Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization

Junjie Yi; Biniam Kebede; Kristiani Kristiani; Tara Grauwet; Ann Van Loey; Marc Hendrickx

doi:10.1016/j.foodchem.2017.12.088

Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization

Food Chem. 2018 May 30:249:202-212. doi: 10.1016/j.foodchem.2017.12.088. Epub 2017 Dec 29.

Authors

Junjie Yi¹, Biniam Kebede², Kristiani Kristiani³, Tara Grauwet⁴, Ann Van Loey⁵, Marc Hendrickx⁶

Affiliations

¹ Laboratory of Food Technology, Department of Microbial and Molecular Sysems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium. Electronic address: junjie.yi@kuleuven.be.
² Laboratory of Food Technology, Department of Microbial and Molecular Sysems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium; Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. Electronic address: biniam.kebede@otago.ac.nz.
³ Laboratory of Food Technology, Department of Microbial and Molecular Sysems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium.
⁴ Laboratory of Food Technology, Department of Microbial and Molecular Sysems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium. Electronic address: tara.grauwet@kuleuven.be.
⁵ Laboratory of Food Technology, Department of Microbial and Molecular Sysems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium. Electronic address: ann.vanloey@kuleuven.be.
⁶ Laboratory of Food Technology, Department of Microbial and Molecular Sysems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium. Electronic address: marceg.hendrickx@kuleuven.be.

PMID: 29407925
DOI: 10.1016/j.foodchem.2017.12.088

Abstract

Cloud loss, enzymatic browning, and flavor changes are important quality defects of cloudy fruit juices determining consumer acceptability. The development of clean label options to overcome such quality problems is currently of high interest. Therefore, this study investigated the effect of kiwifruit puree (clean label ingredient) and high pressure homogenization on quality changes of cloudy apple juice using a multivariate approach. The use of kiwifruit puree addition and high pressure homogenization resulted in a juice with improved uniformity and cloud stability by reducing particle size and increasing viscosity and yield stress (p < 0.01). Furthermore, kiwifruit puree addition reduced enzymatic browning (ΔE^∗ < 3), due to the increased ascorbic acid and contributed to a more saturated and bright yellow color, a better taste balance, and a more fruity aroma of juice. This work demonstrates that clean label options to control quality degradation of cloudy fruit juice might offer new opportunities.

Keywords: Ascorbic acid (PubChem CID: 54670067); Citric acid (PubChem CID: 311); Clean label; Cloudy apple juice; Dehydroascorbic acid (PubChem CID: 440667); Fructose (PubChem CID: 5984); Glucose (PubChem CID: 79025); High pressure homogenization; Kiwifruit puree; Malic acid (PubChem CID: 525); Quality control; Quinic acid (PubChem CID: 6508); Sucrose (PubChem CID: 5988).

Publication types

Evaluation Study

MeSH terms

Actinidia / chemistry*
Color
Flavoring Agents / analysis
Food Handling / methods*
Fruit / chemistry
Fruit and Vegetable Juices / analysis*
Malus / chemistry*
Odorants / analysis
Quality Control

Substances

Flavoring Agents