Clarification Effects of Chitosan on Apple Fruit Juice

Chitosan is a good flocculant. The paper deals with the clarification of apple juice by means of chitosan. The results showed that the transmittance was over 97 % and soluble solid content was stable basically , under the technological condition of chitosan of 0. 5 -1. 2 g L-1, temperature of 45 - 55℃ and pH 4.5. After the orthogonal trial, the optimum technological conditions of apple juice clarification by using chitosan were 0.3 g L-1 chitosan, 45℃ and pH 4. 5. The research of the apple juice clarification with chitosan made a basis of the application of chitosan and provided the theoretical basis for the clarification of apple juice with chitosan.

Research on the Production Process of Apple Clear Juice Beverage

[Objective] The study aimed to determine the formula and production process of apple clear juice beverage. [Method] Concentrated apple juice was used as the raw material in this experiment, apple clear juice beverage was produced through dilution, blending, color protection, sterilization and other key processes. By using orthogonal test, the best formula of the apple clear juice beverage was determined, and then the color protection effects of three color protection agents Cys, NaHSO3 and Vc on the apple clear juice beverage were compared. [ Result] The best formula of the apple clear juice beverage was composed of 0.15% citric acid, 0.20% sodium citrate, 0.06% tannic acid, 6% white sugar and 16% concentrated apple juice. Besides, there was a big difference among the three kinds of color protection agents （ Cys, NaHSO3 and Vc ） in the color protection effects on the apple clear juice beverage. Considering the quality safety of the product, 0.60% Vc was chosen as the best color protection a.clent. I- Conclusionl The research could provide theoretical references for using concentrated aDDle juice to produce aDDle clear iuice beveraae.

Improvement of Cashew Apple Juice (<i>Anacardium occidentale</i>L.) by Association with Passion Fruit Juice (<i>Passiflora edulis</i>)

Despite many advantages, the many technologies studied to eliminate astringency from cashew apple juice are not all accessible and not adopted by processors due to the lack of financial means to access these sophisticated technologies. Thus, the formulation of mixed juice based on cashew apple juice and passion fruit juice has proved to be a way of adding value to the cashew apple, a co-product of the production of the nut. After the formulation of the mixed juice in different proportions and the sensory evaluation, it appears that the juice of formulation E is more appreciated by the tasters. Indeed, this juice has preferred sensory characteristics in terms of color (6.90), flavor (5.47), odor (6.42), settling (6.28) and overall acceptance (6.53). These characteristics are similar to those of passion fruit juice in terms of color, odor, and overall acceptance, where the latter obtained scores of 6.94, 7.17 and 6.00 respectively;and also, to those of cashew apple juice in terms of flavor and decanting, where the latter obtained scores of 5.19 and 6.14 respectively. Therefore, the addition of passion fruit juice to cashew apple juice results in a new product that is more appreciated when mixed with proportions of 90 mL of passion fruit juice and 10 mL of cashew apple juice. For example, passion fruit juice, due to its color, flavor, and odor, has helped reduce the pronounced astringency of raw cashew apple juice. Ultimately, formulation E is recommended to improve the organoleptic value of cashew apple juice.

Reduction of Patulin Content in Apple Juice Using Activated Carbone

The mycotoxin, patulin （4-hydroxy-4H-furo [3, 2c] pyran-2 [6H]-one）, is produced by a number of fungi common to fruit and vegetable-based products, most notably apples. Patulin contamination within apple products poses a serious health risk to consumers. Studies done on laboratory animals have demonstrated that patulin has a broad spectrum of toxicity, including mutagen city and carcinogenicity. The aim of the experiment was studying influence of selectively acting activated carbon powder--Ercarbon SH （Erbsloh, Germany） which is special produced for lowering HMF （hydroxy methyl furfural）, on reduction of patulin content in clear apple juice. Industrial apple row material with some damaged parts was pressed, juice was pasteurized at 95 ℃ during 2 min. After cooling on 55 ℃, enzymatic treated and clarified juice were filtered by 0.45 [am pore sizes membrane filter, Apple clear juice sample was divided for five parts. The samples of apple juice were diluted to 11.5° Brix and contacted with concentrations of 2, 2.5, 3 and 3.5 g/L activated carbon powder for 30 min. After filtration in the experimental samples, putulin was quantitatively determined by HPLC （high performance liquid chromatography with UV） detector at 276 nm. The research revealed that the best results were achieved by treatment with activated carbon in its powder form at concentration of 2.5 g/L with 30 min contact time.

