scholarly journals Effect of juice clarification by flotation on the quality of white wine and orange juice and drink – Short Communication

2008 ◽  
Vol 26 (No. 3) ◽  
pp. 223-228 ◽  
Author(s):  
E. Sindou ◽  
V. Vaimakis ◽  
T. Vaimakis ◽  
I.G. Roussis
Keyword(s):  
Orange Juice ◽  
White Wine ◽  
Agent Orange ◽  
Enzyme Treatment ◽  
Total Phenolic ◽  
Foaming Agent ◽  
Phenolic Contents ◽  
Volatile Acidity ◽  
Acceptable Quality

White wines of Debina cultivar were made from musts clarified by flotation using nitrogen as foaming agent. Flotation using air as the foaming agent (must hyperoxidation), without SO<sub>2</sub> addition, was also applied. Turbidity and suspended solids were lower in must clarified by flotation using nitrogen than in that clarified by sedimentation (control). Flotation with hyperoxidation led to a reduction of must phenolics. All experimental wines exhibited similar gross compositions (alcohol, reducing sugars, total acidity, and volatile acidity). Wines made from musts clarified by flotation using nitrogen had similar total phenolic content, browning capacity, and organoleptic quality as the control wines. Wines made from musts clarified by flotation using air had lower total phenolic contents and browning capacity than were those in control wines. These wines were of well acceptable quality but exhibited a slightly oxidised aftertaste. The results indicate that flotation using nitrogen can be effective in the production of typical Debina wine, while flotation using air may be useful in that of table wine without SO<sub>2</sub> addition. Orange juice was clarified by flotation using nitrogen or air as the foaming agent. Orange juice clarified by flotation using nitrogen as the foaming agent exhibited lower turbidity and a similar pulp content to that clarified by centrifugal separator (control). It had an acceptable taste and aroma. Juice clarified by flotation using air as the foaming agent, along with pectolytic enzyme treatment, exhibited much lower turbidity and pulp content compared to control. The clear juice had an acceptable taste but no aroma. The fermented clear juice was averagely rated, exhibiting a pleasant aroma and only a slightly bitter taste. The results indicate that flotation using nitrogen can be effective in the production of natural orange juice, while flotation using air may be useful in the production of orange drink.

scholarly journals Analysis of Selected Physicochemical Properties of Commercial Apple Juices

Processes ◽  
2020 ◽  
Vol 8 (11) ◽  
pp. 1457
Author(s):  
Leszek Rydzak ◽  
Zbigniew Kobus ◽  
Rafał Nadulski ◽  
Kamil Wilczyński ◽  
Anna Pecyna ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antiradical Activity ◽  
Phenolic Content ◽  
Solid Content ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Soluble Solid

The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100−1 mL−1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices.

scholarly journals Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

2018 ◽  
Vol 24 (6) ◽  
pp. 507-518 ◽  
Author(s):  
Paz Spira ◽  
Antonio Bisconsin-Junior ◽  
Amauri Rosenthal ◽  
Magali Monteiro
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
Shelf Life ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
Residual Activity ◽  
Pectin Methylesterase ◽  
Physicochemical Characteristics ◽  
Total Phenolic

The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice’s stability along shelf life. Lightness ( L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage.

scholarly journals Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Aiqing Ren ◽  
Siyi Pan ◽  
Weirong Li ◽  
Guobao Chen ◽  
Xu Duan
Keyword(s):  
Sensory Evaluation ◽  
Oil Content ◽  
Phenolic Content ◽  
Osmotic Dehydration ◽  
Total Phenolic ◽  
Oil Uptake ◽  
Shiitake Mushroom ◽  
Phenolic Contents ◽  
Vacuum Degree

The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and osmotic dehydration with maltodextrin (MD) solution, (3) blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC), (4) blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly (p<0.05) affected the moisture content, oil content, color, water activity (aw), total phenolic content, and sensory evaluation of shiitake mushroom chips. The blanching, osmotic dehydration, and coating pretreatment could improve color and sensory evaluation and also minimize the oil uptake of fried chips, whereas this treatment caused the highest reduction of total phenolic contents. There were no significant (p>0.05) differences of fried chip in the texture among the four different pretreatments. The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.

scholarly journals Protein Bread Fortification with Cumin and Caraway Seeds and by-Products Flour

2018 ◽  
Author(s):  
Bouchra Sayed Ahmad ◽  
Thierry Talou ◽  
Evita Straumite ◽  
Martins Sabovics ◽  
Zanda Kruma ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Nutritional Values ◽  
Phenolic Contents ◽  
Trolox Equivalent ◽  
Sensory Color ◽  
By Products

