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Shang C, Zhang T, Xu J, Zhao N, Zhang W, Fan M. Exploring the growth characteristics of Alicyclobacillus acidoterrestris for controlling juice spoilage with zero additives. Food Chem X 2023; 19:100790. [PMID: 37780307 PMCID: PMC10534113 DOI: 10.1016/j.fochx.2023.100790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/05/2023] [Accepted: 07/08/2023] [Indexed: 10/03/2023] Open
Abstract
Fruit juice spoilage that caused by contaminated Alicyclobacillus has brought huge losses to beverage industry worldwide. Thus, it is very essential to understand the growth and metabolism processing of Alicyclobacillus acidoterrestris (A. acidoterrestris) in controlling juice spoilage caused by Alicyclobacillus. In this work, simulative models for the growth and metabolism of A. acidoterrestris were systematically conducted in the medium and fruit juice. The results showed that low temperature (4 ℃) and strong acidic environment (pH 3.0-2.0) of medium inhibited the growth and reproduction of A. acidoterrestris. In addition, with decreasing temperature, the color, smell and turbidity of commercially available juice supplemented with A. acidoterrestris significantly improved. This work provided a clear exploration of growth characteristics of A. acidoterrestris by applying theory (medium) to reality (fruit juices), and pave fundamental for exploring the zero additives of controlling juice spoilage.
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Affiliation(s)
| | | | - Junnan Xu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, Yangling 712100, China
| | - Ning Zhao
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, Yangling 712100, China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, Yangling 712100, China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, Yangling 712100, China
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Fouad S, Ibrahim GE, Hussein AMS, Ibrahim FA, El Gendy A. Physicochemical properties of and volatile compounds in riboflavin fortified cloudy apple juice; study of its effect on job fatigue among Egyptian construction workers. Heliyon 2021; 7:e08246. [PMID: 34761136 PMCID: PMC8566775 DOI: 10.1016/j.heliyon.2021.e08246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 06/22/2021] [Accepted: 10/20/2021] [Indexed: 11/29/2022] Open
Abstract
Fatigue and rapid exhaustion are common complaints among construction workers, as a result of high-effort levels, physical overexertion, weather and long physically demanding work hours. This study aimed to fortify cloudy apple juice with riboflavin (vitamin B2) to evaluate changes in chemical composition, antioxidant activity and volatile compounds in the fortified juice and to study its effect on the volunteer construction workers complaining of fatigue resulting from demanding physical duties. Analysis of volatile compounds in the fortified cloudy apple juice using Gas Chromatography and Gas Chromatography-Mass Spectrometry identified thirty-four volatile compounds including esters, alcohols, aldehydes and acids. The most predominant volatile compounds were alcohols followed by esters in both the control and fortified samples. We studied the effect of the supplementation of riboflavin-fortified cloudy apple juice versus conventional cloudy apple juice on the anthropometric parameters, the scores of two fatigue questionnaires (Checklist Individual Strength and Fatigue Severity Scale) and antioxidants biomarkers among young Egyptian male construction workers. This study revealed that consumption of 1.3 mg of riboflavin-fortified cloudy apple juice per day for twenty-eight days significantly improved their metabolism, with a decrease in mean body fat percentage and an increase in body muscle mass without statistically significant differences, the fortified juice significantly improved the fatigue questionnaires' scores. Moreover, the fortified supplement had a substantial change in antioxidant activity; there was significant increase in the plasma total antioxidant capacity (+74.19 %change) and catalase enzyme (+54.65 %change) with a significant decrease in the serum malondialdehyde level (−53.78 %change). When compared to the administration of conventional cloudy apple juice, although there was a significant decrease in serum malondialdehyde level (−4.63 %change) at the end of the study, only the subjective fatigue subscale of the CIS fatigue score significantly decreased among the construction workers (−24.61 %change). It could be concluded that vitamin B2 fortified-cloudy apple juice was effective in the reduction of fatigue and exhaustion in the study's subjects.