Microbiological, Physico-Chemical and Organoleptic Parameters of Apple Juice, Processed by Shungite

This paper is dedicated to results of studying microbiological, physico-chemical and organoleptical parameters of apple juice processed by shungite. Shungite is a natural mineral which has special structural composition, characterized by the existence of fullerenes and nanotubes. This paper explains the methods applied by the authors to prepare shungite for experimental research, to process apple juice by adsorbent, to determine the quantity of microorganisms in juice after it interacted with shungite, weight percentage of dissolvable dry solids, active acidity and quality parameters. In juice, processed by shungite, bacteria, fungi and yeast were detected. The authors made a comparison between microbial population in juice before and after its interaction with shungite. The paper refers to method under which shungite adsorbs bacteria, fungi and yeasts. The authors presented the results of studying dry solids content, active acidity of apple juice, processed by shungite at various temperatures and conducted assessment of apple juice quality after its interaction with sorbent. Through their research, the authors established rational parameters of apple juice processed by shungite under which the maximum reduction of microbial insemination is reached. The research proved that after apple juice interacts with shungite, its dry solids content and active acidity level remain unchanged. This paper confirmed high quality parameters of apple juice processed by shungite. Taking into account the obtained results, the authors concluded that use of shungite to process apple juice does not require expensive equipment, complex maintenance of the processing procedure, which reduce the cost value of a manufactured product.

Anatomical Study on the Multi-Ovule Development and Abortion of Hanfu Apple

The terminal flower buds of 6-yr-old Hanfu apple were used to study the ovule development, ovular characteristics, cell death of abortive ovules, and dynamic change of starch grain quantity in the embryo sac with paraffin slices and terminal deoxynucleotidyl transferase-mediated fluorescein deoxyuridine triphosphate nick-end labeling （TUNEL） system. Four anatropous ovules in each ventricle could be observed before flowering. With the developing of floral organ, the bulk of normal ovules enlarged in each ventricle, the mature embryo sac differentiated into nucellus, and the egg cell developed into zygote by double fertilization. A large number of starch grains were observed during pollen tube growth and double fertilization, which guaranteed basic nutrient supply in the normal development of ovules. Moreover, abortion phenomenon of runtish ovules emerged at the stages of mature embryo sac, double fertilization and zygote development. The abortion characteristics included deformity of ovule development, degradation of nucellus tissue, separation between funiculus and ovule, abnormality of four-nucleate embryo sac, as well as development interruption of mature embryo sac. TUNEL analysis proved that ovule abortion was programmed cell death.

Chemopreventive effect of apple and berry fruits against colon cancer

Colon cancer arises due to the conversion of precancerous polyps(benign)found in the inner lining of the colon.Prevention is better than cure,and this is very true with respect to colon cancer.Various epidemiologic studies have linked colorectal cancer with food intake.Apple and berry juices are widely consumed among various ethnicities because of their nutritious values.In this review article,chemopreventive effects of these fruit juices against colon cancer are discussed.Studies dealing with bioavailability,in vitro and in vivo effects of apple and berry juices are emphasized in this article.A thorough literature survey indicated that various phenolic phytochemicals present in these fruit juices have the innate potential to inhibit colon cancer cell lines.This review proposes the need for more preclinical evidence for the effects of fruit juices against different colon cancer cells,and also strives to facilitate clinical studies using these juices in humans in large trials.The conclusion of the review is that these apple and berry juices will be possible candidates in the campaign against colon cancer.

