Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice
Apple juice that is designated ‘Not from concentrated’ (NFC) is now increasingly popular with consumers due to its unique taste and rich nutritional value. However, layered precipitation and instability have emerged as serious technical problems that restrict the viability of the NFC apple juice ind...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/17/2568 |
| _version_ | 1797495489494515712 |
|---|---|
| author | Haifen Wang Junwei Yuan Lan Chen Zhaojun Ban Yanli Zheng Yuqian Jiang Yunbin Jiang Xihong Li |
| author_facet | Haifen Wang Junwei Yuan Lan Chen Zhaojun Ban Yanli Zheng Yuqian Jiang Yunbin Jiang Xihong Li |
| author_sort | Haifen Wang |
| collection | DOAJ |
| description | Apple juice that is designated ‘Not from concentrated’ (NFC) is now increasingly popular with consumers due to its unique taste and rich nutritional value. However, layered precipitation and instability have emerged as serious technical problems that restrict the viability of the NFC apple juice industry. This study researched the influence of water-cored ‘Fuji’ apple fruit storage under different temperatures (0, 20 °C) and times (0, 9, 18, 30, 60 days) on the turbidity stability of NFC apple juice. Changes in the physicochemical properties (juice yield, pH, total soluble solids and titratable acid), turbidity stability (turbidity and particle size) and precipitation sensitive substances (insoluble starch, total phenolics, soluble protein and pectin) of NFC apple juice were determined, combined with the respiratory rates and ethylene release of apples, in order to study post-harvest regulation and control of processed fruit. Results indicated that fruit storage temperature and time significantly guided the turbidity stability of NFC apple juice. As a typical respiratory climacteric fruit, apple fruit stored 45 days at 0 °C and 15 days at 20 °C gained the best juice stability, respectively. This is basically consistent with the respiratory peak of fruit when processing raw materials. During the post-ripening process, the insoluble starch in apple gradually hydrolyzed into fructose and glucose, while total phenolics diminished and water-soluble pectin content increased. On the other hand, the amounts of pectin, soluble protein and phenolics in fruit juice declined as the fruit aged in the late storage period (stored 75 days at 0 °C and 40 days at 20 °C). Meanwhile particle size became larger and the turbidity stability of cloudy juices also decreased. This study’s results will provide a sound theoretical basis for improving the turbidity stability of NFC apple juice by regulating the physiological state of processed raw materials. |
| first_indexed | 2024-03-10T01:50:20Z |
| format | Article |
| id | doaj.art-b69dafdfd5f54de0bbd4f8d145f71cbc |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:50:20Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b69dafdfd5f54de0bbd4f8d145f71cbc2023-11-23T13:07:34ZengMDPI AGFoods2304-81582022-08-011117256810.3390/foods11172568Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple JuiceHaifen Wang0Junwei Yuan1Lan Chen2Zhaojun Ban3Yanli Zheng4Yuqian Jiang5Yunbin Jiang6Xihong Li7State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaTianjin Gasin-DH Preservation Technologies Co., Ltd., Tianjin 300300, ChinaSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaTianjin Gasin-DH Preservation Technologies Co., Ltd., Tianjin 300300, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaApple juice that is designated ‘Not from concentrated’ (NFC) is now increasingly popular with consumers due to its unique taste and rich nutritional value. However, layered precipitation and instability have emerged as serious technical problems that restrict the viability of the NFC apple juice industry. This study researched the influence of water-cored ‘Fuji’ apple fruit storage under different temperatures (0, 20 °C) and times (0, 9, 18, 30, 60 days) on the turbidity stability of NFC apple juice. Changes in the physicochemical properties (juice yield, pH, total soluble solids and titratable acid), turbidity stability (turbidity and particle size) and precipitation sensitive substances (insoluble starch, total phenolics, soluble protein and pectin) of NFC apple juice were determined, combined with the respiratory rates and ethylene release of apples, in order to study post-harvest regulation and control of processed fruit. Results indicated that fruit storage temperature and time significantly guided the turbidity stability of NFC apple juice. As a typical respiratory climacteric fruit, apple fruit stored 45 days at 0 °C and 15 days at 20 °C gained the best juice stability, respectively. This is basically consistent with the respiratory peak of fruit when processing raw materials. During the post-ripening process, the insoluble starch in apple gradually hydrolyzed into fructose and glucose, while total phenolics diminished and water-soluble pectin content increased. On the other hand, the amounts of pectin, soluble protein and phenolics in fruit juice declined as the fruit aged in the late storage period (stored 75 days at 0 °C and 40 days at 20 °C). Meanwhile particle size became larger and the turbidity stability of cloudy juices also decreased. This study’s results will provide a sound theoretical basis for improving the turbidity stability of NFC apple juice by regulating the physiological state of processed raw materials.https://www.mdpi.com/2304-8158/11/17/2568‘Fuji’ applesstorage conditionsfreshly squeezed juicecloud stabilityparticle sizenot from concentrate |
| spellingShingle | Haifen Wang Junwei Yuan Lan Chen Zhaojun Ban Yanli Zheng Yuqian Jiang Yunbin Jiang Xihong Li Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice Foods ‘Fuji’ apples storage conditions freshly squeezed juice cloud stability particle size not from concentrate |
| title | Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice |
| title_full | Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice |
| title_fullStr | Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice |
| title_full_unstemmed | Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice |
| title_short | Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice |
| title_sort | effects of fruit storage temperature and time on cloud stability of not from concentrated apple juice |
| topic | ‘Fuji’ apples storage conditions freshly squeezed juice cloud stability particle size not from concentrate |
| url | https://www.mdpi.com/2304-8158/11/17/2568 |
| work_keys_str_mv | AT haifenwang effectsoffruitstoragetemperatureandtimeoncloudstabilityofnotfromconcentratedapplejuice AT junweiyuan effectsoffruitstoragetemperatureandtimeoncloudstabilityofnotfromconcentratedapplejuice AT lanchen effectsoffruitstoragetemperatureandtimeoncloudstabilityofnotfromconcentratedapplejuice AT zhaojunban effectsoffruitstoragetemperatureandtimeoncloudstabilityofnotfromconcentratedapplejuice AT yanlizheng effectsoffruitstoragetemperatureandtimeoncloudstabilityofnotfromconcentratedapplejuice AT yuqianjiang effectsoffruitstoragetemperatureandtimeoncloudstabilityofnotfromconcentratedapplejuice AT yunbinjiang effectsoffruitstoragetemperatureandtimeoncloudstabilityofnotfromconcentratedapplejuice AT xihongli effectsoffruitstoragetemperatureandtimeoncloudstabilityofnotfromconcentratedapplejuice |