Du Guorong, Zhu Yanyun, Wang Xiaoyu, Zhang Juan, Tian Chengrui, Liu Liu, Meng Yonghong, Guo Yurong
1School of Biological and Environmental Engineering, Xi'an University, Xi'an, 710065 People's Republic of China.
2College of Food Engineering and Nutritional Science, Shaanxi Normal University, 199 South Chang'an Road, Xi'an, 710062 People's Republic of China.
J Food Sci Technol. 2019 Mar;56(3):1389-1397. doi: 10.1007/s13197-019-03614-y. Epub 2019 Feb 26.
Cold pressing technology is a new technology using during the apple juice processing, which involved peeling and deseeding of apples at low temperature. The phenolics of apple juice, apple vinegar and apple pomace generated by cold pressing and traditional process were investigated. The results showed that the total phenols and flavanols of cold pressing apple juice were lower than those of traditional process. The total phenols content of peel pomace extract was significantly higher than that of the pulp pomace by almost tenfold, which showed that the peels and seeds were valuable sources of phenolic compounds. The total phenols of apple vinegars were significantly different. The predominant compounds in apple products were phloridzin and chlorogenic acid, while the apple pomaces based on cold pressing technology had significantly high content of phenolic compounds, indicating that the cold pressing technology could facilitated the use of apple pomace for bioactive compounds.
冷榨技术是苹果汁加工过程中使用的一项新技术，该技术包括在低温下对苹果进行去皮和去籽。对冷榨法和传统工艺生产的苹果汁、苹果醋及苹果渣中的酚类物质进行了研究。结果表明，冷榨苹果汁的总酚和黄烷醇含量低于传统工艺。果皮渣提取物的总酚含量比果肉渣的总酚含量高近十倍，这表明果皮和果籽是酚类化合物的宝贵来源。苹果醋的总酚含量存在显著差异。苹果制品中的主要化合物是根皮苷和绿原酸，而基于冷榨技术的苹果渣中酚类化合物含量显著较高，这表明冷榨技术有助于将苹果渣用于生物活性化合物的提取。