Physicochemical, Biochemical and Antioxidant Potential Characterisation of Cashew Apple (Anacardium occidentale L.) from the Agro-Ecological Zone of Casamance (Senegal)

In Africa, the number of undernourished people is increasing at an alarming rate. However, fruits play an important role in humans, especially as a source of vitamins and minerals. In Senegal, there is research on the nut, but no attention given to the cashew apple. The present study contributes to the evaluation of the physicochemical and biochemical properties of cashew apple juice from the eco-geographical area of Casamance, in southern Senegal. The plant material consists of cashew apples collected in June 2021 from 120 cashew trees. Three batches were constituted for this purpose, taking into account the colour of the apples (red, yellow, and orange). AFNOR standardised methods were used for the physicochemical and biochemical characterisation of cashew apple juice. The dry extract, dry matter, and ash content of the red, yellow, and orange varieties ranged from 14 to 14.70 &deg;Brix;12.96% to 14.17%, and 0.24 to 0.35 g/100g respectively. The multivariate analysis of variance by permutation allowed us to identify two groups of cashew apples. The first group, consisting of orange cashew apples, had the best nutritional quality and was very rich in total minerals (0.35 g/100g) and reducing sugars (18.69 mg/100g). The second group, made up of red and yellow apples, is particularly rich in protein (0.52 g/100ml) and antioxidants (43.28% in IP). Antioxidant power is positively correlated with total phenolic content (r = 0.99). Cashew co-products have a high nutritional value and a considerable economic issue.

干酪乳杆菌清除苹果汁展青霉素对苹果汁品质的影响

目的:本课题组前期筛选到一株可以高效清除苹果汁中展青霉素的干酪乳杆菌Lactobacillus casei YZU01。本文主要研究L.casei YZU01清除苹果汁展青霉素过程中对苹果汁品质的影响。方法:以未添加和添加展青霉素的苹果汁作为对照,分别利用高效液相色谱法、p H计检测法、紫外分光光度法、比色法检测L.casei YZU01降解苹果汁展青霉素过程中苹果汁的有机酸(柠檬酸、酒石酸、富马酸、乙酸和L-苹果酸)和糖含量(葡萄糖和半乳糖)、酸度、非酶褐变指数和透光率、色度等苹果风味和品质相关指标。结果:L.casei YZU01清除苹果汁展青霉素过程中,苹果汁柠檬酸、酒石酸、富马酸和乙酸的含量增多,L-苹果酸、葡萄糖和半乳糖的含量减少,柠檬酸含量从0.18 g/kg上升至2.11 g/kg,酒石酸含量从2.3 g/kg上升至3.4 g/kg,富马酸含量从0.12 g/kg上升至0.15 g/kg,乙酸含量从0.00 g/kg上升至0.66 g/kg,L-苹果酸含量从7.31 g/kg下降至5.26 g/kg,葡萄糖含量从38.59 g/kg下降至1.59 g/kg,半乳糖含量从67.55 g/kg下降至28.37 g/kg。尽管干酪乳杆菌处理后苹果汁糖酸含量发生变化,但苹果汁酸度变化不大。干酪乳杆菌在清除展青霉素的过程中不会引起非酶促褐变反应,不会对色泽产生不良影响,但是会引起透光率的波动。在降解72 h后,干酪乳杆菌对苹果汁色度指标L^(*)值、b^(*)值的影响很小,而使a^(*)值稍稍增大,代表苹果汁绿色变浅。综上所述,干酪乳杆菌清除展青霉素的过程中对苹果汁糖和酸含量产生一定的影响,不会产生非酶褐变反应,对苹果汁色度影响较小。

