracted antioxidant content of the pomace could be used as bio-preservatives in the food industry.

scholarly journals The Decision-Making Approach Based on the Combination of Entropy and Rov Methods for the Apple Selection Problem

2017 ◽  
Vol 3 (3) ◽  
pp. 81 ◽  
Author(s):  
Ayşegül Tuş Işık ◽  
Esra Aytaç Adalı
Keyword(s):  
Decision Making ◽  
Apple Juice ◽  
Fruit Juice ◽  
Entropy Method ◽  
Selection Problem ◽  
Fresh Market ◽  
Juice Concentrate ◽  
Acidity Level ◽  
Selection Of ◽  
Apple Juice Concentrate

Apple juice concentrate is the second consumed fruit juice all around the world, behind the orange juice concentrate. The characteristics of the apple juice concentrate namely the acidity level and the sweetness of the processed product vary depending on the variety of the apple. So the selection of the most appropriate apple among the alternatives in the fresh market is not easy task for food companies. This selection may be handled as Multi Criteria Decision Making (MCDM) problem. This paper presents the new decision making approach based on two MCDM methods, Entropy and ROV (Range of Value), for the apple selection problem of a food company that produces apple juice concentrate. Entropy method determines the weights of the criteria whereas ROV method ranks the alternatives. The invention of this paper is Entropy and ROV are combined firstly in the literature.

scholarly journals The Decision-Making Approach Based on the Combination of Entropy and Rov Methods for the Apple Selection Problem

2017 ◽  
Vol 8 (1) ◽  
pp. 81 ◽  
Author(s):  
Ayşegül Tuş Işık ◽  
Esra Aytaç Adalı
Keyword(s):  
Decision Making ◽  
Apple Juice ◽  
Fruit Juice ◽  
Entropy Method ◽  
Selection Problem ◽  
Fresh Market ◽  
Juice Concentrate ◽  
Acidity Level ◽  
Selection Of ◽  
Apple Juice Concentrate

Apple juice concentrate is the second consumed fruit juice all around the world, behind the orange juice concentrate. The characteristics of the apple juice concentrate namely the acidity level and the sweetness of the processed product vary depending on the variety of the apple. So the selection of the most appropriate apple among the alternatives in the fresh market is not easy task for food companies. This selection may be handled as Multi Criteria Decision Making (MCDM) problem. This paper presents the new decision making approach based on two MCDM methods, Entropy and ROV (Range of Value), for the apple selection problem of a food company that produces apple juice concentrate. Entropy method determines the weights of the criteria whereas ROV method ranks the alternatives. The invention of this paper is Entropy and ROV are combined firstly in the literature.

scholarly journals Detection of Apple Juice Concentrate in the Manufacture of Natural and Sparkling Cider by Means of HPLC Chemometric Sugar Analyses

2004 ◽  
Vol 52 (2) ◽  
pp. 201-203 ◽  
Author(s):  
Domingo Blanco Gomis ◽  
Daysi Muro Tamayo ◽  
Belén Suárez Valles ◽  
Juan J. Mangas Alonso
Keyword(s):  
Apple Juice ◽  
Juice Concentrate ◽  
Apple Juice Concentrate

Fruit infected with Paecilomyces niveus: A source of spoilage inoculum and patulin in apple juice concentrate?

Food Control ◽  
2019 ◽  
Vol 97 ◽  
pp. 81-86 ◽  
Author(s):  
Megan N. Biango-Daniels ◽  
Abigail B. Snyder ◽  
Randy W. Worobo ◽  
Kathie T. Hodge
Keyword(s):  
Apple Juice ◽  
Juice Concentrate ◽  
Apple Juice Concentrate

Bioactive Component Extraction from Antrodia camphorata Fruiting Body on Artificial Agar Media

2013 ◽  
Vol 750-752 ◽  
pp. 1485-1488
Author(s):  
Wen Lu Weng ◽  
Hao Min Lo ◽  
Shih Jung Chan ◽  
Wen Huang Liu
Keyword(s):  
Supercritical Fluid Extraction ◽  
Supercritical Fluid ◽  
Bioactive Components ◽  
Fluid Extraction ◽  
Antrodia Camphorata ◽  
Working Pressure ◽  
Operation Temperature ◽  
Bioactive Component ◽  
Agar Media ◽  
Optimum Extraction

Supercritical fluid extraction (carbon dioxide), water extraction and ethanol extraction are used to extract bioactive components from fruiting bodies of Antrodia Camphorata to find out the optimum extraction condition through operation variable changes. Analysis comparisons tell that the best condition for water and ethanol approaches is 95% ethanol as the solvent, 45 °C as the operation temperature and 24 hours for extraction while supercritical fluid extraction prefers 95 % ethanol as the co-solvent, 250 bar as the working pressure and 45 °C as the operation temperature. There exist more and significant low polarity peaks in HPLC detection chromatograms for supercritical fluid extract liquids.

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