This study investigated the effect of protein bread fortification with 2, 4 and 6% of cumin (Cuminum cyminum) and caraway (Carum carvi) whole seeds and by-products flour, respectively. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties as well as their nutritional values. Total phenolic contents and Trolox equivalent antioxidant capacity were also analyzed. Results indicated that bread fortification shows significant effects on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that addition of cumin and caraway seeds and by-products flour can improve the antioxidant potential and overall quality of protein bread.

scholarly journals Influence of Chitosan-Based Coatings with UV Irradiation on Quality of Strawberry Fruit During Cold Storage

2019 ◽  
Vol 7 (2) ◽  
pp. 275 ◽  
Author(s):  
Erdinç Bal
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Respiration Rate ◽  
Cold Storage ◽  
Total Phenolic ◽  
Strawberry Fruit ◽  
Phenolic Contents ◽  
Total Anthocyanins ◽  
Uv C

The objective of this work was to determine the effects of UV-C and chitosan coatings, alone or in conjunction, on the quality of strawberry fruit during storage. The treated fruits were examined for weight loss, respiration rate, soluble solids content, titratable acidity, ascorbic acid contents, total anthocyanins, total phenolic contents, decay incidence and sensory analysis of strawberry fruit were investigated during cold storage 1±0.5°C and 90±5% RH for 15 days. The result showed that chitosan coating with UV-C irradiation could further reduce decay incidence of strawberry fruit, restrain increase of respiration rate and weight loss of strawberry fruit compared to other treatments. Moreover, the total anthocyanins and total phenolic contents were maintained at higher level, and the decrease of ascorbic acid was restricted during storage period. Likewise, sensory analysis results also showed the effectiveness of UV-C + chitosan treatment by retaining the quality of strawberry fruit. Control and individual UV-C treatment had similar effects on respiration rate and weight loss. The results showed that UV-C + chitosan treatment can be an effective method for enhancing the phytochemical content and delaying fruit senescence of strawberry fruit during cold storage.

scholarly journals Influence of Chitosan-Based Edible Coating on the Shelf Life and Nutritional Quality of Guava (Psidium guajava L.) Fruit in Room and Refrigerated Temperatures

2021 ◽  
Author(s):  
Areeqa Shamshad ◽  
shahzad Zafar Iqbal ◽  
Ahmad Faizal Abdull Razis ◽  
Sunusi Usman ◽  
Nada Basheir Ali ◽  
...  
Keyword(s):  
Shelf Life ◽  
Psidium Guajava ◽  
Edible Coating ◽  
Total Phenolic ◽  
Guava Fruit ◽  
Phenolic Contents ◽  
Significant Difference ◽  
Control Versus ◽  
Control Samples

Guava is a vital fruit worldwide, especially in Pakistan, and due to its nutritional value famous in each age group. Due to a very short shelf life, the marketing and export of this fruit faced severe constraints. Therefore, in the current study, edible coating of chitosan (0, 0.5, 1.0, 1.5, and 2.0%) was evaluated on postharvest shelf life when guava fruits were stored (room temperature and 4 &deg;C temperatures) for 12 days. The chitosan treated coating fruits have shown reduced total sugars and malondialdehyde levels compared to untreated control samples. However, a significant difference (p &le; 0.05) in total sugar and malondialdehyde levels exists between samples stored in m compared to refrigerated temperature (4 &deg;C). The chitosan-coated samples have shown a greater amount of vitamin C, quercetin, rutin, and total phenolic contents than control samples. However, these nutritional parameters' levels were significantly different (p &le; 0.05) in samples stored at room than samples stored at refrigerated temperature. However, the levels of crude fiber, potassium, and sodium were found statistically nonsignificant (p &ge;0.05) in control versus chitosan treated coating treatments. The findings have documented that the coatings of 1.5 and 2.0% were most effective for extension in shelf life and maintaining the nutritional attributes of guava fruit.

scholarly journals Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 199
Author(s):  
Gokcen Kahraman ◽  
Sebnem Harsa ◽  
Maria Cristina Casiraghi ◽  
Mara Lucisano ◽  
Carola Cappa
Keyword(s):  
Waste Product ◽  
Protein Digestibility ◽  
Total Phenolic ◽  
Gluten Free ◽  
Phenolic Contents ◽  
Chickpea Flour ◽  
Nutritional Characteristics ◽  
Vitro Protein

The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.

scholarly journals Changes in quality of natural orange juice pasteurised by high pressure during storage

