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Front Nutr

Title:		"Changes in Physicochemical Properties, Volatile Profiles, and Antioxidant Activities of Black Apple During High-Temperature Fermentation Processing"
Author(s):		Zhu Z; Zhang Y; Wang W; Sun S; Wang J; Li X; Dai F; Jiang Y;
Address:		"Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou, China"
Journal Title:		Front Nutr
Year:		2021
Volume:		20220208
Issue:
Page Number:		794231 -
DOI:		10.3389/fnut.2021.794231
ISSN/ISBN:		2296-861X (Print) 2296-861X (Electronic) 2296-861X (Linking)
Abstract:		"Black apple is a new elaborated product obtained from whole fresh apple through fermentation at controlled high temperature (60~90 degrees C) and humidity (relative humidity of 50~90%). The appearance, color, texture, and taste of black apple changed dramatically compared with those of fresh apple. In this study, changes in the physicochemical and phytochemical properties, volatile profiles, and antioxidant capacity of apple during the fermentation process were investigated. Results showed that the browning intensity and color difference increased continuously during the whole 65-day fermentation process (p < 0.05). Sugars decreased in the whole fermentation process (p < 0.05), whereas the contents of organic acids increased first and then decreased with prolonged 35 days of fermentation (p < 0.05). Total polyphenol content of black apple showed an increase of 1.5-fold as that of fresh apple, whereas 12 common polyphenolic compounds present in fresh apple decreased dramatically in the whole fermentation process (p < 0.05). The analysis of flavor volatiles showed that high-temperature fermentation decreased the levels of alcohols and esters and resulted in the formation of furanic and pyranic compounds, which are the main products of Maillard reaction (MR). Antioxidant activities of black apple were enhanced compared with those of fresh apple, and results indicated that the enhancement of antioxidant activities was related to the polyphenols and products of MR"
Keywords:		antioxidant activity apple high-temperature fermentation processing physicochemical properties volatile profiles;
Notes:		"PubMed-not-MEDLINEZhu, Zuoyi Zhang, Yu Wang, Wei Sun, Suling Wang, Junhong Li, Xue Dai, Fen Jiang, Yunzhu eng Switzerland 2022/02/26 Front Nutr. 2022 Feb 8; 8:794231. doi: 10.3389/fnut.2021.794231. eCollection 2021"