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Gil KA, Nowicka P, Wojdyło A, Tuberoso CIG. Investigation into Polyphenol Profile and Biological Activities of Enriched Persimmon/Apple Smoothies during Storage. Foods 2023; 12:3248. [PMID: 37685183 PMCID: PMC10486386 DOI: 10.3390/foods12173248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Smoothies are becoming an increasingly popular product as a healthy alternative to snacks. The consumer expects from this product that, apart from its nutritional value, it will also be qualitatively stable during storage. Therefore, in this study, original smoothies obtained with persimmon fruit puree and apple juice (Dk/Md) enriched with Arbutus unedo fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice were evaluated for their polyphenol composition, antioxidant activity, and inhibition on targeted digestive enzymes, over six months of storage. The amount of polyphenols evaluated by UPLC-PDA analysis decreased in six months from 23.5% for both Dk/Md and enriched C. sativus smoothies to 42.5% for enriched A. sellowiana, with anthocyanins the most sensitive compounds (71.7-100% loss). Values of antioxidant assays generally strongly decreased during the first three months (up to ca. 60%) and to a lesser extent in the following three months (0.4-27%). In addition, inhibitory activity on α-amylase, α-glucosidase, and pancreatic lipase, especially on the last two enzymes, was negatively affected by time storage. The outcome of this study indicates that persimmon fruit is a good option for producing smoothies, and enrichment with other plant extracts can enhance the bioactive compound content and biological activities. It is recommended that appropriate storage strategies to preserve the properties of those smoothies should be developed.
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Affiliation(s)
- Katarzyna Angelika Gil
- Department of Life and Environmental Sciences, University of Cagliari, Cittadella Universitaria di Monserrato, S.P. Monserrato-Sestu km 0.700, 09042 Monserrato, Italy;
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wroclaw, Poland;
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wroclaw, Poland;
| | - Carlo Ignazio Giovanni Tuberoso
- Department of Life and Environmental Sciences, University of Cagliari, Cittadella Universitaria di Monserrato, S.P. Monserrato-Sestu km 0.700, 09042 Monserrato, Italy;
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Gil KA, Nowicka P, Wojdyło A, Serreli G, Deiana M, Tuberoso CIG. Antioxidant Activity and Inhibition of Digestive Enzymes of New Strawberry Tree Fruit/Apple Smoothies. Antioxidants (Basel) 2023; 12:antiox12040805. [PMID: 37107180 PMCID: PMC10135069 DOI: 10.3390/antiox12040805] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/23/2023] [Accepted: 03/24/2023] [Indexed: 03/29/2023] Open
Abstract
In this study, original smoothies obtained with strawberry tree fruit puree and apple juice enriched with Diospyros kaki fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice were evaluated for their antioxidant activity and inhibition of targeted digestive enzymes. Values of CUPRAC, FRAP, ORAC, DPPH•, and ABTS•+ assays generally increased with plant enrichment, particularly for A. sellowiana addition (ABTS•+ 2.51 ± 0.01 mmol Trolox/100 g fw). The same trend was observed regarding the ability to scavenge reactive oxygen species (ROS) tested in Caco-2 cell cultures. Inhibitory activity on α-amylase and α-glucosidase was increased by D. kaki, M. communis, and A. sellowiana. Total polyphenols evaluated by UPLC-PDA analysis ranged between 535.75 ± 3.11 and 635.96 ± 5.21 mg/100 g fw, and A. sellowiana provided the higher amount. Flavan-3-ols accounted for more than 70% of phenolic compounds, and only smoothies enriched with C. sativus showed a high amount of anthocyanins (25.12 ± 0.18 mg/100 g fw). The outcome of this study indicates these original smoothies as a possible ally in counteracting oxidative stress, as established by their favourable antioxidant compound profile, thus suggesting an interesting future application as nutraceuticals.
