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Effect of thermal treatment on the quality of cloudy apple juice.
J Agric Food Chem. 2006 Jul 26; 54(15):5453-60.JA

Abstract

Apple juice from eight different varieties of apples was heated at high-temperature (60-90 degrees C) and short-time (20-100 s) (HTST) combinations. To determine the effect of heating conditions on enzymatic browning and cloud stability in apple juices, the activity of polyphenol oxidase and pectinesterase was analyzed and correlated with the thermal treatment conditions and the quality of the juice. Additional investigations included the measurement of pH value, soluble solid content, titratable acidity, color, and turbidity after 3 and 6 months. The results showed that HTST treatment at 80 degrees C already inactivated polyphenol oxidase, whereas pectinesterase activity was reduced to half and could even at 90 degrees C not be inactivated completely. In fact, highest residual pectinesterase activity was found at 60 degrees C. Heating at 70 degrees C caused stable pectinesterase activity and even a slight increase for 50 and 100 s heating times. Turbidity and lightness increased after HTST treatment. In particular, differences in cloud stability between the varieties were measured. HTST parameters did not correlate with the residual cloud stability after 6 months. The sensory evaluation revealed that only a few combinations were distinguishable. The best stability of cloud and color in relation to heat impact was achieved by HTST treatment between 70 degrees C/100 s and 80 degrees C/20 s.

Authors+Show Affiliations

Department of Fruit Processing, Federal College and Institute for Viticulture and Pomology, A-3400 Klosterneuburg, Austria. gottfried.krapfenbauer@hblawo.bmlfuw.gv.atNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16848531

Citation

Krapfenbauer, Gottfried, et al. "Effect of Thermal Treatment On the Quality of Cloudy Apple Juice." Journal of Agricultural and Food Chemistry, vol. 54, no. 15, 2006, pp. 5453-60.
Krapfenbauer G, Kinner M, Gössinger M, et al. Effect of thermal treatment on the quality of cloudy apple juice. J Agric Food Chem. 2006;54(15):5453-60.
Krapfenbauer, G., Kinner, M., Gössinger, M., Schönlechner, R., & Berghofer, E. (2006). Effect of thermal treatment on the quality of cloudy apple juice. Journal of Agricultural and Food Chemistry, 54(15), 5453-60.
Krapfenbauer G, et al. Effect of Thermal Treatment On the Quality of Cloudy Apple Juice. J Agric Food Chem. 2006 Jul 26;54(15):5453-60. PubMed PMID: 16848531.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of thermal treatment on the quality of cloudy apple juice. AU - Krapfenbauer,Gottfried, AU - Kinner,Mathias, AU - Gössinger,Manfred, AU - Schönlechner,Regine, AU - Berghofer,Emmerich, PY - 2006/7/20/pubmed PY - 2006/8/30/medline PY - 2006/7/20/entrez SP - 5453 EP - 60 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 15 N2 - Apple juice from eight different varieties of apples was heated at high-temperature (60-90 degrees C) and short-time (20-100 s) (HTST) combinations. To determine the effect of heating conditions on enzymatic browning and cloud stability in apple juices, the activity of polyphenol oxidase and pectinesterase was analyzed and correlated with the thermal treatment conditions and the quality of the juice. Additional investigations included the measurement of pH value, soluble solid content, titratable acidity, color, and turbidity after 3 and 6 months. The results showed that HTST treatment at 80 degrees C already inactivated polyphenol oxidase, whereas pectinesterase activity was reduced to half and could even at 90 degrees C not be inactivated completely. In fact, highest residual pectinesterase activity was found at 60 degrees C. Heating at 70 degrees C caused stable pectinesterase activity and even a slight increase for 50 and 100 s heating times. Turbidity and lightness increased after HTST treatment. In particular, differences in cloud stability between the varieties were measured. HTST parameters did not correlate with the residual cloud stability after 6 months. The sensory evaluation revealed that only a few combinations were distinguishable. The best stability of cloud and color in relation to heat impact was achieved by HTST treatment between 70 degrees C/100 s and 80 degrees C/20 s. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16848531/Effect_of_thermal_treatment_on_the_quality_of_cloudy_apple_juice_ L2 - https://doi.org/10.1021/jf0606858 DB - PRIME DP - Unbound Medicine ER -