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Stabilization of cloudy apple juice by adding ecologically obtained extract of residual apples

Journal Contribution - Journal Article

In this study, the development of an apple derived extract was put forward as a possible valorization of “rebu” fruit, also known as lost fruit. From nine Belgian apple varieties, extracts were made of lost fruit, fruit which is not picked at harvest time, in ecologically responsible ways. The extraction of phenolic compounds was performed by ultrasonic and enzyme assisted extraction on the nine apple varieties. Compared to extracts prepared with enzymes, ultrasound treatments significantly increased the average amount of polyphenols (p < 0.005) and the measured antioxidative capacity (p < 0.005). The extract from Jonagold, the most common apple variety, showed a high amount of polyphenols and was used to stabilize a fresh cloudy apple juice. The selected extract was added to the apple juice to achieve better stability by repairing the level of polyphenols present. High-quality cloudy apple juice was produced as food model to determine the influence of the added extract on the stability without the use of oxidation inhibiting additives. The juice was opened and then stored in the presence of air in the headspace at 4 °C for 9 days to assess the physical–chemical stability, nutritional content and microbiological stability. Findings of the present study suggest an improved quality of enriched juice correlated with an increased stability found during storage.
Journal: European food research and technology
ISSN: 1438-2377
Issue: 5
Volume: 247
Pages: 1209 - 1219
Publication year:2021