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Effect of Apple Juice Enrichment with Selected Plant Materials: Focus on Bioactive Compounds and Antioxidant Activity. Foods 2022; 12:foods12010105. [PMID: 36613321 PMCID: PMC9818660 DOI: 10.3390/foods12010105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/15/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022] Open
Abstract
Using a multi-analytical approach, this paper aimed to investigate the effect of apple juice enrichment with Arbutus unedo and Diospyros kaki fruits, Myrtus communis berry extract, Acca sellowiana, or Crocus sativus flower by-products on both bioactive compounds content and antioxidant activity. Physico-chemical parameters, vitamin C, sugars, organic acids, total polyphenol content, antioxidant activity, and sensory attributes were evaluated. An LC-PDA/MS QTof analysis allowed for the identification of 80 different phenolic compounds. The highest polyphenol content (179.84 and 194.06 mg of GAE/100 g fw) and antioxidant activity (CUPRAC, 6.01 and 7.04 mmol of Fe2+/100 g fw) were observed in products with added A. sellowiana and D. kaki, respectively. Furthermore, the study showed a positive correlation between polymeric procyanidins and antioxidant activity (0.7646-0.8539). The addition of A. unedo fruits had a positively significant influence on the increment of vitamin C (23.68 ± 0.23 mg/100 g fw). The obtained products were attractive to consumers, especially those with 0.1% C. sativus flower juice, M. communis berry extract, and persimmon D. kaki fruits. The synergy among the different analytical techniques allowed us to obtain a complete set of information, demonstrating that the new apple smoothies were enriched in both different beneficial molecules for human health and in antioxidant activity.
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Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice. Foods 2022; 11:foods11172568. [PMID: 36076755 PMCID: PMC9455847 DOI: 10.3390/foods11172568] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 08/06/2022] [Accepted: 08/22/2022] [Indexed: 11/16/2022] Open
Abstract
Apple juice that is designated ‘Not from concentrated’ (NFC) is now increasingly popular with consumers due to its unique taste and rich nutritional value. However, layered precipitation and instability have emerged as serious technical problems that restrict the viability of the NFC apple juice industry. This study researched the influence of water-cored ‘Fuji’ apple fruit storage under different temperatures (0, 20 °C) and times (0, 9, 18, 30, 60 days) on the turbidity stability of NFC apple juice. Changes in the physicochemical properties (juice yield, pH, total soluble solids and titratable acid), turbidity stability (turbidity and particle size) and precipitation sensitive substances (insoluble starch, total phenolics, soluble protein and pectin) of NFC apple juice were determined, combined with the respiratory rates and ethylene release of apples, in order to study post-harvest regulation and control of processed fruit. Results indicated that fruit storage temperature and time significantly guided the turbidity stability of NFC apple juice. As a typical respiratory climacteric fruit, apple fruit stored 45 days at 0 °C and 15 days at 20 °C gained the best juice stability, respectively. This is basically consistent with the respiratory peak of fruit when processing raw materials. During the post-ripening process, the insoluble starch in apple gradually hydrolyzed into fructose and glucose, while total phenolics diminished and water-soluble pectin content increased. On the other hand, the amounts of pectin, soluble protein and phenolics in fruit juice declined as the fruit aged in the late storage period (stored 75 days at 0 °C and 40 days at 20 °C). Meanwhile particle size became larger and the turbidity stability of cloudy juices also decreased. This study’s results will provide a sound theoretical basis for improving the turbidity stability of NFC apple juice by regulating the physiological state of processed raw materials.
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Nour V. Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple ( Malus domestica) and Black Chokeberry ( Aronia melanocarpa) Juice Blends. PLANTS (BASEL, SWITZERLAND) 2022; 11:2027. [PMID: 35956504 PMCID: PMC9370388 DOI: 10.3390/plants11152027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/01/2022] [Accepted: 08/02/2022] [Indexed: 06/15/2023]
Abstract
Black chokeberries are a valuable source of anthocyanins and other phenolic compounds, but they are underutilized due to their unpalatable astringent taste. The aim of this study was to determine the potential of using black chokeberry juice as a health-promoting ingredient in apple juice with a view to develop a new functional food product and to increase the dietary consumption of bioactive compounds. Mixed juices were prepared from apple (A) juice and black chokeberry (BC) juice at 95:5 (ABC5), 90:10 (ABC10), 85:15 (ABC15), and 80:20 (ABC20) volumetric ratios. Comparative studies on the effect of heat treatment (90 °C, 10 min) and storage (four months, 20 °C) on the physicochemical and antioxidant properties of apple, black chokeberry, and mixed juices were carried out. The soluble solids content, titratable acidity, total phenolic, total anthocyanin and ascorbic acid content, and antioxidant activity increased while the total soluble solids/titratable acidity ratio decreased with increasing addition levels of BC juice. Mixing A juice with BC juice at 95:5 and 90:10 volumetric ratios improved the color and enhanced the palatability and general acceptability of the juice. The percentage losses of anthocyanins and polyphenols registered after heat treatment and storage increased with increasing addition levels of BC juice.
