Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional · 2017 · Unclear · Insufficient evidence

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UnclearInsufficient evidencePaper 2876

Study snapshot

PublicationFood science and technology international = Ciencia y tecnologia de los alimentos internacional · 2017

Study typeother

Reported directionUnclear

Evidence ratingInsufficient

Abstract

Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices' antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice.

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AI evidence extraction

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Study typeother

Effect directionunclear

PopulationNot supplied

Sample sizeNot supplied

Exposure169 µs treatment time; 60 pulses

Evidence strengthInsufficientConfidence: 74% · Peer reviewed: yes

Main findings

Royal Gala apple juice processed by thermosonication, pulsed electric field (24.8 kV/cm; 60 pulses; 169 µs; 53.8 ℃) or heat (75 ℃, 20 min) was assessed for quality and stability during 30 days of storage at 3 ℃ and 20 ℃. Thermosonication and pulsed electric field juices differed in taste from thermally treated juice; pH and soluble solids remained constant and fermentation was not observed except for pulsed electric field juice stored at room temperature. Antioxidant activity increased with thermosonication (86 to 103%), was retained after pulsed electric field, and decreased after thermal processing (to 67%); polyphenoloxidase did not reactivate during storage, and color difference increased during storage but did not differ between methods after storage.

Outcomes measured

sensory attributes
polyphenoloxidase activity
antioxidant activity
total color difference
pH
soluble solids
fermentation/spoilage stability during storage

View raw extracted JSON

{
  "study_type": "other",
  "exposure": {
    "band": null,
    "source": "pulsed electric field (food processing)",
    "frequency_mhz": null,
    "sar_wkg": null,
    "duration": "169 µs treatment time; 60 pulses"
  },
  "population": null,
  "sample_size": null,
  "outcomes": [
    "sensory attributes",
    "polyphenoloxidase activity",
    "antioxidant activity",
    "total color difference",
    "pH",
    "soluble solids",
    "fermentation/spoilage stability during storage"
  ],
  "main_findings": "Royal Gala apple juice processed by thermosonication, pulsed electric field (24.8 kV/cm; 60 pulses; 169 µs; 53.8 ℃) or heat (75 ℃, 20 min) was assessed for quality and stability during 30 days of storage at 3 ℃ and 20 ℃. Thermosonication and pulsed electric field juices differed in taste from thermally treated juice; pH and soluble solids remained constant and fermentation was not observed except for pulsed electric field juice stored at room temperature. Antioxidant activity increased with thermosonication (86 to 103%), was retained after pulsed electric field, and decreased after thermal processing (to 67%); polyphenoloxidase did not reactivate during storage, and color difference increased during storage but did not differ between methods after storage.",
  "effect_direction": "unclear",
  "limitations": [],
  "evidence_strength": "insufficient",
  "confidence": 0.74,
  "peer_reviewed_likely": "yes",
  "keywords": [
    "apple juice",
    "thermosonication",
    "pulsed electric field",
    "thermal processing",
    "polyphenoloxidase",
    "antioxidant activity",
    "color difference",
    "sensory analysis",
    "storage stability"
  ],
  "suggested_hubs": []
}

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AI-extracted fields are generated from the abstract and metadata and may be incomplete or incorrect. This material is for informational purposes and is not medical advice.

Identifiers and source

DOI: 10.1177/1082013216685484
PubMed: 28359205

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