“Ice” juice from apples obtained by pressing at subzero temperatures of apples pretreated by pulsed electric fields |
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| Affiliation: | 1. Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France;2. Universitat de València, Faculty of Pharmacy, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain;3. Institute of Biocolloidal Chemistry named after F. D. Ovcharenko, NAS of Ukraine, 42, blvr. Vernadskogo, Kyiv 03142, Ukraine;1. Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;2. School of Agriculture & Food Science, University College Dublin, Dublin 4, Ireland;1. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan;2. Department of Biochemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand;3. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia;4. Department of Chemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand;5. Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand;6. University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan;1. Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France;2. Institute of Biocolloidal Chemistry named after F. D. Ovcharenko, NAS of Ukraine, 42, Blvd. Vernadskogo, Kyiv 03142, Ukraine;1. Sorbonne Universités, Université de Technologie de Compiègne, Département de Génie des procédés industriels, Unité Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, B.P. 20529, 60205, Compiègne Cedex, France;2. Institute of Biocolloidal Chemistry named after F.D. Ovcharenko, NAS of Ukraine, 42, blvr. Vernadskogo, Kyiv 03142, Ukraine;1. Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n. 46100 Burjassot, Spain;2. Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, B.P. 20529, 60205 Compiègne Cedex, France;3. QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;4. Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, Warsaw, Poland;5. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, Zaragoza, Spain;6. Department of Food Technology, University of Lleida, Agrotecnio Center, Avda. Rovira Roure 191, Lleida, Spain;7. Institute of Biocolloidal Chemistry (named after F.D. Ovcharenko), NAS of Ukraine, 42, blvr. Vernadskogo, Kyiv 03142, Ukraine |
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| Abstract: | The impact of apple pretreatment by pulsed electric field (PEF) on juice extraction using the freezing-assisted pressing was studied. Apple discs were PEF pretreated at electric field strength of E = 800 V/cm and then air blast frozen inside the freezer (? 40 °C). Then, pressing experiments in a laboratory-pressing chamber (2–5 bars) were started at sub-zero temperature (? 5 °C). Time evolution of juice yield and its nutritional qualities were compared for PEF and untreated apple samples. High improvements of juice yield were obtained for freeze-thawed (FT) and PEF + FT samples. The combination of PEF + pressing (5 bar) at sub-zero temperature gave optimum results for juice extraction with high levels of carbohydrates, and antioxidant bioactive compounds. At fixed value of extraction yield, Y, PEF pretreatment improved nutritional parameters. E.g., at Y = 0.6, an increase in °Brix (by ≈ 1.27), carbohydrates (by ≈ 1.42), total phenolic compounds (by ≈ 1.16), flavonoids (by ≈ 1.09) and antioxidant capacity (by ≈ 1.29) was observed after PEF pretreatment.Industrial relevancePressing constitutes one of the most commonly used technologies at industrial scale to obtain fruit juices. However, during the pressing some undesirable chemical, physical and biological changes may occur in juices, thus reducing their nutritional and sensorial properties. For instance, the use of freezing-assisted pressing is a promising technique for the production of juice concentrates rich in sugars and other solids as the low temperature operation prevents undesirable modifications. But this method is rather expensive and requires strong control of the quality of “ice” juices, their sensory and compositional profiles. Thus, there is an increased search for obtaining new efficient methodologies for producing high quality juices. In this line, PEF-assisted pressing has been shown as a useful technology to increase juice yield. Therefore, the combination of PEF-assisted “ice” juice extraction by pressing of fruits at subzero temperatures may be a useful tool to improve the extraction yield of juices, thus improving their nutritional, physicochemical and sensorial properties.Keywords: “Ice” juice, Apple, Pulsed electric fields, Freezing-assisted pressing |
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