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Affiliation(s)
- Violeta Nour
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania
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6
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Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance. BEVERAGES 2022. [DOI: 10.3390/beverages8020033] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, more connected and demanding with products, more concerned with the management of the family budget, with the health, origin, and sustainability of food. The food industry over the last few years has shown remarkable technological and scientific evolution, with an impact on the development and innovation of new products using non-thermal processing. Non-thermal processing technologies involve methods by which fruit juices receive microbiological inactivation and enzymatic denaturation with or without the direct application of low heat, thereby lessening the adverse effects on the nutritional, bioactive, and flavor compounds of the treated fruit juices, extending their shelf-life. The recognition of the nutritional and protective values of fruit juices and fermented fruit beverages is evident and is attributed to the presence of different bioactive compounds, protecting against chronic and metabolic diseases. Fermentation maintains the fruit's safety, nutrition, and shelf life and the development of new products. This review aims to summarize the chemical and sensory characteristics of fruit juices and fermented fruit drinks, the fermentation process, its benefits, and its effects.
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Huang J, Wang Y, Ren Y, Wang X, Li H, Liu Z, Yue T, Gao Z. Effect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113049] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Słupska M, Syguła E, Komarnicki P, Szulczewski W, Stopa R. Simple Method for Apples' Bruise Area Prediction. MATERIALS 2021; 15:ma15010139. [PMID: 35009289 PMCID: PMC8745963 DOI: 10.3390/ma15010139] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 12/01/2021] [Accepted: 12/22/2021] [Indexed: 11/17/2022]
Abstract
From the producers’ point of view, there is no universal and quick method to predict bruise area when dropping an apple from a certain height onto a certain type of substrate. In this study the authors presented a very simple method to estimate bruise volume based on drop height and substrate material. Three varieties of apples were selected for the study: Idared, Golden Delicious, and Jonagold. Their weight, turgor, moisture, and sugar content were measured to determine morphological differences. In the next step, fruit bruise volumes were determined after a free fall test from a height of 10 to 150 mm in 10 mm increments. Based on the results of the research, linear regression models were performed to predict bruise volume on the basis of the drop height and type of substrate on which the fruit was dropped. Wood and concrete represented the stiffest substrates and it was expected that wood would respond more subtly during the free fall test. Meanwhile, wood appeared to react almost identically to concrete. Corrugated cardboard minimized bruising at the lowest discharge heights, but as the drop height increased, the cardboard degraded and the apple bruising level reached the results as for wood and concrete. Contrary to cardboard, the foam protected apples from bruising up to a drop height of 50 mm and absorbed kinetic energy up to the highest drop heights. Idared proved to be the most resistant to damage, while Golden Delicious was medium and Jonagold was least resistant to damage. Numerical models are a practical tool to quickly estimate bruise volume with an accuracy of about 75% for collective models (including all cultivars dropped on each of the given substrate) and 93% for separate models (including single cultivar dropped on each of the given substrate).
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Affiliation(s)
- Monika Słupska
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wroclaw, Poland; (P.K.); (R.S.)
- Correspondence:
| | - Ewa Syguła
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wroclaw, Poland;
| | - Piotr Komarnicki
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wroclaw, Poland; (P.K.); (R.S.)
| | - Wiesław Szulczewski
- Department of Mathematics, Wrocław University of Environmental and Life Sciences, ul. Grunwaldzka 53, 50-357 Wroclaw, Poland;
| | - Roman Stopa
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wroclaw, Poland; (P.K.); (R.S.)
