Reducing Patulin Contamination in Apple Juice by Using Inactive Yeast

2011 ◽  
Vol 74 (1) ◽  
pp. 149-153 ◽  
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.

Red-fleshed apple as a source for functional beverages

2010 ◽  
Vol 90 (1) ◽  
pp. 95-100 ◽  
Author(s):  
H P.V. Rupasinghe ◽  
G M Huber ◽  
C. Embree ◽  
P L Forsline
Keyword(s):  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Juice Quality ◽  
Strongly Correlated ◽  
Antioxidant Power ◽  
Functional Beverages ◽  
Ferric Reducing Antioxidant Power ◽  
Crab Apple

The potential of anthocyanin pigments in fruits and vegetables to provide protection against oxidative damage is well known. Cyanidin-3-O-galactoside is a naturally occurring red pigment commonly found in skin of apples but also present in flesh of certain crab apple and apple genotypes. The purpose of this study was to investigate the cyanidin-3-O-galactoside concentration and antioxidant capacity of juice made from 14 genotypes of red-fleshed apples in comparison to three white-fleshed apple cultivars and three commercial apple juices. Cyanidin-3-O-galactoside was found only in the juice made from red-fleshed apple genotypes with the highest concentrations (39 mg L-1) in a crab apple Roberts Crab. The antioxidant capacity measured using the Folin-Ciocalteu, the ferric reducing antioxidant power (FRAP), and the oxygen radical absorbance capacity (ORAC) assays were the greatest in juice prepared from the red-fleshed genotypes Babine and Malus pumila Niedzwetzkyana, a red-fleshed crab apple genotype. The antioxidant capacity measures were strongly correlated with each other; however, there was no correlation between the concentration of cyanidin-3-O-galactoside and the antioxidant capacity measures. The juice quality parameters °Brix and titratable acidity values were not significantly different among the juices made from the red-fleshed apples, commercial apples and commercial apple juice products.Key words: Red-fleshed apple, Malus species, antioxidants, cyanidin-3-O-galactoside, Folin-Ciocalteu, FRAP, ORAC, functional beverage

Mouldy fruits and vegetables as a source of mycotoxins: part 1

2008 ◽  
Vol 1 (2) ◽  
pp. 147-159 ◽  
Author(s):  
R. Barkai-Golan ◽  
N. Paster
Keyword(s):  
Ochratoxin A ◽  
Fruits And Vegetables ◽  
Geographical Location ◽  
Penicillium Expansum ◽  
Fruit And Vegetable ◽  
Mycotoxin Production ◽  
Wide Range ◽  
Alternaria Mycotoxins ◽  
Apple Products ◽  
And Storage

Species of Aspergillus, Penicillium and Alternaria are major contributors to fruit and vegetable decay and to mycotoxin production during various stages of pathogenesis. The mycotoxins most commonly associated with fruits and vegetables and their products are aflatoxins, patulin, ochratoxin A and Alternaria toxins. Naturally occurring aflatoxins are found in fruits of tropical and subtropical regions where environmental conditions support growth of aflatoxigenic aspergilli. Aflatoxins in figs and dates have been associated with Aspergillus flavus and A. parasiticus, ochratoxin A in figs has been related mainly to A. alliaceus, and ochratoxin A in wines and other grape-based products has been associated with A. carbonarius and, to a lesser extent, with A. tubingensis and A. niger. Human exposure to patulin is primarily via apple-based products, following fruit infection by Penicillium expansum. Attention has been drawn to patulin contamination in infant apple products, and in organic fruits versus conventional ones. Alternaria species, which naturally attack a wide range of harvested fruits and vegetables, are capable of producing several mycotoxins during pathogenesis. The major mycotoxins include alternariol, alternariol methyl ether, altenuene, tenuazonic acid, and altertoxin-I. Although A. alternata is regarded as the major producer of Alternaria mycotoxins, other species, such as A. citri, A. longipes, A. tenuissima, A. arborescens, may also produce these mycotoxins. Mycotoxin accumulation in fruits and vegetables may occur in the field, and during harvest, postharvest and storage. Factors affecting mycotoxin production include the fruit or vegetable type and cultivar, geographical location, climate, pre-harvest treatments, method of harvest, postharvest treatments and storage conditions. Considering geostatistics, knowledge of the ecology of the fungi, data on crop distribution and meteorological conditions, risk predicting maps have recently been drawn. The methodologies of detection and determination of mycotoxigenic moulds and of ochratoxin A in grape products, of patulin in apple products and of Alternaria mycotoxins in fruit and vegetable products, are summarised and discussed. The present review is based on the multi-author book 'Mycotoxins in Fruits and Vegetables' published by Elsevier (2008).

Influence of Repeated Applications of 2,4-D on Yield and Juice Quality of Concord Grapes (Vitis labruscana)

Weed Science ◽  
1991 ◽  
Vol 39 (2) ◽  
pp. 284-295 ◽  
Author(s):  
Alex G. Ogg ◽  
M. Ahmed Ahmedullah ◽  
Gale M. Wright
Keyword(s):  
Field Experiments ◽  
Grape Juice ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
First Year ◽  
Juice Quality ◽  
Wide Range ◽  
Concord Grapes ◽  
One Year

In two field experiments over a 4-yr period, 2,4-D amine applied up to four times per year from late April to early June at 2.5, 10, and 25 ppmw produced a wide range of symptoms on ‘Concord’ grapes. When 2,4-D symptoms in July were severe, yields were reduced by as much as 85%. However, when 2,4-D symptoms in July were slight (less than 2 on a 0 to 6 visual scale), grape yields were not reduced. A second-order polynomial described well (R2= 0.92) the relationship between symptoms and grape yield. Symptoms of 2,4-D on grape leaves did not persist beyond the year of treatment, although grape yields did not recover fully until the second year after the last 2,4-D treatment In the first year of 2,4-D treatments, low grape yields were correlated with reduced weight and number of berries per cluster. In the second and third year of treatment, low grape yields were correlated with fewer clusters per shoot in addition to lower cluster weight and fewer berries per cluster. When 2,4-D was applied one year only, soluble solids in the grape juice were reduced as much as 9%, although reductions were not related to severity of foliar symptoms. When 2,4-D was applied for three consecutive years, soluble solids in the juice were consistently higher in grapes with moderate to severe 2,4-D symptoms. There were no consistent effects of 2,4-D on juice color or titratable acidity. The pH of fresh juice was increased slightly by 2,4-D with the maximum being 10% after 3 yr of consecutive treatments. In the first subsequent non-treatment year after 3 yr of 2,4-D treatments, juice quality was similar to the quality of nontreated grapes. At a detection limit of 0.05 ppmw, 2,4-D was not detected in the harvested grapes. Based on the results of these experiments, grapes with slight 2,4-D symptoms would not be expected to have reduced yields or reduced juice quality.

scholarly journals Fermented Parkia biglobosa seeds as a nitrogen source supplementation for bioethanol production from cashew apple juice

2021 ◽  
Vol 14 (9) ◽  
pp. 3441-3454
Author(s):  
Svitlana Nitiema-Yefanova ◽  
Cokou Pascal Agbangnan Dossa ◽  
Virginie Gbohaïda ◽  
Rose Estelle Kanfon ◽  
Issiakou Mossi ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Apple Juice ◽  
Control Sample ◽  
Titratable Acidity ◽  
Cost Effective ◽  
Bioethanol Production ◽  
Parkia Biglobosa ◽  
Cashew Apple Juice ◽  
Yeast Strains ◽  
Cashew Apple

Nutritional requirements in the fermentation process are key parameters for optimal yeast development and ethanol production. Natural nutritional supplements rich in nitrogen, phosphorus, sulfur, and micro-elements can improve the performance of yeasts and offer a sustainable, cost-effective, and environmentally friendly alternative to synthetic chemicals. This study aimed at investigating the effect of a natural yeast nutrient (fermented Parkia biglobosa seeds) on bioethanol production from cashew apple juice by Saccharomyces cerevisiae. The proximate and mineral compositions of fermented seeds were evaluated. Their powder was added to yeast medium at a concentration of 4–12 g/L. The behavior of two yeast strains (Angel brand super alcohol (S1) and Angel brand thermal-tolerant alcohol (S2)) was inspected. Titratable acidity, pH, °Brix, and density were evaluated during 144 h of fermentation. Sugar consumption was maximal after 72 and 48 h of fermentation for S1 and S2 yeast strains, respectively. The best ethanol yields of 0.19 and 0.22 g/g were obtained with S1 and S2 yeast strains, respectively, using 12 g/L of nutrients for the first and without nutrient supplementation for the second (control sample). The non-conventional nutrients from fermented P. biglobosa seeds seem to be favorablefor ethanol production using only S1 yeast strain.