2000 ◽  
Vol 18 (No. 5) ◽  
pp. 187-193 ◽  
Author(s):  
J. Strohalm ◽  
H. Valentová ◽  
M. Houška ◽  
P. Novotná ◽  
A. Landfeld ◽  
...  
Keyword(s):  
High Pressure ◽  
Sensory Evaluation ◽  
Orange Juice ◽  
Room Temperature ◽  
Preference Test ◽  
Quality Parameters ◽  
The Third ◽  
Heat Treated ◽  
Acceptable Quality

Natural orange juice pasteurised (pascalised) by high pressure was stored for 180 days at room temperature in dark conditions. Sensory evaluation of several quality parameters was made. At the same time the frozen and heat pasteurised parallel samples of the juice of the same origin were evaluated for comparison. The sensory evaluation consists of overall image, flavour, taste and sensorial viscosity. The instrumental evaluation of colour, pH and kinematic viscosity was made. The best overall image was received for frozen juice. The pressurised and heated samples were nearly the same as regards the flavour. The sensorial viscosity of all samples was evaluated as thin with very small differences during storage. The preference test was also made – the best quality for the test panel was received for samples of frozen juice followed by pressurised juice. The third rank was given to heat treated samples. The pressurised samples exhibited the acceptable quality for 150 days of storage at room temperature.

Improved quality of a vitamin B12-fortified ‘ready to blend’ fresh-cut mix salad with chitosan

2017 ◽  
Vol 23 (6) ◽  
pp. 513-528 ◽  
Author(s):  
Francisco Artés-Hernández ◽  
Anna Carolina Formica-Oliveira ◽  
Francisco Artés ◽  
Ginés Benito Martínez-Hernández
Keyword(s):  
Vitamin B12 ◽  
Storage Time ◽  
Daily Intake ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Chitosan Coating ◽  
Total Antioxidant ◽  
Fresh Cut ◽  
Subsequent Storage

A vitamin B12-fortified (0.25 mg L−1) chitosan (10 g L−1) coating was applied to a ready-to-blend fresh-cut salad including melon, pineapple and carrot, which was stored at 5 ℃ up to nine days. Uncoated samples were used as control while the vitamin B12 effect was compared to non-fortified chitosan-coated samples. Beverages were prepared on blending days 0, 4, 7 and 9 with subsequent storage at 5 ℃ for 0, 24 and 48 h. Physicochemical quality of fresh blended beverages was well preserved throughout storage. The chitosan coating highly reduced epiphytic microflora growth and polyphenoloxidase/peroxidase activities. No relevant variations of total phenolic contents were observed between different fresh blended beverages. However, its total antioxidant capacity reported after blending was lower as storage time of ready-to-blend samples increased. Fortified samples showed a vitamin B12 content of 8.6 µg kg−1 on processing day, ensuring 200 mL of such beverage the recommended daily intake of this vitamin. In conclusion, a ready-to-blend fruit/vegetable mix, fortified with vitamin B12, was developed with a shelf life of nine days at 5 ℃ showing the prepared beverages good quality during subsequent storage for 48 h at 5 ℃.

scholarly journals Pea Protein Nanoemulsion Effectively Stabilizes Vitamin D in Food Products: A Potential Supplementation during the COVID-19 Pandemic

Nanomaterials ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 887
Author(s):  
Yazan Akkam ◽  
Taha Rababah ◽  
Rui Costa ◽  
Ali Almajwal ◽  
Hao Feng ◽  
...  
Keyword(s):  
Vitamin D ◽  
Antioxidant Activity ◽  
Orange Juice ◽  
Descriptive Analysis ◽  
Food Products ◽  
Cow Milk ◽  
Total Phenolic ◽  
Quantitative Descriptive Analysis ◽  
Pea Protein ◽  
Phenolic Contents

Vitamin D deficiency is a global issue which has been exacerbated by the COVID-19 pandemic-related lockdowns. Fortification of food staples with vitamin D provides a solution to alleviate this problem. This research explored the use of pea protein nanoemulsion (PPN) to improve the stability of vitamin D in various food products. PPN was created using a pH-shifting and ultrasonication combined method. The physicochemical properties were studied, including particle size, foaming ability, water holding capacity, antioxidant activity, and total phenolic contents. The fortification of several food formulations (non-fat cow milk, canned orange juice, orange juice powder, banana milk, and infant formula) with vitamin D–PPN was investigated and compared to raw untreated pea protein (UPP) regarding their color, viscosity, moisture content, chemical composition, vitamin D stability, antioxidant activity, and morphology. Finally, a sensory evaluation (quantitative descriptive analysis, and consumer testing) was conducted. The results show that PPN with a size of 21.8 nm protected the vitamin D in all tested products. PPN may serve as a potential carrier and stabilizer of vitamin D in food products with minimum effects on the taste and color. Hence, PPN may serve as a green and safe method for food fortification during the COVID-19 pandemic.

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