Journal Article10.1111/J.1365-2621.1986.TB11143.X
Clarified Natural Apple Juice: Production and Storage Stability of Juice and Concentrate
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TL;DR: In this paper, the authors show that Red Delicious apple mash juice was faintly pink due to extracted skin anthocyanins and the 70° Brix concentrate prepared from the juice was ruby red.
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Abstract: Thermal treatment (90°C, 20 sec) of Red Delicious apple mashes followed by Pectinase (0.02%;v/w), centrifugation, bentoniting and filtration resulted in a clear natural apple juice. Whole apple mash juice was faintly pink due to extracted skin anthocyanins and the 70° Brix concentrate prepared from the juice was ruby red. Pink juice browned extensively over 648 hr storage at 37°C and browning was associated with development of an absorption maximum at 446 nm. The ruby red concentrate stored at 37°C, turned orange (167 hr) darkening to brown (648 hr) and gave visible spectral scan typical of Maillard browning development.
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Citations
Kinetic models for colour changes in pear puree during heating at relatively high temperatures.
TL;DR: In this article, the effect of thermal treatments on 11°Brix pear puree was studied at temperatures from 80°C to 98°C, and a two-stage mechanism was applied to the changes in colour difference and a *.
219
Colour changes in concentrated fruit pulp during heating at high temperatures
TL;DR: In this article, the color change in concentrated apple, peach and plum pulp due to extended heat treatment was investigated and the analysis of data concerning the rate of colour deterioration in concentrated fruit pulps as a function of temperature suggests that more that one mechanism is involved.
192
Kinetic models of non-enzymatic browning in apple puree
TL;DR: In this paper, the effects of thermal treatments on 11∞Brix apple puree were studied at temperatures from 80 to 98∞C. Color changes (measured by reflectance spectroscopy, colour difference, L*, a* and b* and the evolution of 5-hydroxymethylfurfural (HMF) and sugars (hexoses and sucrose) were used to evaluate nonenzymatic browning.
The effect of hydrocolloids on the stability and viscosity of cloudy apple juices
TL;DR: The influence of xanthan gum (XG) and carboxymethylcellulose (CMC) on the colloidal stability of cloudy apple juice has been studied in this paper.
119
Opalescent and cloudy fruit juices: formation and particle stability.
TL;DR: Fine particulate is shown to be the true stable cloud and to contain considerable protein, carbohydrate, and lipid components and often, tannin is present as well.
102
References
Polyphenol oxidase and peroxidase in fruits and vegetables.
TL;DR: Results of biochemical research including catalytic properties, substrate specificity, susceptibility towards pH and temperature, action of inhibitors, isolation, purification, and characteristics of the enzymes are given, with special emphasis on recent achievements based on high resolution separation and isoenzyme techniques.
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Nonenzymatic Browning in Pear Juice Concentrate at Elevated Temperatures
T. Beveridge,J.E. Harrison +1 more
TL;DR: The effect of temperature and soluble solids (°Brix) on nonenzymatic browning in pear juice concentrate was determined by following absorbance at 420 nm (A420) over the temperature range of 50-80°C as discussed by the authors.
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Inactivation of bartlett pear polyphenol oxidase with heat in the presence of ascorbic acid
TL;DR: A light colored pear juice was prepared by the use of ascorbic acid to retard browning while the pulp or juice was heated to inactivate the polyphenol oxidase (EC 1.14.18.1, monophenol monooxygenase) as mentioned in this paper.
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