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Schmelter L, Rohm H, Struck S. Gluten-free bakery products: Cookies made from different Vicia faba bean varieties. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100038] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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10
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Stander JH, Muller M, Joubert E, Labuschagné IF, De Beer D. Potential of low-chill requiring and pink-fleshed apple cultivars for cloudy juice production. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104089] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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Apple Fermented Products: An Overview of Technology, Properties and Health Effects. Processes (Basel) 2021. [DOI: 10.3390/pr9020223] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.
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Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum. Food Chem 2020; 340:127922. [PMID: 32889211 DOI: 10.1016/j.foodchem.2020.127922] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 07/15/2020] [Accepted: 08/22/2020] [Indexed: 11/24/2022]
Abstract
This study aimed to evaluate the fermentation performance of a mixture of Lactobacillus spp. in cloudy apple juices from nine cultivars. The results showed that cultivar influenced most the properties of the fermented cloudy apple juice. The fermented cloudy apple juices made from Changfu had the highest viable bacterial count and acetic acid contents (6.37 × 108 CFU/mL and 2.67 mg/mL, respectively). It also had higher sensory score, second only to Huaniu. The highest total sugar consumption, utilising fructose, glucose, and sucrose (33.07 mg/mL), was seen with Golden Delicious. Qinguan fermented cloudy apple juice had the highest contents of lactic acid (6.74 mg/mL) and total esters (921.36 μg/L); d-limonene also detected in this fermented cloudy apple juice. Of the nine cultivars examined in this study, Changfu, Qinguan, and Golden Delicious were the most suitable for producing fermented cloudy apple juice with better taste, higher viable count and more intense aroma.
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13
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Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices. Foods 2020; 9:foods9010076. [PMID: 31936660 PMCID: PMC7022590 DOI: 10.3390/foods9010076] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 12/19/2019] [Accepted: 01/06/2020] [Indexed: 12/15/2022] Open
Abstract
Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to produce a high-quality product. The purpose of the present study was to test the utility of physical (hot-water, HWB and steam blanching, SB) and chemical (1% ascorbic acid, AA; and 1% citric acid, CA) treatments, alone or in combination in reducing surface discolouration as well as oxidative enzyme activity in apple slices (cv. Golden Delicious and Elstar) exposed to air at room temperature for 0, 30 and 60 min. The total colour change (ΔE) for Golden Delicious was equal to 2.38, 2.68, and 4.05 after 0, 30 and 60 min of air exposure, respectively. Dipping in AA solution (1% w/v) was found to be the best treatment to limit surface discolouration of both apple cultivars. The best heat treatments to inhibit polyphenol oxidase/peroxidase enzymes activity were 70 °C HWB for Golden Delicious and 60 °C HWB for Elstar slices, both in combination with a solution of 1% AA and 1% CA. The tested apple cultivars were found to require different treatments at minimum ambient air exposure to obtain the best surface colour condition.
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14
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Jamir SMR, Stelick A, Dando R. Cross-cultural examination of a product of differing familiarity (Hard Cider) by American and Chinese panelists using rapid profiling techniques. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103783] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Škrobot D, Tomić J, Dapčević-Hadnađev T, Novaković A, Hadnađev M, Delić J, Mandra M. Flash profile as a rapid descriptive analysis in sensory characterization of traditional dry fermented sausages. FOOD AND FEED RESEARCH 2020. [DOI: 10.5937/ffr2001055s] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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16
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A New Sensory Approach Combined with a Text-Mining Tool to Create a Sensory Lexicon and Profile of Monovarietal Apple Juices. Foods 2019; 8:foods8120608. [PMID: 31766769 PMCID: PMC6963934 DOI: 10.3390/foods8120608] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 11/13/2019] [Accepted: 11/19/2019] [Indexed: 11/22/2022] Open
Abstract
Single-cultivar juices may be a valuable way to introduce different versions of a product to the market and obtain price discrimination. To communicate a product’s value, complex characteristics incorporated by each cultivar must be identified. New sensory methods rely on the assessor’s ability to recall attributes; however, the use of objective vocabularies may improve the sensory profiling. This work aimed to profile monovarietal apple juices by using projective mapping (PM) combined with ultra-flash profiling (UFP) supported by a sensory wheel built with a text-mining tool. Samples were also analyzed for physicochemical parameters to provide more information to the assessment. The assessor coordinates from PM were used in multiple factor analysis with confidence ellipses to assess differences among samples. A goodness-of-fit test was applied to select the most meaningful descriptors generated through the UFP test by calculating the expected frequency of choosing a descriptor from the sensory wheel and comparing it with the observed values. The methodology provided a more accurate sensory profile compared to previous research on fresh apples and juices. Elstar, Jonagold, and Pinova were considered as sweet juices, and Gravensteiner was described as sour and astringent, with green-apple notes. Rubinette was described as having a strong taste and cloudy aspect.
