Zeitschriftenaufsatz
Comparative evaluation of juices from red-fleshed apples after production with different dejuicing systems and subsequent storage
Details zur Publikation
Autorenliste: Wagner A., Dussling S., Scansani S., Bach P., Ludwig M., Steingass C.B., Will F., Schweiggert R.
Jahr der Veröffentlichung: 2022
Quelle: Molecules
Bandnummer: 27
Heftnummer: 8
Verlag: MDPI
ISSN: 1420-3049
DOI: 10.3390/molecules27082459
URL: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9028955/
Sprachen: Englisch
Peer reviewed
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.
Abstract