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Effect of mash maceration on the polyphenolic content and visual quality attributes of cloudy apple juice.
J Agric Food Chem. 2004 Dec 01; 52(24):7306-10.JA

Abstract

The effects of enzymatic mash treatments on yield, turbidity, color, and polyphenolic content of cloudy apple juice were studied. Using HPLC-ESI-MS, cryptochlorogenic acid was identified in cv. Brettacher cloudy apple juice for the first time. Commercial pectolytic enzyme preparations with different levels of secondary protease activity were tested under both oxidative and nonoxidative conditions. Without the addition of ascorbic acid, oxidation substantially decreased chlorogenic acid, epicatechin, and procyanidin B2 contents due to enzymatic browning. The content of chlorogenic acid as the major polyphenolic compound was also influenced by the composition of pectolytic enzyme preparations because the presence of secondary protease activity resulted in a rise of chlorogenic acid. The latter effect was probably due to the inhibited protein-polyphenol interactions, which prevented binding of polyphenolic compounds to the matrix, thus increasing their antioxidative potential. The results obtained clearly demonstrate the advantage of the nonoxidative mash maceration for the production of cloud-stable apple juice with a high polyphenolic content, particularly in a premature processing campaign.

Authors+Show Affiliations

Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15563212

Citation

Mihalev, Kiril, et al. "Effect of Mash Maceration On the Polyphenolic Content and Visual Quality Attributes of Cloudy Apple Juice." Journal of Agricultural and Food Chemistry, vol. 52, no. 24, 2004, pp. 7306-10.
Mihalev K, Schieber A, Mollov P, et al. Effect of mash maceration on the polyphenolic content and visual quality attributes of cloudy apple juice. J Agric Food Chem. 2004;52(24):7306-10.
Mihalev, K., Schieber, A., Mollov, P., & Carle, R. (2004). Effect of mash maceration on the polyphenolic content and visual quality attributes of cloudy apple juice. Journal of Agricultural and Food Chemistry, 52(24), 7306-10.
Mihalev K, et al. Effect of Mash Maceration On the Polyphenolic Content and Visual Quality Attributes of Cloudy Apple Juice. J Agric Food Chem. 2004 Dec 1;52(24):7306-10. PubMed PMID: 15563212.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of mash maceration on the polyphenolic content and visual quality attributes of cloudy apple juice. AU - Mihalev,Kiril, AU - Schieber,Andreas, AU - Mollov,Plamen, AU - Carle,Reinhold, PY - 2004/11/26/pubmed PY - 2004/12/24/medline PY - 2004/11/26/entrez SP - 7306 EP - 10 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 24 N2 - The effects of enzymatic mash treatments on yield, turbidity, color, and polyphenolic content of cloudy apple juice were studied. Using HPLC-ESI-MS, cryptochlorogenic acid was identified in cv. Brettacher cloudy apple juice for the first time. Commercial pectolytic enzyme preparations with different levels of secondary protease activity were tested under both oxidative and nonoxidative conditions. Without the addition of ascorbic acid, oxidation substantially decreased chlorogenic acid, epicatechin, and procyanidin B2 contents due to enzymatic browning. The content of chlorogenic acid as the major polyphenolic compound was also influenced by the composition of pectolytic enzyme preparations because the presence of secondary protease activity resulted in a rise of chlorogenic acid. The latter effect was probably due to the inhibited protein-polyphenol interactions, which prevented binding of polyphenolic compounds to the matrix, thus increasing their antioxidative potential. The results obtained clearly demonstrate the advantage of the nonoxidative mash maceration for the production of cloud-stable apple juice with a high polyphenolic content, particularly in a premature processing campaign. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15563212/Effect_of_mash_maceration_on_the_polyphenolic_content_and_visual_quality_attributes_of_cloudy_apple_juice_ L2 - https://doi.org/10.1021/jf049480u DB - PRIME DP - Unbound Medicine ER -