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Grobelna A, Kalisz S, Kieliszek M. The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties. Biomolecules 2019; 9:biom9110744. [PMID: 31744240 PMCID: PMC6920767 DOI: 10.3390/biom9110744] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Accepted: 11/14/2019] [Indexed: 01/19/2023] Open
Abstract
Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anthocyanins and polyphenols in the blue honeysuckle berry juice was high (595.39 and 767.88 mg/100 mL, respectively). As the concentration of blue honeysuckle berry juice added to apple juice was increased, the polyphenol content also increased. The juices analyzed after 4 months of storage were lighter and showed a less intense red color than the juices analyzed directly after production. Antioxidant activity (ABTS assay) in the apple juice mixed with 10% blueberry juice was almost 3 times higher than the pure apple juice after 3 months of storage; the addition of 30% blueberry juice significantly increased the antioxidant activity of the apple juice. Thus, the results of this research have expanded the existing knowledge about the health and sensory properties of apple juice mixed with blue honeysuckle berry juice. These findings can be utilized in further research aiming at the development of new products that can meet consumer expectations.
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Affiliation(s)
- Anna Grobelna
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland;
| | - Stanisław Kalisz
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland;
- Correspondence: (S.K.); (M.K.)
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
- Correspondence: (S.K.); (M.K.)
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18
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Iaccarino N, Varming C, Agerlin Petersen M, Viereck N, Schütz B, Toldam-Andersen TB, Randazzo A, Balling Engelsen S. Ancient Danish Apple Cultivars-A Comprehensive Metabolite and Sensory Profiling of Apple Juices. Metabolites 2019; 9:metabo9070139. [PMID: 31373318 PMCID: PMC6680383 DOI: 10.3390/metabo9070139] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 07/06/2019] [Accepted: 07/10/2019] [Indexed: 11/16/2022] Open
Abstract
In recent decades, intensive selective breeding programs have allowed the development of disease-resistant and flavorsome apple cultivars while leading to a gradual decline of a large number of ancient varieties in many countries. However, the re-evaluation of such cultivars could lead to the production new apple-based products with health beneficial properties and/or unique flavor qualities. Herein, we report the comprehensive characterization of juices obtained from 86 old, mostly Danish, apple cultivars, by employing traditional analysis (ion chromatography, °Brix, headspace gas chromatography/mass spectrometry (GC-MS), and panel test evaluation) as well as an innovative nuclear magnetic resonance (NMR)-based screening method developed by Bruker for fruit juices, known as Spin Generated Fingerprint (SGF) Profiling™. Principal component analysis showed large differences in aroma components and sensory characteristics, including odd peculiar odors and flavors such as apricot and peach, and very different levels of phenolic compounds, acids and sugars among the analyzed juices. Moreover, we observed a tendency for late-season juices to be characterized by higher °Brix values, sugar content and they were perceived to be sweeter and more flavor intense than early-season juices. Our findings are useful for the production of specialty vintage-cultivar apple juices or mixed juices to obtain final products that are characterized both by healthy properties and peculiar sensory attributes.
