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Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.
Food Sci Technol Int. 2017 Apr; 23(3):265-276.FS

Abstract

Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices' antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice.

Authors+Show Affiliations

1 Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand. 2 Department of Process and Food Engineering, Universiti Putra Malaysia, Selangor, Malaysia.1 Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand.1 Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28359205

Citation

Sulaiman, Alifdalino, et al. "Quality Stability and Sensory Attributes of Apple Juice Processed By Thermosonication, Pulsed Electric Field and Thermal Processing." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 23, no. 3, 2017, pp. 265-276.
Sulaiman A, Farid M, Silva FV. Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing. Food Sci Technol Int. 2017;23(3):265-276.
Sulaiman, A., Farid, M., & Silva, F. V. (2017). Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 23(3), 265-276. https://doi.org/10.1177/1082013216685484
Sulaiman A, Farid M, Silva FV. Quality Stability and Sensory Attributes of Apple Juice Processed By Thermosonication, Pulsed Electric Field and Thermal Processing. Food Sci Technol Int. 2017;23(3):265-276. PubMed PMID: 28359205.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing. AU - Sulaiman,Alifdalino, AU - Farid,Mohammed, AU - Silva,Filipa Vm, Y1 - 2016/12/21/ PY - 2017/4/1/entrez PY - 2017/4/1/pubmed PY - 2019/3/21/medline KW - Polyphenoloxidase KW - antioxidant KW - beverages KW - color KW - energy KW - storage SP - 265 EP - 276 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 23 IS - 3 N2 - Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices' antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/28359205/Quality_stability_and_sensory_attributes_of_apple_juice_processed_by_thermosonication_pulsed_electric_field_and_thermal_processing_ L2 - https://journals.sagepub.com/doi/10.1177/1082013216685484?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -