The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage.
In the fruit juice industry, high pressure (HP) processing has become a commercial success. However, enzymatic browning, cloud loss, and flavor changes during storage remain challenges. The aim of this study is to combine kiwifruit puree and HP pasteurization (600 MPa/3 min) to stabilize cloudy apple juice during storage at 4 °C. A wide range of targeted and untargeted quality characteristics was evaluated using a multivariate approach. Due to high ascorbic acid content and high viscosity, kiwifruit puree allowed to prevent enzymatic browning and phase separation of an apple-kiwifruit mixed juice. Besides, no clear changes in organic acids, viscosity, and particle size distribution were detected in mixed juice during storage. Sucrose of apple and mixed juices decreased with glucose and fructose increasing during storage. The volatile changes of both juices behaved similar, mainly esters being degraded. Sensory evaluation demonstrated consumer preferred the aroma of mixed juice compared to apple juice.
['Yi|Junjie|J|', 'Kebede|Biniam|B|', 'Kristiani|Kristiani|K|', 'Buvé|Carolien|C|', 'Van Loey|Ann|A|', 'Grauwet|Tara|T|', 'Hendrickx|Marc|M|']
D029042:Actinidia D000328:Adult D001205:Ascorbic Acid D061353:Food Storage D005638:Fruit D000067030:Fruit and Vegetable Juices D005947:Glucose D006801:Humans D027845:Malus D008875:Middle Aged D015999:Multivariate Analysis D061352:Pasteurization D011312:Pressure D013395:Sucrose D014783:Viscosity D055549:Volatile Organic Compounds
Kiwifruit puree Clean label Cloudy apple juice Ascorbic acid (PubChem CID: 54670067) Citric acid (PubChem CID: 311) Dehydroascorbic acid (PubChem CID: 440667) Fructose (PubChem CID: 5984) Glucose (PubChem CID: 79025) High pressure processing Malic acid (PubChem CID: 525) Multivariate data analysis Quinic acid (PubChem CID: 6508) Sucrose (PubChem CID: 5988)