Comparative Evaluation of Juices from Red-Fleshed Apples after Production with Different Dejuicing Systems and Subsequent Storage
In this work, two vintages (2019 and 2020) of red-fleshed ‘Weirouge’ apples were processed with the innovative spiral filter press technology to investigate juice production in an oxygen-reduced atmosphere. After pressing, a more brilliant red color and appreciably higher amounts of oxidation-sensit...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/8/2459 |
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| author | Annette Wagner Stefan Dussling Stefano Scansani Peter Bach Michael Ludwig Christof B. Steingass Frank Will Ralf Schweiggert |
| author_facet | Annette Wagner Stefan Dussling Stefano Scansani Peter Bach Michael Ludwig Christof B. Steingass Frank Will Ralf Schweiggert |
| author_sort | Annette Wagner |
| collection | DOAJ |
| description | In this work, two vintages (2019 and 2020) of red-fleshed ‘Weirouge’ apples were processed with the innovative spiral filter press technology to investigate juice production in an oxygen-reduced atmosphere. After pressing, a more brilliant red color and appreciably higher amounts of oxidation-sensitive constituents (ascorbic acid, anthocyanins, and colorless (poly)phenols) were seen in spiral filter pressed juices compared to those produced with conventional systems (horizontal filter press and decanter). In a subsequent stability study (24 weeks storage at 4, 20, and 37 °C), the color and phenolic compounds were monitored and differences in the juices produced with the different pressing-systems were widely maintained during the storage period. The analyses of the anthocyanins and colorless (poly)phenols were conducted by UHPLC-DAD-ESI-QTOF-HR-MS/MS and UHPLC-DAD. The spiral filter press emerged as a promising technology for the production of juices with a more attractive color and a better retention of oxidation-sensitive constituents during processing and storage compared to conventional juices. |
| first_indexed | 2024-03-09T13:14:38Z |
| format | Article |
| id | doaj.art-7df11f06c46d4350b745b5f803b44280 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T13:14:38Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-7df11f06c46d4350b745b5f803b442802023-11-30T21:37:44ZengMDPI AGMolecules1420-30492022-04-01278245910.3390/molecules27082459Comparative Evaluation of Juices from Red-Fleshed Apples after Production with Different Dejuicing Systems and Subsequent StorageAnnette Wagner0Stefan Dussling1Stefano Scansani2Peter Bach3Michael Ludwig4Christof B. Steingass5Frank Will6Ralf Schweiggert7Workgroup Analysis and Technology of Plant-Based Foods, Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyWorkgroup Analysis and Technology of Plant-Based Foods, Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyDepartment of Microbiology and Biochemistry, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyWorkgroup Analysis and Technology of Plant-Based Foods, Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyWorkgroup Analysis and Technology of Plant-Based Foods, Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyWorkgroup Analysis and Technology of Plant-Based Foods, Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyWorkgroup Analysis and Technology of Plant-Based Foods, Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyWorkgroup Analysis and Technology of Plant-Based Foods, Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyIn this work, two vintages (2019 and 2020) of red-fleshed ‘Weirouge’ apples were processed with the innovative spiral filter press technology to investigate juice production in an oxygen-reduced atmosphere. After pressing, a more brilliant red color and appreciably higher amounts of oxidation-sensitive constituents (ascorbic acid, anthocyanins, and colorless (poly)phenols) were seen in spiral filter pressed juices compared to those produced with conventional systems (horizontal filter press and decanter). In a subsequent stability study (24 weeks storage at 4, 20, and 37 °C), the color and phenolic compounds were monitored and differences in the juices produced with the different pressing-systems were widely maintained during the storage period. The analyses of the anthocyanins and colorless (poly)phenols were conducted by UHPLC-DAD-ESI-QTOF-HR-MS/MS and UHPLC-DAD. The spiral filter press emerged as a promising technology for the production of juices with a more attractive color and a better retention of oxidation-sensitive constituents during processing and storage compared to conventional juices.https://www.mdpi.com/1420-3049/27/8/2459spiral filter pressreductive juice processingvacuum dejuicingred-fleshed ‘Weirouge’ applesUHPLC-DAD-ESI-QTOF-HR-MS/MS |
| spellingShingle | Annette Wagner Stefan Dussling Stefano Scansani Peter Bach Michael Ludwig Christof B. Steingass Frank Will Ralf Schweiggert Comparative Evaluation of Juices from Red-Fleshed Apples after Production with Different Dejuicing Systems and Subsequent Storage Molecules spiral filter press reductive juice processing vacuum dejuicing red-fleshed ‘Weirouge’ apples UHPLC-DAD-ESI-QTOF-HR-MS/MS |
| title | Comparative Evaluation of Juices from Red-Fleshed Apples after Production with Different Dejuicing Systems and Subsequent Storage |
| title_full | Comparative Evaluation of Juices from Red-Fleshed Apples after Production with Different Dejuicing Systems and Subsequent Storage |
| title_fullStr | Comparative Evaluation of Juices from Red-Fleshed Apples after Production with Different Dejuicing Systems and Subsequent Storage |
| title_full_unstemmed | Comparative Evaluation of Juices from Red-Fleshed Apples after Production with Different Dejuicing Systems and Subsequent Storage |
| title_short | Comparative Evaluation of Juices from Red-Fleshed Apples after Production with Different Dejuicing Systems and Subsequent Storage |
| title_sort | comparative evaluation of juices from red fleshed apples after production with different dejuicing systems and subsequent storage |
| topic | spiral filter press reductive juice processing vacuum dejuicing red-fleshed ‘Weirouge’ apples UHPLC-DAD-ESI-QTOF-HR-MS/MS |
| url | https://www.mdpi.com/1420-3049/27/8/2459 |
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