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Affiliation(s)
- Suzanne Fouad
- Nutrition and Food Science Department, National Research Centre, 12622, Dokki, Giza, Egypt
| | - Gamil E Ibrahim
- Chemistry of Flavour& Aroma Department, National Research Centre, 12622, Dokki, Egypt
| | - Ahmed M S Hussein
- Food Technology Department, National Research Centre, 12622, Dokki, Giza, Egypt
| | - Fatma A Ibrahim
- Biochemistry Department, Genetic Engineering & Biotechnology Division, National Research Centre, 12622, Giza, Egypt
| | - Aliaa El Gendy
- Complementary Medicine Department, National Research Centre, 12622, Giza, Egypt
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Zhu D, Kou C, Shen Y, Xi P, Cao X, Liu H, Li J. Effects of different processing steps on the flavor and colloidal properties of cloudy apple juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3819-3826. [PMID: 33320966 DOI: 10.1002/jsfa.11016] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 12/05/2020] [Accepted: 12/15/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Flavor loss is a common problem when manufacturing apple juice and is closely related to the properties of the colloidal pectin particles in cloudy juice. The flavor changes and particle properties of three varieties of apple juice ('Ralls', 'Golden Delicious' and 'Fuji') during processing were investigated. RESULTS Compared with manually pressed juice, juice made by industrial pulping and filtration contained larger particles, resulting in the 'sweet and sour' taste of the juice being relatively weak and the diversity of aromas narrower, as determined by E-nose analysis. Pulping and filtration, however, released some important flavor esters, such as butyl butyrate, hexyl-2-methyl butyrate, and hexyl butyrate. The transformation of volatile compounds during apple juice processing was closely related to the apple cultivar but, in all three varieties, the content of 1-hexanal and (E)-2-hexenal in the juice gradually decreased during processing. Pectinase treatment reduced the colloid particle size and increased the ζ-potential of the juice, resulting in better uniformity and stability, as well as increasing the content of nonanal. After pasteurization, the colloidal particles tended to aggregate and the ζ-potential decreased. Many volatile compounds decreased in concentration or disappeared after heat treatment. CONCLUSION The flavor and colloidal properties of cloudy apple juice changed markedly during processing and the effect of each processing step was different. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Chengcheng Kou
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yusi Shen
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Pushun Xi
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Xuehui Cao
- College of Food Science and Technology, Bohai University, Jinzhou, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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Analytical Methods for Extraction and Identification of Primary and Secondary Metabolites of Apple (Malus domestica) Fruits: A Review. SEPARATIONS 2021. [DOI: 10.3390/separations8070091] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Apples represent a greater proportion of the worldwide fruit supply, due to their availability on the market and to the high number of existing cultivar varieties and apple-based products (fresh fruit, fruit juice, cider and crushed apples). Several studies on apple fruit metabolites are available, with most of them focusing on their healthy properties’ evaluation. In general, the metabolic profile of apple fruits strongly correlates with most of their peculiar characteristics, such as taste, flavor and color. At the same time, many bioactive molecules could be identified as markers of a specific apple variety. Therefore, a complete description of the analytical protocols commonly used for apple metabolites’ characterization and quantification could be useful for researchers involved in the identification of new phytochemical compounds from different apple varieties. This review describes the analytical methods published in the last ten years, in order to analyze the most important primary and secondary metabolites of Malus domestica fruits. In detail, this review gives an account of the spectrophotometric, chromatographic and mass spectrometric methods. A discussion on the quantitative and qualitative analytical shortcomings for the identification of sugars, fatty acids, polyphenols, organic acids, carotenoids and terpenes found in apple fruits is reported.
