Zeitschriftenaufsatz

Comparative evaluation of juices from red-fleshed apples after production with different dejuicing systems and subsequent storage


Details zur Publikation

AutorenlisteWagner A., Dussling S., Scansani S., Bach P., Ludwig M., Steingass C.B., Will F., Schweiggert R.

Jahr der Veröffentlichung2022

QuelleMolecules

Bandnummer27

Heftnummer8

VerlagMDPI

ISSN1420-3049

DOI10.3390/molecules27082459

URLhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9028955/

SprachenEnglisch

Peer reviewed


Abstract

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.