Laboratory of Food Technology, Department of Microbial and Molecular Sysems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, Heverlee 3001, Belgium.
Laboratory of Food Technology, Department of Microbial and Molecular Sysems (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.
Food Chem. 2018 May 30;249:202-212. doi: 10.1016/j.foodchem.2017.12.088. Epub 2017 Dec 29.
Cloud loss, enzymatic browning, and flavor changes are important quality defects of cloudy fruit juices determining consumer acceptability. The development of clean label options to overcome such quality problems is currently of high interest. Therefore, this study investigated the effect of kiwifruit puree (clean label ingredient) and high pressure homogenization on quality changes of cloudy apple juice using a multivariate approach. The use of kiwifruit puree addition and high pressure homogenization resulted in a juice with improved uniformity and cloud stability by reducing particle size and increasing viscosity and yield stress (p < 0.01). Furthermore, kiwifruit puree addition reduced enzymatic browning (ΔE < 3), due to the increased ascorbic acid and contributed to a more saturated and bright yellow color, a better taste balance, and a more fruity aroma of juice. This work demonstrates that clean label options to control quality degradation of cloudy fruit juice might offer new opportunities.
云状物损失、酶促褐变和风味变化是决定混浊果汁可接受性的重要质量缺陷。目前，开发清洁标签选项以克服此类质量问题具有很高的兴趣。因此，本研究采用多元方法研究了猕猴桃泥（清洁标签成分）和高压均质处理对混浊苹果汁质量变化的影响。使用猕猴桃泥添加和高压均质处理可通过减小粒径和增加粘度和屈服应力来改善果汁的均匀性和云稳定性（p < 0.01）。此外，猕猴桃泥的添加减少了酶促褐变（ΔE < 3），这是由于抗坏血酸的增加，并有助于果汁呈现更饱和和更亮的黄色、更好的口感平衡以及更浓郁的果香。这项工作表明，控制混浊果汁质量下降的清洁标签选项可能提供新的机会。
