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Food Chem

Title:		The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage
Author(s):		Yi J; Kebede B; Kristiani K; Buve C; Van Loey A; Grauwet T; Hendrickx M;
Address:		"Laboratory of Food Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium. Electronic address: junjie.yi@kuleuven.be. Laboratory of Food Technology, Department of Microbial and Molecular Systems (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. Laboratory of Food Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium. Electronic address: kristiani7192@gmail.com. Laboratory of Food Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium. Electronic address: carolien.buve@kuleuven.be. Laboratory of Food Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium. Electronic address: ann.vanloey@kuleuven.be. Laboratory of Food Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium. Electronic address: tara.grauwet@kuleuven.be. Laboratory of Food Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium. Electronic address: marceg.hendrickx@kuleuven.be"
Journal Title:		Food Chem
Year:		2018
Volume:		20180212
Issue:
Page Number:		197 - 208
DOI:		10.1016/j.foodchem.2018.02.052
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"In the fruit juice industry, high pressure (HP) processing has become a commercial success. However, enzymatic browning, cloud loss, and flavor changes during storage remain challenges. The aim of this study is to combine kiwifruit puree and HP pasteurization (600?ª+MPa/3?ª+min) to stabilize cloudy apple juice during storage at 4?ª+ degrees C. A wide range of targeted and untargeted quality characteristics was evaluated using a multivariate approach. Due to high ascorbic acid content and high viscosity, kiwifruit puree allowed to prevent enzymatic browning and phase separation of an apple-kiwifruit mixed juice. Besides, no clear changes in organic acids, viscosity, and particle size distribution were detected in mixed juice during storage. Sucrose of apple and mixed juices decreased with glucose and fructose increasing during storage. The volatile changes of both juices behaved similar, mainly esters being degraded. Sensory evaluation demonstrated consumer preferred the aroma of mixed juice compared to apple juice"
Keywords:		Actinidia/*chemistry Adult Ascorbic Acid Food Storage/*methods Fruit/chemistry *Fruit and Vegetable Juices/analysis Glucose/analysis Humans *Malus/chemistry Middle Aged Multivariate Analysis Pasteurization Pressure Sucrose/analysis Viscosity Volatile Orga;
Notes:		"MedlineYi, Junjie Kebede, Biniam Kristiani, Kristiani Buve, Carolien Van Loey, Ann Grauwet, Tara Hendrickx, Marc eng England 2018/03/25 Food Chem. 2018 Jul 30; 255:197-208. doi: 10.1016/j.foodchem.2018.02.052. Epub 2018 Feb 12"