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Yang S, Li R, Wang D, Liang J, Huang T, Zhang L, Luo A. Effect of low‐dose high‐energy electron beam irradiation on postharvest storage quality of
Actinidia arguta. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Shuxia Yang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | - Ruijuan Li
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | - Dan Wang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | - Jin Liang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | - Tianzi Huang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | - Lu Zhang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
| | - Anwei Luo
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi China
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Martins Melo AA, Olabode PN, Atamian HS, Nyakundi B, Pacioles CT, Prakash A. Irradiation reduces superficial scald by downregulating ethylene and α-farnesene biosynthetic enzymes in ‘Granny Smith’ apples. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji). APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10030959] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Apple juice was subjected to centrifugal block cryoconcentration (CBCC) for three cycles and their effect on the physicochemical properties, bioactive compounds, antioxidant activity, volatile profile, and sensory analysis was investigated. In the final cycle, the solutes were approximately four-fold of the initial condition (≈14 °Brix) and the color (ΔE* ≈ 25.0) was darker than the fresh juice, with bioactive compound concentration values close to 819 mg GAE/100 g d.m., 248 and 345 mg CEQ/100 g d.m. for total polyphenol, flavonoid, and flavanol content, respectively, equivalent to a retention of over 60%. DPPH and FRAP assays presented high antioxidant activities, with values of approximately 1803 μmol TE/100 g d.m. and 2936 μmol TE/100 g d.m, respectively. The cryoconcentrate showed a similar aromatic profile to the fresh juice, with 29 and 28 volatile compounds identified, respectively. The centrifugal force allowed to obtain excellent process parameters, with 73%, 0.87 (kg/kg), and 85% for efficiency, solute yield, and percentage of concentrate, respectively. Sensory evaluation shows that the odor, aroma, and flavor of fresh sample were remained in the reconstituted cryoconcentrate sample, with good qualifications (four points in a five-score hedonic scale) by trained panelists. Therefore, CBCC can preserve important quality attributes from apple juice.
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Donadel JZ, Thewes FR, Anese RDO, Schultz EE, Berghetti MRP, Ludwig V, Klein B, Cichoski AJ, Barin JS, Both V, Brackmann A, Wagner R. Key volatile compounds of ‘Fuji Kiku’ apples as affected by the storage conditions and shelf life: Correlation between volatile emission by intact fruit and juice extracted from the fruit. Food Res Int 2019; 125:108625. [DOI: 10.1016/j.foodres.2019.108625] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 08/09/2019] [Accepted: 08/15/2019] [Indexed: 12/13/2022]
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