Mathematical correlations between selected quality attributes and electrical parameters of apple juice

2019 ◽  
Vol 43 (10) ◽  
Author(s):  
Ryszard Żywica ◽  
Joanna K. Banach
Keyword(s):  
Apple Juice ◽  
Quality Attributes ◽  
Electrical Parameters

scholarly journals A Method of Evaluating Apple Juice Adulteration with Sucrose Based on Its Electrical Properties and RCC Model

2021 ◽  
Vol 13 (12) ◽  
pp. 6716
Author(s):  
Joanna Katarzyna Banach ◽  
Ryszard Żywica
Keyword(s):  
Electrical Properties ◽  
Apple Juice ◽  
Quality Attributes ◽  
Assessment Method ◽  
Soluble Solids ◽  
Electrical Parameters ◽  
Electrical Method ◽  
Quality Assessment Method ◽  
Basic Quality ◽  
Sweetening Agents

This study aimed to identify possibilities of controlling basic quality attributes (total soluble solids, organic acids, density, pH) and assessing the adulteration of natural dissociating solids with sucrose in apple juice produced from Malus domestica Borkh, var. Cortland, Idared, and Lobo (family Rosaceae Juss), using electrical parameters (conductivity Z, Y; capacity Cp, Cs) and the RCC equivalent electrical model. The feasibility of employing electrical parameters was established based on correlations between selected quality attributes of apple juices varying in sucrose contents in the extract TSSConc (0%, 15%, 20%, 25%, 30%) and their electrical parameters measured in a frequency range of 100 Hz to 100 kHz. The significant (p ≤ 0.01) correlations obtained between the selected physicochemical parameters of juice (TSSConc, OA) and electrical properties point to the feasibility of using them as an alternative quality assessment method to the reference methods (refractometric or potentiometric titration) used by the external supervising bodies. The electrical parameters (including Z100Hz and Y100Hz) measured in the RCC model can, in the future, aid the design of a simple tool for the quantitative determination of apple juice adulteration with sucrose. They also encourage further research of this electrical method as an alternative to traditional analytical methods for evaluating the authenticity or adulteration of commercial fruit juices with sucrose or other sweetening agents.

scholarly journals Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji)

2020 ◽  
Vol 10 (3) ◽  
pp. 959 ◽  
Author(s):  
Patricio Orellana-Palma ◽  
Virgilio Lazo-Mercado ◽  
María Pía Gianelli ◽  
Eduard Hernández ◽  
Rommy N. Zúñiga ◽  
...  
Keyword(s):  
Apple Juice ◽  
Antioxidant Activities ◽  
Bioactive Compound ◽  
Quality Attributes ◽  
Volatile Profile ◽  
Fresh Sample ◽  
Total Polyphenol ◽  
Important Quality ◽  
Hedonic Scale ◽  
Compound Concentration

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.

The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice

2010 ◽  
Vol 5 (2) ◽  
pp. 680-686 ◽  
Author(s):  
Irene M. Caminiti ◽  
Izabela Palgan ◽  
Arantxa Muñoz ◽  
Francesco Noci ◽  
Paul Whyte ◽  
...  
Keyword(s):  
Ultraviolet Light ◽  
Apple Juice ◽  
Quality Attributes ◽  
Microbial Inactivation

Effect of Mash Maceration on the Polyphenolic Content and Visual Quality Attributes of Cloudy Apple Juice

2004 ◽  
Vol 52 (24) ◽  
pp. 7306-7310 ◽  
Author(s):  
Kiril Mihalev ◽  
Andreas Schieber ◽  
Plamen Mollov ◽  
Reinhold Carle
Keyword(s):  
Apple Juice ◽  
Visual Quality ◽  
Quality Attributes ◽  
Polyphenolic Content

Quality Attributes of Apple Juice

Fruit Juices ◽  
2018 ◽  
pp. 45-57 ◽  
Author(s):  
Laura Massini ◽  
Daniel Rico ◽  
Ana B. Martin-Diana
Keyword(s):  
Apple Juice ◽  
Quality Attributes

Effects of high pressure CO2 treatments on microflora, enzymes and some quality attributes of apple juice

2011 ◽  
Vol 104 (4) ◽  
pp. 577-584 ◽  
Author(s):  
Zenghui Xu ◽  
Liyun Zhang ◽  
Yongtao Wang ◽  
Xiufang Bi ◽  
Roman Buckow ◽  
...  
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
Quality Attributes ◽  
High Pressure Co2

Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication

2012 ◽  
Vol 45 (1) ◽  
pp. 299-305 ◽  
Author(s):  
Arantxa Muñoz ◽  
Irene M. Caminiti ◽  
Izabela Palgan ◽  
Gianpiero Pataro ◽  
Francesco Noci ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Apple Juice ◽  
Quality Attributes ◽  
Pulsed Light

Assessing impacts of pulsed electric fields on quality attributes and furfural and hydroxymethylfurfural formations in apple juice

2016 ◽  
Vol 40 (5) ◽  
pp. e12524 ◽  
Author(s):  
Gulsun Akdemir Evrendilek ◽  
Perihan Celik ◽  
Erdal Agcam ◽  
Asiye Akyildiz
Keyword(s):  
Electric Fields ◽  
Apple Juice ◽  
Pulsed Electric Fields ◽  
Quality Attributes
Sign in / Sign up

Export Citation Format

Share Document