Influence of cryoconcentration on quality attributes of apple juice (Malus domestica cv. Red Fuji)
2020
Orellana Palma, Patricio | Lazo Mercado, Virgilio | Gianelli, María Pía | Hernández Yáñez, Eduard | Zúñiga, Rommy N. | Pertzold, Guillermo | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
Apple juice was subjected to centrifugal block cryoconcentration (CBCC) for three cyclesand their effect on the physicochemical properties, bioactive compounds, antioxidant activity, volatileprofile, and sensory analysis was investigated. In the final cycle, the solutes were approximatelyfour-fold of the initial condition (˜14¿Brix) and the color (¿E*˜25.0) was darker than the freshjuice, with bioactive compound concentration values close to 819 mg GAE/100 g d.m., 248 and345 mg CEQ/100 g d.m. for total polyphenol, flavonoid, and flavanol content, respectively, equivalentto a retention of over 60%.
显示更多 [+] 显示较少 [-]Patricio Orellana-Palma acknowledge the financial support of CONICYT-Chile (Comisión Nacional de Investigación Científica y Tecnológica) through the FONDECYT Postdoctoral Grant 2019 (Folio 3190420).
显示更多 [+] 显示较少 [-]Postprint (published version)
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