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AKAGIĆ A, SPAHO N, ŽULJEVIĆ SORUČEVIĆ. The influence of cultivar and enzyme treatment on the aroma complex of apple juice. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.13720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Asima AKAGIĆ
- Faculty of Agriculture and Food Sciences, Bosnia and Herzegovina
| | - Nermina SPAHO
- Faculty of Agriculture and Food Sciences, Bosnia and Herzegovina
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Effect of 1-Methylcyclopropene (1-MCP) and Storage Atmosphere on the Volatile Aroma Composition of Cloudy and Clear Apple Juices. BEVERAGES 2020. [DOI: 10.3390/beverages6040059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effects of 1-methylcyclopropene (1-MCP), storage atmosphere (controlled (CA) or regular (RA)), and juice processing (clear or cloudy) on the volatile aroma compounds from McIntosh and Honeycrisp apples following 4-month storage were studied. All the major esters, aldehydes, and total volatile content from McIntosh juice were significantly affected by the two-way interaction between harvest maturity and 1-MCP treatment (p ≤ 0.01), as well as harvest maturity and storage atmosphere (p ≤ 0.001). In McIntosh juices, a remarkable reduction of all types of esters, aldehydes, most alcohols, and total volatile compounds was found when juices were prepared from 1-MCP-treated apples. In Honeycrisp, significant differences in the level of esters and the total volatile aroma was caused by storage atmosphere and juice processing techniques (p ≤ 0.001), but not by 1-MCP treatment. As compared to clear juices, cloudy juice samples from Honeycrisp had a considerably higher content of total volatiles, esters, and aldehydes.
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Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition. Molecules 2020; 25:molecules25163564. [PMID: 32764441 PMCID: PMC7463660 DOI: 10.3390/molecules25163564] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 08/02/2020] [Accepted: 08/04/2020] [Indexed: 11/17/2022] Open
Abstract
Aroma plays important part in cider acceptability to the consumer. In this study, techniques such as headspace solid-phase microextraction (HS-SPME), which has been coupled with gas chromatography and mass spectrometry, have been used to assess what changes in the volatilome occur during fermentation of three apple cultivars (Cortland, Gala, Idared) with and without addition of pear (Konferencja) juice addition. Analysis of volatiles has shown that temperature of fermentation, apple variety and pear juice addition have significant influences on the volatile compositions of the acquired ciders. Ciders prepared in laboratory conditions fermented at 15 °C were characterized by a greater share of esters, such as ethyl hexanoate, ethyl decanoate and ethyl dodecanoate, in volatile profile (66.24–79.58%) than ciders fermented at 20 °C (58.81–77.22%). Ciders fermented at a higher temperature were characterized by a greater share of alcohols, such as phenylethyl alcohol and hexan-1-ol (18.34–36.7%) than ciders fermented at a lower temperature (16.07–25.35%). In the ciders prepared from pear (20% w/w) and apple (80% w/w) juice, the presence of esters, such as ethyl (2E, 4Z)-deca-2,4-dienoate, characterized by a pear aroma, could be noted.
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Monitoring Cider Aroma Development throughout the Fermentation Process by Headspace Solid Phase Microextraction (HS-SPME) Gas Chromatography–Mass Spectrometry (GC-MS) Analysis. BEVERAGES 2020. [DOI: 10.3390/beverages6020040] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Volatile organic compounds (VOCs) play a crucial role in cider quality. Many variables involved in the fermentation process contribute to cider fragrance, but their relative impact on the finished odor remains ambiguous, because there is little consensus on the most efficient method for cider volatile analysis. Herein, we have optimized and applied a headspace solid phase microextraction gas chromatography–mass spectrometry (HS-SPME GC-MS) method for the chemical analysis of cider VOCs. We determined that the 30 min exposure of a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) solid phase microextraction (SPME) fiber at 40 °C yielded detection of the widest variety of VOCs at an extraction efficiency >49% higher than comparable fibers. As a proof-of-concept experiment, we utilized this method to profile cider aroma development throughout the fermentation process for the first time. The results yielded a very practical outcome for cider makers: a pre-screening method for determining cider quality through the detection of off-flavors early in the fermentation process. The aroma profile was found to be well established 72 h after fermentation commenced, with major esters varying by 18.6% ± 4.1% thereafter and higher alcohols varying by just 12.3% ± 2.6%. Lastly, we analyzed four mature ciders that were identically prepared, save for the yeast strain. Twenty-seven key VOCs were identified, off-flavors (4-ethylphenol and 4-ethyl-2-methoxyphenol) were detected, and odorants were quantified at desirable concentrations when compared to perception thresholds. VOCs varied considerably following fermentation with four novel strains of S. cerevisiae, evidencing the central importance of yeast strain to the finished cider aroma.