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Affiliation(s)
- Nunzia Iaccarino
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy
| | | | - Mikael Agerlin Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Nanna Viereck
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Birk Schütz
- Bruker BioSpin, Silberstreifen 4, 76287 Rheinstetten, Germany
| | - Torben Bo Toldam-Andersen
- Department of Plant and Environmental Sciences, University of Copenhagen, Hoejbakkegaard Alle 13, 2630 Taastrup, Denmark
| | - Antonio Randazzo
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy
| | - Søren Balling Engelsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
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Westling M, Leino MW, Nilsen A, Wennström S, Öström Å. Crop and Livestock Diversity Cultivating Gastronomic Potential, Illustrated by Sensory Profiles of Landraces. J Food Sci 2019; 84:1162-1169. [PMID: 30958573 PMCID: PMC6594110 DOI: 10.1111/1750-3841.14582] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Revised: 01/29/2019] [Accepted: 03/07/2019] [Indexed: 11/29/2022]
Abstract
Landraces, that is, crop and livestock not improved by formal breeding, are scarce in the industrialized world and are mainly maintained ex situ for breeding purposes. The natural biodiversity of these landraces may contribute to securing food production that can adapt to a changing climate, crop pathogens, diseases, and other agricultural challenges. In addition, landraces might also possess unique quality traits. Our aim is to take the idea of crop and livestock diversity further by connecting flavor differences of different landraces and varieties, with gastronomic applications. Do landraces provide a creative possibility of using distinct sensory characteristics to create new dishes and food products and/or to optimize recipes by finding the right variety for existing dishes and food products? This study suggests that apple, pea, pear, and poultry landraces, apart from being valuable in terms of biodiversity in sustainable food systems, also possess unique and distinct gastronomic potential. For example, citrus odors in apples, nutty taste in gray peas, astringent taste in pears, and high odor intensity of stable in poultry is of culinary relevance when working with apple juice, plant‐based alternatives to meat, poached pears, and roasted rooster, respectively. To fully explore, and take advantage of, the gastronomic potential landraces possess, additional studies are needed in order to find suitable cooking methods and development of recipes. Practical Application Seeking to increase market interest for landraces, highlighting gastronomic values could stimulate higher demand and, in turn, contribute to larger and more resilient populations preserved in situ. Specifically, the paper is of use to (I) crop and livestock producers and food companies who wish to provide products with greater sensory variation, (II) individuals, companies, and organizations with the aim to increase landrace demand and/or preservation, and (III) breeders and genetic engineers managing genetic traits of landraces and other varieties.
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Affiliation(s)
- Magnus Westling
- Authors are with the School of Hospitality, Culinary Arts and Meal Science, Örebro Univ., Sörälgsvägen 1-2, 712 60, Grythyttan, Sweden
| | - Matti W Leino
- Stockholm Univ., Dept. of Archaeology and Classical Studies, 106 91, Stockholm, Sweden
| | - Asgeir Nilsen
- Authors are with the School of Hospitality, Culinary Arts and Meal Science, Örebro Univ., Sörälgsvägen 1-2, 712 60, Grythyttan, Sweden
| | - Stefan Wennström
- Authors are with the School of Hospitality, Culinary Arts and Meal Science, Örebro Univ., Sörälgsvägen 1-2, 712 60, Grythyttan, Sweden
| | - Åsa Öström
- Authors are with the School of Hospitality, Culinary Arts and Meal Science, Örebro Univ., Sörälgsvägen 1-2, 712 60, Grythyttan, Sweden
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Lachowicz S, Oszmiański J. The influence of addition of cranberrybush juice to pear juice on chemical composition and antioxidant properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3399-3407. [PMID: 30150798 PMCID: PMC6098759 DOI: 10.1007/s13197-018-3233-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 05/11/2018] [Accepted: 05/11/2018] [Indexed: 10/28/2022]
Abstract
The aim of this study was to verify whether interactions between bioactive compounds play an important role in the creation of functional fruit juices. Assessment of organoleptic parameters, colour, total soluble solids (TSS), total titratable acidity (TTA), antioxidant activity, polyphenols and vitamin C content and the interaction factor was performed. The juices were analysed before and after 5 months of storage at 25 °C. The effect of different dose mixtures on the quality of pear and cranberrybush juice was observed. The degree of consumer acceptance of the mixture of juices and the ratio TSS/TTA, which influence the preferences of consumers, were higher in the case of products PC1 and PC2. The analysed products differed significantly in the content of bioactive compounds, the highest content of phenolic compounds being observed for PC5. Taking into account the analysis of the interaction between juices, the most active was the PC2 juice.