scholarly journals USE OF YIELD AND TOTAL SOLUBLE SOLIDS/TOTAL TITRATABLE ACIDITY RATIO IN ORANGE ON GROUP DEFINITION FOR STANDARD DRIS

2017 ◽  
Vol 39 (4) ◽  
Author(s):  
GRAZIELI SUSZEK ◽  
EDUARDO GODOY DE SOUZA ◽  
LUCIA HELENA PEREIRA NÓBREGA ◽  
FÁBIO PACHECO ◽  
CLAUDIA TATIANA ARAUJO DA CRUZ SILVA
Keyword(s):  
Titratable Acidity ◽  
Quality Parameters ◽  
Integrated System ◽  
Soluble Solids ◽  
Standard Group ◽  
Juice Quality ◽  
Total Soluble Solids ◽  
Best Response ◽  
Total Titratable Acidity ◽  
Orange Orchard

ABSTRACT The nutritional quality of orange influences directly on its juice quality. Therefore, the DRIS (Diagnosis and Recommendation Integrated System) allows the verification of nutrients balance in plants as well as determine if its growth is associated or not to nutritionals restrictions. Thus, this research applied the total soluble solids/total titratable acidity to identify the standard group and to define the DRIS. The experiment was carried out in an orange orchard (1 ha) of the Monte Parnaso variety, in Southern Brazil. Twenty trees were geo-referenced, aiming to collect samples for foliar analysis and quantify fruits quality parameters. Therefore, it was possible to observe that total soluble solids/total titratable acidity presented the best ratio with the nutritional balance index, when compared to yield. Hence, it presents the best response when choosing standard group for DRIS calculations.

scholarly journals Impact of heat-assisted HVED plasma treatment on quality of apple juice

2020 ◽  
Vol 15 (3-4) ◽  
Author(s):  
Tomislava Vukušić Pavičić ◽  
Danijela Šeremet ◽  
Nadica Maltar- Strmečki ◽  
Višnja Stulić ◽  
Zoran Zorić ◽  
...  
Keyword(s):  
Plasma Treatment ◽  
High Voltage ◽  
Electrical Discharge ◽  
Apple Juice ◽  
Phenolic Content ◽  
Plasma Reactor ◽  
Quality Parameters ◽  
Juice Quality ◽  
Hybrid Plasma

High voltage electrical discharge (HVED) plasma processing receives more and more attention due to its potential to assure microbial safety and retain quality of treated products. The influence of combined thermal and high voltage electrical discharge plasma treatment on apple juice quality was investigated. Apple juice samples were treated under defined plasma treatment parameters of time (3, 6 and 9 min), frequency (60, 90 and 120 Hz) and temperature (30, 40 and 50 oC) in hybrid plasma reactor. Prior to treatment, juice samples were inoculated with Saccharomyces cerevisiae ATCC 204508 to investigate inactivation possibilities of plasma treatment on yeasts as common juice microorganisms. Quality parameters (pH, electrical conductivity, phenolic content and antioxidant activity) of treated and untreated apple juice were investigated and compared. Results have shown effectiveness of HVED plasma treatment in yeast inactivation up to 6.6 log10 in 9 min of treatment at 120 Hz and temperature of 40 oC. In treated samples there were no significant changes in phenolic content.

scholarly journals Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2423
Author(s):  
Bin Wang ◽  
Shenghui Jiang ◽  
Yanbo Wang ◽  
Jihua Xu ◽  
Meng Xu ◽  
...  
Keyword(s):  
Chemical Compound ◽  
Apple Juice ◽  
Reduction Rate ◽  
Model System ◽  
Processed Food ◽  
Wide Range ◽  
Thermally Processed ◽  
Coffee Powder ◽  
Uv C ◽  
Ground Coffee

Furan is a volatile and carcinogenic heterocyclic chemical compound that occurs in a wide range of thermally processed food. It can be induced during food-preparing processes by high temperatures and UV-C light. In the present study, the degradation of furan content in ground coffee, Maillard model system, and not-from-concentrate (NFC) apple juice by red-fleshed apple anthocyanin extract (RAAE) was studied. The results demonstrated that RAAEs had different degrees of degradation of furan content in coffee powder, and the RAAE from ‘XJ3’ had the most significant effect, with a reduction rate of up to 20%. Moreover, by adding RAAE to the Maillard model system, we found the amounts of furan were significantly reduced. At the same time, RAAE from ‘XJ3’ could observably reduce the content of furan in pasteurized NFC juice, with ‘Fuli’ NFC juice furan content decreasing the most, which was 68%. Taken together, our study demonstrated that the use of RAAE could be a feasible way to reduce furan content in ground coffee, Maillard model system, and NFC apple juice.

