Modulating polyphenolic composition and organoleptic properties of apple juices by manipulating the pressing conditions
Modulating polyphenolic composition and organoleptic properties of apple juices by manipulating the pressing conditions
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DOI：
10.1016/j.foodchem.2010.05.113
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发表时间：
2011-01-01
期刊：
影响因子：
8.8
通讯作者：
Baron, A.
中科院分区：
文献类型：
--
作者：
Renard, Catherine M. G. C.;Le Quere, J-M;Baron, A.
最初的破碎和压榨操作对苹果汁的多酚成分有重大影响，因此，我们已经测试了这一步骤的变化的影响，使用三个苹果酒品种的对比多酚成分：Guillevic，Kermerrien和Dous Moen。在惰性气氛下，增加温度（5摄氏度和24摄氏度之间），增加了原花青素从水果到果汁的提取。压碎的苹果也经受四种氧化条件：如上所述防止氧化、与空气短接触、与空气短接触并混合、与空气长接触并混合。氧化降低了果汁中天然多酚的浓度，特别是黄烷-3-醇。果汁的金黄色最初随着饱和度C* 的增加和色调角从黄色到橙子的偏移而增强。然而，对于最高的氧化态，颜色变得更浅和更黄。苦味和涩味减少氧化后，可能是由于增加保留的氧化部分。(C)2010爱思唯尔有限公司版权所有。
Initial crushing and pressing operations have a major influence on the polyphenolic composition of apple juice, therefore, we have tested the impact of variations of this step using three cider apple cultivars of contrasting polyphenolic composition: Guillevic, Kermerrien and Dous Moen. Under inert atmosphere, increased temperature (between 5 degrees C and 24 degrees C), increased the extraction of procyanidins from fruit to juice. The crushed apples were also subjected to four conditions of oxidation: preserved from oxidation as above, short contact with air, short contact with air and mixing, long contact with air and mixing. Oxidation decreased the concentrations of native polyphenols in the juices, especially for flavan-3-ols. The golden colour of the juices was initially enhanced with increases in saturation C* and a shift of the hue angle from yellow to orange. However, for the highest oxidation state the colour became paler and more yellow. Bitterness and astringency decreased upon oxidation, probably due to increased retention of oxidised moieties. (C) 2010 Elsevier Ltd. All rights reserved.