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Content of health-beneficial compounds and sensory properties of organic apple juice as affected by processing technology

Heinmaa, Lagle; Moor, Ulvi; Põldma, Priit; Raudsepp, Piret; Kidmose, Ulla and Lo Scalzo, Roberto (2017) Content of health-beneficial compounds and sensory properties of organic apple juice as affected by processing technology. LWT - Food Science and Technology, 85, pp. 372-379.

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Online at: https://www.sciencedirect.com/science/article/pii/S0023643816307150

Summary

Quality of cloudy organic apple juice processed by rack-and-frame press (RFP), water press (WP) or belt
press (BP) was evaluated in terms of sensory properties and instrumentally measured colour, content of
ascorbic acid (AsA), total soluble solids (TSS), titratable acidity (TA), polyphenols and total antioxidant
capacity (TAC).
‘Cortland’, ‘Krista’, ‘Krameri tuvi~oun’ and ‘Talvenauding’ apples from Estonia were separately processed
into juice by RFP, WP and BP. Juice was pasteurized at 85 �C. Pressing methods had a significant effect on
juice quality.
RFP-juices had the lowest TAC and content of health-beneficial polyphenols (chlorogenic acid, (�)
epicatechin, (þ)catechin, procyanidin B2). BP-juices had the highest content of these polyphenols, but
had the poorest sensory quality characterized as less sweet, more sour, bitter and astringent compared to
other juices. RFP- and WP-juices had no differences in sweetness, sourness, astringency and bitterness,
but WP-juices had the highest intensity of fresh aroma and -flavour, yellowness and clearness. Compared
to RFP-juices, WP-juices had higher TAC and content of several health beneficial polyphenols, especially
quercetin derivatives. Thus, WP is a good alternative to RFP in order to produce apple juice which would
have higher antioxidant capacity, better appearance and higher aroma intensity.


EPrint Type:Journal paper
Keywords:Rack-and-frame press Belt press Water press Polyphenols Quality
Subjects: Food systems > Food security, food quality and human health
Research affiliation: Denmark > AU - Aarhus University
Estonia > Estonian University of Life Sciences
European Union > CORE Organic Plus > FaVOR-DeNonDe
Italy > CREA
ISSN:0023-6438
DOI:https://doi.org/10.1016/j.lwt.2016.11.044
Deposited By: Lo Scalzo, Dr Roberto
ID Code:33746
Deposited On:07 Sep 2018 06:14
Last Modified:07 Sep 2018 06:14
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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