From secretion in Pichia pastoris to application in apple juice processing: Exo-polygalacturonase from Sporothrix schenckii 1099-18

2021 ◽  
Vol 28 ◽  
Author(s):  
Ersin Karataş ◽  
Ahmet Tülek ◽  
Mehmet Mervan Çakar ◽  
Faruk Tamtürk ◽  
Fatih Aktaş ◽  
...  
Keyword(s):  
Pichia Pastoris ◽  
Apple Juice ◽  
Biochemical Characterization ◽  
Signal Sequence ◽  
Sporothrix Schenckii ◽  
Juice Clarification ◽  
Pectinolytic Enzyme ◽  
Pectinolytic Enzymes ◽  
Protein Expression And Purification ◽  
Wide Range

Background: Polygalacturonases are a group of enzymes under pectinolytic enzymes related to enzymes that hydrolyse pectic substances. Polygalacturonases have been used in various industrial applications such as fruit juice clarification, retting of plant fibers, wastewater treatment drinks fermentation, and oil extraction. Objectives: The study was evaluated at the heterologous expression, purification, biochemical characterization, computational modeling, and performance in apple juice clarification of a new exo-polygalacturonase from Sporothrix schenckii 1099-18 (SsExo-PG) in Pichia pastoris. Methods: Recombinant DNA technology was used in this study. Two different pPIC9K plasmids were constructed with native signal sequence-ssexo-pg and alpha signal sequence-ssexo-pg separately. Protein expression and purification performed after plasmids transformed into the Pichia pastoris. Biochemical and structural analyses were performed by using pure SsExo-PG. Results: The purification of SsExo-PG was achieved using a Ni-NTA chromatography system. The enzyme was found to have a molecular mass of approximately 52 kDa. SsExo-PG presented as stable at a wide range of temperature and pH values, and to be more storage stable than other commercial pectinolytic enzyme mixtures. Structural analysis revealed that the catalytic residues of SsExo-PG are somewhat similar to other Exo-PGs. The KM and kcat values for the degradation of polygalacturonic acid (PGA) by the purified enzyme were found to be 0.5868 µM and 179 s-1, respectively. Cu2+ was found to enhance SsExo-PG activity while Ag2+ and Fe2+ almost completely inhibited enzyme activity. The enzyme reduced turbidity up to 80% thus enhanced the clarification of apple juice. SsExo-PG showed promising performance when compared with other commercial pectinolytic enzyme mixtures. Conclusion: The clarification potential of SsExo-PG was revealed by comparing it with commercial pectinolytic enzymes. The following parameters of the process of apple juice clarification processes showed that SsExo-PG is highly stable and has a novel performance.

scholarly journals Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 612
Author(s):  
Vânia Silva ◽  
Sandra Pereira ◽  
Alice Vilela ◽  
Eunice Bacelar ◽  
Francisco Guedes ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Sugar Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

scholarly journals Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 449
Author(s):  
Camilo Gutiérrez-Jara ◽  
Cristina Bilbao-Sainz ◽  
Tara McHugh ◽  
Bor-Sen Chiou ◽  
Tina Williams ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Quality Parameters ◽  
Solid Content ◽  
Postharvest Quality ◽  
Soluble Solid Content ◽  
Nutritional Values ◽  
Quality Properties ◽  
Vapor Transfer ◽  
Sweet Cherries ◽  
Soluble Solid

The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl2 cross-linker to reduce cracking. Coated sweet cherries were stored at 4 °C for 28 d. The barrier and fruit quality properties and nutritional values of the coated cherries were evaluated and compared with those of uncoated sweet cherries. Sweet cherries coated with NE + CaCl2 increased cracking tolerance by 53% and increased firmness. However, coated sweet cherries exhibited a 10% increase in water loss after 28 d due to decreased resistance to water vapor transfer. Coated sweet cherries showed a higher soluble solid content, titratable acidity, antioxidant capacity, and total soluble phenolic content compared with uncoated sweet cherries. Therefore, the use of the NE + CaCl2 coating on sweet cherries can help reduce cracking and maintain their postharvest quality.

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