The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product

European legislation overall agrees that apple juice concentrate is allowed to be used to some extent in cider production. However, no comprehensive research is available to date on the differences in suitability for fermentation between fresh apple juice and that of reconstituted apple juice concentrate. This study aimed to apply freshly pressed juice and juice concentrate made from the same apple cultivar as a substrate for cider fermentation. Differences in yeast performance in terms of fermentation kinetics and consumption of nutrients have been assessed. Fermented ciders were compared according to volatile ester composition and off-flavor formation related to hydrogen sulfide. Based on the results, in the samples fermented with the concentrate, the yeasts consumed less fructose. The formation of long-chain fatty acid esters increased with the use of reconstituted juice concentrate while the differences in off-flavor formation could not be determined. Overall, the use of the concentrate can be considered efficient enough for the purpose of cider fermentation. However, some nutritional supplementation might be required to support the vitality of yeast.

Boysenberry and apple juice concentrate reduces acute lung inflammation through increased alternatively activated macrophage activity in an acute mouse model of allergic airways disease

Bioactive compounds such as anthocyanins, proanthocyanins and other polyphenols are found in a wide variety of fruits and vegetables, and consumption of these have been associated with reduced lung inflammation and improved lung function in asthma and other lung diseases. We investigated whether a combination of Boysenberry and apple juice, found in BerriQi® Boysenberry and apple juice concentrate, could reduce the allergic airways inflammation associated with asthma. We characterised the polyphenolic components in BerriQi® Boysenberry and apple juice concentrate and identified the main compounds as cyanidin glycosides, ellagitannins, and chlorogenic acid. We found that consumption of 2.5 mg/kg of total anthocyanins from the BerriQi® Boysenberry and apple juice concentrate significantly reduced eosinophil infiltration following acute ovalbumin (OVA) exposure in a mouse model of allergic airways inflammation. We found that BerriQi® Boysenberry and apple juice concentrate consumption increased M2 (CD206+) macrophages and the production of the M2-associated cytokines CXCL10 and CCL4 within the lung. These results suggest that consumption of BerriQi® Boysenberry and apple juice concentrate promotes a shift towards an anti-inflammatory environment within the lung leading to reduced immune cell infiltration and tissue damage.