Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.

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dc.contributor.author Sulaiman, Alifdalino en
dc.contributor.author Farid, Mohammed en
dc.contributor.author Oliveira, Maria en
dc.date.accessioned 2018-10-16T21:48:18Z en
dc.date.issued 2017-04 en
dc.identifier.issn 1082-0132 en
dc.identifier.uri http://hdl.handle.net/2292/42093 en
dc.description.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. en
dc.format.medium Print-Electronic en
dc.language eng en
dc.relation.ispartofseries Food science and technology international = Ciencia y tecnologia de los alimentos internacional en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.subject Malus en
dc.subject Catechol Oxidase en
dc.subject Antioxidants en
dc.subject Taste en
dc.subject Electricity en
dc.subject Hydrogen-Ion Concentration en
dc.subject Solubility en
dc.subject Sonication en
dc.subject Color en
dc.subject Food Handling en
dc.subject Food Preservation en
dc.subject Beverages en
dc.subject Hot Temperature en
dc.subject Food Quality en
dc.subject Fruit and Vegetable Juices en
dc.title Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing. en
dc.type Journal Article en
dc.identifier.doi 10.1177/1082013216685484 en
pubs.issue 3 en
pubs.begin-page 265 en
pubs.volume 23 en
dc.rights.holder Copyright: The author en
dc.identifier.pmid 28359205 en
pubs.end-page 276 en
pubs.publication-status Published en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Journal Article en
pubs.elements-id 624174 en
pubs.org-id Engineering en
pubs.org-id Chemical and Materials Eng en
dc.identifier.eissn 1532-1738 en
pubs.record-created-at-source-date 2017-04-01 en
pubs.dimensions-id 28359205 en


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