苹果汁发酵用乳酸菌WFC 414和WFC502的筛选·鉴定与评价

以泡菜为原料分离和筛选苹果汁中具有优良发酵潜力的乳酸菌(lactic acid bacteria,LAB)菌株,采用形态学、生理学和遗传学对LAB菌株进行鉴定,并评价其在模拟胃肠环境中的生存能力和发酵性能。结果表明:从泡菜中筛选的2株菌株为副干酪乳杆菌(Lactobacillus paracasei WFC 414)和植物乳杆菌(Lactobacillus plantarum WFC 502);WFC 414和WFC 502在苹果汁中发酵48 h其活菌数分别达到8.81和9.33 log CFU/mL;2种菌株在模拟胃液(2 h)和肠液(4 h)中,其存活率分别达到92.0%、95.0%和80.7%、83.6%。在4 d的乳酸发酵过程中,WFC 414和WFC 502降低了苹果汁中可溶性糖和苹果酸的含量,产生了大量的乳酸(分别为3.48、5.94 mg/mL)。发酵苹果汁挥发性香气成分改变,酯类和醛类减少,醇类、酸类和酮类的含量升高,增加了果汁的甜香、果香、花香味。试验筛选的乳酸菌WFC 414和WFC 502在发酵果汁行业有很好的应用潜力。

高浓度CO_(2)胁迫预处理与电子束辐照对NFC苹果汁品质的影响

单一加工技术难以达到保持非浓缩还原(NFC)果汁营养和风味、降低褐变及杀菌的多重要求,为研究CO_(2)胁迫预处理与非热杀菌联合处理对NFC苹果汁品质的影响,本研究在苹果榨汁前采用50%CO_(2)胁迫处理,榨汁后分别用电子束辐照、巴氏杀菌两种杀菌方法,探究不同胁迫预处理强度、胁迫预处理与不同杀菌方法联合对NFC果汁感官品质、营养品质及抑菌效果的影响。结果表明:50%CO_(2)胁迫处理苹果显著提高果汁总酚含量、抗氧化活性、VC含量(P<0.05),贮藏48 h时,胁迫60 min组苹果汁总酚含量和总抗氧化能力分别是对照组的118.7%和104%;且CO_(2)胁迫处理60 min显著降低NFC果汁褐变度(P<0.05)。2 kGy辐照组、4 kGy辐照组褐变度显著低于对照组、巴氏杀菌组(P<0.05),且较好地保持了果汁酚类物质及香气,其中4 kGy辐照处理效果更好。2 kGy、4 kGy电子束辐照组与对照组相比抑菌效果显著(P<0.05),均达到国家标准要求。榨汁前采用50%浓度CO_(2)胁迫预处理60 min,结合4 kGy电子束辐照灭菌可作为一种新型NFC苹果汁加工技术。

非浓缩还原苹果汁贮藏期颗粒稳定性与果胶结构相关性研究

非浓缩还原(NFC)苹果汁因保留了原果新鲜风味、富含天然营养功能物质而深受消费者喜爱。NFC苹果汁难以保持稳定性,其感官和营养品质较差,而果胶是影响NFC苹果汁混浊稳定性的主要成分之一。为探究NFC苹果汁的颗粒稳定性,本研究选取5种典型品种制备NFC苹果汁,监测其在4、25℃下贮藏期间的物化特性变化,分析其颗粒稳定性与果胶组分、结构、理化性质的相关性。结果表明,NFC苹果汁的浊度、粒径、Zeta电位等稳定性指标以及果胶分子量(Mw)、甲酯化度(DM)、半乳糖醛酸(GalA)含量、单糖组分等果胶理化性质因原料品种而异;与贮藏初期相比,NFC苹果汁物化指标在4℃贮藏温度下的变化幅度低于25℃贮藏温度,果胶Mw分别下降了52%~90%(4℃)和67%~94%(25℃),DM分别下降了5%~9%(4℃)和8%~12%(25℃),GalA含量分别下降了7%~27%(4℃)和10%~38%(25℃)。相关性分析表明,NFC苹果汁Zeta电位与果胶Mw、表面积平均粒径D[3,2]与GalA含量呈极显著负相关(P<0.01),DM与GalA含量呈极显著正相关(P<0.01)。综上,NFC苹果汁颗粒稳定性与果胶组分、结构及其变化密切相关。本研究结果可为提升NFC苹果汁品质提供理论参考。

