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Acta Alimentaria
Authors:
Á. Ribárszki
,
D. Székely
,
B. Szabó-Nótin
,
B. Góczán
,
L. Friedrich
,
Q.D. Nguyen
, and
M. Máté

against many diseases such as cardiovascular diseases, cancer, asthma, lung diseases, and diabetes ( Zhu et al., 2021 ). Apple juice, especially that is not from concentrate (NFC), is one of the most popular products ( Pardo and Borges, 2020

Open access

presence of patulin in fruit juices . Food Addit. Contam. B , 3 , 114 – 119 . B rackett , R.E. & M arth , E.H. ( 1979 ): Patulin in apple juice from roadside stands in Wisconsin

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Acta Alimentaria
Authors:
S. Aguilar-Rosas
,
M. Ballinas-Casarrubias
,
L. Elias-Ogaz
,
O. Martin-Belloso
, and
E. Ortega-Rivas

Pasteurisation of apple juice by a high temperature-short time treatment (HTST) at 90 °C for 30 s was compared with a high-voltage pulsed electric field treatment (PEF). The PEF treatment was carried out using a laboratory unit set with a bipolar pulse (4 μs wide), an intensity of 35 kV cm−1, and a frequency of 1200 pulses per second (pps). Enzyme inactivation and colour changes of the treated juices were compared, using a non-treated sample as control. Enzyme residual activities of pectinmethylesterase (PME) and polyphenoloxidase (PPO), as well as the chroma index for colour, showed statistical difference between treatments. No statistical significant difference was observed for the hue colour index. PEF could be considered a feasible alternative for producing pasteurised and stable apple juice.

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The present work is focused on efficient immobilization of polygalacturonase on polyethylene matrix, followed by its application in apple juice clarification. Immobilization of polygalacturonase on activated polyethylene and its use in apple juice clarification was not reported so far. Aspergillus niger Van Tieghem (MTCC 3323) produced polygalacturonase when grown in modified Riviere’s medium containing pectin as single carbon source by fed-batch culture. The enzyme was precipitated with ethanol and purified by gel filtration chromatography (Sephacryl S-100) and immobilized onto glutaraldehyde-activated polyethylene. The method is very simple and time saving for enzyme immobilization. Various characteristics of immobilized enzyme such as optimum reaction temperature and pH, temperature and pH stability, binding kinetics, efficiency of binding, reusability and metal ion effect on immobilized enzymes were evaluated in comparison to the free enzyme. Both the free and immobilized enzyme showed maximum activity at a temperature of 45 °C and pH 4.8. Maximum binding efficiency was 38%. The immobilized enzyme was reusable for 3 cycles with 50% loss of activity after the third cycle. Twenty-four U of immobilized enzyme at 45 °C and 1 h incubation time increased the transmittance of the apple juice by about 55% at 650 nm. The immobilized enzyme can be of industrial advantage in terms of sturdiness, availability, inertness, low price, reusability and temperature stability.

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. These classes of substances provide defence mechanisms for plants against microorganisms, insects, and plant pests ( Sun et al., 2002 ). Therefore, in our research, we enriched apple juice (EPA) by adding an elderberry pomace extract rich in antioxidants

Open access
Acta Alimentaria
Authors:
V. Losó
,
A. Tóth
,
A. Gere
,
J. Heszberger
,
G. Székely
,
Z. Kókai
, and
L. Sipos

): Sensory interpretation of instrumental measurements 2: sweet and acid taste of apple juice. Postharvest Biol. Technol. , 24 , 241–250. Walker S.B. Sensory interpretation of

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The application of immobilized enzyme for catalyzing various biotransformation processes is a widely used approach at present. This work mainly focused on the immobilization of polygalacturonase from Aspergillus niger Van Tieghem (MTCC 3323) on Nylon-6 by covalent binding, keeping in view its applicability in apple juice clarification. The immobilized enzyme was characterized in terms of kinetic parameters, thermal stability and reusability. The enzyme was immobilized onto glutaraldehyde-activated Nylon-6 by covalent binding and the efficiency of immobilization was found to be 40%. The immobilization yielded a protein loading of 70 μg g −1 of Nylon-6. Immobilized enzyme showed maximum activity at a temperature of 50 °C and pH 5.0. The enzyme was stable between pH 4.0–5.5. The immobilized enzyme could be reused through 4 cycles with almost 50% retention of its original activity. It had increased thermostability over its soluble form at 25 °C and 45 °C. Kinetic parameters K m and V max were found to be 7.6 mg ml −1 and 41.66 μmol of galacturonic acid/ml/min, respectively. The immobilized enzyme when used for apple juice clarification showed about 50% increase in transmittance of apple juice at 650 nm. This increase was observed at enzyme concentration of 20 U ml −1 apple juice, temperature 50 °C and incubation time of one hour. The optimization of these factors, which affect the stability and productivity of the immobilized system, resulted in an increase in enzyme stability and the possibility of economic application of immobilized enzyme at large scale apple juice clarification.

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orchards, it is clear that malathion residues can be found in apple fruit, and then pass into the apple juice produced. Hence, we set another goal of the paper, to check whether the developed normal-phase liquid chromatography method for determination of

Open access

BahceçI, K.S. & Acar, J. (2007): Determination of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of

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Thin-layer chromatography in combination with fiber optical (diode array) scanning densitometry has been used for identification of fenitrothion in apples and fresh apple juice. The technique enabled parallel recording of chromatograms and in-situ UV-visible spectrometry in the range λ = 191–612 nm.

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