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Volatile Changes During Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics. Foods 2020; 9:foods9020165. [PMID: 32050668 PMCID: PMC7073669 DOI: 10.3390/foods9020165] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/27/2020] [Accepted: 02/06/2020] [Indexed: 02/08/2023] Open
Abstract
This is the first study to reveal potential markers for volatile changes during ambient and accelerated shelf life of pasteurized apple juice. The volatile changes were monitored at 20, 30 and 40 °C using a headspace solid-phase microextraction-gas chromatography-mass spectrometry fingerprinting method. Using modern chemometrics and feature selection, hexanal, trans-2-hexenal, dimethyl sulphide, furfural, ethyl acetate and 1-pentanol were chosen as potential shelf life markers. Volatiles associated with the green, grassy and fresh apple aroma, such as hexanal and trans-2-hexenal, decreased during storage, whereas thermal load and browning associated compounds, like dimethyl sulphide and furfural, increased during storage. Hexanal and trans-2-hexenal can be markers to monitor the change in green-apple like character. Furfural and dimethyl sulphide can be markers of temperature abuse during juice processing and storage. Furfural can also be an indicator for juice browning. The present work effectively identified potential markers to monitor and predict volatile aroma changes of shelf stable apple juice in different storage conditions. Sensory analysis can be conducted in the future to confirm the aroma relevance of selected markers.
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Medina S, Perestrelo R, Santos R, Pereira R, Câmara JS. Differential volatile organic compounds signatures of apple juices from Madeira Island according to variety and geographical origin. Microchem J 2019. [DOI: 10.1016/j.microc.2019.104094] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Wibowo S, Essel EA, De Man S, Bernaert N, Van Droogenbroeck B, Grauwet T, Van Loey A, Hendrickx M. Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.004] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition. Molecules 2019; 24:molecules24050974. [PMID: 30857357 PMCID: PMC6429179 DOI: 10.3390/molecules24050974] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 02/18/2019] [Accepted: 03/06/2019] [Indexed: 01/24/2023] Open
Abstract
In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatography-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volatomic pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chemical groups were identified. Esters, carbonyl compounds, terpenoids, and alcohols are the major chemical groups in the investigated fruit juices. However, their contribution to the total volatile profile varied. Special attention should be paid to processed fruit juices to avoid the possible deleterious effects associated with the formation of furanic compounds (e.g., heat treatment), since their furanic content was significantly higher in comparison to that of fresh fruit juices. The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers. Furthermore, more assays should be performed to assess the effect of harvests, geography, and agronomy on the volatile profile of juices.
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Liu X, Deng J, Bi J, Wu X, Zhang B. Cultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.043] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Pello-Palma J, González-Álvarez J, Gutiérrez-Álvarez MD, Dapena de la Fuente E, Mangas-Alonso JJ, Méndez-Sánchez D, Gotor-Fernández V, Arias-Abrodo P. Determination of volatile compounds in cider apple juices using a covalently bonded ionic liquid coating as the stationary phase in gas chromatography. Anal Bioanal Chem 2017; 409:3033-3041. [DOI: 10.1007/s00216-017-0250-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 01/19/2017] [Accepted: 02/06/2017] [Indexed: 11/30/2022]
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Xu CH, Chen GS, Xiong ZH, Fan YX, Wang XC, Liu Y. Applications of solid-phase microextraction in food analysis. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2016.02.022] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Schmutzer GR, Magdas DA, Moldovan Z, Mirel V. Characterization of the Flavor Profile of Orange Juice by Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry. ANAL LETT 2016. [DOI: 10.1080/00032719.2015.1131707] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Schmutzer GR, Dehelean A, Magdas DA, Cristea G, Voica C. Determination of Stable Isotopes, Minerals, and Volatile Organic Compounds in Romanian Orange Juice. ANAL LETT 2016. [DOI: 10.1080/00032719.2015.1130713] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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