浓缩苹果汁中嗜酸耐热菌的分离鉴定及菌群特性研究

为了解和控制浓缩苹果汁中的嗜酸耐热菌,从胀袋浓缩苹果汁中筛选、分离、纯化得到了1株嗜酸耐热菌,并进行菌种鉴定及特性研究。通过菌落形态、显微形态和16S rDNA基因测序以及建立系统发育树分析,初步确定该分离菌与Aiyclobacillus acidoterrestris ATCC 49025标准菌同源度>99.51%,确定该分离菌为酸土脂环酸芽孢杆菌(A.acidoterrestris)。通过热和酸碱处理考察该菌株的热稳定性和酸碱稳定性,在单因素试验的基础上进行正交试验。结果表明,在最优灭菌参数为pH 6.0,105℃热处理20 min的条件下,平板生长菌落数为0,说明该提取条件具有较好的合理性和可靠性,为浓缩苹果汁中嗜酸耐热菌的控制提供了理论依据。

低热量非浓缩还原澳洲青苹雪梨复合果汁配方优化

利用响应面法对低热量非浓缩还原澳洲青苹雪梨复合果汁(以下简称NFC复合果汁)配方进行优化,建立了物料配比、木糖醇添加量、亚麻籽胶添加量与产品感官评分的数学模型,用建立的数学模型对NFC复合果汁最优配方进行预测,确定了最佳的产品配方,即澳洲青苹与雪梨复配比例1∶0.65、木糖醇添加量2%和亚麻籽胶添加量0.061%。该NFC复合果汁弥补了我国营养型、复合型和功能型等新型果蔬汁产业技术开发不足的现状,更对NFC果汁市场提供新的产品类型,对满足消费者健康营养低热量的需求具有重要意义。

沿面放电等离子体灭活苹果汁中耐高渗酵母的模型

目的:建立沿面放电等离子体灭活苹果汁中耐高渗酵母(Zygosaccharomyces rouxii)的计算模型,用于预测酵母的失活过程。方法:以Z.rouxii LB作为目标菌株,利用数值仿真软件COMSOL Multiphysics建立沿面放电等离子体模型,研究在不同放电电压、气泡大小和不同处理量条件下沿面放电等离子体灭活苹果果汁中Z.rouxii的效果,并对此模型进行验证实验。结果表明:沿面放电等离子体能够有效地灭活苹果汁中的Z.rouxii,反应速率系数随初始菌液浓度的增加而减小,放电电压升高会使灭活酵母所用时间缩短。气泡尺寸变化对Z.rouxii LB灭活效果影响不显著,处理量增加使灭活时间延长。模型模拟数据与实验数据相吻合,可用于等离子体技术在食品工业中的放大与改进。

喷施硼酸和生物免疫膜对寒富苹果外观品质的影响

以寒富苹果为试验材料,研究了喷施硼酸液和“果亮生物免疫膜”液对果实色泽和光洁度的影响。结果表明,喷施硼酸液和“果亮生物免疫膜”液均可提高果皮色差指数(CCI)、花青素含量、类黄酮含量、总酚含量、蜡质含量、苯丙氨酸解氨酶(PAL)活性、可溶性糖含量、可溶性固形物含量和单果重等参数,喷施硼酸液对果皮花青素含量、矢车菊-3-半乳糖苷含量和PAL活性的影响更显著。综上所述,与套袋和对照相比,喷施硼酸液和“果亮生物免疫膜”液均可以提升寒富果实外观品质。试验结果对探索苹果无袋栽培有借鉴意义。