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Affiliation(s)
- Sabina Lachowicz
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Science, 37, Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Jan Oszmiański
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Science, 37, Chełmońskiego Street, 51-630 Wrocław, Poland
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Symmank C, Mai R, Hoffmann S, Stok FM, Renner B, Lien N, Rohm H. Predictors of food decision making: A systematic interdisciplinary mapping (SIM) review. Appetite 2017; 110:25-35. [DOI: 10.1016/j.appet.2016.11.023] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2016] [Revised: 11/04/2016] [Accepted: 11/17/2016] [Indexed: 10/20/2022]
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22
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Włodarska K, Pawlak-Lemańska K, Górecki T, Sikorska E. Classification of commercial apple juices based on multivariate analysis of their chemical profiles. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1219367] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Katarzyna Włodarska
- Faculty of Commodity Science, Poznan University of Economics and Business, Poznań, Poland
| | | | - Tomasz Górecki
- Faculty of Mathematics and Computer Science, A. Mickiewicz University, Poznan, Poland
| | - Ewa Sikorska
- Faculty of Commodity Science, Poznan University of Economics and Business, Poznań, Poland
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23
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Nowicka P, Wojdyło A. Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12685] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Paulina Nowicka
- Department of Fruit and Vegetable Technology; Wroclaw University of Environmental and Life Science; 37/41 Chełmońskiego Street 51-630 Wroclaw Poland
| | - Aneta Wojdyło
- Department of Fruit and Vegetable Technology; Wroclaw University of Environmental and Life Science; 37/41 Chełmońskiego Street 51-630 Wroclaw Poland
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24
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Schmutzer GR, Magdas AD, David LI, Moldovan Z. Determination of the Volatile Components of Apple Juice Using Solid Phase Microextraction and Gas Chromatography–Mass Spectrometry. ANAL LETT 2014. [DOI: 10.1080/00032719.2014.886694] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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25
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Wojdyło A, Teleszko M, Oszmiański J. Physicochemical characterisation of quince fruits for industrial use: yield, turbidity, viscosity and colour properties of juices. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12490] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aneta Wojdyło
- Department of Fruit and Vegetable Processing; Wroclaw University of Environmental and Life Science; 37/41 Chełmońskiego Street 51-630 Wroclaw Poland
| | - Mirosława Teleszko
- Department of Fruit and Vegetable Processing; Wroclaw University of Environmental and Life Science; 37/41 Chełmońskiego Street 51-630 Wroclaw Poland
| | - Jan Oszmiański
- Department of Fruit and Vegetable Processing; Wroclaw University of Environmental and Life Science; 37/41 Chełmońskiego Street 51-630 Wroclaw Poland
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26
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Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1931-z] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.07.026] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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28
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Tetik N, Karhan M, Turhan I, Aksu M, Oziyci HR. A Large-Scale Study on Storage Stability of Cloudy Apple Juice Treated by N2
and Ascorbic Acid. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Nedim Tetik
- Faculty of Engineering; Department of Food Engineering; Akdeniz University; 07058 Antalya Turkey
| | - Mustafa Karhan
- Faculty of Engineering; Department of Food Engineering; Akdeniz University; 07058 Antalya Turkey
| | - Irfan Turhan
- Faculty of Engineering; Department of Food Engineering; Akdeniz University; 07058 Antalya Turkey
| | - Mehmet Aksu
- Agriculture and Rural Development Support Institution (ARDSI); Isparta Provincial Coordination Unit; Isparta Turkey
| | - Hatice Reyhan Oziyci
- Faculty of Engineering; Department of Food Engineering; Akdeniz University; 07058 Antalya Turkey
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Turk MF, Vorobiev E, Baron A. Improving apple juice expression and quality by pulsed electric field on an industrial scale. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.07.024] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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30
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Valentin D, Chollet S, Lelièvre M, Abdi H. Quick and dirty but still pretty good: a review of new descriptive methods in food science. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03022.x] [Citation(s) in RCA: 246] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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