基于不同杀菌方式的杜仲籽油-苹果汁复合饮料贮藏稳定性评价

分别采用热处理和低温等离子体处理对杜仲籽油-苹果汁复合饮料进行杀菌,在20℃、30℃和40℃贮藏温度下,定期测定两种杀菌方式复合饮料的感官评分、菌落总数、理化性质、抗氧化能力、粒径等品质指标,研究复合饮料在贮藏期间的品质变化,并以感官评分为指标对比分析化学反应动力学模型和Q10模型对复合饮料货架期的预测效果。结果表明:两种杀菌方式复合饮料的菌落总数均未检出,但其品质均有不同程度的降低,其中低温等离子体处理复合饮料的劣变速度低于热处理复合饮料,且表现出更高的稳定性;化学反应动力学模型能提供更稳定的预测精度,利用此模型预测4℃贮藏温度下,热处理和低温等离子体处理复合饮料的货架期分别为137.52 d和191.57 d。低温等离子体处理更有利于保持杜仲籽油-苹果汁复合饮料的感官品质和营养价值,并使其获得更长的货架期。

基于HS-SPME-GC-MS和PCA分析野生红豆越橘与苹果汁最佳混酿比例的研究

以野生红豆越橘和苹果汁为原料,研究两者不同混酿比例对野生红豆越橘混酿果酒理化指标、香气成分和感官特性的影响。采用顶空固相微萃取-气质联用(HS-SPME-GC-MS)和主成分分析(PCA)方法对不同混酿比例的野生红豆越橘果酒进行香气成分分析。结果表明:9种样品中共检测出154种香气成分,其中共有成分17种,醇类、酯类是野生红豆越橘果酒香气的重要组成部分。主成分分析结果显示,9种样品中共提取出8个主成分,其中第一主成分共45种,贡献率为36.935%,第一主成分包括大马士酮、癸酸、苯乙酮等。感官评价结果显示,野生红豆越橘与苹果汁体积比例为4∶6的酒样感官评分最高,为90分,酒体口感清爽,醇香浓郁,典型性强。由此可知,野生红豆越橘与苹果汁体积比为4∶6的酒样能完全发酵,野生红豆越橘与苹果果香平衡协调,其他比例混酿果酒醇类或酸类较高,香气复杂,口感粗糙。

Cider May Be Healthier than Clear Apple Juice

苹果一直被人们排在健康食品的第一位,俗话说“每天一苹果,医生远离我。”那么苹果汁是否具有同样的效果呢?根据研究人员的分析,透明清澈的苹果汁对人体的益处其实还没有含一些果肉成分的浑浊果汁好呢,因为光其含有的抗氧化剂,就是经过过滤加工后的清澈果汁的五倍。

石墨化碳黑净化柱结合HPLC-PDA和LC-MS/MS快速检测苹果汁中展青霉素

基于石墨化碳黑材料制备了一种固相萃取柱(GCB柱),结合高效液相色谱-二极管阵列检测法(HPLC-PDA)和液相色谱-串联质谱法(LC-MS/MS)评估了GCB柱和4种商业化固相萃取柱(Retain AX PAX、MAX和HLB)的净化效果,并对澄清型苹果汁中影响展青霉素准确定量的杂质进行了分析。结果发现,苹果汁经上述5种净化柱净化后,大大降低了杂质干扰,色谱图、信噪比和基质效应显著改善。其中,GCB净化为HPLC-PDA分析提供了理想的色谱图,为LC-MS/MS分析提供了可接受的基质效应(-14%)、优于HLB净化的色谱图以及与Retain AX净化相当的信噪比。建立的稳定同位素稀释-液相色谱-串联质谱法(SIDA-LC-MS/MS)可以克服基质效应和净化损失对检测结果准确性的影响。采用HPLC-PDA和SIDALC-MS/MS分析时,GCB净化比HLB净化的方法更灵敏;MAX、HLB和GCB净化均能得到较好的回收率(82%~102%)和较小的相对标准偏差(≤9%)。所开发的GCB净化方法仅需上样和洗脱2步,且在重力作用下过柱仅需10 min,比其他固相萃取净化更简单快捷,净化能力良好。实际样品经GCB柱净化和HPLC-PDA、SIDA-LC-MS/MS分别分析,展青霉素的平均含量为34μg·kg-1。GCB柱较好的净化效果和较低的使用成本将有助于其在展青霉素常规检测中的广泛应用。